Chinese Noodles with Chicken and Vegetables

Chinese Noodles with Chicken and Vegetables

With this Chinese noodles recipe I am starting a series of Chinese inspired recipes. The whole family has become a big fan and this is thanks to using the right ingredients and home cooking. Honestly, I've never been too impressed by the noodles I found in restaurants, I think they are too expensive for what they offer. And since I've been successfully testing Chinese recipes, I dared to try at home these chicken and veggies noodles. Let's just say we were all more than impressed (the kids too!) and we enjoyed them to the last piece. Besides, I can always surprise my guests with something new and special.

I need to say that you'll find a variety of noodles recipes on the internet, but I am showing you the adapted version with the quantities we need and our favourite ingredients.

One more thing - sadly, it's hard to find a good large wok in which to be able to cook a large amount of noodles. So I use my classic deep pan efficiently, it is actually large enough. Maybe a Chinese cook wouldn't approve of it, but we like it - no extra expenses, no need to find another place for it in the kitchen and no more fuss struggling to find the perfect pan!


Chicken breast
1 kg
Red peppers
1 piece
Yellow bell peppers
1 piece
1 piece
1 piece
a handful of fresh broccoli florets, not the stalk
White mushrooms
5 pieces
I had brown champignons this time
Green onions
3 pieces
or replace with leek
Garlic cloves
3 pieces
300 g
1 pack of your favourite egg noodles, see mine at step 6
Light soy sauce
4 tbsp
this is the classic soy sauce, the most common found in shops
Dark soy sauce
1 tbsp
available in Chinese shops
Cooking rice wine
1 tbsp
1 tsp
1 tbsp
Sesame oil
1 tbsp
Peanut oil
3 tbsp
or replace with canola oil or sunflower oil

Step by step


Before preparing all the ingredients, first we marinate the chicken for 30 minutes-1 hour.

Cut the chicken into long thin strips, place in a bowl, and add 1 tbsp Dark soy sauce, 2 tbsp Light soy sauce, 1 tbsp rice wine, 1 tsp salt, 1 tbsp cornstarch.


Toss to coat the chicken and refrigerate until you prepare the rest of the ingredients.


Now you have time to prepare the veggies:

- cut the peppers into medium-sized pieces

- cut the carrot into round slices

- cut the mushrooms into halves or quarters

- cut the broccoli into small florets


Separate the green part of the onion from the white one and finely chop.


Mince the garlic as finely as possible.


These are the noodles we prefer, we haven't tried other brands - it was 'love at first bite'.

Suggestions are welcome, if you have :)


Boil the noodles following the directions on the pack, usually boiling time is 3-4 minutes.


Drain the hot water, rinse well with cold water and set aside in the colander.


Now we get back to the marinated chicken: 

- heat 1 tbsp peanut butter in a large pan, place the chicken and cook.


Stir frequently until brown and cooked through.

Then transfer to a plate and set aside for now.


Heat 2 more tbsp peanut butter in the pan, add the white part of the onion and the minced garlic - fry over high heat and stir frequently.


Stir in the veggies we prepared at step 3.


Cook over high heat and mix frequently for 3-4 more minutes.

Don't cook the veggies for to long, just until barely tender.


Add the cooked chicken, stir.


Add the noodles and another 2-3 tbsp Light soy sauce.


Pour another 1-2 tbsp sesame oil, for a specific flavour and a more interesting taste.


Toss everything and turn off heat right away.


It's better to serve on the spot, sprinkled with the chopped green part of the onion on top. Otherwise the vegetables will soften and they won't be so crispy and good anymore.

It's an extremely delicious food - colourful and crispy veggies, juicy and tender chicken, stretchy noodles, all these packed with amazing flavours...


Quantity: 2 kg
Prep time: 30 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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