Chicken Noodles Recipe- Quick & Easy Indo-Chinese Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Chicken Noodles Recipe – Quick & Easy Indo-Chinese Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that hits all the right spots. This Chicken Noodles recipe is my go-to for those nights. It’s a super flavorful Indo-Chinese stir-fry that comes together in under 30 minutes – seriously! I first made this when I was craving something comforting and a little bit spicy, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t your average noodle dish. It’s a beautiful blend of Indian spices and classic Chinese stir-fry techniques. It’s quick, easy, and packed with flavor. Plus, it’s totally customizable – you can adjust the spice level and add your favorite veggies. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 tbsp light cooking oil
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• 1 large onion
• 1 large chicken breast (about 250-300 gms)
• ½ tsp red chilli powder (adjust to your spice preference!)
• 1 tsp coriander powder
• ½ cup julienned carrots
• 2 cups shredded cabbage
• 3 tbsp soya sauce
• Salt & pepper to taste
• 400 gms noodles/spaghetti
• Finely chopped green onions for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Soya Sauce: This is key to that authentic Indo-Chinese flavor. It adds a lovely umami depth that really makes the dish sing.
• Noodles: You can use either wheat noodles (like hakka noodles) or spaghetti. I often use spaghetti when I’m in a pinch, and it works beautifully! Wheat noodles will give you a more traditional texture, though.
• Ginger & Garlic: Fresh is best, always! The aroma and flavor of freshly grated ginger and garlic are unbeatable. Don’t even think about using the pre-minced stuff – trust me on this one.
• Chicken: I prefer using chicken breast for this recipe as it cooks quickly. You can also use boneless, skinless chicken thighs if you prefer a richer flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large non-stick wok or wide pan over medium-high heat. Add the ginger, garlic, and onions. Fry for about 2 minutes, until fragrant and lightly browned. Your kitchen should already be smelling amazing!
2. Add the chicken pieces and spices (red chilli powder, coriander powder). Stir-fry for 2-3 minutes, until the chicken edges start to brown. We’re not cooking it all the way through here, just getting some nice color.
3. Now, toss in the julienned carrots and shredded cabbage. Stir-fry for another 2 minutes, just until the vegetables start to soften slightly. You want them to still have a bit of crunch.
4. Pour in the soya sauce and season with salt and pepper. Mix everything thoroughly to make sure all the ingredients are nicely coated.
5. Add the cooked noodles or spaghetti. Toss everything together for 3-4 minutes, until well combined and heated through. Give it a taste and adjust the seasoning if needed.
6. Finally, garnish with chopped green onions and serve immediately. Seriously, this is the best part!

Expert Tips

Want to take your Chicken Noodles to the next level? Here are a few of my secrets:

• Wok Hei (Smoky Flavor): If you have a gas stove, try to get a little bit of char on the ingredients. That smoky flavor, called “wok hei,” is what makes restaurant-style stir-fries so good.
• Preventing Sticky Noodles: To prevent the noodles from sticking together, make sure your pan is hot enough and you’re using enough oil. You can also toss the cooked noodles with a little bit of oil before adding them to the stir-fry.
• Cooked Chicken: Ensure the chicken is cooked through. The internal temperature should reach 74°C (165°F).

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan Adaptation: Swap the chicken for firm tofu or mushrooms. Make sure to press the tofu to remove excess water before stir-frying.
• Gluten-Free Adaptation: Use gluten-free soya sauce and gluten-free noodles (rice noodles work great!).
• Spice Level Adjustment: If you like it extra spicy, add a pinch of cayenne pepper or some finely chopped green chillies. My friend, Priya, loves adding a whole chopped green chilli – she’s a spice queen!
• Festival Adaptations: This is a fantastic quick weeknight meal, especially during busy festival seasons when you don’t have a ton of time to cook.

Serving Suggestions

These noodles are delicious on their own, but they also pair well with:

• A side of vegetable spring rolls
• A refreshing cucumber salad
• A spicy mango chutney

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Note that the noodles may become a little softer upon reheating.

FAQs

Got questions? I’ve got answers!

• Is this recipe suitable for meal prepping? Yes, but the noodles might absorb some of the sauce during storage. You might want to add a little extra soya sauce when reheating.
• Can I use leftover cooked chicken in this recipe? Absolutely! Just add the cooked chicken in the last few minutes of cooking to warm it through.
• What is the best type of oil to use for stir-frying? Vegetable oil, canola oil, or peanut oil are all good choices. They have high smoke points, which is important for stir-frying.
• Can I add other vegetables like bell peppers or beans? Definitely! Feel free to add any of your favorite veggies.
• How can I make the noodles less sticky? Make sure your pan is hot enough, use enough oil, and toss the cooked noodles with a little oil before adding them to the stir-fry.

Enjoy! Let me know in the comments how your Chicken Noodles turn out. I can’t wait to hear from you!