Chicken Noodles Recipe – Pearl Onion & Kecap Manis Style

Last Updated on 2 months by Neha Deshmukh

Chicken Noodles Recipe – Pearl Onion & Kecap Manis Style

Hey everyone! If you’re anything like me, a quick, flavorful, and satisfying noodle dish is a weeknight lifesaver. I stumbled upon this Chicken Noodles recipe a while back, inspired by the street food stalls I visited on a trip to Kolkata. The unique combination of sweet kecap manis and crispy pearl onions just makes it. It’s become a family favourite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average chicken noodle stir-fry. The addition of kecap manis gives it a wonderfully sweet and savory depth. The pearl onions add a delightful crunch and a subtle sweetness that complements the chicken and veggies perfectly. Plus, it’s surprisingly easy to make – ready in under 30 minutes!

Ingredients

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

• 450 gm egg noodles
• 5 tbsp oil
• 3 eggs
• 6-8 pearl onions
• 1 tsp chilli flakes (adjust to your spice preference!)
• 4 garlic cloves
• 1 bunch spring onion
• 450 gm boneless chicken
• Salt and pepper to taste
• 1 small carrot
• 1.5 cup chopped cabbage
• 4 tbsp kecap manis (or substitute: 4 tbsp soy sauce + 3 tbsp brown sugar)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Kecap Manis: What is it and why it’s special? We’ll dive deeper into this later, but it’s a sweet soy sauce that’s a staple in Indonesian cuisine. It adds a beautiful gloss and a unique flavour you won’t find anywhere else.
• Pearl Onions: A regional variation and flavour boost. These little guys take a bit of peeling, but trust me, the flavour is worth it! They’re common in Bengali cuisine and add a lovely sweetness. If you can’t find them, regular shallots are a decent substitute.
• Egg Noodles: Choosing the right type for texture. I prefer using medium-thick egg noodles for this recipe. They hold the sauce well without becoming mushy.
• Spring Onions: Utilizing both white and green parts. Don’t discard the white parts! They add a subtle oniony flavour to the base of the dish. We’ll use the greens for a fresh garnish at the end.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your egg noodles in boiling water until they’re al dente – about 6-8 minutes. Drain them well, rinse with cold water to stop the cooking process, and toss with 1 tbsp of oil to prevent sticking. Set aside.
2. Now, let’s make a quick omelette. Whisk the eggs with a pinch of salt and pepper. Cook it into a large omelette, then chop it into bite-sized pieces and set aside.
3. Separate the white and green parts of your spring onions. We’ll use the whites in the stir-fry and the greens for garnish.
4. Heat 2 tbsp of oil in a wok or large frying pan. Fry the pearl onions until they’re golden brown and crispy. Drain them on paper towels and set aside – these are pure gold!
5. In the same oil, sauté the chilli flakes and minced garlic for about 30 seconds until fragrant. Add the spring onion whites and cook until they’re wilted.
6. Add the cubed chicken, season with salt and pepper, and cook until it’s almost cooked through.
7. Toss in the chopped carrots and cabbage. Cook for another 3-5 minutes, until the vegetables are tender-crisp.
8. Now for the magic! Stir in the kecap manis (or your soy sauce and brown sugar mixture). Pour in ½ cup of water and adjust the seasoning to your liking.
9. Add the cooked noodles and toss everything together thoroughly with spatulas for about 5 minutes, ensuring the noodles are well coated in the sauce.
10. Finally, fold in the omelette pieces, fried pearl onions, and spring onion greens. Serve immediately and enjoy!

Expert Tips

A few little things I’ve learned over the years to make this recipe even better:

• Achieving the perfect noodle texture. Don’t overcook the noodles! Al dente is key – they’ll continue to cook a little in the stir-fry.
• Balancing the sweet and savory flavours. Kecap manis is quite sweet, so adjust the amount to your preference. If you’re using the soy sauce and brown sugar substitute, taste as you go.
• Preventing the noodles from sticking together. Tossing the cooked noodles with oil is crucial. You can also add a splash of water to the pan while tossing to keep things moving.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken for firm tofu or mushrooms. Use a vegan-friendly kecap manis substitute (some contain fish sauce).
• Gluten-Free Adaptation (Noodle Substitution): Use gluten-free rice noodles or soba noodles.
• Spice Level Adjustment: Add more chilli flakes or a dash of your favourite hot sauce for an extra kick. My friend loves adding a pinch of cayenne pepper!
• Festival Adaptation (Adding festive garnishes for special occasions): For Diwali, I sometimes sprinkle a little sev (crispy chickpea noodles) on top for extra crunch and colour.

Serving Suggestions

This Chicken Noodles recipe is fantastic on its own, but it also pairs well with:

• A side of pickled vegetables
• A refreshing cucumber salad
• A sprinkle of toasted sesame seeds

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. The noodles may absorb some of the sauce upon standing, so you might need to add a splash of water when reheating.

FAQs

Let’s answer some common questions:

• What is Kecap Manis and can I skip it? Kecap manis is a sweet soy sauce from Indonesia. If you can’t find it, you can substitute it with a mixture of soy sauce and brown sugar, but the flavour won’t be quite the same.
• Can I use different vegetables in this noodle recipe? Absolutely! Feel free to add bell peppers, broccoli, or snap peas.
• How can I make the noodles less oily? Use a non-stick wok or pan and don’t overdo the oil. You can also drain the fried onions on paper towels to remove excess oil.
• What’s the best way to prepare the chicken for this dish? I like to cube the chicken and marinate it in a little soy sauce and ginger-garlic paste for about 15 minutes before cooking.
• Can this recipe be made ahead of time? You can prep the ingredients (chop vegetables, cook the omelette, fry the onions) ahead of time. But it’s best to assemble and cook the noodles just before serving for the best texture.