CHICKEN RICE NOODLES RECIPE | STARTUP COOKING
Singapore Rice Noodles is one of my favorite comfort foods. It is one of the dish I miss the most from 4 seasons restaurant (a Cambodian restaurant in Cranston, RI). Traditionally, Singapore rice noodles are most often served with both chicken and shrimp, but here I am using chicken and veggies.
Rice noodles are more firm and don’t turn mushy after being sautéed in the pan. These easy stir fried chicken rice noodles are one of the easiest dinners you can toss together and something even picky eaters will love. This is one of my favorite super easy 30 minute meal. For this recipe, I used boneless skinless chicken breast are used.
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| chicken noodles |
I bought this Singapore noodles from nearby Asian grocery store, if you don’t find replace with any other favorite noodles. Follow my step-by-step photo recipe to prepare Chicken Rice Noodles. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
Check out my Chicken Recipes here
RECIPE FOR CHICKEN RICE NOODLES
Coarse : Lunch / Dinner
Cuisine : Asian
Author : Jayashree Karthik
Prep Time : 15 min
Cook Time : 20 min
Total Time : 35 min
INGREDIENTS
For Egg Scramble
- 1 tsp oil
- 2 egg
- 1/2 tsp black pepper powder
- 1/8 tsp salt
To Cook Noodles
- 3 cup water
- salt to cook noodles
- 1 tsp oil
- 1 packet rice noodles
- 1.5 tbsp sesame oil
- 1 large onion – thinly sliced
- 1 tsp ginger garlic paste
- 1 green chili – chopped
- 1 carrot – thinly sliced
- 1 capsicum – thinly sliced
- 1 cup cabbage – grated
- 1 cup boneless chicken – chopped
- salt to taste – for veggies
- 1 tsp soya sauce
- 1 tsp vinegar
- 1/2 tsp black pepper powder
- 2 tbsp spring onions + 1 tbsp (for garnish)
PROCEDURE
- bring water to boil, add salt and oil
- add noodles and cook till done (follow package instructions)
- drain the water and wash the noodles in cold water and keep it aside
- heat oil in a non stick pan
- add 2 eggs, salt and pepper
- slightly scramble the eggs
- cook for 30 seconds and remove from the pan and set aside
- add sesame oil in the same pan
- add thinly sliced onion
- saute well till transparent
- add ginger garlic paste and chopped green chillies
- saute well until the raw smell goes off
- add thinly sliced carrot and capsicum
- saute well in high flame and cook for 30 seconds
- now add grated cabbage and cook for 30 seconds in high flame
- add boneless chicken
- mix well with the veggies and cook for 2 minutes
- add soya sauce, black pepper powder and salt
- mix well and cook for 30 seconds
- add scrambled egg and mix well
- now add cooked noodles
- combine well with chicken and veggies
- cook for 1 minute on high flame
- switch off the flame
- garnish with green spring onions
- serve immediately
- taste delicious ????
NOTES
- for better taste use sesame oil
- add veggies of your choice
- use boneless chicken for quick cook
- you can add more eggs for scramble
Chicken Rice Noodles with Step-by-Step
Photo Recipe
bring water to boil, add salt
add a tsp of oil
bring water to rolling boil
add rice noodles
follow package instructions and cook the noodles till done
once cooked, drain the water and wash the noodles in cold water
and set aside
heat oil in a pan
add 2 egg
add pepper powder and salt
slightly scramble the egg
cook for 30 seconds
set aside
heat oil in the same pan
add thinly sliced onion
saute well
add ginger garlic paste and chopped green chilli
saute well until the raw smell goes off
add thinly sliced carrot and capsicum
saute well in high flame
add grated cabbage
saute well in high flame for 30 seconds
add boneless chicken
mix well
cook for 2 minutes
add soya sauce and salt
add pepper powder
mix well and cook for 30 seconds
add scrambled egg
mix well
add cooked noodles
combine well with the chicken and veggies
cook for 1 minute on high flame
garnish with green spring onions
serve immediately
taste delicious
