Chicken noodles recipe with video & step by step photos. This simple Indo chinese chicken noodles are super quick to make for a dinner or a weekend meal. Indo chinese dishes are fusion foods of the Indian and the Chinese cuisines originated in the kitchens of Indian Chinese folks. These foods are quite popular in India and are served in most Indo Chinese restaurants in India and abroad. So this chicken noodles recipe is not the authentic Chinese chicken chow mein. But it sure yields a bowl of very good chicken noodles and is very easily adaptable to suit ones taste buds.
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.
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.
Ingredients (US cup = 240ml )
- 200 grams chicken (boneless)
- ¼ tsp pepper powder
- 1/8 tsp salt (or as needed)
- 1 tsp soya sauce (naturally brewed or organic)
- ½ to 1 tsp five spice or garam masala powder
to boil noodles
- 150 grams Noodles (or 2 packs)
- 1 tsp oil (optional)
- salt if needed (optional)
- 1 to 2 tsp oil (to coat)
- 2 tbsp oil (sesame oil or use any)
- 2 cloves garlic (chopped finely)
- 2 tbsps spring onion ( whites chopped)
- ¼ cup bell pepper ( or capsicum julienned)
- ¼ cup carrots julienne
- ¼ cup cabbage (optional)
- ¼ cup spring onion (greens)
- 1 ½ tbsp chilli sauce (or use any)
- 1 tbsp water (to mix with sauce)
- 1 tbsp soya sauce
- salt if needed
- Marinate chicken with pepper, salt , soya sauce and spice powder or garam masala. Cover and set aside until the noodles are boiled.
- Bring 2 to 2 1/2 liters of water to a boil in a large pot.
- Add noodles to the boiling water. Please follow the instructions on the noodles pack for timings. If the instructions insist, then add 1 tsp oil and salt to the boiling water.
- Meanwhile wash and cut all the veggies. Set these aside.
- When the noodles are cooked to al dente, drain them to a colander. Do not overcook them as they turn sticky and mushy.
- Immediately add 1 tsp to tbsp oil and smear it well to the noodles. Set these aside.
How to Make Chicken Noodles
- Heat a wok or pan with 1 tbsp oil.
- Add garlic and fry for 30 seconds.
- Add the chicken and saute it on a medium heat until it is cooked through completely. If you see the pan is too dry for the chicken to cook, then add 1 to 2 tbsps of hot water. Do not use cold water as it hardens the chicken.
- Cut a piece of chicken and make sure it is cooked. You can set the chicken aside if using a wok.
- Add another tbsp of oil to the pan. Regulate the flame to highest temperature.
- Add spring onions and saute them for a minute.
- Add in the veggies – capsicum, carrots and cabbage. Saute for 1 to 2 mins.
- Add spring onion greens, chilli sauce, noodles and soya sauce. If needed a dash of salt. Add back the chicken to the pan/ wok if you have set it aside.
- Briefly fry for a minute or two. If your noodles look too dry add some oil.
- Serve chicken noodles hot.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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