Easy Peasy Chicken Noodles
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.