Cantonese chicken with egg noodles is a favorite at our house. After a busy day I like to serve something quick, healthy and satisfying. This recipe comes together in under 30 minutes with ingredients you likely already have on hand — perfect for weeknights.
Below I’ll show you how to make a simple, tasty Cantonese-style chicken with egg noodles and vegetables. It’s easy to prepare and always a hit. Simple to make, always delicious.
Easy Cantonese Chicken with Egg Noodles and Veggies
Weeknights here can be hectic with school, work and activities. When everyone arrives home hungry, I need a meal that’s fast and satisfying. This dish fits that need — ready quickly and flexible enough to adapt to what you have in the fridge.
The recipe delivers comforting flavors without hours in the kitchen: tender fried chicken, crisp vegetables and a lightly sweet Cantonese-style sauce. The egg noodles soak up the sauce and make the meal feel complete.
What do you need?
- Egg noodles — light, springy noodles made from flour and eggs. Use dried egg noodles or substitute rice noodles if you prefer.
- Vegetables — shredded white cabbage, leek, spring onion, red onion and julienned carrot add crunch, color and vitamins.
- Chicken fillet — chicken breast works well; chicken thigh can be used for a juicier result.
- Seasonings — ground coriander, paprika, mild chili powder, Chinese five-spice, garlic, ginger and curry powder create layers of flavor.
- Soy sauce — Japanese (light) soy sauce is used here; light soy sauce or Kecap Asin are good alternatives.
Preparation
- Marinate the chicken for 15 minutes so it absorbs the flavors.
- Fry the chicken in a hot pan until golden and cooked through, then remove and set aside.
- Stir-fry the vegetables: start with the onion and cabbage, add the leek, then the carrot. Season with the spice mix.
- Toss in the cooked noodles and stir everything together until heated through. Serve with the fried chicken on top.
Andréa’s Tip
Make a larger batch and you’ll have a quick lunch ready the next day — the flavors hold up well and it reheats easily.
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Step-by-Step Directions
Ingredients
For the marinade
- 2 tablespoons Japanese soy sauce
- ½ teaspoon ground coriander
- 1 teaspoon paprika powder
- ⅛ teaspoon chili powder
- 2 cloves garlic, squeezed
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons sunflower oil
- Salt and pepper, to taste
For the vegetable spice mix
- 2 teaspoons curry powder
- ½ teaspoon ground ginger
- 1 clove garlic, squeezed
- 2 tablespoons Japanese soy sauce
For the dish
- 1 pound egg noodles
- 2 tablespoons sunflower oil
- 1 pound chicken breast, cubed
- 1 red onion, finely chopped
- 1 leek, sliced in strips
- 2 cups white cabbage, shredded
- 1 cup carrot, julienne
- ¼ cup water
- 2 stalks spring onion, cut into rings
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Instructions
Preparation
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Cook the egg noodles according to package instructions, drain and set aside.
Marinating
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Combine the marinade ingredients in a bowl and mix well.
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Add the cubed chicken, toss to coat and let marinate for 15 minutes.
Frying the chicken
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Heat a tablespoon of oil in a pan and fry the marinated chicken until golden and cooked through. Remove and set aside.
Preparing the vegetables with egg noodles
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Wipe the pan and add the remaining oil.
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Stir-fry the red onion and leek for about 5 minutes until they begin to color.
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Add the shredded cabbage and fry for another 3 minutes.
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Add the carrot and stir-fry for 1 more minute.
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Mix curry powder, ground ginger and squeezed garlic with 2 tablespoons soy sauce to make the vegetable sauce.
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Add the sauce to the pan with a splash of water and stir to combine.
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Let the mixture simmer briefly so the flavors meld.
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Add the cooked noodles and toss everything together until heated through.
Serving
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Scoop the noodles with vegetables into bowls and top with the fried chicken.
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Sprinkle with sliced spring onion for a fresh finish.
Notes
Variation tips:
- Add extra vegetables such as bean sprouts, bok choy or mushrooms for more texture.
- For heat, stir in ½ teaspoon chili sauce or a pinch of dried chili flakes.
Storage
If planning to store leftovers, keep chicken and noodles separate and combine when reheating.
- Refrigerator: Store in a sealed container for up to 2 days.
- Freezer: Freeze in a suitable container for up to 2 months.
- Reheat: Warm a little oil in a pan, add chicken and noodles with 2 tablespoons of water, and fry over medium heat until heated through.
Nutrition
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