Chinese Chicken Noodles

Chinese Chicken Noodles Recipe

14 Rating


About Chinese Chicken Noodles Recipe:

A tasty stir fry of yee mein noodles with chicken slices and vegetables seasoned with soy sauce. A bowl full of warm and freshly made noodles can turn your whole day upside down if you had been having a bad one! While we do not leave any chance of getting yourself a large serving of noodles every time we visit a Chinese restaurant, it happens most of the time that we crave for it the most when we know we can’t get it. So, to get over times like those and to polish your cooking skills, here is an easy and oh-so-delicious recipe for homemade Chicken Hakka Noodles. 

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  • 40 mins
  • 13 Ingredients
Adjust Servings :

Ingredients for Chinese Chicken Noodles Recipe

  • 8 ounce Yee mein’/ Long life noodles
  • 2 tablespoon Oil
  • 2 tablespoon chinese mushrooms sliced
  • 3 tablespoon onions sliced
  • 3 tablespoon zucchini julienned
  • 3 tablespoon celery cut into strips
  • 5 ounce chicken thinly sliced
  • 1/4 teaspoon Salt
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 cup chicken stock or water
  • 1/2 teaspoon dark soy sauce
  • As required Green Onions Chopped For Garnish
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Chinese Chicken Noodles Recipe


1 bring a pot of water to the boil and add 8 oz of ‘yee mein’ noodles also called long life noodles or longevity noodles.


2 boil the noodles for 1 minute till they soften and separate. Remove the noodles from the boiling water, place them in a colander and hold them under running cold water. Keep aside to drain.


3 preheat the wok on medium heat and add 2 tbsp oil, 2 tbsp sliced chinese mushrooms, 3 tbsp sliced onions, 3 tbsp julienned zucchini, 3 tbsp celery cut into strips. Stir fry the vegetables for a few seconds. Push the vegetables to one side of the wok.


4 add 5 oz thinly sliced chicken to the wok and spread them out so that all the pieces touch the surface of the hot wok.


5 turn the heat to high and let the chicken sear well. After 1 to 2 minutes, toss the chicken and allow the other side to sear.


6 turn the heat to medium and add ¼ tsp salt, ½ tsp light soy sauce, ½ tsp sesame oil, and toss together well. Continue to stir fry the chicken and vegetables for a few minutes till the chicken is cooked through.


7 next add the drained noodles and toss all the ingredients in the wok together well to allow the flavours to combine.


8 add ½ cup chicken stock or water and let the noodles cook for 1 to 2 minutes till they absorb all the liquid.


9 add ½ tsp dark soy sauce for colour. Mix well.


10 lastly add chopped green onions for garnish and serve hot.