Crispy Shrimp Chip Wasabi Chicken
20 min
Chinese Fusion Noodle Bowl with Crispy Chicken and Sushi Rice
This innovative Chinese fusion dish combines tender grilled chicken skewers and crispy fried chicken served over a bed of seasoned noodles, topped with sushi rice and finished with a savory Chinese sauce. It's a delightful blend of textures and flavors that brings together multiple cooking techniques in one satisfying bowl.
30 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty7/10
Sour1/10
Umami8/10
Spicy1/10
🥄 Texture
Crisp contrast between crunchy fried chicken and slightly charred grilled chicken, soft slightly sticky sushi rice, and springy stir-fried noodles with slightly crisped edges. The sauce ties everything together, creating a silky, glossy coating while maintaining distinct textures in each component.
👃 Aroma
Warm savory notes of soy/oyster sauce and ginger dominate, backed by roasted chicken and fried crust aromas. A faint caramelized sweetness and toasted oil lift the scent profile, giving it an inviting, savory finish.
🍷 Pairs Well With
Chilled jasmine tea or a light pale lager; alternatively a dry or off-dry Riesling to balance the savory-salty flavors.
🥗 Side Dishes
Quick cucumber or daikon pickle, steamed or garlic-sautéed bok choy, and a light miso or hot-and-sour soup to complement the bowl.
Ingredients(7 items)
- 18 ounces grilled chicken skewers (cut into bite-sized pieces)
- 26 ounces fried chicken (cut into bite-sized pieces)
- 32 cups cooked sushi rice
- 43 cups cooked noodles (egg noodles or wheat noodles)
- 51 cup sauce (Chinese-style, such as soy-ginger or oyster-based)
- 62 tablespoons sauce (reserved for drizzling)
- 71 tablespoon vegetable oil (for tossing)
Nutrition Information(per serving)
625
Calories
42g
Protein
68g
Carbs
18.5g
Fat
Instructions
- 1
Cook the noodles according to package directions, then drain and set aside.
- 2
Prepare the sushi rice if not already cooked, seasoning it lightly with a pinch of salt.
- 3
Cut the grilled chicken skewers into bite-sized pieces, ensuring they are evenly portioned.
- 4
Cut the fried chicken into bite-sized pieces for consistent serving sizes.
- 5
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- 6
Add the cooked noodles to the wok and stir-fry for 2-3 minutes to warm through and slightly crisp the edges.
- 7
Pour 1 cup of sauce over the noodles and toss well to coat evenly, cooking for another 1-2 minutes.
- 8
Divide the sauced noodles among serving bowls, creating a base layer.
- 9
Top each bowl with a portion of the cooked sushi rice, mounding it in the center.
- 10
Arrange the grilled chicken pieces on one side of the rice and fried chicken pieces on the other side.
- 11
Drizzle the reserved 2 tablespoons of sauce over the top of each bowl for added flavor and presentation.
- 12
Serve immediately while the chicken is still warm and the noodles maintain their texture.
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