Ramadan Special Series, Recipe 23 – Indo- Chinese Chicken Noodles

Indo-Chinese Noodles is a Chinese dish with an Indian twist. Indian style Chinese is very popular today which is super quick to make for a dinner or a weekend meal. This simple stir fry noodles is full of vegetables and is loaded with flavors. Here is our version of quick, simple yet delicious chicken noodles . Let’s get cooking.


  • 300 grams Noodles
  • 100 grams cabbage (Shredded)
  • 1 medium sized carrot (chopped)
  • 1 medium capsicum (chopped)
  • 5-6 garlic cloves (chopped)
  • 2 spring whites (chopped)
  • 2 spring greens (chopped)
  • 2 tbsp tomato ketchup
  • 300 grams chicken
  • 1 tsp + 2 tsp soy sauce
  • 1 tsp + 2 tsp Tbsp black pepper
  • 1 tsp
  • Salt to taste


For chicken

Step 1 – Marinate chicken with salt, 1 tsp pepper powder and 1 tsp soy sauce for 20 minutes.

Step 2 – Deep fry / shallow fry the chicken pieces and cook until done. Shred the chicken into bite size and set aside.

For Noodles

Step 3 – Boil the noodles as per the instruction on packet. If instruction insist, then add 2 tsp salt and 2 tsp oil. Cook and set aside.

Step 4 – Heat a wok or pan with 2 tbsp oil on high flame, add chopped garlic and spring whites, saute for 30 seconds.

Step 6 – Now add 2 tsp black pepper powder and 2 tsp soy sauce, saute for 10 seconds.

Step 7 – Next add chopped cabbage, carrot and capsicum, saute on high heat for a minute.

Now add the boiled noodles, salt and tomato ketchup, mix well. Lastly add the shredded chicken, combine well and serve hot.

If you try this recipe out, please hashtag your photos with #passionlogfood and tag us with @passionlog_food on instagram. We love seeing your takes on our recipes!

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