Chinese style Chicken noodles are a delicious meal made with noodles of choice, chicken, veggies and sauce.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indo Chinese

Ingredients

  • 200 grams chicken ((boneless))
  • ¼ tsp pepper powder
  • 1/8 tsp salt ((or as needed))
  • 1 tsp soya sauce ((naturally brewed or organic))
  • ½ to 1 tsp five spice (or garam masala powder)
  • 150 grams Noodles ((or 2 packs))
  • 1 tsp oil ((optional))
  • salt (if needed (optional))
  • 1 to 2 tsp oil ((to coat))
  • 2 tbsp oil ((sesame oil or use any))
  • 2 cloves garlic ((chopped finely))
  • 2 tbsps spring onion ((whites chopped))
  • ¼ cup bell pepper ((or capsicum julienned))
  • ¼ cup carrots (julienne)
  • ¼ cup cabbage ((optional))
  • ¼ cup spring onion ((greens))
  • 1 ½ tbsp chilli sauce ((or use any))
  • 1 tbsp water ((to mix with sauce))
  • 1 tbsp soya sauce
  • salt (if needed)

Method

  1. Marinate chicken with pepper, salt, soya sauce and spice powder or garam masala. Cover and set aside until the noodles are boiled.
  2. Bring 2 to 2 1/2 liters of water to a boil in a large pot.
  3. Add noodles to the boiling water. Please follow the instructions on the noodles pack for timings. If the instructions insist, then add 1 tsp oil and salt to the boiling water.
  4. Meanwhile wash and cut all the veggies. Set these aside.
  5. When the noodles are cooked to al dente, drain them to a colander. Do not overcook them as they turn sticky and mushy.
  6. Immediately add 1 tsp to tbsp oil and smear it well to the noodles. Set these aside.

How to Make Chicken Noodles

  1. Heat a wok or pan with 1 tbsp oil.
  2. Add garlic and fry for 30 seconds.
  3. Add the chicken and saute it on a medium heat until it is cooked through completely. If you see the pan is too dry for the chicken to cook, then add 1 to 2 tbsps of hot water. Do not use cold water as it hardens the chicken.
  4. Cut a piece of chicken and make sure it is cooked. You can set the chicken aside if using a wok.
  5. Add another tbsp of oil to the pan. Regulate the flame to highest temperature.
  6. Add spring onions and saute them for a minute.
  7. Add in the veggies - capsicum, carrots and cabbage. Saute for 1 to 2 mins.
  8. Add spring onion greens, chilli sauce, noodles and soya sauce. If needed a dash of salt. Add back the chicken to the pan/ wok if you have set it aside.
  9. Briefly fry for a minute or two. If your noodles look too dry add some oil.
  10. Serve chicken noodles hot.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.