Chicken Noodle Rice

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This is one dish of chicken, noodles and rice combined together and it’s something that we used to eat at home in India. It’s a firm favourite with everyone I know in India and maybe all around the world? It’s simple, it’s easy and it tastes fantastic!
Serves 4

150g rice
2 nests of egg noodles
2-3 tbsp sunflower oil
1 medium onion, thinly sliced
3 cloves of garlic, finely chopped
3cm root ginger, finely chopped
1 green chilli, finely chopped
½ cabbage, thinly sliced
1 tsp caster sugar
4 chicken thighs, skinless and boneless, diced small
2 tbsp chilli bean sauce
2 tsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
spring onions to finish
chilli oil to finish

– Cook the rice in boiling salted water until it’s nearly done. Take off the heat and drain.

– In another pan of boiling salted water, cook two nests of egg noodles according to the packet instructions and drain when cooked.

– Add the oil to a hot pan and add the sliced onion. Cook on a medium heat for 5 minutes and when they start to soften, add the finely chopped garlic, ginger and chilli, cooking for 1 more minute.

– Add the sliced cabbage to the pan and stir fry for 3 minutes. To help it caramelise, add 1tsp of caster sugar.

– When the cabbage has started to colour, add the chopped chicken to the pan and cook for 6-7 minutes, or until the chicken is cooked.

– Add the chilli bean sauce, dark and light soy sauces and oyster sauce and stir into the cabbage and chicken, and then stir in the noodles.

– Add the cooked rice to the noodle mixture, stir to combine and cook through on a high heat.

Serve with some chopped spring onions and a drizzle of chilli oil.

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