Chicken Noodles.

Chicken Noodles Recipe / Chinese Chicken Noodles / How to Make Chicken Noodles
Chicken Noodles Recipe / Chinese Chicken Noodles Recipe / How to Make Chicken Noodles.

I have yet another Noodles recipe for you all. There is nothing better to post it today than a recipe for Chicken Noodles, which is immensely popular in Chinese restaurants in India. What is it about a Noodles recipe that truly warms the heart and soul?

This Chicken Noodles is a one-pot dish, is a family favourite go-to dinners. It makes all the difference. It is something I vividly remember when I used to have it in restaurants. I always wanted to make this on my own. It took me a few tries to get it right. It smells great while cooking in the kitchen.

It’s very easy to make, with ingredients that you can get at regular grocery stores! One main advantage related to these Noodles is you can make it with whatever additional ingredient you have on your hand. You can add your own touch, using whatever greens you prefer. Try it with some French beans, Green Peas, Baby Corns, Carrots, Mushrooms.. etc.

I made this delicious Chicken Noodles yesterday. I fell in love with this recipe on so many levels. My husband could eat it every day if I make it!!  I am sure that children will adore this dish.

Click Here to get all the noodles recipes of this blog, Seenas Food Basket.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Calories: 270 / 1 cup

Ingredients for Chicken Noodles:

Egg Noodles – 1 packet
Chicken breasts (boneless, skinless, cut into thin strips) – 2 cups
Egg (beaten) – 2 numbers
Big Onion (sliced) – 1 large
Carrot (julienned) – 1 cup
Capsicum (Bell Pepper) – 1 cup
Cabbage (shredded) – 1 cup
Ginger (peeled and minced) – 1 tbsp.
Garlic (peeled and minced) – 1 tbsp.
Tofu – few pieces
Green Chillies (chopped) – 2
Salt – to taste
Ajinomoto – ¼ tsp (optional)
Light Soy sauce – 2 tbsp
Green Chilly Sauce – ½ tsp
Black Pepper – to taste
Oil – 3 tbsp.
Spring Onions / scallions (chopped) – to garnish
For Chicken Marinade:
Corn Flour – 1 tbsp.
Homemade Ginger Garlic Paste – 1 tbsp.
Light Soy Sauce – ½ tbsp..
Salt – to taste

How to Make Indo Chinese Chicken Noodles:

Marinate chicken pieces with the ingredients given and refrigerate it for minimum 30 minutes. Cook noodles in a large saucepan according to the manufacturer’s instructions (till al dente). Drain it and rinse under cold water to prevent sticking. Place it in a large bowl and set aside to cool.

Cut and chop all vegetables and keep it aside. Beat the eggs thoroughly with a folk and after adding little black pepper and salt and keep it aside.

In a medium size pan heat oil. Once the oil is smoking hot add marinated chicken pieces and stir fry on high heat. Drain the chicken pieces from oil and set aside to cool. Shallow fry tofus and keep it aside.

In the same pan heat another 2 tbsp. of oil and sauté onion until translucent. Toss in the Homemade Ginger Garlic Paste & allow it to brown lightly. Sauté it for 2 or 3 minutes, until a nice aroma comes out. Add more oil in to the pan if required. Next add carrot, capsicum and cabbage and stir fry on medium high heat for a couple of minutes till it is almost cooked and crisp tender. Push the veggies to the side of the pan and add the beaten eggs. Swirl the pan around. Sauté it till the eggs scramble thoroughly. Add the marinated chicken pieces and cooked noodles and stir it occasionally till noodles has taken a bit of colour from the sauces. Add the light soya sauce, green chilly sauce, black pepper powder, salt and ajinomotto. Toss everything well for 3 minutes on medium high heat until the sauces have been absorbed by the noodles.

Remove from heat and garnish with chopped spring onions. Serve immediately. If you prefer serve it with any curry or gravy of your choice preferably Chinese side dishes like Chicken Manchurian, Chilly Chicken etc..

My Recipe Notes on Chicken Noodles:

1) Don’t over cook the noodles. Immediately after straining the noodles, rinse or hold it under the running cold water to firm noodles. In such case no need to add oil while cooking noodles.
2) Those who are in hurry can prepare noodles, veg, tofu and chicken in advance and refrigerate it until you are ready to cook.
3) You can use more tofus if you prefer. For the vegetarians replace chicken with tofu.
4) Frying tofus help to hold its shape while cooking and tossing.
5) Veggies should have a bit of crunch and should not be overcooked.
6) You can make scrambled egg out of beaten egg and set it aside. I followed an easy method here by adding in the same pan along with veggies.
7) If you are cooking for a large group of people, cook in batches.
8) The end result is quite well flavored, so noodles does not need any side accompaniment.

Serve Chicken Noodles with your loved ones.

Bon Appetite.. Cheers.. Seena.


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Chicken Stir Fry with Noodles / The Best Chicken Noodles Recipe / Stir Fry Egg Noodles with Chicken / Chinese Chicken Noodles Recipe / Chicken and Noodles Recipe / Homemade Chicken Noodles Recipe / Chicken Noodles Stir Fry / Indo Chinese Chicken Noodles / ചിക്കൻ നൂഡിൽസ് റെസിപ്പി.

Prep Time 10 min Cook Time 43 min Total Time 53 mins Calories: 270 / 1 cup


This Chicken Noodles is super quick to make for a lunch or dinner. This one-pan dish is hassle free and extremely economical. Bursting with fiery flavors, enjoy simple and satisfying chicken noodles.

Keywords: chicken noodles recipe, chinese cuisine, homemade chicken noodles, how to make chicken noodles.

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