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Spicy stir-fried noodles tossed with tender chicken pieces, crisp vegetables, and a fiery Schezwan sauce. A popular Indo-Chinese street food classic that comes together in under 30 minutes for a quick and flavorful meal.
For 4 servings
Cook the noodles according to package directions until al dente. Drain, rinse immediately with cold water to stop the cooking process, and toss with 1 teaspoon of oil to prevent sticking. Set aside.
While the noodles cook, marinate the chicken. In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, corn starch, and black pepper. Mix well to coat the chicken evenly and set aside for at least 10 minutes.
Heat 2 tablespoons of oil in a large wok or skillet over high heat until it shimmers. Add the marinated chicken and stir-fry for 3-4 minutes, until it's cooked through and lightly browned. Remove the chicken from the wok and set it aside.
In the same wok, add the remaining 1 tablespoon of oil. Add the chopped garlic and ginger and sauté for 30 seconds until fragrant.
Add the sliced onion and capsicum to the wok. Stir-fry on high heat for 1-2 minutes until they are slightly tender but still crisp. Then, add the julienned carrot and shredded cabbage and continue to stir-fry for another minute.
Return the cooked chicken to the wok. Add the cooked noodles, Schezwan sauce, the remaining 1 tablespoon of soy sauce, rice vinegar, sugar, and salt.
Using two spatulas or tongs, toss everything together quickly and thoroughly for 1-2 minutes on high heat, ensuring the noodles and chicken are well-coated with the sauce. Check for seasoning and adjust if needed.
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Spicy stir-fried noodles tossed with tender chicken pieces, crisp vegetables, and a fiery Schezwan sauce. A popular Indo-Chinese street food classic that comes together in under 30 minutes for a quick and flavorful meal.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 571.5 calories per serving with 48.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Garnish with chopped spring onion greens and serve immediately while hot.
Substitute chicken with 200g of cubed paneer or firm tofu. Pan-fry it until golden before adding to the stir-fry.
Use 300g of peeled and deveined shrimp instead of chicken. Shrimp cooks very quickly, so add it towards the end of the stir-frying process and cook just until pink.
Push the vegetables to one side of the wok, pour in 2 lightly beaten eggs, and scramble them. Once cooked, mix them with the noodles and vegetables.
Garnish with a tablespoon of toasted sesame seeds or roasted peanuts for an extra layer of texture and flavor.
Chicken breast provides high-quality protein essential for muscle building, repair, and overall body function, while being low in fat.
Incorporates a variety of vegetables like carrots, capsicum, and cabbage, which contribute essential vitamins, minerals, and dietary fiber for digestive health.
The noodles serve as a primary source of carbohydrates, providing a quick and sustained release of energy to fuel your daily activities.
One serving contains approximately 500-550 calories, depending on the specific ingredients and amount of oil used.
It can be part of a balanced diet. It offers lean protein from chicken and vitamins from vegetables. However, it can be high in sodium and fat due to the sauces and stir-frying oil. To make it healthier, use less oil, load up on more vegetables, and use low-sodium soy sauce.
Absolutely! You can replace the chicken with paneer, tofu, mushrooms, or a mix of your favorite vegetables like broccoli and baby corn. Simply stir-fry them instead of the chicken.
Hakka noodles are traditionally used and work best. However, you can also use egg noodles, ramen noodles, or even spaghetti if you don't have access to Asian-style noodles.
The spiciness comes from the Schezwan sauce. Simply reduce the amount of sauce for a milder version, or add more for extra heat. You can also add a pinch of red chili flakes for more fire.