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Egg Chicken Noodles
Egg Chicken Noodles is a delicious and flavorful Indo-Chinese dish that combines juicy chicken, scrambled eggs, and perfectly cooked noodles with a blend of spices and sauces. Ingredients: Eggs, Plain noodles, Boneless chicken, Black pepper powder, Red chilli sauce, Soy sauce, Capsicum, Cooking oil, Spring onion, Onion, Tomato sauce, Salt, Ginger garlic paste, Carrot
40min
Cook Time
4
Servings
Recipe
350 kCal
Recipe
1
Boil 200 grams of noodles as per the instructions on the packet. Drain the water and rinse with cold water to prevent sticking. Set aside.
2
In a bowl, marinate 250 grams of boneless chicken pieces with 1 teaspoon of ginger-garlic paste, 1 teaspoon of soy sauce, 1/2 teaspoon of black pepper powder, and salt to taste. Set aside for 15-20 minutes.
3
Heat 2 tablespoons of oil in a large pan or wok over medium heat. Add the marinated chicken pieces and cook until they are cooked through and slightly browned. Remove the chicken from the pan and set aside.
4
In the same pan, add 1 tablespoon of oil and scramble 2 beaten eggs. Once cooked, remove the eggs from the pan and set aside.
5
Add another tablespoon of oil to the pan and sauté 1 finely chopped onion, 1/2 cup of chopped bell peppers, and 1/2 cup of chopped carrots until they are slightly tender.
6
Add 2 teaspoons of ginger-garlic paste and sauté for another minute.
7
Add the cooked chicken and scrambled eggs back to the pan. Mix well.
8
Add the cooked noodles, 2 tablespoons of soy sauce, 1 tablespoon of tomato ketchup, 1 tablespoon of red chili sauce, and 1/2 teaspoon of black pepper powder. Toss everything together until the noodles are well coated with the sauces and the ingredients are evenly distributed.
9
Garnish with chopped spring onion greens and serve hot.
Nutrition
350
kCal
22 g
Protein
12 g
Fat
40 g
Carbs
2 Eggs
29% OFF
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200 g of Plain Noodles
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1 tsp of Black Pepper Powder
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1 tbsp of Red Chilli Sauce
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3 tsp of Soy Sauce
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½ cup of Capsicum
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4 tbsp of Cooking Oil
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1 tbsp of Tomato Sauce
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Salt to taste
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