Quick Chicken Noodles Recipe – Egg & Sausage Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Quick Chicken Noodles Recipe – Egg & Sausage Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, comforting meal that comes together in minutes. This Quick Chicken Noodles recipe is my go-to for those nights. It’s a super simple egg and sausage stir-fry that’s packed with flavour and always hits the spot. I first made this when I was a student and needed something fast and filling – it’s been a family favourite ever since!

Why You’ll Love This Recipe

Honestly, who doesn’t love a good noodle dish? This one is particularly great because it’s:

• Fast: Ready in under 20 minutes!
• Easy: Minimal ingredients and simple steps.
• Flavourful: The combination of soya sauce, Tabasco, and that little bit of chicken tastemaker is just chef’s kiss.
• Customizable: Easily adaptable to your preferences (more on that later!).

Ingredients

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

• 1 packet Plain noodles (approx. 200g)
• 1 Scrambled egg
• 4 Sausages, chopped (about 100g)
• ¼ cup Cooked green peas (approx. 40g)
• ½ – 1 tbsp Soya sauce (adjust to taste – I prefer a dark soy for colour)
• ½ tbsp Tabasco / Hot sauce (or more, if you like it spicy!)
• 1 Chicken tastemaker cube
• 1 tbsp Oil

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference:

• Chicken Tastemaker: This is where a lot of the flavour comes from! You can find these in most Indian supermarkets. If you’re avoiding MSG, you can try using a little chicken stock powder instead, but it won’t be quite the same.
• Noodles: I usually use plain white noodles for this, but Hakka noodles work beautifully too. They have a slightly chewier texture which I love.
• Hot Sauce: Tabasco is my go-to, but feel free to use whatever hot sauce you prefer. In some parts of India, people like to add a dash of green chilli sauce for a fresh kick!
• Sausages: Any good quality sausage will work. I like using chicken or pork sausages.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your noodles according to the package instructions. Once they’re done, drain them well and set them aside. We don’t want soggy noodles!
2. Heat the oil in a large pan or wok over medium-high heat. Add the chopped sausages and stir-fry for a couple of minutes until they start to brown.
3. Push the sausages to one side of the pan and pour in the scrambled egg. Cook the egg, breaking it up with your spatula, until it’s set.
4. Add the cooked green peas to the pan and stir everything together.
5. Now for the flavour boost! Add the soya sauce, Tabasco, and crumble in the chicken tastemaker. Stir-fry for another minute, letting the sauce coat everything nicely.
6. Finally, add the cooked noodles to the pan and toss everything together until the noodles are evenly coated with the sauce.
7. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the noodles! They’ll continue to cook a little in the pan with the sauce.
• Taste as you go! Adjust the amount of soya sauce and Tabasco to your liking.
• A hot pan is key for a good stir-fry. It helps to create that slightly charred, smoky flavour.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: Swap the sausages for plant-based sausages and omit the egg and chicken tastemaker. You can add a tablespoon of nutritional yeast for a cheesy flavour.
• Gluten-Free Adaptation: Use gluten-free noodles and tamari (gluten-free soy sauce).
• Spice Level: If you’re a chilli fiend, add more Tabasco or a pinch of chilli flakes. My friend, Priya, always adds a finely chopped green chilli!
• Quick Weeknight Meal Adaptation: Use pre-cooked sausages and frozen peas to save even more time.

Serving Suggestions

These noodles are great on their own, but you can also serve them with:

• A side of sliced cucumber and tomatoes.
• A sprinkle of chopped coriander.
• A dollop of plain yogurt to cool things down.

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. They might be a little drier, so you can add a splash of water or soya sauce when reheating.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for kids? Yes, but you might want to reduce the amount of Tabasco or omit it altogether.
• Can I use different vegetables? Absolutely! Carrots, cabbage, bell peppers, and mushrooms all work well.
• What kind of noodles work best? Plain or Hakka noodles are ideal, but you can experiment with other types.
• Can I make this ahead of time? It’s best enjoyed fresh, but you can cook the noodles and chop the vegetables ahead of time.
• What can I substitute for the chicken tastemaker? A little chicken stock powder or a pinch of salt and pepper will do in a pinch, but it won’t have the same umami flavour.

Enjoy making this quick and delicious noodle dish! Let me know in the comments how it turns out for you. Happy cooking!