Stir-Fried Chicken Noodles: A Sumptuous Evening Meal

There are a tonne of options available when you go out for lunch or dinner. You could be puzzled by the wide variety of things we desire. The majority then decides to order noodles and a bowl of any Indo-Chinese curry at this stage. Manchurian, chilli paneer, etc. are a few examples. Therefore, a plateful of noodles is divine in whatever form, whether you prefer it with any curry, veggies, meat, or just plain hakka noodles. It is one of those foods that instantly satisfies your desire for a spicy and savoury meal. Additionally, as there is flexibility for experimenting, the taste may be readily enhanced by adding any type of vegetable, beef, chicken, or paneer.

A dish that would be ideal for an evening supper. Its name is Chicken Stir-Fried Noodles. This recipe is certain to become your new favourite because it is packed with vegetables, chicken bits, flavorful sauces, and spices. And the best part is that it just takes 15 to 20 minutes to prepare. Is there anything that could be better than this? According to history, Noodles in China date back to the Han dynasty. They were all referred to as cake at the time. Soup cake is what is produced when noodles are boiled in soup. Noodles came in a variety of shapes, including sheets and strips. Pulling the dough into sheets and heating it in a saucepan of hot water is how sheets of noodles are made.

Here’s the recipe for Stir-Fried Chicken Noodles.

Ingredients: 

• 250 gms boneless chicken (sliced into 2-inch strips)
• 150 gms pack of noodles
• For marination:
• ½ tsp salt
• ½ tsp pepper powder
• 1 tsp soy sauce
• 1 tsp vinegar
• 1 tsp honey
• 2-3 garlic cloves (grated)

Veggies:

• Broccoli florets- 1.5 cups (100 gms)
• Carrots, julienned- 1.5 cups (75 gms) 
• Red Pepper, julienned- 1.5 cups (75 gms)
• Spring Onion/Scallions whites, chopped -2 tbsp (around 3 spring onions)
• Spring Onion greens, thick chopped for garnish- 3

Other ingredients:

• 2 tsp garlic (chopped)
• 1 tsp ginger (chopped)
• 2 tbsp refined oil
• Salt, to taste
• Pepper powder, to taste

Sauces:

• 2 tsp soy sauce
• 2 tsp oyster sauce
• 3 tsp red chilli sauce

Method:

• Slice the boneless chicken into 2 inches wide, flattish strips.
• For one teaspoon of garlic, grate 2 to 3 garlic cloves.
• Chop the peeled garlic cloves and ginger into fine pieces.
• Juliet the carrots and red pepper while removing the broccoli florets.
• Chop the white and green parts of the scallions or spring onions.
• Use the ingredients listed to marinate the chicken strips.
• Heat 1½ litres of water in a skillet over high heat until it boils for 150 gms of noodles.
• Lightly whisk in the noodles to help them open up.
• It should be ‘al dente’ after boiling for 2 to 3 minutes.
• To halt the cooking, rinse it with cold water after draining it in a strainer.
• To prevent the boiling noodles from sticking, add 1 tsp of oil and thoroughly combine. Place it aside.
• In a pan, heat 1½ tbsp of oil.
• Add the chicken that has been marinated, and stir-fry it on high for about 4 minutes, or until the chicken is browned. 
• Remove from oil, then reserve. Heat the same wok with ½ tbsp more oil.
• Add the chopped ginger and garlic now, and stir-fry for 15 seconds over medium heat.
• Stir-fry for an additional 15 seconds on medium heat after adding the chopped spring onion whites.
• Then add the broccoli florets and carrots that have been julienned, mix well, and season with a little salt and pepper powder. 
• Stir-fry for one minute over high heat.
• When the veggies are cooked but still crisp and the colour is retained.
• Add the red pepper that has been julienned, combine, and stir fry on high for about 2 minutes.
• Add the fried chicken and stir for one minute on medium heat.
• Now, combine the cooked noodles into the mixture of veggies.
• Add all the sauces, season with salt and pepper, and stir thoroughly over high heat.
• For two minutes, stir-fry and toss over high heat to thoroughly coat the noodles in the sauces.
• Serve hot with spring onion leaves as a garnish.