Indo-Chinese · Recipes

Mixed soft noodles


Chinese noodles plain – 1 pack 8 oz

Chicken – 1/4 th lb cut into 1 inch sized pieces 

Cabbage – 1/2 thinly sliced

Green bell pepper – 1 thinly sliced

Red bell pepper – 1 thinly sliced

Onion – 1 medium sized thinly sliced

Carrots – 2  thinly sliced

Beans – 1/4 th lb  thinly sliced

Spring onion – 2  thinly sliced

Eggs – 2 scrambled 

Ginger garlic paste – 1/4 th tsp

Pepper – 1/4th tsp + 2 pinches

Chilli flakes – 3 pinches (optional)

Soya sauce – 3 tsps

Oil – 3 TBSPS divided

Salt to taste

Serves 4


  • In a pan, fry the chicken pieces with salt, pepper (2 pinches) & ginger garlic paste and set aside. 
  • Cook the noodles in a separate container with salt and oil (2tsps) simultaneously while cooking the vegetables.
  • Drain the noodles from the water and set them aside.
  • Cut cabbage, beans, carrots, onions,  & bell peppers into thinly sliced pieces.
  • Stir fry the veggies on medium-high in a wok or a wide-mouthed pan in oil (2 tsps) with salt & pepper & set them aside.
  • Scramble eggs with salt and pepper & set them aside. 
  • In the same wok, on medium-high heat, pour oil (1 tablespoon) and add the noodles and stir-fry. 
  • Add soya sauce and mix thoroughly.
  • Cook for a couple minutes & add the chicken, egg & vegetables. 
  • Add pepper, salt ( if required) & chilli flakes (optional).
  • Cook for another couple minutes and garnish with spring onion.

* A vegetarian version can aslo be done omitting the chicken & egg in the same procedure.


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