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Chicken Noodles Recipe

chicken noodles

Chicken Noodles is one of the most favored Chinese dishes and its so easy to make restaurant style chicken noodles at home. And the benefits are lots of chicken in the noodles, much healthier, and tastes a zillion times better.

Have you tried chicken noodles from a restaurant or takeway.....well, when I recently bought one for   my son, I was astonished at the the measly chicken pieces....(just could count to about 4 in one serving! ha!) and the tons of oil...or you could say slithered in oil and apart from the cost (Rs 195) the feeling of wanting to drink more water....after the meal, was so empowering that I wondered at the amount of synthetic flavorings added into it. Frankly nothing beats homemade much healthier and tastier and lots n lots of chicken pieces in need the protein ha!

Noodles are kids favorite and I am sure adults would also favor it. The best part is that it is so easy to make noodles at home. I like to throw in a bit of veggies to my chicken noodles....and its always what is available in the refrigerator...the more the veggies...the more the merrier. I like green onions or spring onions in my noodles...and that does not mean you have to have them to make noodles. You can clearly substitute with onions though spring onions bring in a nice flavor to the noodles.

 Garlic does give out flavor, so do not skip them and cooking chicken with soy sauce and bit of pepper powder....makes the chicken so flavorful....each chicken bite is juicy and saucy...with right amount of pepper heat.

A reader friend through facebook requested Chicken Noodles and when I made one for my son, I thought of taking step by step pictures. Bindhu Xavier this is for you :)

chinese chicken noodles

After straining the noodles, run tap water over that the remaining starch is washed out.
You can also add in a tsp of oil and toss that it stays slithery! I mean non-sticky.
 I like to keep aside a tablespoon of chicken stock (remember we cook the chicken, so lastly keep a little stock) as sprinkling this lastly on the out a very nice flavor....and no need to use any artificial chicken stock cubes etc.
You can throw in scrambled eggs, but I did not use here....since I wanted the noodles to be All Chicken! Though if you are an eggetarian, you can check out my egg noodles recipe and for shrimp lovers, check out my spicy shrimp noodles.
I had some leftover and which I duly filled in dosa for Nidhi.

Author: Nisa Homey.
Cooking Time: 15-20 min.
Serves: 2
 Noodles: 1 packet, cook as per instructions on the back of the cover. Keep it aside.
Chicken: Bone-in about 150 gm, (cook with 1 tsp of soy sauce and half tsp of pepper and little water).
Garlic cloves: 6 to 7, sliced.
Soy sauce: 1 tsp.
Ching's Red chilly sauce: 1 tsp.
Ching's All in one sauce: 1 tsp
Pepper powder: 1 tsp.
Spring onions: 2 tbsp chopped (white part) OR subs with shallots or half onion.
Spring onions: 2 tbsp chopped (green part) to sprinkle on top.
Carrot: 1, sliced thinly.
Capsicum: 1/4,sliced thinly.
Oil: 2 to 3 tbsp.
Salt to taste (keep in mind that all the sauces have high salt content).

Cook noodles as per instruction on the pack....keep it aside.
First lets cook the chicken and get it ready (oh! pls excuse my worn out kadai)
Add the chicken into a pan or kadai with little water, 1 tsp soy sauce, 1/2 tsp pepper, and salt. Cover and cook until the chicken is cooked...if you like you can keep 1 tbsp of the chicken stock sprinkle on the noodles. Once it cools down...shred them into large chunks....or according to your preference.

While the chicken is getting ready, lets get the veggies on the floor!
Grab your scallions or green onions or spring onions or whatever you call them...chop out the white part.

And the green part.

And the carrot, capsicum, and garlic.

Meantime, chicken should be cooked and cooled down....shred them and keep aside.

Heat 2 tbsp oil in a pan or wok or kadai. Add in half the garlic (sliced) Remember the heat is on high and we should be really get everything near you...even the sauces.

Add in the white part of the spring onions, stir and after 30 seconds add in the carrots...stir.

Add in the capsicum and any other veggies you are adding (like green peas, corn, beans etc)
Add in the all in one sauce, 1 tsp.

Add half tsp pepper powder (you have to be really fast when cooking Chinese...remember the heat is high and we are stir frying.

Stir, toss which ever you know best.

Add in 1 tsp soya sauce, stir.

Remove from pan.

 Into the same pan, add in the other half of the garlic....stir for a few seconds.

 Add in the chicken pieces, stir well.

 Add in 1 tsp of red chilly sauce and stir well.....stir / toss.

Add in the cooked noodles.

 And the veggies...stir/toss....mix well.

 Lastly sprinkle green onions....switch of the fire.

 Serve immediately and enjoy!!
See I told you homemade is the best and easy peasy!!


  1. What a great and healthy version this is! So colorful as well.

  2. I hate those greasy restaurant portions bliah! Your noodles look so vibrant and delicious! If only you delivered here! lol

  3. G'day! Looks delicious and I love your step by step photos!
    Cheers! Joanne

  4. Nishaji, Tried it today itself, truly superb in Taste,...///
    After this step to step Analyzing details, Now I'll ready with try it on mushroom, Mutton even Bamboo shoots.

  5. It looks so colourful and appetizing!

  6. WELL EXPLAINED RECIPE nisa :) excellent clicks

  7. Stunning plate of noodles!!well done!

  8. mouthwatering. i ll try it with vegetables though.

  9. vey well explained recipe....good job!!


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