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Quick, flavorful, and packed with tender chicken and crisp veggies, these pan-fried noodles are the perfect weeknight meal. A street-style Indo-Chinese classic you can make at home in under 35 minutes.
Marinate Chicken & Cook Noodles
Stir-fry Aromatics & Chicken
Sauté the Vegetables
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Quick, flavorful, and packed with tender chicken and crisp veggies, these pan-fried noodles are the perfect weeknight meal. A street-style Indo-Chinese classic you can make at home in under 35 minutes.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 445.22 calories per serving with 28.78g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Finish
Garnish and Serve
Replace the chicken with 200g of paneer (cubed and lightly fried) or firm tofu. You can also add more vegetables like broccoli and mushrooms.
Substitute chicken with 250g of peeled and deveined prawns. Marinate and cook them for just 2-3 minutes until they turn pink.
Increase the amount of red chilli sauce to 1.5-2 tbsp and add more slit green chillies for extra heat.
Replace the red chilli sauce with 2-3 tbsp of Schezwan sauce for a different, more pungent flavor profile.
The chicken provides high-quality lean protein, which is essential for muscle repair, growth, and overall body function.
With carrots, capsicum, cabbage, and onions, this dish is a great way to include a variety of vegetables, offering essential vitamins, minerals, and dietary fiber.
The carbohydrates from the noodles provide a quick and effective source of energy, making this a satisfying and fulfilling meal.
One serving of Pan Fried Chicken Noodles contains approximately 450-550 calories, depending on the specific ingredients and amount of oil used.
It can be a balanced meal as it contains carbohydrates from noodles, protein from chicken, and vitamins from vegetables. To make it healthier, you can increase the quantity of vegetables, use whole wheat noodles, and control the amount of oil and sodium from sauces.
Absolutely! You can easily make it vegetarian by omitting the chicken and adding paneer, tofu, or a variety of mushrooms. Increase the vegetable quantity to make it more substantial.
Indo-Chinese Hakka noodles are ideal. However, you can also use regular egg noodles, ramen noodles (without the seasoning packet), or even spaghetti if you don't have other options.
The key is to not overcook them. Cook until just al dente, then immediately drain and rinse under cold water to stop the cooking and wash off excess starch. Tossing them with a teaspoon of oil also helps prevent clumping.
Stir-fried noodles are best enjoyed fresh. Reheating can make the noodles and vegetables soggy. However, you can do all the prep work—chopping vegetables, marinating chicken, and boiling noodles—in advance to make the final cooking process very quick.