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Thursday, 4 September 2014

Chinese Chicken Noodles

This is a very simple and quick Indo chinese noodles recipe. You can add any vegetables of your choice to this dish or you can also substitute any vegetables from the recipe if you don't want them. The taste of this dish mainly depends on sauces.


Egg Noodles: 300 gms
Boneless Chicken breast(cubes): 250 gms
Onion: 1
Garlic: 2 tsp (minced)
Ginger: 1 tsp (minced)
Carrots: 1 cup (grated)
Capsicum: 1 (thinly sliced)
Spring onions: 1/2  cup
Celery: 1/2 cup (peeled and thinly sliced)
Mushrooms: 1/2 cup
Corn: 1/2 cup
Soya Sauce: 2 tbsp
Red chilly sauce: 1 tbsp
Vinegar: 1 tbsp
Tomato Ketchup: 2 tbsp
Salt: to taste
Black pepper: 2 tsp


  1. In a pot, add some water and boil noodles by adding some salt and oil, boil them until they are 70% cook. Then drain them in a separate bowl.
  2. In a pan, fry chicken cubes until they turn golden brown by adding some salt and black pepper and keep it aside
  3. In a wok, add oil and when its hot, add thinly sliced onions and fry it until golden brown.
  4. Then add minced garlic and ginger, saute for sometime.
  5. Then add all the vegetables (carrots,spring onions, celery, capsicum, mushrooms, corn) and fry them by adding some salt and black pepper.
  6. Once veggies are fried, then add fried chicken pieces and noodles and toss them well.
  7. Pour the soya sauce, red chilly sauce, vinegar and tomato ketchup and toss them well.
  8. Check the seasoning and serve hot.
Note: If you want to make vegetable noodles, you can simply eliminate step 2 from this recipe.

Hope you enjoy this recipe, you can have this on its own or you can also add some chicken manchurian or chilly chicken gravy for more flavor.

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