Stir Fried Chicken Noodles *Video Recipe*
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
  • Egg noodles – 250 gms
  • Chicken thighs – 300 gms, boneless and skinless, cut into 1 inch cubes
For marinaing chicken –
  • Soy sauce – 1 tsp
  • Salt – ¼ tsp
  • Sugar – ½ tsp
  • Black pepper – ¼ tsp
  • Corn flour – 1 tsp
  • Baking soda – ¼ tsp
  • Water – 2 tsp
Other ingredients
  • Vegetable oil – 4 tbsp
  • Ginger – 1 inch piece, very finely chopped
  • Garlic – 2 full head or about 20 small cloves, very finely chopped
  • Broccoli floret – 2 cups
  • Carrot – 1 cup, julienned
  1. Take the chicken pieces in a bowl and add all the ingredients listed under marinade. Give a good mix and chill in the refrigerator for 20 minutes.
  2. Take the egg noodles in a large bowl and pour boiling water on it. Cover and let the noodles soak in the boiling water until half cooked, about 10-15 minutes. Then drain it in a colander and drizzle couple of tablespoons of oil on top. Set aside.
  3. Heat wok to very high heat to cook the chicken. Add 2 tablespoons of oil and let it smoke. Then add half of the minced garlic and half of the minced ginger. Saute for few seconds.
  4. Then add the marinated chicken along with all the liquid. Cook the chicken for 5 minutes until they start to turn golden.
  5. Now add about ¼ cup of water around the chicken and quick cover it with a lid to trap in all the flavors inside. Let the chicken cook for 6 to 8 minutes on low heat. Once the chicken pieces are cooked through, take them out of the wok and set aside in a bowl.
  6. Wipe clean the wok and add the remaining 2 tablespoons of oil. Let it smoke and then add the remaining minced ginger and garlic. Saute for few seconds.
  7. Then goes in the julienned carrots and broccoli florets. Stir fry them for 2 to 3 minutes on high flame.
  8. Now add ¼ cup of water around the veggies and again quickly cover the wok with a lid to let the veggies cook under steam and get infused with all the good flavors. This would take about 6 to 8 minutes on medium flame.
  9. Once the veggies are cooked, return the cooked chicken pieces and stir to mix well. Then add the cooked egg noodles and stir fry using 2 wooden spoons.
  10. Season the noodles with 2 tablespoons of light soy sauce (use 1 tablespoon if using dark soy), 1 teaspoon of salt (or more as per your taste) and 1 teaspoon of sugar. Mix everything well to get the seasoning distributed all over.
  11. Your stir fry chicken noodles is ready to serve. Enjoy!
Recipe by Flavor Quotient at