Chicken Noodles Recipe | How To Make Chicken Noodles With Vegetables | Terry’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 large pot and cook the egg noodles until al dente, then drain and set aside.

Heat vegetable oil in a large wok over high heat until shimmering.

Add minced garlic and ginger to the wok, stir-frying for 30 seconds until fragrant.

Add sliced chicken to the wok and cook until browned and cooked through, about 5-7 minutes.

Toss in sliced bell peppers, carrots, and cabbage, stir-frying for 3-4 minutes until vegetables are tender-crisp.

Add the cooked noodles to the wok and pour in soy sauce, mixing well to combine.

Drizzle sesame oil and chili sauce over the noodles, stirring to coat evenly.

Season with black pepper and salt to taste, adjusting as needed.

Squeeze fresh lime juice over the mixture and toss to combine.

Garnish with chopped green onions and fresh coriander before serving.

Serve hot and enjoy your street food style chicken noodles!

Cooking Techniques

Spice Level:

Allergens