Pan Fried Chicken Noodles
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.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Marinate Chicken & Cook Noodles
- b.In a bowl, combine the chicken pieces with 1 tbsp soy sauce, 0.5 tsp black pepper powder, and 1 tsp cornstarch. Mix well and set aside to marinate for 10-15 minutes.
- c.Meanwhile, bring a large pot of water with 1 tsp salt to a rolling boil. Add the hakka noodles and cook according to package instructions until al dente (usually 3-4 minutes).
- d.Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss with 1 tsp of oil to prevent sticking and set aside.
- 2
Step 2
- a.Stir-fry Aromatics & Chicken
- b.Heat 2 tbsp of oil in a large wok or skillet over high heat until it's shimmering.
- c.Add the minced ginger, garlic, and slit green chillies. Sauté for 30 seconds until fragrant.
- d.Add the marinated chicken pieces and stir-fry for 4-5 minutes until they are cooked through, opaque, and lightly browned. Remove the chicken from the wok and set aside.
- 3
Step 3
- a.Sauté the Vegetables
- b.In the same wok, add the remaining 1 tbsp of oil if needed. Keep the heat high.
- c.Add the sliced onions and sauté for 1 minute until they start to soften.
- d.Add the julienned carrots and capsicum. Stir-fry for 2 minutes.
- e.Finally, add the shredded cabbage and stir-fry for another minute. The vegetables should remain tender-crisp.
- 4
Step 4
- a.Combine and Finish
- b.Return the cooked chicken to the wok with the vegetables.
- c.Add the boiled noodles. Drizzle the remaining 1.5 tbsp soy sauce, red chilli sauce, and vinegar over the noodles.
- d.Sprinkle with the remaining 0.5 tsp black pepper powder and 0.75 tsp salt.
- e.Using two spatulas or tongs, toss everything together quickly and gently for 1-2 minutes on high heat, ensuring everything is well-combined and heated through.
- f.Stir in half of the chopped spring onion greens.
- 5
Step 5
- a.Garnish and Serve
- b.Transfer the noodles to a serving platter.
- c.Garnish with the remaining spring onion greens and serve immediately while hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best 'wok hei' (smoky flavor), use a carbon steel wok on the highest possible heat.
- 2Have all your ingredients chopped and sauces measured before you start cooking. Stir-frying is a very fast process.
- 3Do not overcook the noodles or the vegetables. They should have a slight bite (al dente) for the best texture.
- 4Rinsing boiled noodles under cold water is a crucial step to remove excess starch and prevent them from becoming mushy.
- 5Feel free to add other quick-cooking vegetables like mushrooms, baby corn, or bell peppers of different colors.
Adapt it for your goals.
Vegetarian
Replace the chicken with 200g of paneer (cubed and lightly fried) or firm tofu. You can also add more vegetables like broccoli and mushrooms.
Prawn/ShrimpPrawn/Shrimp
Substitute chicken with 250g of peeled and deveined prawns. Marinate and cook them for just 2-3 minutes until they turn pink.
Spicier VersionSpicier Version
Increase the amount of red chilli sauce to 1.5-2 tbsp and add more slit green chillies for extra heat.
Schezwan NoodlesSchezwan Noodles
Replace the red chilli sauce with 2-3 tbsp of Schezwan sauce for a different, more pungent flavor profile.
Why this is on our healthy list.
Good Source of Protein
The chicken provides high-quality lean protein, which is essential for muscle repair, growth, and overall body function.
Packed with Vegetables
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.
Energy Boosting
The carbohydrates from the noodles provide a quick and effective source of energy, making this a satisfying and fulfilling meal.
Frequently asked questions
One serving of Pan Fried Chicken Noodles contains approximately 450-550 calories, depending on the specific ingredients and amount of oil used.