Stir-Fried Noodles with Chicken, Shiitake Mushrooms, and Champignons (Tallarín Saltado)

☆

Steps

1. 1
   Boil a pot of water. Add salt, a splash of oil, and optionally a lightly crushed piece of fresh ginger to aromatize. Once boiling, add the thin Chinese noodles and cook for 2–3 minutes, using a fork or chopsticks to gently comb them upward (not circular motions) to prevent clumping.

   Tip: The short cooking time is because Chinese noodles are pre-cooked (pre-cooked / parboiled). Circular stirring causes clumping; always comb upward.

   ~5 min
2. 2
   Drain the noodles and spread them on a lightly oiled tray. Let them air-dry (orear) completely so excess moisture evaporates. Periodically loosen the noodles by combing them upward.

   Tip: This step is critical — if the noodles retain moisture they will stick and have poor texture when stir-fried.

   ~15 min
3. 3
   Debone the chicken thighs and drumsticks. Cut along the bone lines (forming an 'L' shape), scrape the meat away from the bone cleanly, then snap the joint to remove the bone entirely. Remove the skin and trim excess fat and any fat glands at the joint. Keep the yellow cartilage joint for flavor.

   Tip: The yellow joint cartilage is highly prized in Chinese cooking for its flavor — do not discard it.

   ~10 min
4. 4
   Cut the deboned chicken into irregular triangular pieces of approximately 25–30g each using the kai kau cut: hold the knife at a slight angle and cut in irregular triangular shapes. This is the traditional chifa cut for stir-fried poultry dishes.

   Tip: Kai = pollo, kau = trozo en chino. The pieces don't need to be perfect cubes — irregular is correct.

   ~5 min
5. 5
   Marinate the chicken pieces: season with salt, a drizzle of soy sauce, black pepper, rice wine (or pisco/jerez as substitute). Mix cornstarch with a little water and add to the chicken — this helps the meat retain moisture and creates a tender texture when fried. Add 3–4 thin ginger slices. Mix well and let marinate for 20–30 minutes.

   Tip: The cornstarch + water mixture coats the protein and seals in moisture during the high-heat frying, resulting in juicier, more tender chicken.

   ~30 min
6. 6
   Prepare the vegetables. For dried shiitake (toncú): soak in water for 10–15 min, rinse, then soak again until pliable (double hydration). Drain and cut in julienne. For pac choy: separate stems, remove leaves (reserve for another use), halve thick stems lengthwise, then cut diagonally. For bell pepper: halve vertically, remove seeds with minimal waste, cut into rhombus shapes ~2cm x 4-5cm with knife inclined. For green onion: trim roots, remove wilted outer leaves, rinse, then cut into 4–5cm batons (use white and light-green parts). Rinse bean sprouts.

   Tip: Double-hydrating dried shiitake removes bitter or overpowering aromatic compounds. The first soak water can be reserved and added to stock for extra umami.

   ~15 min
7. 7
   Before deep-frying, mix a small drizzle of oil into the marinated chicken pieces to prevent them from sticking together in the oil. Heat enough oil in a wok or pot for deep frying (the chicken should float). Fry the chicken pieces until golden and cooked through. Remove and set aside.

   Tip: Adding a little oil to the marinated chicken before deep frying is a key chifa trick to keep pieces separate.

   ~8 min
8. 8
   Loosen the aired noodles by combing them upward to separate any clumps. Remove the ginger slices. Heat a non-stick pan over medium heat with a drizzle of oil. Add the noodles and stir-fry, turning with chopsticks. Season lightly with a little umami seasoning and salt. Stir-fry until the noodles are lightly golden and dry. Remove and plate as the base.

   Tip: Use a Teflon pan with chopsticks (not metal utensils) to avoid scratching. The noodles need to be pre-sautéed separately for proper texture — never just boil and pour sauce on top.

   ~5 min
9. 9
   Heat a wok or large pan over medium-high heat with oil. Add the minced garlic and chopped ginger. Stir-fry, stirring constantly, until they turn light golden brown and fragrant. Add a splash more oil if needed.

   Tip: This develops the aromatic (ma) flavor — the sixth flavor in Chinese cuisine. Don't burn the garlic and ginger.

   ~2 min
10. 10
    Add the bell pepper, pac choy stems, julienned shiitake mushrooms, and button mushrooms in order of cooking time. Add a small amount of unsalted chicken stock. Add 1 tsp sugar to balance the flavors. Season with soy sauce and oyster sauce. Stir-fry for about 1 minute.

    Tip: Vegetables are added by descending cooking time — hardest first. The sugar is not to make it sweet but to achieve balance among the six flavors.

    ~3 min
11. 11
    Add the pre-fried chicken pieces and stir to integrate. Add the snow peas (jolantao), green onion batons, and bean sprouts. These require only a few seconds of cooking. Add black pepper and a drizzle of sesame oil — both added at the very end to preserve their aroma.

    Tip: Bean sprouts and snow peas are delicate — overcooking ruins their texture. Pepper and sesame oil should always be added at the end of any Chinese stir-fry.

    ~2 min
12. 12
    Mix a small amount of cornstarch (or potato starch) with cold water to make a slurry. Add to the stir-fry while stirring to thicken the sauce to a glossy, coating consistency.

    Tip: Always dissolve the starch in cold water before adding to the hot pan to avoid lumps.

    ~1 min
13. 13
    Plate the stir-fried noodles as the base. Spoon the chicken and vegetable stir-fry with its sauce over the noodles. Serve immediately.

    Tip: Mantener la longitud del tallarín es importante para la presentación y textura del plato.

    ~2 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR UN RICO TALLARÍN SALTADO ¦ ELEVA TU JUEGO CULINARIO CON PATI CHONG

Watch on YouTube →