Cantonese chicken with egg noodles is a dish that is always a hit at our house. Especially after a busy day, I love to put something on the table that is quick, healthy, and tasty. With this Cantonese chicken with noodles, you have an easy meal in less than 30 minutes that everyone will love.
Today, I will take you into my kitchen and show you how to make this simple, tasty recipe with ingredients that you probably already have in your cupboard. 😍 Simple to Make, Always Delicious!
Easy Cantonese Chicken with Egg Noodles and Veggies
During the week it is often busy here School, work and sports clubs. Sometimes, we only have half an hour when everyone is home. And then I prefer to put something simple on the table. This recipe is exactly what I am looking for. This meal was on the table in no time, and since then, it has been a regular on our weekly menu.
This recipe is flexible. You can easily add extra vegetables or adjust it a bit to your taste.
What I like about this recipe is that it gives you a feeling of comfort without spending hours in the kitchen. It has a bit of everything—tender fried chicken, crispy vegetables, and that delicious, slightly sweet Cantonese sauce. And the noodles? We eat them with pleasure!
What do you need?
- Egg noodles: These are thin noodles that are often used in Asian cuisine. They are made from flour and eggs and have a light, soft texture. The dried variety is available in the supermarket. You can also replace them with rice noodles that are made from rice flour.
- Vegetables: White cabbage, leek, spring onion, red onion, and carrot provide a bite, vitamins, and extra flavor.
- Chicken fillet: For Cantonese chicken. You can also substitute this with chicken thigh fillet.
- Flavorings: Coriander, paprika powder, chili powder, 5 spice mix, ginger, curry powder and garlic give a delicious flavor to the chicken and vegetables.
- Soy sauce: Japanese sauce was chosen, but Kecap Asin or light soy sauce are good substitutes.
Preparation
- Marinate the chicken for 15 minutes.
- Fry the chicken in the pan until golden brown and cooked through. Remove from the pan and set aside.
- Fry the vegetables, first the onion and cabbage, then add the leek and finally the carrot. Season with the spice mix.
- Also, add the noodles and stir-fry until everything is mixed and warm. Serve the noodles with the chicken.
Andréa's Tip
This dish can also be made in a larger portion so that you have a quick lunch the next day. So handy!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
For the marinade
- 2 tablespoons Japanese soy sauce
- ½ teaspoon ground coriander
- 1 teaspoon paprika powder
- ⅛ teaspoon chili powder
- 2 cloves garlic, squeezed
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons sunflower oil
- Salt and pepper , to taste
For the vegetable spice mix
- 2 teaspoons curry powder
- ½ teaspoon ground ginger
- 1 clove garlic, squeezed
- 2 tablespoons Japanese soy sauce
For the dish
- 1 pound egg noodles
- 2 tablespoons sunflower oil
- 1 pound chicken breast, cubed
- 1 red onion, finely chopped
- 1 leek, sliced in strips
- 2 cups white cabbage, shredded
- 1 cup carrot, julienne
- ¼ cup water
- 2 stalks spring onion, cut into rings
Instructions
Preparation
- Cook the egg noodles according to the instructions on the packaging.1 pound egg noodles
Marinating
- Put all the ingredients for the marinade in a bowl and stir well.2 tablespoons Japanese soy sauce, ½ teaspoon ground coriander, 1 teaspoon paprika powder, ⅛ teaspoon chili powder, 2 cloves garlic, 1 teaspoon Chinese five-spice powder, 2 tablespoons sunflower oil, Salt and pepper
- Add the chicken cubes and marinate for 15 minutes.1 pound chicken breast
Frying the chicken
- Heat a pan with a tablespoon of oil and fry the marinated chicken until golden brown.2 tablespoons sunflower oil
- Remove the chicken from the pan and set aside.
Preparing the vegetables with egg noodles
- Wipe the pan clean and add more oil.
- Stir-fry the red onion and leek for 5 minutes until it starts to color.1 red onion, 1 leek
- Add the white cabbage and fry for another 3 minutes.2 cups white cabbage
- Add the carrot and stir-fry for another minute.1 cup carrot
- Mix the curry powder, ginger powder, and squeezed garlic with two tablespoons of Japanese soy sauce.2 teaspoons curry powder, ½ teaspoon ground ginger, 1 clove garlic, 2 tablespoons Japanese soy sauce
- Add this spice mixture to the pan with a dash of water.¼ cup water
- Let it simmer for a while so that the flavors can mix well.
- Add the cooked noodles to the pan and mix everything well.
Serving
- Scoop the noodles with vegetables into a bowl and place the fried chicken on top.
- Sprinkle with the spring onion rings for a fresh touch.2 stalks spring onion
Notes
- Extra vegetables: Add bean sprouts, bok choy, or mushrooms for some extra filling and flavor.
- Spicy: If you like your food a bit spicier, add half a teaspoon of chili sauce or some dried chili flakes to the sauce.
- Refrigerator: Store in a sealed container for up to 2 days.
- Freezer: Freeze the Cantonese chicken with noodles in a freezer bag or box. This will keep it for up to 2 months.
- Reheat: Heat some oil in a pan and add the chicken, noodles, and two tablespoons of water. Fry on medium heat until it is warm again.
Nutrition
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