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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

  • 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.