Charlie Chan Chicken Pasta Recipe

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This is a recipe for Yellow Cab’s Charlie Chan Chicken Pasta. I had not heard of Yellow Cab and that is probably because I do not think there is one in the United States. The recipe looked very good though and I decided to give it a try. Like most Asian pasta dishes this recipe mixes Chow Mein noodles and chicken with a sweet and spicy sauce. If you do not want to use Chow Mein noodles, other types of pasta would work as well such as spaghetti or angel hair. The original recipe called for chair siu sauce but I did not have any luck finding it around here so I used hoisin sauce instead. This recipe goes great served with egg rolls. Enjoy.
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Ingredients:
2 boneless skinless chicken breasts (cut into 1 inch chunks)
1/4 cup olive oil
3 tablespoons sesame oil
1 small onion (sliced)
2 garlic cloves (minced)
1 ¼ tablespoons char siu sauce (or hoisin sauce)
¼ teaspoon chili-garlic sauce
9 tablespoons oyster sauce
1/8 cup sugar
4 tablespoons water
2 (8 ounce) packages chow mein noodles
½ cup peanuts

Cooking Instructions:
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Step 1: Cook the chow mein noodles according to packaged directions. Set aside. Note: chow mein noodles cook fast so it would be best to try and time the cooking of the noodles with the chicken and sauce being cooked.
Step 2: In a medium bowl combine sesame oil, char sui sauce, oyster sauce, chili garlic sauce, sugar, and water. Heat olive oil in a wok or large sauté pan over medium-high heat. Add onion and garlic and stir-fry for about a minute. Add the chicken and stir-fry for about 3 minutes. Add the sauce mixture to the pan and simmer until the chicken is fully cooked (the internal temperature has reached 165 degrees). Stir in peanuts.
Step 3: Toss the chicken and sauce with the chow mein noodles.
(Makes 4 Servings)

        Yum

13 Responses to “Charlie Chan Chicken Pasta Recipe”

  1. hockeygirl — July 15, 2013 @ 8:26 pm

    That looks scrum dilly-icious Chef Bobby! (could use a pinch of cilantro) HaHa!! 😀 (kidding) altho’… since I have a bunch of cilantro in my garden right now, I’m sure I will toss some on when I make it!

    P.S…. I made your smoked gouda mac n’ cheese this past Friday and MMMmmmmMMMmmmMMmm, it was SO delicious!!! I never would’ve thought to add smoked gouda, or any
    smoked cheese for that matter to mac n’ cheese, but wow- does it work!! :-O

  2. hockeygirl — July 15, 2013 @ 8:37 pm

    Oh yeah, I keep forgetting to ask you…

    Have you ever made a shrimp po’ boy? I had one recently downtown and it was SO GOOD! I believe all they have on them (or at least the one I had) is fried shrimp, shredded iceberg lettuce, and a sauce of some type. I guess you can also add fried oysters to them as well, but I only had the shrimp version.

    The one I tried had a sweet/creamy mustardy sauce.. almost like it had honey mustard in it, but I’m not sure. Made me wonder what they normally use on the ones in New Orleans. It was on a nice sub roll (not a crunchy one, but one that was a little on the softer side)

    Anyhoo.. if you ever make a shrimp po’ boy, can you share it on here? 😀

    Don’t say no, say “maybe”! 😉

  3. Bobby — July 16, 2013 @ 9:09 pm

    hockeygirl – no, I haven’t, I have always wanted to try one though. If I find a good recipe for one, I will be sure to post it 🙂

  4. Althea — July 18, 2013 @ 6:11 pm

    Excellent recipe. I didn’t change a thing. Will make it again.

  5. hockeygirl — July 19, 2013 @ 6:01 pm

    Ohhhh, awesome! If anyone can figure out how to make one, you can! :0)

  6. Liz — August 1, 2013 @ 5:37 pm

    Thanks for all the nice recipes. Have a good week.

  7. Candy — September 9, 2013 @ 7:27 pm

    I’m surprised you’ve made a recipe of this. Charlie Chan Chicken Pasta from Yellowcab is my favorite. 😀 I’m from Manila by the way, and Yellowcab is just around the corner. 🙂

    The real Charlie Chan had more color into it though, darker. Shrimp and some Shitake mushrooms can also be put in!

    This looks yum, thanks for the recipe! 😀

  8. Dorian — November 19, 2013 @ 7:19 am

    On Monday, Dec 2, 2013, please go to NYC’s Annual Winter’s Eve event at
    Columbus Circle beginning at 5:30PM in Manhattan. There’s a white tent right in front of the Time Warner Building that will be selling small plates of chicken tikka masala from The Sapphire Indian Restaurant. Please get the copycat recipe for it’s very, very
    fragrant sauce in this dish as it is very different from other chicken masala dishes I’ve had in other restaurants. This event is only once
    a year. Thank you.

  9. Jim — November 19, 2013 @ 11:26 am

    The recipe looks wonderful.

    Are the peanuts cooked or raw?

  10. Darlys Gaudi — November 19, 2013 @ 4:50 pm

    Sounds delicious! I lived in Manila for two years and really liked so much of their food. Can’t wait to make this. Thanks for the recipe!

  11. Bobby — November 20, 2013 @ 9:44 pm

    Jim – the peanuts are cooked.

  12. Jessica — August 4, 2014 @ 3:13 pm

    Is the chicken velveted before cooking?

    • Bobby replied: — August 4th, 2014 @ 7:11 pm

      It is not velveted in this recipe.

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