Quick Chicken and Egg Noodles

This is just a basic Quick Chicken and Egg Noodles recipe, very simple to make, and really tasty. It is a favorite of my kids. They ask for it almost every week!

Basic Ingredients required for Quick Chicken and Egg Noodles:

Noodles:

What kind of noodles to use?

The best kind of noodle to use is thin spaghetti, I have also used regular spaghetti, egg noodles, and even linguine but I always go back to thin spaghetti. Of course for authentic Chinese noodles, egg noodles are preferred. An important thing to remember is not to overcook them. I follow the directions on the box for ‘al dente’.

 Vegetables needed:

You can use up whatever vegetables you have on hand. Carrots, cabbage, broccoli, peas, bell peppers, corn, or green beans can be used.

I used carrots, broccoli, green bell pepper, and cabbage in this recipe. Cutting and prepping the vegetables in the same size helps them cook evenly, you want them to still be crunchy in the end.

Other than the above vegetables, you will need spring onions or scallions and chopped garlic.

Chicken:

Which cut of Chicken is best?

You could use chicken breasts, thighs, or tenders. My personal preference is chicken thighs as the thigh meat is more tender and remains juicy after cooking. The chicken breast and tenders usually become a bit dry when cooked.

Other ingredients:

Eggs, Soya Sauce, Oil, Salt and Pepper to taste, Chicken stock cube(optional)

How do you make these Quick Chicken and Egg Noodles?

Cut up the chicken into bite-sized pieces using kitchen scissors. After that marinate it in salt, pepper, and soya sauce. I do that just before I start prepping the veggies, so it has about 10 to 15 minutes to marinate. Once the chicken is cooked, save it along with its juices to add later once the noodles and vegetables are done.

Keep all the ingredients ready, once your wok or  Non-stick wok is hot, it just takes 5 minutes for the noodles to be done. The vegetables just need a couple of minutes to cook, be careful not to overcook them, they still need to be crunchy.

The egg can be scrambled and added in the end.

If you are vegetarian, just substitute tofu/paneer for the chicken or just go with only vegetables.

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Print

Chicken and Egg Noodles

Noodles with chicken, egg and vegetables

Course Main Course

Cuisine Chinese

Ingredients

• ½ box Thin Sphagetti cooked till al dente
• 1 tbsp olive oil
• 1 carrot cut into sticks
• ½ green bell pepper cut into sticks
• ¼ cabbage sliced thin
• 4 broccoli florets sliced thin
• 2 scallions chopped, green parts saved for garnishing.
• 2 garlic cloves chopped
• 3 tbsp soya sauce
• 2 eggs scrambled
• Salt and pepper to taste

For marinating chicken

• 1 chicken thigh cut into small pieces
• 1 tbsp soya sauce
• Salt and pepper to taste

Instructions

• Cook sphagetti till al dente and set aside. Drizzle with a little olive oil and mix it with a fork so the noodles do not stick to each other.
• Marinate chicken with soya sauce, salt and pepper.
• Prep all the vegetables. Chop up scallions and garlic. Cut vegetables into sticks as shown in picture.
  
• Heat up a wide pan on high heat. Keep all your ingredients ready.
• Add marinated chicken and cook. It will cook fast as the pieces are small. Take out the chicken and set aside.
• Add the scallions and garlic, stir it and immediately add the veggies, Season with salt and pepper. Dont cook too long, as they still have to be crispy.
• Add noodles, soya sauce and mix everything. Add in chicken pieces. Scramble 2 eggs and add them in. Mix and switch off.
• Garnish with the chopped scallions.

Notes

1. You can make this vegetarian by excluding chicken and eggs.
2. You can add vegetable or chicken soup cubes to add even more flavor to your noodles. 
3. The entire process from the time you heat the oil till you're done should just take 5 minutes as your cooking on high heat.