Cantonese Chicken with Egg Noodles
This recipe for Cantonese chicken with noodles is an absolute favorite. The combination of tender chicken, crunchy vegetables, and savory sauce ensures everyone finishes their plate. Moreover, you can easily vary it by using other vegetables or noodles. It is ready quickly, contains simple ingredients, and gives a delicious Asian twist to your weekly menu.
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
Ingredients you need per step are listed below the step in Italic
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.1 tablespoons sunflower oil
- Remove the chicken from the pan and set aside.
Preparing the vegetables with egg noodles
- Wipe the pan clean and add the remaining oil.1 tablespoons sunflower 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
1. Serving tip: This Cantonese chicken with noodles is delicious on its own, but you can also serve it with a cucumber salad for a fresh touch. Or try some steamed broccoli as a side dish!
2. Variation tips:
- 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
Calories: 763kcal | Carbohydrates: 96g | Protein: 44g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 1214mg | Fiber: 7g | Sugar: 7g | Vitamin A: 6282IU | Vitamin C: 23mg | Iron: 5mg
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