Easy Peasy Chicken Noodles

Servings: 2
Cuisine: Chinese
Course: Main Course
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Nothing is quite quick and easy to prepare as a bowl of noodles. Here is my recipe for an easy peasy version that is ready in minutes.


  • 2 packets of noodles
  • 1/2 chicken breast
  • 10-15 medium prawns
  • 8-10 cloves of garlic sliced
  • 1 medium onion sliced
  • 1 1/2 bowl julienned vegetables (green bell pepper, red bell pepper, yellow bell pepper, beans, carrots, mushrooms)
  • 2-3 spring onions sliced on a bias
  • 2-3 leaves of cabbage, finely sliced
  • 2 green chili chopped
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp chili sauce
  • 1 tbsp vinegar
  • 1/2 tbsp cornflour
  • 2 eggs
  • 2 cubes Maggi Super Seasoning or stock cubes (optional)
  • Salt to taste
  • 2 tbsp sesame oil


  • Finely slice the chicken breast.
  • Add it to a bowl. Mix in 1 tbsp light soy sauce and 1 tbsp oyster sauce. Add in the cornflour. Mix well and leave it to marinate for at least 30 minutes.
  • Boil water, add in a bit of salt and a tsp of oil. Add in the noodles and cook till al dente. Drain the noodles. Add a bit of oil so that they don’t stick.
  • Heat sesame oil in a wok.
  • Add in the sliced garlic. Cook for a minute and add the sliced chicken and green chilies. Saute until the chicken is cooked which will take 2-3 minutes. Add in the prawns and cook for a minute. Make sure not to overcook it.
  • Mix in the sliced onions, vegetables, and spring onions. Cook for 2-3 minutes.
  • Beat the eggs. Tilt the wok and move the vegetables to one side. Pour a bit of oil, add in the eggs. Make sure the eggs do not touch the vegetables. Cook the eggs until semi-cooked. Mix them up with the vegetables gently so that they remain chunky.
  • Reduce heat, add in the noodles over the vegetables but don’t mix them yet.
  • Add 1 tbsp of light soy sauce, 1 tbsp oyster sauce, 1 tbsp chili sauce, and 1 tbsp vinegar. Crush and add in the stock cubes here.
  • Add in the sliced cabbage and mix well.
  • Check the salt and add more sauces if required.
  • Serve hot.


  • In case the noodles stick, run them under the water again and add some oil. Do not use sticky noodles for the recipe.
  • Chinese food is always cooked on high heat to retain the crispness of the vegetables.

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Easy Peasy Chicken Noodles