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oyster sauce chicken with spinach noodles recipe

Oyster Sauce Chicken with Spinach Noodles

Course Main Dish
Cuisine Chinese
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 4 people


Ingredients for Oyster Sauce Chicken

  • 500 g Chicken Thigh Fillets skinless and cut into small dices
  • 140 g Tinned Bamboo Shoot rinse with cold water then soak for 30 minutes. Drain and cut into small dices
  • 5 Dried Shiitake Mushrooms rinse until soft then cut into small dices. Keep the water
  • 2 slices Ginger thin slices, finely chopped
  • 1 pieces Chili remove seed and finely chop
  • 2 cloves Garlic chop finely
  • 1 Spring Onion chop finely for garnish
  • 4 tbsp Shiitake Mushroom Water
  • 1 Mung Bean Sprouts handful, no exact amount
  • 1 Carrot julienne

Marinade for Chicken

  • 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1/2 tbsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 1/2 tbsp Lee Kum Kee Hoisin Sauce
  • 1 tsp Sugar
  • 1 tbsp Rice Wine or Shaoxing Rice Wine

Ingredients for Spinach Noodles

  • 280 g Plain Flour
  • 280 g Bread Flour
  • 100 g Spinach
  • 375 ml Water
  • 1 tsp Salt


Procedures for Oyster Sauce Chicken

  1. Marinade chicken for at least 30 minutes
  2. Boil a pot of water and blanch the mung beans sprouts and carrots. Cool down immediately in cold water and drain. Leave aside.
  3. Heat up 2 tablespoons of oil in a wok and stir-fry the ginger and chili first until aromatic.
  4. Add chicken into the wok and stir-fry for 1-2 minutes until the chicken looks cooked on the outside.
  5. Add bamboo shoot and shiitake mushroom and stir-fry for couple minutes.
  6. Add shiitake mushroom water into step 5 and cook for 3 minutes.
  7. Check the seasonings and you can season it with some salt if it’s necessary.
  8. Serve with spinach noodle, blanched mung bean sprout and carrot. Sprinkle some chopped spring onion on top as garnish!

Procedures for Spinach Noodles

  1. Mix plain flour, bread flour and salt in a big mixing bowl.
  2. Add spinach and water in a blender jar and blend all the ingredients together until smooth puree.
  3. Pass the step 2 spinach juice with a sieve. We only use the juice.
  4. Pour the juice into the step 1 and mix with a spatula first and after all the flour and spinach juice combined then use your hand to knead the dough.
  5. You can add some flour into the dough if you found it’s too sticky.
  6. Knead the dough for 3-4 minutes and cover it with cling film and leave it for 10 minutes. Repeat this procedure 3-4 times.
  7. Separate the dough into 4-5 portions and flatten them a little bit with a rolling pin. This procedure will make the dough easier to pass through a pasta machine. You don’t need to flatten the dough paper thin.
  8. Use a pasta machine to flatten the pasta dough to around number 4 setting or about linguine pasta thin.
  9. Then use the other end to make the flatten dough into pasta/noodle shape.
  10. Add some flour on the noodles if you afraid they will stick together. Boil a pot of water and boil the noodles for 2-3 minutes then it’s ready to eat!