Chicken Noodles/ Chinese Chicken Noodles Recipe

Chicken Noodles is another easy recipe and can be converted to a splendid full meal or a quick snack; it is also an awesome lunch box option for kids like Fried rice or pulao.  As you know, kids need a lot of energy and these noodles or Fried rice along with loads of vegetables, chicken and egg is a healthier option as it gives them instant energy, proteins and vitamins to be active at school. It is hard to please kids as their little “Tongues” need different tastes every day. One day it finds a particular meal delicious and the next day it hates the same taste!!. So, most of the mothers are continuously working to appease those little tummies with new innovations every day.

You can add more vegetables of your choice and even substitute the Chicken with Mushroom for making healthy Veg. Noodles. Or add some Prawns and make mixed Noodles. I try to add more vegetables and sometimes add shredded sausages instead of chicken to make it more interesting for my kids. Veg. American Chop suey is another great dish to make your kids eat vegetables. Also check Chicken Manchow soup which is also loaded with vegetables. Sweet Corn which is filled with minerals, vitamis and nutrients are also great for kids; try my kids friendly Sweet corn Chicken soup

This Chicken Noodles is really tasty like the ones you get in Restaurants without the flavour enhancing Ajinomoto. As it is not very spicy, Kids would surely love it. You may serve it plain or have it with Chilli Fish, Soya Manchurian, Gobi Manchurian, Honey Chili Chicken, Szechwan Chilli Chicken, Chili Pork, Honey chilli potato, Ginger Chicken, Beef with Mushroom, Chili Paneer etc. The noodles used is Chinese Veg. Hakka Noodles, you can also try with Chinese Egg Noodles. Please read the tips given below for a perfect result. So, get that wok and we will start straight away!!

Cuisine: Indo-Chinese
Serves : 4
Time: 20 – 25 minutes


Chinese Veg. Noodles: 300 gms
Chicken Breast: 100 gms ( ¾ cup) or more
Beans sliced: ¾ cup
Carrot thinly sliced: ¾ cup ( 1 no)
Cabbage thinly shredded: ¾ cup
Capsicum/ Bell Pepper sliced: ½ cup
Onion sliced: 1 no.
Spring Onion Chopped: ½ cup
Celery Chopped finely (optional): 1 tbsp
Garlic: 2 flakes
Egg: 1
Pepper Powder: ½ tsp
Sugar: 1 pinch
Soy Sauce: 1 ½ tbsp
Tomato Sauce: 1 tsp
Red/ Green Chilly Sauce: 1 ½ tbsp

Chicken Noodles

Chicken Noodles Ingredients


Cut the chicken into thin strips. Marinate with ½ tsp Soy Sauce, pepper, salt. Slice the Beans, Carrots, Cabbage, Capsicum and Onion. Boil enough water (8 – 10 cups) to immerse and cook the noodles. Add Noodles when the water boils. Once the noodles become soft (not limp), add salt and 1 tbsp oil to the water. Drain the noodles in a colander and keep aside.

Chicken Noodles

Heat oil in the wok, add crushed garlic and when it browns slightly, take it out and keep aside.  Add the chicken strips and stir fry for 2 minutes on high flame, stirring continuously. Drain and keep aside. Add the beans to the oil, sprinkle salt and stir fry for one minute. Add the carrots to the beans and stir fry for another minute.  Add Cabbage, Onions and capsicum together and stir fry for another minute or more tossing/ stirring continuously. Sprinkle salt. Crush the garlic and add to the mix.The vegetables should be crunchy not limp.
Chicken Noodles Chicken Noodles

Mix the soy sauce, tomato sauce, chilly sauce, pinch of sugar, pepper powder in a bowl.
Chicken Noodles

Add this sauce to the vegetables in the wok, add chicken pieces, Spring Onion, Celery and mix well to combine.
Chicken Noodles

Beat the egg in a bowl with salt and make a plain omelette. Cut this omelette and cut into thin strips. Mix the chicken, vegetables and egg with the cold Noodles and combine well.

Chicken Noodles

The tasty, Restaurant style Chicken Noodles is ready to light up those little faces. 🙂


  • Never mix hot noodles with the veggies. Noodles should be drained and cooled for some time before mixing.
  • Usually for Noodles, all the vegetables, chicken etc. are stir fried on a high flame, so it is ideal to use a wok/ Kadai/ Non-stick Pan preferably with handles for tossing/ stirring continuously.
  • Soy sauce used is ordinary soy sauce. If you are using Dark Soy Sauce, add less measure.
  • Always use boiling water to cook the noodles.
  • Adding Oil to the water prevents Noodles from sticking together.
  • Always stir fry chicken and vegetables on high flame.
  • Garlic is fried first, to infuse the flavors in the oil.
  • The vegetables should be crunchy not limp.


If you found this recipe tasty and useful, please let me know or share it with your friends. It will keep me motivated. Thank you, God Bless!!

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