We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active
Favourites

Chicken served on a Crispy Egg Noodles Bird’s Nest (Lovebirds’ Nest)

Nid de nouilles croustillantes au poulet Exceldor2025 B TD GC 005
Breasts Pasta and risotto Sautés Skillet Favourites Internationally inspired
4 Portions
25 min Prepping
25 min Cooking
Recipe Medium

Ingredients

Egg Noodle Bird Nest Ingredients

  • 300 g (2/3 lbs) fresh uncooked chow
    mein egg noodles
  • 2 litres (8 cups) vegetable oil (for
    frying)
  • 45 ml (3 tbsp) cornstarch

Chicken Ingredients

On sale
  • 20 ml (4 tbsp) sesame oil
  • 1 minced onion
  • 15 ml (1 tbsp) chopped garlic
  • 15 ml (1 tbsp) chopped ginger
  • 2 pepper halves of different colours
    chopped
  • 1 chopped carrot
  • 250 ml (1 cup) halved sweet peas
  • 80 ml (1/3 cup) chicken broth
  • 45 ml (3 tbsp) soy sauce
  • 30 ml (2 tbsp) hoisin sauce
  • 15 ml (1 tbsp) maple syrup
  • 30 ml (2 tbsp) rice vinegar
  • 10 ml (2 tsp) cornstarch

Garnishment

  • 60 ml (1/4 cup) chopped green onion
  • 30 ml (2 tbsp) toasted sesame seeds

Directions

Click the steps to erase them.

Egg Noodle Bird Nest Preparation

  1. Cook noodles according to package directions. Drain.
  2. In a deep fryer or large saucepan, heat the oil until it reaches 180°C (350°F) using a cooking thermometer. If using a saucepan, keep a close eye on the cooking process to prevent the oil from overheating and catching fire.
  3. Pat the noodles dry with a clean cloth, then place in a bowl. Sprinkle noodles with cornstarch and stir.
  4. In a spider colander, arrange a quarter of the noodle portion in a circle to form a nest. Cover noodles with another spider colander or metal ladle to hold the nest in place. Fry for 2 to 3 minutes, until golden and crisp. Drain and place nest on absorbent paper. Repeat this process with remaining noodles to make four nests in total.

Chicken Preparation

  1. In a large frying pan, heat half the sesame oil over medium heat. Cook the chicken cubes for 4 to 5 minutes, stirring occasionally, until the inside of the chicken has lost its pinkish hue.
  2. Add onion, garlic, ginger, pepper, carrot and sweet peas. Continue cooking for 4 to 5 minutes, stirring regularly.
  3. Add chicken broth, soy sauce, hoisin sauce, maple syrup, rice vinegar and remaining sesame oil. Bring to a boil.
  4. In a small bowl, dissolve cornstarch in a little bit of cold water. Add the diluted cornstarch in the pan and stir. Simmer for 1 to 2 minutes over low heat.

Serving the dish

  1. Divide the chicken mixture among the nests of crispy noodles. Garnish with green onions and sesame seeds.