Make this restaurant-style chicken noodles at home with juicy marinated boneless chicken, soft scrambled egg, crunchy veggies, and bold Indo-Chinese flavors! Perfect for lunch, dinner, or a weekend craving fix. Tossed in soy sauce, vinegar, and chili paste — this noodle recipe is loaded with spice, umami, and the perfect street-style touch. Serve hot with spring onions for a complete takeout-style experience right in your kitchen.
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Wash and pat dry the chicken strips completely to remove any moisture.
In a bowl, mix chicken, salt, vinegar, black pepper, soy sauce, and beaten egg. Marinate for 10–15 minutes and set aside.
Beat the eggs in a bowl, reserving 2 tbsp for the marinade.
Heat oil in a wok, pour the beaten eggs, and season with salt and pepper. Let it set without scrambling.
Flip the omelette once set, cook the other side, and transfer to a plate. Cool and cut into thin strips.
Heat oil in the same wok and sauté chopped garlic and ginger until the raw smell disappears.
Add the marinated chicken and cook on medium heat for 6–8 minutes until fully cooked and slightly golden.
Add sliced green capsicum and cook on high flame for a minute.
Add carrots and cabbage, stir-fry for 1–2 minutes until slightly soft but still crunchy.
Add red chili paste, soy sauce, and white vinegar.
Add cooked noodles, salt, pepper, and tomato sauce. Toss everything on high flame for 2–3 minutes until well combined.
Add sliced omelette strips on top and toss one final time.
Garnish with chopped spring onions and serve hot.
Boil noodles until al dente, rinse in cold water to stop cooking and prevent sticking.
Ensure chicken strips are moisture-free before marinating for better frying and flavor absorption.
Cook homemade chili paste in a little oil before adding to reduce raw taste.
If you don't have dark soy sauce, use regular soy sauce with ½ tsp brown sugar for similar color and taste.
Add beans, baby corn, or skip veggies entirely based on preference.
Can I make this recipe vegetarian?
Yes, you can skip the chicken and eggs and replace them with scrambled tofu or paneer cubes.
What type of noodles should I use?
You can use egg noodles, chow mein noodles, or any thin wheat-based noodles for this recipe.
How do I make it less spicy?
Reduce the amount of chili paste or use a mild chili paste instead.
Can I prepare this ahead of time?
You can prepare the chicken and omelette ahead, but stir-fry the noodles just before serving for the best texture.
What can I substitute for dark soy sauce?
Use regular soy sauce mixed with ½ tsp brown sugar for a similar flavor and color.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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