Restaurant Style Chicken Noodles | Delicious Chicken Egg Noodles | Noodles Recipe | Ivon's Kitchen

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are often less expensive than breasts.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles offer more fiber, while rice noodles are often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is typically cheaper.

Boil water in a pot and add salt to taste.

Add 3 tbsp oil to the boiling water and then add 450 g egg noodles, cooking until 80% done, then strain and toss with cooking oil to prevent sticking.

In a hot pan, add oil and fry 3 whole eggs like an omelette, then scramble and set aside.

In the same pan, add oil and the marinated chicken, cooking until fully cooked, then set aside.

Add oil to the pan and fry 6 chopped garlic cloves, 2 inches of chopped ginger, and a handful of chopped spring onion (white) for a few seconds.

Add 1 sliced onion and 2 bell peppers, frying until soft.

Add 2 julienned carrots and 2 cups shredded cabbage, frying until soft.

Season with salt, 2 stock cubes, 1/2 tbsp Kashmiri red chili powder, 1/2 tbsp dark soy sauce, 1/2 tsp white vinegar, and 1/2 tsp black pepper powder, frying for about 2 minutes.

Add the cooked noodles to the pan and mix well with the vegetables, frying for about 4-5 minutes.

Add the scrambled eggs and cooked chicken, along with a handful of chopped spring onion (green) and 4 tbsp tomato ketchup, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens