Noodle with Crispy Chicken and Teriyaki Sauce

It's noodle time!! Yay! I LOVE noodle. I love any kind of noodle. With any kind of shape, taste, sauce, condiment. As long as it is eatable, i will love it. Egg noodle, rice noodle, mung bean noodle, you name it (including instant noodle. Oh.... It is my guilty pleasure).

This morning, i saw a picture of my friend in Facebook. A noodle. One of my favorite noodle that is sold in one restaurant my hometown. The picture is so appealing. And suddenly i really want to cook noodle for our dinner. I think i still have 2 packs of egg noodle. Let's get creative. I'm going to cook it and serve it with crispy chicken and teriyaki sauce.

Ingredients (Serving for 4 portion) :

For noodle :

• 300 grams egg noodle. I'm using 1,5 pack of egg noodle  "Kuda Menjangan".
  
  This is what i have in hand at the moment. You can use any brand of egg noodle or Chinese noodle. Some brand even already divide the noodle into 1 portion package. 
• 4 tbs vegetable oil
• 3 tbs soy sauce
• 1/4 tsp ground pepper

For crispy chicken :

• 250 grams boneless chicken, cut into slices.
• 2 tbs flour + 4 tbs four
• 1 beaten egg
• 1/4 tsp garlic powder
• salt and pepper
• 1 tbs corn starch (maizena)
• 2 cups vegetable oil

For teriyaki sauce :

• 100 grams champignon mushroom, cut into slices
• 1 medium onion, cut into stripes
• 2 tbs vegetable oil
• 6 tbs water
• 3 tbs soy sauce
• 3 tbs mirin (sweet rice wine)
• 5 tsp sugar
• 1/8 tsp garlic powder
• 1/8 tsp ginger powder
• mixture of 1 tbs water + 1 tsp corn starch

Additional vegetable : 

• 300 grams bok choy/ pak choy
  
  or any kind of Chinese cabbage 

Preparation :

First let's make the crispy chicken :

1. In a bowl, season the sliced chicken with garlic powder, salt and pepper. Set it aside.
2. Meanwhile, in a separate plate or bowl, mix well 4 tbs flour and 1 tbs corn starch. Set aside
3. After about 10 minutes, dust all the surface of the sliced chicken with flour. It will need about 2 tbs flour. 
4. In a pan, heat the oil to fry the chicken. 
5. Dip 1 slice of floured chicken into beaten egg. 
6. Dip it again into mixture of flour and corn starch. Make sure it is coated well with the flour.
7. Fry the chicken in the pan until golden brown. 
8. Remove the chicken from the pan and drain the oil.
9. Remove the excess oil using kitchen towel if needed.

Let's prepare the sauce : 

1. In a sauce pan, heat the oil
2. Add sliced onion and mushroom into the pan. Saute it well until the onion become translucent and the mushroom is tender.
3. Add water, soy sauce, mirin, sugar, garlic, and ginger powder into the pan
4. Stir them well on the medium heat until the sugar dissolved and the sauce start to boil
5. Lower the heat and let it simmer for about 2 minutes
6. Add corn starch mixture a little bit a time until the sauce is thickened.
7. Turn off the heat.

Let's make the noodle :

1. In a big pot, boil about 1,5 liter water
2. Wash the bok choi and put it in the boiling water. Boil the vegetable until tender.
3. Remove the vegetable using a small strainer or chop stick or fork, put it on a plate, and set aside.
4. Boil the noodle on the same boiling water. See the package for the cooking time direction. 
5. Drain off the water from the noodle using a strainer.
6. Put the noodle back on the pot.
7. Add vegetable oil, soy sauce, and ground pepper. Mix them well. 

Finally. Let's serve them together. 

1. In a bowl, put 1 portion of noodle.
2. Put crispy chicken on the top of noodle.
3. Put the vegetable on the side of the chicken.
4. Pour the sauce on the top of the chicken. 
5. Add shu mai or wan tan or fish ball if you want. I'm using shu mai. 
6. Enjoy.