Noodle Kailan with Oyster Sauce

Origin: Indonesia


  • 150 g asian egg noodle
  • 400 g chicken breast or 300 gr chicken fillet, chopped
  • 3-4 pc kailan/Kai Lan (chinese broccoli) or bok choy
  • 1 pc egg, beaten
  • 3 tbsp oystersauce
  • 1 sdm fish sauce
  • 100 ml chicken stock or water
  • ½ tsp chicken broth powder if water is used instead of chicken stock
  • pepper to taste
  • fried shallots/onions to garnish
  • salt if necessary
  • 2 tbsp oil

Spice to chop

  • 2 gloves garlic, bruished
  • 1 pc onion

Noodle Kailan with Oyster Sauce

Another variant of Indonesian Chicken Noodle. Inspired by Mie Ayam recipe a la Indonesian-Chinese restaurant, I develop another recipe without kecap manis and replace it with fish sauce. Good for you who are keen of chicken noodle dishes but doesn't like kecap manis which tends to be sweet 😉
Have a try and enjoy your delicious chicken noodle ;-). Tipp: Make all ingredients double or triple if you want to cook in larger quantity


  • Cook the noodles by adding to boiling water (until al dente) according to package directions and set to drain in a colander.
  • Discard the hard end of Kailan or Pak Choy, slice in smaller strips if necessary. Clean with cold water.
  • Blanch kailan or pak choy until just wilted. (ensure the vegetable is not overcooked). Set aside to drain.
  • Chop the chicken into small dice. If you use chicken breast instead of chicken fillet, boiled the leftover bone with 150 ml water for stock.
  • Chop the onion, put aside. Bruish or press the garlic clove with the flat side of a broad knife then chop finely.
  • Heat 2 tbsp oil in a frying pan, sautee the onion and garlic until fragrant.
  • Add the chicken & continue stir-frying until the chicken's colour turns to white.
  • Add oyster sauce, fish sauce and pepper. Stir to mix.
  • Add chicken stock or water, bring to boil. Add chicken broth powder if chicken fillet and normal water is being used.
  • Beat the egg, push the chicken sauce in the edge of the pan's surface, drop the beaten egg direct onto the sauce, stir it quickly until the egg becomes scrambled.
  • Cook shortly until the egg is well cooked. Adjust the seasoning. Add salt if necessary. Remove from heat.

Serving Method

  • Put the noodles on a serving bowl, add the blanched kailan and top up with chicken-oyster sauce. Garnish with fried onion and green bird-eye chili if you like it spicy.
Keyword bok choy, chicken, Indonesia, Kailan, Kay Lan, noodles, oyster sauce

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