Chinese Noodles with Spicy Chicken 2020

Hey, if you are a food lover and want to eat some delicious food. Then This Chinese noodles recipe is an all-time family favorite. Best Chinese Noodles with Spicy Chicken or Pork for you.

By Nana

Serves: 4

Chinese Noodles with Spicy Chicken Ingredients:

2 packets of Chinese noodles (thin)

6 tablespoons Teriyaki sauce + a little more for sprinkling

2 teaspoons cornflour and a little water to mix 2 teaspoons sesame oil

1 pork tenderloin (1 pound), thinly sliced and then into strips. (Use a cheaper cut of meat or chicken if the tenderloin is expensive)

3 teaspoons olive oil or sesame oil

1 sweet red bell pepper chopped into large chunks

1 yellow bell pepper chopped into large chunks

1 large onion chopped into large chunks

A quarter of a large cabbage shredded into thin strips

6 button mushrooms thickly sliced

½ red chilli chopped (use the whole chilli if you like the heat)

Small piece of fresh ginger cut into thin strips

2 cloves of garlic. 1 chopped/crushed and 1 sliced

Salt and pepper

1 teaspoon of salt for the pan of water

Read More: Making Bread with Plain Flour

Chinese Noodles with Spicy Chicken Method:

Cut the meat into fine strips so that it will cook quickly. Place the strips of meat into a bowl with the chopped garlic, chopped chilli and the 6 tablespoons of Teriyaki sauce to marinate the meat. Stir to mix together.

Put a large pan of salted water on to boil. In the meantime prepare all of the vegetables, put all of the prepared vegetables onto a plate and put it to one side.


Chinese Noodles with Spicy Chicken or Pork

TIP: You can use any vegetables you may have in the fridge that need using up.

Once the water has come to the boil, plunge all the prepared vegetables into the boiling water and bring back to the boil. Boil for approx 3-4 minutes and drain the vegetables from the water with a slotted spoon onto the plate they had been on before cooking. Drain as much water from the vegetables as you can when you do this. Put to the side.

Now place the contents from the two bags of noodles into the boiling water that the vegetables had been in. Break the sheets of noodles in half and once they are all in stir to break up the noodles a little more. Once the pan has come back to the boil switch off the heat, leave the noodles in the boiled water for 4-8 minutes in the water until soft. In the meantime, while all this is happening:-

Put a large frying pan or wok onto the heat and heat the work or pan; when hot, add a few teaspoons of oil and add ½ the meat from the bowl with the marinade in and quickly stir fry the meat, browning the meat all over.

Once the first batch is cooked this will only take about 4-5 minutes, remove the meat from the plan with a spoon and place onto a plate and put the plate somewhere to keep warm, while you do the same with the next ½ of the meat. Towards the end of the cooking of this second batch add the contents of the marinade to the pan and having mixed the cornflour with a little cold water to form a paste add the mixed cornflour to the pan, stirring continuously until the sauce thickens.

If the sauce is too thick, add a few more drops of the Teriyaki sauce until the right consistency is achieved. Replace the rest of the meat and the blanched vegetables and mix thoroughly, amalgamating all the contents of the pan together and making sure all is coated with the sauce and it is heated through.

Drain the noodles in a colander and then put a portion of noodles onto each plate and spoon the stir-fried mixture over each pile of noodles. Umm; Scrumdiddlyumptious. I will guarantee your family will be asking for more – so why not increase the quantities?

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