Chicken and Veggie Noodles

Chicken and Veggie Noodles

By Alzeyne Ghadialy
0 0 6299

Chicken Noodles

  • To prep

    20 min
  • To cook

    15 min
  • Level

  • Servings

  • Rice Noodles
  • Soya sauce
  • Vinegar
  • Oil
  • Grated ginger
  • Chopped garlic
  • Spring onions
  • Capsicum
  • Red chillies
  • Mushrooms
  • Shredded cabbage
  • Carrots
  • Pepper powder
  • Green chilli sauce
  • Red chilli sauce
  • Chicken boneless thigh cut into small pieces
  • Ginger garlic paste
  • Lemon Juice
  • MSG
  • Corn flour


    Noodles prep:
    Boil Rice noodles as per packet instruction with a little oil, (I boiled my noodles for 2 minutes) pour a little soya sauce and vinegar and keep aside.
    Veggie prep:
    Take some oil add chopped garlic and shredded ginger, spring onions and saute together on high heat. Then add in the capsicum, red chillies, mushrooms, shredded cabbage and carrots and continue to mix together. Once the mushrooms start to shrink, add some pepper and soya sauce. Note: You can add either green or red chilli sauce but since the red chillies I used were spicy I skipped the sauces.
    Chicken prep:
    Use chicken boneless thigh pieces and cut them into small pieces. Marinate with soya sauce, ginger garlic paste, pepper powder, lemon juice or vinegar, little msg, and corn flour. Take a wok, add little oil and on high heat add the marinated pieces in and continuously stir until the pieces are cooked and the marinate starts coating the pieces and turns brown.
    Add the chicken pieces and noodles to the veggie base and mix thoroughly. Check for seasoning and finish it off with a sprinkling of spring onion greens.
    Enjoy! 🙂
Recipe By

Alzeyne GhadialyAdministrator

I am Alzeyne G, a single, UK based psychologist.

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