CHILLI GARLIC CHICKEN WITH PAN FRIED NOODELS

CHILLI GARLIC CHICKEN WITH PAN FRIED NOODELS

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This particular dish is our family’s favourite. Whenever we go to our favourite Chinese restaurant Mainland China, we end up ordering this particular dish, as its a full meal dish in itself and yum… to its core.

One fine chilly winter evening, I was thinking what to cook for dinner and instantly had the craving for this dish. So, thought of trying it out in my kitchen, it was just an experiment at the starting but by rewinding my memories of this dish I came up with a ditto dish I may dare to say, but as you all know me I twisted the taste according to my taste buds and surprised my family.

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What better than a piping hot bowl of pan-fried noodles with a chilli garlic chicken sauce on top of it. It was so soul satisfying for that chilly winter dinner.

I call this dish as Indo-Chinese dish as it has some Indian additions to it as per my taste buds, you can add mushrooms and broccolis or even Bok Choy to it but I prepared as the ingredients I had, it’s not the authentic one but do try out and you will be never disappointed by its taste and your family will ask for second servings for sure. Happy cooking!

panfried-3_1RECIPE FOR CHILLY GARLIC CHICKEN WITH PAN FRIED NOODLES:

Ingredients:

  • 1 packet – Hakka noodles boiled and drained
  • 2 tbsp – Garlic finely chopped
  • 1 big – Onion finely sliced
  • 1 Big – Carrot cut into julienne
  • 1/4 th cup – Babycorn sliced and par boiled
  • 1/4 th cup – Shredded cabbage
  • 1/4 th cup – White part of spring onions chopped
  • 1/4 th cup – Green part of spring onions chopped
  • 1/2 of each red, yellow and green bell pepper cut into julienne
  • 2 nos – Green chillies chopped
  • 200 gms – Chicken boneless cut into long strips
  • 3 tbsp – Soya sauce
  • 2 tbsp – White vinegar
  • 1 tbsp – Corn flour mixed into 1/4 th cup of water
  • 1 tbsp – Cornflour for marinating the chicken
  • 1 cube – Chicken stock
  • 1 tbsp – Red chilli garlic sauce
  • 1 tbsp – Oil to pan fry the Noodles
  • 1 tbsp – Hot and sweet tomato ketchup
  • 1 tbsp – Red chilli paste or according to your tolerance
  • 2cups – Chicken stock or plain water to make the gravy
  • 1tsp – Sesame oil to add at last (Optional)
  • Salt and Pepper to taste
  • Sugar to taste
  • Msg a big pinch (Optional)

panfried-4_1panfried-5_1panfried-6_1How to pan fry the noodles:

  1. In a non stick pan, drizzle a spoon full oil when it heats up place the boiled noodle in a thin layer, let it crisp up from beneath.
  2. Put a plate on top of the noodle and carefully invert the pan on the plate removing from heat.
  3. When the noodles are transferred on the plate slide the noodle with the soft part of noodle down back to the pan. Let the other side also crisp up, at this point the noodles will look fried as shown above.

Method :

  1. Marinate the  chicken with salt, pepper, 1 tbsp vinegar and 1 tbsp cornflour and keep it aside for 20 to 30 minutes.
  2. Boil the noodles carefully so that they do not become too soft and soggy they should be just done. Drain the noodles in a strainer and wash them under tap water or cold water to drain out all the starch.
  3. Apply some hot oil over the boiled noodles and toss it, keep it aside in the strainer so that the excess water drains off. This way the noodles would remain separate and nice.
  4. Take a big nonstick pan heat oil  and add the marinated chicken saute fry till done, take it out and keep aside.
  5. In the same pan add some more oil, add the chopped garlic, green chillies saute for a while.
  6. Add the sliced onions and the white part of green onions fry till they are softened but not browned, now add the carrots, par bolied babycorn and three types of bell peppers saute for a while remember not to overcook them the veggies should retain a bit of crunch in them.
  7. At this point add the pre-cooked chicken in it, add salt ,sugar, msg and crushed chicken stock cube with some soya sauce, vinegar, red chilli garlic sauce and some chilli paste give everything a good stir.
  8. Now at last add cabbage, green part spring onions (reserving a handful of green part spring onions for garnish) and give a good stir. Add water as needed to make the gravy or else you can add some chicken stock if available.
  9. As the boil comes add the cornflour slurry (cornflour mixed with water) to thicken the gravy, check for the seasonings and adjust accordingly when the gravy becomes thick enough to your liking. Switch off the flame.
  10. At this point, you can add some sesame oil if available as it gives a nutty flavor to the dish.
  11. In a separate flat nonstick pan add oil and once the oil is hot enough add the boiled noodles to it, do not stir at this point, let the noodles crisp up a bit from below when you feel the bottom is crispy enough then flip it over and crisp up the other part. I have done this in individual portion-sized batches to get more crisp noodles, in this way half the noodles will be soft and half of then will be crispy.
  12. Remove the pan fried noodles into a serving dish and pour the above made gravy or sauce on top of it and garnish with some chopped green part of spring onion and serve piping hot immediately.
  13. Do try this  dish and give me a feedback if possible. Happy Cooking!

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CHILLI GARLIC CHICKEN WITH PAN FRIED NOODELS
 
Author:
Recipe type: Firangi Affairs (Italian, Mexican, Chinese, Indo-Chinese), Main Course, Non-veg
Cuisine: Indian
Ingredients
  • 1 packet – Hakka noodles boiled and drained
  • 2 tbsp – Garlic finely chopped
  • 1 big – Onion finely sliced
  • 1 Big – Carrot cut into julienne
  • ¼ th cup – Babycorn sliced and par boiled
  • ¼ th cup – Shredded cabbage
  • ¼ th cup – White part of spring onions chopped
  • ¼ th cup – Green part of spring onions chopped
  • ½ of each red, yellow and green bell pepper cut into julienne
  • 2 nos – Green chillies chopped
  • 200 gms – Chicken boneless cut into long strips
  • 3 tbsp – Soya sauce
  • 2 tbsp – White vinegar
  • 1 tbsp – Corn flour mixed into ¼ th cup of water
  • 1 tbsp – Cornflour for marinating the chicken
  • 1 cube – Chicken stock
  • 1 tbsp – Red chilli garlic sauce
  • 1 tbsp – Oil to pan fry the Noodles
  • 1 tbsp – Hot and sweet tomato ketchup
  • 1 tbsp – Red chilli paste or according to your tolerance
  • 2cups – Chicken stock or plain water to make the gravy
  • 1tsp – Sesame oil to add at last (Optional)
  • Salt and Pepper to taste
  • Sugar to taste
  • Msg a big pinch (Optional)
Instructions
How to pan fry the noodles:
  1. In a non stick pan, drizzle a spoon full oil when it heats up place the boiled noodle in a thin layer, let it crisp up from beneath.
  2. Put a plate on top of the noodle and carefully invert the pan on the plate removing from heat.
  3. When the noodles are transferred on the plate slide the noodle with the soft part of noodle down back to the pan. Let the other side also crisp up, at this point the noodles will look fried as shown above.
Method :
  1. Marinate the chicken with salt, pepper, 1 tbsp vinegar and 1 tbsp cornflour and keep it aside for 20 to 30 minutes.
  2. Boil the noodles carefully so that they do not become too soft and soggy they should be just done. Drain the noodles in a strainer and wash them under tap water or cold water to drain out all the starch.
  3. Apply some hot oil over the boiled noodles and toss it, keep it aside in the strainer so that the excess water drains off. This way the noodles would remain separate and nice.
  4. Take a big nonstick pan heat oil and add the marinated chicken saute fry till done, take it out and keep aside.
  5. In the same pan add some more oil, add the chopped garlic, green chillies saute for a while.
  6. Add the sliced onions and the white part of green onions fry till they are softened but not browned, now add the carrots, par bolied babycorn and three types of bell peppers saute for a while remember not to overcook them the veggies should retain a bit of crunch in them.
  7. At this point add the pre-cooked chicken in it, add salt ,sugar, msg and crushed chicken stock cube with some soya sauce, vinegar, red chilli garlic sauce and some chilli paste give everything a good stir.
  8. Now at last add cabbage, green part spring onions (reserving a handful of green part spring onions for garnish) and give a good stir. Add water as needed to make the gravy or else you can add some chicken stock if available.
  9. As the boil comes add the cornflour slurry (cornflour mixed with water) to thicken the gravy, check for the seasonings and adjust accordingly when the gravy becomes thick enough to your liking. Switch off the flame.
  10. At this point, you can add some sesame oil if available as it gives a nutty flavor to the dish.
  11. In a separate flat nonstick pan add oil and once the oil is hot enough add the boiled noodles to it, do not stir at this point, let the noodles crisp up a bit from below when you feel the bottom is crispy enough then flip it over and crisp up the other part. I have done this in individual portion-sized batches to get more crisp noodles, in this way half the noodles will be soft and half of then will be crispy.
  12. Remove the pan fried noodles into a serving dish and pour the above made gravy or sauce on top of it and garnish with some chopped green part of spring onion and serve piping hot immediately.
  13. Do try this dish and give me a feedback if possible. Happy Cooking!
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