Here’s a simple and tasty Chinese-style Chicken Noodles with Vegetables recipe—quick, savory, and perfect for a homemade takeout-style meal.
🍜 Noodles with Vegetables & Chinese-Style Chicken
🧾 Ingredients
🍗 Chicken
- 250–300 g chicken breast (thinly sliced)
- 2 tbsp soy sauce
- 1 tbsp vinegar or lemon juice
- 1 tsp garlic (minced)
- 1 tsp ginger (optional)
- 1 tbsp cornflour (for coating)
- 1 tbsp oil
🥦 Vegetables
- 1 cup cabbage (shredded)
- 1 carrot (julienned)
- 1 capsicum/bell pepper (sliced)
- 2–3 spring onions (optional)
🍜 Noodles
- 200 g noodles (egg noodles or instant noodles)
- Salt for boiling water
- 1 tsp oil (to prevent sticking)
🥣 Sauce
- 3 tbsp soy sauce
- 1 tbsp chili sauce (optional)
- 1 tbsp oyster sauce (optional but best flavor)
- 1 tsp sugar
- ½ tsp black pepper
- 2–3 tbsp water
👩🍳 Instructions
1. Cook noodles
- Boil noodles in salted water until just soft
- Drain and toss with a little oil
- Set aside
2. Prepare chicken
- Mix chicken with soy sauce, garlic, ginger, and cornflour
- Heat oil in a pan or wok
- Stir-fry chicken until golden and fully cooked
- Remove and set aside
3. Stir-fry vegetables
- In the same pan, add a little oil if needed
- Cook vegetables on high heat for 2–3 minutes
- Keep them slightly crunchy
4. Combine everything
- Add chicken back into the pan
- Add noodles
- Pour in sauce mixture
- Toss everything well on high heat for 2–3 minutes
5. Finish
- Add spring onions on top
- Adjust salt, pepper, or chili to taste
😋 Result
- Juicy, flavorful chicken
- Crunchy vegetables
- Savory, restaurant-style noodles
💡 Tips
- High heat = authentic Chinese stir-fry flavor
- Don’t overcook vegetables (keeps texture and color)
- Add sesame oil at the end for extra aroma
- You can also add egg or mushrooms for variation
If you want, I can also give:
- 🔥 Spicy Schezwan version
- 🍜 Street-style chow mein recipe
- 🍗 Crispy chicken version like restaurants
- 🥢 Healthy low-oil version
