Chicken Noodles Recipe
Ingredients:
- 250 g noodles
- 250 g boneless chicken, thinly sliced
- 2 tablespoons cooking oil
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- 1 medium onion, thinly sliced
- ½ cup cabbage, thinly sliced
- ½ cup carrot, julienned
- ½ cup capsicum, thinly sliced
- ¼ cup green beans, thinly sliced
- 2–3 green chilies, finely chopped (optional)
- 1½ tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- ½ teaspoon black pepper powder
- Salt to taste
- 2 spring onions, chopped (optional)
Instructions:
- Cook the noodles: Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions until just tender. Do not overcook them.
- Drain the noodles: Drain the noodles and rinse them under cold water. Toss with a teaspoon of oil to prevent them from sticking together and set aside.
- Prepare the chicken: Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Add the sliced chicken and stir-fry for 4–6 minutes, until cooked through and lightly browned. Remove the chicken and keep aside.
- Sauté the aromatics: Add the remaining oil to the same wok. Add chopped garlic, ginger, and green chilies. Stir-fry for about 30 seconds.
- Add the vegetables: Add onion, carrot, cabbage, capsicum, and green beans. Stir-fry over high heat for 2–3 minutes. Keep the vegetables slightly crunchy.
- Add the sauces: Add soy sauce, chili sauce, tomato ketchup, and vinegar. Stir well to combine.
- Add chicken: Return the cooked chicken to the wok and toss with the vegetables and sauces.
- Add noodles: Add the cooked noodles and black pepper powder. Toss everything gently over high heat until the noodles are evenly coated with the sauce.
- Adjust seasoning: Taste and add salt if required. Be careful because soy sauce is already salty.
- Garnish: Turn off the heat and sprinkle chopped spring onions over the noodles.
- Serve: Serve the chicken noodles hot.