Chicken Noodles || Street style || అద్దిరిపోయే చికెన్ నూడుల్స్ || Fast food ||

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while thighs are more economical.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: regular pasta

Whole wheat noodles offer more fiber, while regular pasta is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium reduces salt intake, while tamari is often cheaper.

chili sauce

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor with less sugar, hot sauce is often less expensive.

Take 500 g of hakka noodles and set aside.

Cut 750 g of boneless chicken into small cubes and wash.

Marinate the chicken with 1/2 tsp turmeric, 2 tsp red chili powder, 5 tsp corn flour, 1/2 tsp salt, 1 tsp garam masala, 1 tsp cumin powder, 1 tsp coriander powder, 2 tsp ginger-garlic paste, and 1 tsp black pepper powder. Mix well and let it sit for half an hour.

Prepare the vegetables: chop 5 green chilies, 1 large onion, 1 carrot, and 1 large capsicum into thin slices. Also, shred some cabbage.

Boil water in a pot, add 3 tbsp of oil and 1 tsp salt.

Once the water is boiling, add the hakka noodles and cook for 5-6 minutes until they are soft but not overcooked. Drain and rinse with cold water to stop cooking.

Heat oil in a pan and fry the marinated chicken pieces without stirring for 2 minutes, then fry for 7-8 minutes until cooked and golden. Set aside.

In the same pan, add 2 tbsp of oil and sauté minced garlic until brown, then add green chilies, onion, carrot, capsicum, and cabbage. Stir-fry for about 5 minutes.

Add the cooked noodles to the vegetable mixture and toss well.

Add 1 tsp cumin powder, 1 tsp garam masala, 2 tsp coriander powder, 2 tsp tomato sauce, 2 tsp soy sauce, and 2 tsp red chili sauce. Mix everything well and check for salt.

Serve the chicken noodles hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens