This chicken noodles recipe is simpler than the chicken fried rice and takes even less time to cook. Once everything is prepped, the actual cooking takes around 10 minutes. Keep in mind that this timing refers only to the cooking process. Some preparation beforehand will be required.
This is one of my favourite recipes when I want something comforting, filling, and quick to put together.
Ingredients
For the noodles
- Straight to wok noodles (already cooked)
- 3 cloves of garlic, finely diced
- ½ cup cabbage, finely chopped
- Spring onions (green and white parts separated)
- Vegetables of your choice such as carrots or peas
- 500 g chicken thighs (I find thighs more flavourful, but chicken breast works well if you prefer lean protein)
- 2 tbsp soy sauce
- 2 eggs, scrambled with salt and pepper (add chilli powder if you prefer some heat)
- Coriander for garnish
- MSG (optional)
For the chicken marinade
- 500 g chicken
- 2 to 3 tbsp chilli powder
- 1 tbsp coriander powder
- ½ tsp garam masala
- 1 tsp cumin powder
- ½ tsp pepper
- 2 tsp salt to start with (adjust later if needed)
- 1 egg
- Cornflour (optional, if you prefer crispy chicken)
- A little oil
Tip: If you are unsure about the right amount of salt, always add less at the beginning. You can adjust later, but fixing food that is too salty is very difficult.
Mix all the ingredients together and let the chicken marinate for about one hour.
Cooking the chicken
Option 1: Air fryer
- Lightly spray the air fryer basket and the chicken with oil
- Cook at 200°C for 12 minutes on each side
- For extra crispiness, cook the chicken for an additional one minute before adding it to the noodles
Option 2: Pan frying
I avoid deep frying, so I use a combination of butter and oil instead.
- Cook the chicken on a medium flame for around 15 minutes
- Make sure all sides are evenly cooked
Chicken noodles method
- Heat a wok or pan with some oil. Add the garlic and the white part of the spring onions.
- Once the garlic becomes aromatic, add the vegetables and cook for 3 to 4 minutes.
- Add the soy sauce and mix well for about one minute.
- Add the straight to wok noodles and cook for around 4 minutes, gently loosening them as you go.
- Season with salt or MSG and a little pepper to enhance the flavour.
- Add the scrambled eggs and cooked chicken, then mix everything thoroughly.
- Finish with the green part of the spring onions and fresh coriander.
Serve hot and enjoy.
