Vietnamese · Dinner
Crispy Chicken Noodle Stir-Fry
Pho Ap Chao Ga
Hanoi street stir-fry of pan-fried crispy pho noodle pillow topped with stir-fried chicken thigh and gai lan in a glossy oyster-soy sauce that pours over and softens the noodle edges where it pools at the centre.
$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
22gFat
62gCarbs
5gSugar
4gFiber
780mgSodium
105mgChol
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Instructions
1
Prep
Soak 60g shiitake in hot water 10 minutes until plump, drain, slice in half. Mince 10 garlic cloves and 60g shallot. Slice 40g scallion thin, chillies into rings. Trim 300g gai lan into 5cm pieces, split stalks from leaves. Toss 400g chicken thigh with 2 tsp cornstarch, 2 tsp fish sauce, 1 tsp white pepper; rest 5 minutes. Whisk oyster sauce, light soy, dark soy, brown sugar, chicken stock for sauce.
2
Crisp
Heat 4 tbsp oil in a wide skillet over medium-high 1 minute until shimmering. Divide 300g pho noodles into two flat pillows, press flat, cook 4 minutes per side until edges crisp deep golden brown. Transfer to two serving plates.
3
Sear
Heat 2 tbsp oil in a wok over high 90 seconds until smoking. Add chicken in a single layer, sear 2-3 minutes without moving until deeply browned underneath, then toss 1-2 minutes more until cooked through.
4
Saute
Add garlic, shallot, shiitake, gai lan stalks over high 1 minute until fragrant. Add gai lan leaves 30 seconds until vivid green and wok hisses with smoky depth.
5
Glaze
Pour sauce over high heat 1-2 minutes, toss chicken and vegetables until thickened to a glossy nap clinging to each piece. Remove from heat.
6
Plate
Ladle chicken stir-fry and sauce over the centre of each noodle pillow so noodle edges stay crisp while the middle softens. Scatter scallion and chilli over each, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thigh
- 300g (10.6 oz) fresh wide pho rice noodles
- 300g (10.6 oz) gai lan Chinese broccoli
- 60g (2.1 oz) dried shiitake mushroom
- 10 garlic cloves
- 60g (2.1 oz) shallot
- 40g (1.4 oz) scallion
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp light brown sugar
- 2 tsp fish sauce
- 1 tsp ground white pepper
- 2 tsp cornstarch
- 400ml (1 3/4 cup) chicken stock
- 6 tbsp neutral oil
- 1 tsp fine sea salt
- 2 fresh red bird chilli