One can find so many variations of chicken noodles in restaurants each one being distinct from the other in taste and appearance. No matter how hard we try it is not possible to replicate the smoky flavor of restaurant Chinese food at home. But still the choice of noodles, oil, sauces and more importantly the wok used bring in all the special flavor and taste to the final dish. I have used ramen noodles which are made of wheat, you can use any other kind of your choice. I have used organic soya sauce and chilli sauce. You can substitute chilli sauce with whatever you prefer. I have used five spice powder for marination which can be substituted by garam masala to suit the Indian taste buds. For more Chicken recipes , you can checkChilli chicken dryCrispy chilli chicken Tandoori chicken For more Noodles recipes, you can checkVeg noodlesEgg noodlesHakka noodles

How to Make Chicken Noodles

  1. Cut chicken to thin strips or bite sized pieces. Large chunks of chicken will not get cooked faster and tends to turn hard. Add the chicken to a bowl. Add in pepper powder, salt, soya sauce and spice powder – five spice powder or garam masala.
  2. Marinate this well. Cover and set aside till the noodles are cooked. You can also refrigerate this upto 24 hours and use when needed. In restaurants they also use little corn starch or potato starch or even egg to coat the chicken. This helps to retain the juices and yield very tender and soft chicken.
  3. Bring 2 to 2.5 liters of water to a boil in a large pot. Add the noodles. Please follow the instructions on the pack for timing, if salt and oil are needed. If needed then add 1 tbsp oil and salt.
  4. Boil the noodles until al dente. The noodles must be firm and partially boiled. While the noodles boil, prepare the veggies.
  5. When done drain them to a colander immediately. If needed you can rinse the noodles with cold water it depends on the kind used. Add 1 tsp oil and smear it all over the noodles. This prevents them from sticking.
  6. Add 1 tbsp oil to a wok. I do not own a wok, so I use a pan. A well seasoned bare cast iron pan works well, if you have one you can use it. When the oil turns hot, add garlic. After 30 seconds, add chicken.
  7. Fry the chicken until completely cooked. If you see the pan too dry, then add 1 to 2 tbsp of hot water. Using cold water turns the chicken hard. At the end of this step, chicken should be cooked well and must be able to cut it easily with the wooden spatula.
  8. Move the chicken to one side of the pan. If using a wok you can remove the chicken to a plate and set aside. Set the flame/ heat to the highest. Add another tbsp oil to the pan. Fry the spring onion whites for a minute. I do not set the chicken aside as the moisture from veggies prevent the chicken from getting overcooked and it absorbs the flavor of capsicum.
  9. Add capsicum and carrots. You can also add cabbage. Fry the veggies just for a minute.
  10. Mix chicken and veggies. Fry for another 1 to 2 mins until the aroma of the veggies come out. Do not over fry as it may turn the chicken hard.
  11. Add spring onions and chilli sauce + 1 tbsp water.
  12. Add noodles and if needed little salt. Then pour soya sauce over it. Chinese noodles are usually low on salt and it comes mostly from the sauces. If you have set the chicken aside add it to the wok/ pan now.
  13. Mix well. Stir fry for 1 to 2 mins. Serve chicken noodles hot. Related Recipes

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