Noodles not only can be stir-fried or served with hotpot but also can be made into many delicious soups. Let’s go into the kitchen with TasteVN to find out how to make crispy roasted chicken noodles at home in 2 simple and flavorful ways!
1. Roasted chicken noodles using an air fryer

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Preparation
1 hour 50 minutes
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Cooking
3 hours 15 minutes
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Difficulty
Medium
Ingredients for Roasted chicken noodles using an air fryer Serves 3
Chicken thighs 1.1 kg Dried noodles 300 gr Bok choy 200 gr Mushrooms 259 gr (shiitake and chicken leg mushrooms) Leek sprouts 100 gr Ginger 7 gr Chili 3 pieces Shallots 10 gr Fried garlic 150 gr Garlic 10 gr Mai Que Lo wine 1.5 tablespoons Brown sugar 3 tablespoons Soy sauce 3 tablespoons Chili sauce 2 tablespoons Dark soy sauce 3 tablespoons Oyster sauce 60 ml Cooking oil 3 tablespoons Salt a little Sesame oil 1/2 tablespoon Common spices a little (sugar/salt/seasoning/pepper)
How to make Roasted Chicken Noodles using an air fryer
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Prepare the chicken
Buy cleaned chicken, then just scrub with coarse salt and rinse several times with clean water, let it drain.
Before marinating, use a dry cloth to absorb the remaining water on the chicken.
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Make the marinade sauce for the chicken
Gradually add into a bowl 2 tablespoons of soy sauce, 1/3 teaspoon of salt, 1 tablespoon of dark soy sauce, 1/2 tablespoon of Mai Quế Lộ wine, 1 tablespoon of brown sugar, 1/4 teaspoon of five-spice powder, 1 tablespoon of chili sauce, and 1/2 teaspoon of pepper, stir well.
Next, add all the shallots and garlic (peeled) into the blender along with the marinade mixture, 1 tablespoon of cooking oil, and 1/2 tablespoon of sesame oil, and press the button to blend until smooth.
Finally, pour the sauce mixture into the cleaned chicken bowl, use your hands to mix the spices thoroughly to penetrate deep into the chicken, and marinate for about 4 hours.
Tip:
- For the first hour, you can leave the chicken to marinate at room temperature. After that, cover it tightly and put it in the refrigerator to help the chicken absorb the flavors more without spoiling if left outside.
- You can cut the chicken thighs into smaller pieces according to your preference to reduce the marinating time.
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Prepare other ingredients
For bok choy, trim the dirty root, then cut it into quarters lengthwise. Rinse with diluted saltwater, clean water, and let it drain.
For shiitake and chicken thigh mushrooms, trim the dirty stems, wash them clean and slice them into bite-sized pieces.
Cut the chives into 3cm long pieces, then wash them in diluted saltwater along with the bean sprouts, rinse with clean water, and let them drain.
Peel the ginger and slice it thinly.
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Prepare the dipping sauce
Place a pot on the stove, add 2 tablespoons of cooking oil, 60ml of oyster sauce, 2 tablespoons of dark soy sauce, 60ml of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of Mai Que Lo wine, and 1 teaspoon of seasoning powder, stir well and bring to a boil over high heat.
Once the mixture boils, reduce the heat and add 1 tablespoon of chili sauce (if you like a slightly spicy taste), and adjust the seasoning to your preference.
Tip: If you don’t have Mai Que Lo wine, you can replace it with an equivalent amount of cooking wine mixed with 1/4 teaspoon of five-spice powder. -
Roast the chicken
Place the chicken in the air fryer lined with aluminum foil around the pot, set the temperature to 185 degrees Celsius to roast the chicken for 45 minutes.
Once the chicken is roasted, you can chop it into smaller pieces for easier eating.
Tip:
- You can use a paper towel to absorb excess seasoning on the chicken to prevent burning on the surface while roasting.
- If roasting in an oven, set the temperature to 195 degrees Celsius.
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Blanching noodles
You put all the prepared dry noodles into a basin of hot water at 70 degrees Celsius until the noodles are soft, then take them out and rinse with warm water, and let them drain.
Tip: If you blanch the noodles but are not eating immediately, mix with a little sesame oil to prevent the noodles from sticking together and to enhance the flavor. -
Sautéing mushrooms and blanching vegetables
Place a pan on the stove, add 2 tablespoons of sauce (prepared earlier) to sauté the shiitake mushrooms (prepared) with 1/2 teaspoon of seasoning, 1/4 teaspoon of sugar, and a little pepper over high heat. Turn off the heat and transfer to a plate.
You continue to take the same pan or a different pot, add water and boil with a little salt to blanch the napa cabbage. When you see the vegetable strands start to turn slightly translucent (cooked), take them out immediately. At the same time, quickly blanch the bean sprouts and chives, then take them out.
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Making the broth
You can use chicken bones or pork bones to simmer the broth with sliced ginger so that there is about 1.5 liters of broth in the pot.
Then, add 1 tablespoon of dipping sauce oil, chicken thigh mushrooms, green onions, 1/2 teaspoon of seasoning, 1/2 teaspoon of sugar, and 1 tablespoon of soy sauce, adjusting the taste to your preference. Turn off the heat.
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Completion
First, place the bean sprouts in a bowl, then gradually add the noodles, layer the chicken, napa cabbage, chives, sprinkle, pour the sauce, and top with fried garlic. Start enjoying the chicken noodles with a bowl of broth on the side.
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Final product
The roasted chicken noodles have a honey-colored, crispy skin, looking appealing. The meat inside is rich flavored along with chewy noodles, while the napa cabbage is crunchy and sweet mixed with the salty, sweet, and spicy sauce—truly delicious and intoxicating. The broth served with the roasted chicken noodles is sweet and fragrant from the simmered bone broth and the chewy chicken thigh mushrooms.
2. Roasted chicken noodles using a pan

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Preparation
45 minutes
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Cooking
2 hours
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Difficulty
Medium
Ingredients for Pan-Fried Chicken Noodles Serves 3
Fresh noodles 300 gr Chicken thighs 1 kg Pork bones 500 gr Shiitake mushrooms 20 gr Straw mushrooms 100 gr White radish 150 gr Carrot 150 gr Chives 100 gr Lettuce 200 gr Garlic 2 cloves Red onion 2 bulbs Spring onion 50 gr Fried red onion 3 tablespoons Coarse salt a little Cooking oil 230 ml Oyster sauce 1 tablespoon Common seasoning a little (pepper/salt/seasoning powder/sugar) Soy sauce 3 tablespoons
How to Choose Good Pork Bones
Depending on your preference, you can choose either marrow bones or rib bones. Generally, the meat still attached to the bones should look fresh, bright pink (or red), and have good elasticity. There should be no unpleasant fishy smell or leakage, especially if the meat looks slightly undercooked, it should not be chosen.
In addition, the bones should appear white or have a slightly ivory color, not gray or dark purple at the cut sections.
How to prepare Fried Chicken Noodles using a pan
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Prepare the pork bones
Buy pork bones, wash them with coarse salt and rinse with clean water, then drain. After that, briefly blanch the pork bones in boiling water for about 2 – 3 minutes, remove the bones and rinse with cold water to prevent the meat from turning dark and drying out.
Tips for preparing pork bones without odor:
- Method 1: Rub with coarse salt, rinse with clean water.
- Method 2: Rub with ginger or add a little white wine, then rinse with water.
- Method 3: After washing with diluted salt water, briefly blanch in boiling water with smashed shallots.
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Prepare and marinate the chicken
After buying pre-prepared chicken, rub it with coarse salt and rinse with water, then drain. Next, chop it according to your preference and blanch the chicken in boiling water for about 2 minutes, then drain.
Marinate the chicken in a bowl with 1/2 tablespoon of seasoning, 1/2 tablespoon of sugar, 1 tablespoon of soy sauce, and a little ground pepper, using your hands to rub it in well to allow the spices to penetrate deep into the chicken, and let it marinate for about 30 minutes.
Little tip: Briefly blanching the chicken will help the skin become crispy and reduce oil splatter when frying. -
Prepare other ingredients
For carrots and white radishes, use a knife to peel off the dirty root and the outer skin, then cut into round slices about 0.5cm thick. Rinse briefly with clean water and let drain.
As for straw mushrooms, trim off the dirty root, cut in half (if the mushrooms are too large), then soak in diluted salt water for 2 minutes, rinse with clean water, and let drain.
Fresh shiitake mushrooms only need to be washed and cut in half. If you are using dried shiitake mushrooms, soak them in water to rehydrate, then squeeze and rinse with clean water, and cut in half like fresh mushrooms.
Wash the chives and cut into pieces 2 – 3cm long. Peel and finely chop the shallots and garlic.
Remove the dirty roots from the green onions and cilantro, wash them clean, and chop them finely. You can cut the green onion tops separately. Wash the lettuce thoroughly.
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Cooking the broth
Put all the pork bones into a pot of water on the stove, simmer over high heat for about 1 hour.
Meanwhile, place a pan on the stove, add 10ml of cooking oil to sauté half of the chopped shallots and garlic. Next, add straw mushrooms and shiitake mushrooms, add 1/2 tablespoon of seasoning, and stir-fry for about 2 minutes.
After the broth has simmered for more than 1 hour, add all the sautéed mushrooms along with carrots and white radish into the pot. Stir well, then add 1 tablespoon of seasoning and 1 tablespoon of sugar, cover, and cook for about 10 minutes on low heat.
Finally, adjust the seasoning to your taste.
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Frying the chicken in a pan
Pour cooking oil about half of the pan, turn the heat to high, wait for the oil to heat up, then add the chicken to fry until golden brown and then remove to drain the oil.
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Making the sauce
Place a pan on the stove, add 10ml of cooking oil to sauté the remaining minced garlic and shallots.
Next, add 5 tablespoons of water, 2 tablespoons of soy sauce, 1 tablespoon of seasoning powder, and the remaining sugar, stirring well over medium heat until the sugar dissolves.
Finally, add 1 tablespoon of oyster sauce, mix well, and cook for an additional 3 minutes, then turn off the heat.
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Blanching the noodles
Put a pot of water on the stove over high heat. Once the water boils, add 10ml of cooking oil, briefly blanch the noodles, and then remove them.
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Final product
The chicken noodles fried in a pan feature crispy golden chicken skin, chewy meat, and rich flavors blended with the sweet and salty sauce, alongside chewy and nutty noodles. The broth is sweet and fragrant, while the mushrooms are crisp and chewy.
How to choose delicious ingredients
How to choose good chicken:
- Choose chicken skin that is shiny yellow, thin, looking smooth and not too rough when touched.
- The meat should be pink-red, elastic, not leaking water, and have no unpleasant odor. Especially, there should be no signs of bruises or blood clots on the chicken.
How to clean chicken, no odor:
- Method 1: Blanch the chicken in a pot of boiling water with ginger, pluck any remaining feathers, and wash thoroughly with water.
- Method 2: Rub vinegar and salt evenly over the chicken for about 3 minutes, then rinse with clean water.
- Method 3: Use lemon juice and salt to scrub the chicken, then rinse clean.
How to choose delicious mushrooms
- For shiitake mushrooms: Choose mushrooms with a light brown cap, short stems, and a characteristic fragrant smell.
- For chicken leg mushrooms: Choose mushrooms that are about 12cm long, with a fragrance similar to almonds. The mushroom stems should be white and the caps should be large with a powdery film on top.
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With the above shares, hope you will succeed with 2 ways to make crispy roasted chicken noodles that are appealing, authentic, and simple right at home!
*Refer to images and recipes from 2 YouTube channels: Vành Khuyên Lê and Món Ăn Ngon.