Chicken With Noodles Dishes


Wondering how to make Chicken With Noodles Dishes? Amazing Simple Chicken Noodle Stir Fry recipes that you can make at home with just a few simple ingredients. From creamy chicken alfredo pasta recipes to delicious chicken carbonara dishes and quick chicken salad recipes – they’re all here in one place.

CHICKEN NOODLES RECIPE dishes are popularly served on Fridays when most people are out of the office. Do you eat noodles? If so, I would like to share with you some health benefits of noodles. A lot of people eat noodles, you are among them. Is it good for health? I am sure that it is!

Chicken With Noodles Dishes

  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 4 servings


  • 3 tablespoons butter
  • 2 tablespoons EVOO
  • 12 ounces white mushrooms, sliced
  • 2 tablespoons fresh thyme, finely chopped
  • 2 leeks, thinly sliced
  • 1 small carrot, finely chopped
  • 1 small rib celery, finely chopped
  • Salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 1 1/2 to 2 cups homemade or store-bought chicken stock
  • 1/2 cup heavy cream
  • A few grates nutmeg
  • 2 to 3 cups cooked poached chicken breast or rotisserie chicken, pulled or chopped, skin and bones removed
  • 1/2 pound extra-wide egg noodles
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh dill or tarragon


  1. Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
  2. Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.

Cook’s Note

Cool and store the sauce for an easy make-ahead meal. Bring to room temperature before reheating over medium heat. Cook the noodles right before serving.

Simple Chicken Noodle Stir Fry

Chicken Noodle Stirfry - Cafe Delites

Soft thick noodles soaked in a beautiful rich fragrant sauce… mmmmm.. dinner anyone?
I’m mildly stir fry obsessed. Well, a lot mildly obsessed. With stir fry’s. There’s something so warm and humbling about a home cooked meal that takes only minutes to prepare and seconds to polish off and lick the plate and the spoon and even the sauce that’s dripped onto the table. Ahem. No, we don’t do that around herrr… Ah-em. Sorry. Just clearing my throat.

This family, I swear, we were meant to be from Asia. Or living in Asia. Or maybe we have asian bloodlines somewhere hidden in the depths of the complicated latino/european blood running through our veins.Once upon a time in a land not so far away lived a family whom loved stir fry’s of all tastes and sizes. That would be us. I mean, who duzzent love stir fry’s?

Low carb; full of carbs; high protein; low fat or high in fat, whichever way you turn, they’re so versatile you can adjust them to suit whoever you’re cooking for…even the most complicated of souls — like my family.

You see that mystery hand holding the noodles with the chopsticks? Well, I’d like to thank Paul for modelling for me today. Because I have no hope in holding noodles with chopsticks. Holding anything with chopsticks is not my thing. I can’t. It’s a health and safety issue. I can poke someones eye out with a flying piece of chicken.Rushing home from school pick-ups, doctor appointments and pouring with rain outside, there was no time to even think. Just chop, throw, fry, and pray for the best in between showers and running back and forth making sure the kids were really having their showers and not just taking part in an invisible Karaoke show under the warm running water. Lucky for them, they weren’t.

Chicken Noodle Stirfry - Cafe Delites-HOW-TO.jpg
Chicken Noodle Stirfry - Cafe Delites

I love the colours. I love the flavours. I love the quick meal-in-minutes. I love stir fry’s. Oh wait, did I already say that?Steaming stir fry with the dizzying aromas of soy and oyster sauce streaming through the house making us even more hungry than we already were to begin with.And the corn spears. Am I the only one who loves them? I could sit and eat a whole tray of them, all on my own, because no sharing. Not with corn. Or chocolate. Or brownies. Oh…brownies. Pan or wok. Same thing. I’ve tried all sort of pans, pots, woks, even really large soup pots. They’re awesome just FYI. Probably not meant to say that, but if you’re cooking for what seems like an army, and you tend to get sauce and noodles thrown all over the place (like me), big soup pots are the bomb. But ssssh. Don’t tell anyone I said that. Oh hay Paul. How’s it hanging? Nice and professional looking with those chopsticks. And this is really the reason I fell in love with him. The man can hold some mean looking chopsticks. 


Simple Chicken Noodle Stir Fry with soft thick noodles soaked in a beautiful rich fragrant sauce…


  • 1 tablespoon sesame/peanut oil
  • 8 boneless and skinless chicken thighs , cut into 2-inch pieces or strips
  • 1 onion , sliced
  • 1 whole broccoli , quartered
  • 1 cup fresh snow peas , washed and string removed
  • 1/2 cup green beans , washed
  • 1 red capsicum/bell pepper , de-seeded and diced
  • 12 baby corn spears , fresh or canned
  • 2 teaspoons minced garlic
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 x 440g | 15oz packet Hokkien Noodles prepared to package instructions prior to cooking (or any other noodle: Udon; Singapore: etc)


  • Heat a large frying pan or wok over medium-high heat. Add oil and when hot, fry the chicken in small batches until golden and cooked through (I cook them in three batches). When all the chicken is cooked, add the broccoli, snow peas, green beans, red capsicum/bell peppers and corn spears. Stir fry vegetables until still crunchy on the outside but beginning to soften on the inside. Add garlic, sauces and sugar, and mix to combine.
  • Add the pre-washed and prepared noodles, and simmer stirring occasionally for 2 – 3 minutes, or until the vegetables have turned bright in colour (cooked but crispy), and the noodles have softened and cooked through.


Calories: 381kcal | Carbohydrates: 31g | Protein: 33g | Fat: 12.3g | Fiber: 1.1g


Chicken Noodles Recipe with video and step by step pictures. This easy street style chicken noodle recipe is great for a dinner or meal. This recipe is quite popular in India and is served in many restaurants.

chicken noodles

There are so many variations of chicken noodles and each one is distinct from the other in taste and appearance.

I used medium egg noodles in this recipe, but you can use any type of noodle you prefer. Here are more chicken recipes you may like chicken pakora , chicken masala and chicken ghee roast


For marination:

  • Boneless chicken – 250grams
  • Red chilli powder – 2 tsp
  • Dark soya sauce – 1 tbsp
  • Ginger garlic paste – 2 tsp
  • Corn flour – 2 tbsp
  • All-purpose flour/maida – 1tbsp
  • Salt to taste
  • Oil for deep frying

To boil noodles:

  • Medium egg noodles – 2 rolls
  • Oil- 1tsp
  • Salt to taste

To prepare noodles:

  • Oil – 2 tbsp
  • Chopped garlic – 1tbsp
  • Carrot julienne – 1tbsp
  • Green beans – 1tbsp
  • Bell peppers julienned – 1tbsp
  • Dark soya sauce -1tsp
  • Green chilli sauce – 1tsp
  • Red chilli sauce – 1tsp
  • Black pepper powder – ½tsp
  • White pepper powder – ½tsp
  • White vinegar – 1tsp
  • Chopped spring onions – 1to 2 tbsp
  • Salt to taste


  • Cut chicken into thin strips or bite-sized pieces. Add the chicken to a bowl and all the ingredients mentioned above to marinate. Mix well by adding 1 or 2 tablespoon of water. Keep aside until oil is heated for deep frying.
  • Heat enough oil for deep frying. Once the oil is hot, fry all the chicken pieces until they turn into golden brown colour. keep aside.
  • Bring 1 to 1.5 litres of water to boiling, add the noodles, salt and oil. Cook the noodles as per instructions on the package.
  • When done, drain the noodles into a colander immediately and rinse with cold water to prevent further cooking.
  • Now heat a wok with oil, add chopped garlic and saute for few minutes. Then add carrot, green beans, bell peppers and fry on high flame for few minutes.
  • After that add dark soya sauce, green chilli sauce and saute well. Now add the fried chicken pieces and combine well.
  • Then add the cooked noodles, red chilli sauce, black pepper powder, white pepper powder and white vinegar and saute well without breaking the noodles.
  • Finally, add the chopped spring onions and toss well. Serve the noodles hot!


  • You can stir fry the chicken pieces instead of deep-frying.
  • Use your choice of noodles to like.
  • Don’t cook noodles fully while you’re boiling them.
  • You can increase or decrease the quantity of veggies and chicken as per your choice.

Health Benefits Of Noodles

1. Nutritional content of instant  noodles

Instant noodles are primarily made up of wheat flour, salt and wager. Other micro nutrients may vary according to different brands of instant noodles. However the main nutritional content of most instant noodles have low calories fiber, protein, vitamins and mineral content. On the other hand they are have higher fat, carbohydrate, sodium content.

2. Instant noodles are not really good for weight loss.

Even though some instant noodles have few calories per serving, they are very low in dietary fiber and proteins, which are essential for any weight loss diet. However, you can eat noodles or ramen to lose weight, if you diet carefully with the help of a nutritionist.

3. Some instant noodles provide essential nutrients. 

There are some health benefits of instant noodles, which is due to the essential nutrients it provides to the body.  Different brands of instant noodles contain different nutrients. Some brands fortify they instant noodles with manganese and Vitamin B complex vitamins, like riboflavin and thiamine. In fact, a 2011 study of more than 6000 instant noodle consumers showed that they had a had a 31% greater intake of thiamine and a 16% higher intake of riboflavin than those who did not consume instant noodles.

4. Instant noodles are very high in sodium.

This is one major health issue regarding the consumption of instant noodles. The average sodium content in meal of noodles is about 1700 mg. That is very close the recommended average daily intake of sodium (2300 mg). What could the high sodium content in noodles lead to? It could increase the risks of hypertension and even kidney failure. People who are said to be salt-sensitive are especially at risk.

5. Instant noodles takes hours before being digested. 

Dr. Braden Kuo, a director of the gastrointestinal motility laboratory at Massachusetts General Hospital at Harvard University, conducted a study to test the digestion of ramen noodles. He made use of a tiny camera to study the breakdown of instant ramen noodles in the stomach. The results, unbelievable! The noodles were found to be intact after two hours of being consumed. This can be very harmful because it stresses the digestive system to break down such processed food.

6. They contain MSG. 

Like I mentioned earlier, most noodles are made with a common ingredient called  monosodium glutamate (MSG). It is an additive used to provide flavor to processed food. The FDA recognizes MSG as safe for consumption. However, some research on MSG, has linked it’s consumption to weight gain nausea, high blood pressure, headaches and negative effects on brain health. Well, some contrary studies have shown that all these symptoms may not occur if they are consumed moderately. Nevertheless, some people are sensitive to MSG, this condition is known as he MSG symptom complex. If you have it, you are to avoid foods containing MSG. People with MSG symptom complex usually have headaches, numbness and nausea after eating noodles.

7. Instant noodles increase the risk of metabolic syndrome.

Metabolic syndrome is a group of conditions that could lead to increased risk of heart diseases, stroke and diabetes. In 2014, a study conducted in South Korea, among women who consumed instant noodles found out that women who consume instant noodles twice or more a week were found to be more likely to have metabolic syndrome.

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