Savor Authentic Flavors: Easy Cantonese Chicken with Egg Noodles – Your Quick & Healthy Weeknight Meal
Welcome to a culinary journey that brings the vibrant tastes of Cantonese cuisine right into your home kitchen! Our Cantonese Chicken with Egg Noodles is more than just a meal; it’s a comforting, wholesome, and incredibly delicious solution for those busy weeknights. Imagine a dish that comes together in less than 30 minutes, packed with tender chicken, crisp vegetables, and a savory, slightly sweet Cantonese sauce, all tossed with delightful egg noodles. This recipe has become a true family favorite, consistently earning rave reviews for its simplicity and irresistible flavor.
Today, we’re diving deep into the art of crafting this easy yet impressive dish. Forget complicated techniques or obscure ingredients; we’re using items you likely already have in your pantry. Get ready to transform everyday ingredients into an extraordinary meal that truly satisfies. Simple to make, always delicious, and perfect for the whole family!
The Ultimate Easy Weeknight Dinner: Cantonese Chicken with Egg Noodles and Veggies
Life can be incredibly hectic. Between school runs, demanding work schedules, and various sports clubs, finding time to prepare a nutritious and tasty meal can feel like an impossible feat. That’s precisely why this recipe for Cantonese Chicken with Egg Noodles has become a staple in our household. It’s a lifesaver that consistently delivers a satisfying dinner in under half an hour, making it a regular on our weekly meal rotation.
What makes this dish truly special is its incredible flexibility. While we provide a fantastic base, feel free to unleash your culinary creativity! You can effortlessly add a wider array of vegetables, adjust the spice levels, or even swap out proteins to suit your family’s preferences. It’s a recipe that encourages experimentation while guaranteeing delicious results every single time.
Beyond its speed and adaptability, this Cantonese chicken and noodles recipe offers a comforting warmth without requiring hours of kitchen labor. It perfectly balances a delightful array of textures and flavors: succulent, pan-fried chicken pieces, vibrantly crisp vegetables, and a signature Cantonese sauce that’s wonderfully savory with a hint of sweetness. And the egg noodles? They provide the perfect canvas, soaking up all those incredible flavors, making every bite an absolute pleasure. It’s the kind of meal that brings everyone to the table with anticipation and leaves them fully content.
Essential Ingredients for Your Cantonese Chicken & Noodles
One of the best aspects of this Cantonese chicken and egg noodle recipe is that it relies on readily available ingredients, many of which you likely already have in your pantry or can easily find at any local grocery store. Here’s a detailed look at what you’ll need to create this flavor-packed dish:
- Egg Noodles: These thin, tender noodles are a cornerstone of many Asian dishes. Made from wheat flour and eggs, they offer a delicate texture that perfectly absorbs the sauce. You can typically find the dried variety in the international aisle of your supermarket. For a gluten-free alternative or a different texture, feel free to substitute with rice noodles.
- Fresh Vegetables: A colorful medley of white cabbage, leek, spring onion, red onion, and carrot not only adds a delightful crunch and vibrant color but also boosts the nutritional value. These vegetables are chosen for their complementary flavors and textures, providing essential vitamins and a fresh counterpoint to the rich sauce.
- Chicken Fillet: Boneless, skinless chicken breast or thigh fillet, cut into bite-sized pieces, is ideal for the Cantonese chicken component. Chicken thigh offers a slightly richer flavor and juicier texture, while breast is leaner. Both work wonderfully in this recipe, marinated to perfection.
- Flavorful Seasonings: The unique character of Cantonese chicken comes from a carefully selected blend of spices. Coriander, paprika powder, a pinch of chili powder for a gentle kick, aromatic 5-spice mix, fresh ginger, curry powder, and garlic all contribute to a complex and irresistible flavor profile for both the chicken and vegetables. This combination creates a truly authentic taste.
- Soy Sauce: We recommend a good quality Japanese soy sauce for its balanced flavor. However, Kecap Asin (Indonesian light soy sauce) or any standard light soy sauce can be excellent substitutes, providing that essential umami depth that defines Asian cuisine.
Simple Step-by-Step Preparation Guide
Creating this delicious Cantonese Chicken with Egg Noodles is surprisingly straightforward. Follow these easy steps, and you’ll have a fantastic meal on the table in no time. We’ve broken down the process to ensure a smooth and enjoyable cooking experience.
- Marinate the Chicken: Start by combining all the marinade ingredients in a bowl with your cubed chicken. Allow it to rest for at least 15 minutes. This crucial step infuses the chicken with rich flavors and helps tenderize it, leading to a much more succulent result.
- Sear the Chicken: Heat a tablespoon of oil in a large pan or wok over medium-high heat. Add the marinated chicken pieces and fry until they are beautifully golden brown on all sides and thoroughly cooked through. Remove the chicken from the pan and set it aside, reserving any pan drippings. This ensures the chicken remains tender while you prepare the vegetables.
- Stir-fry the Vegetables: Using the same pan (add a little more oil if needed), begin by stir-frying the red onion and white cabbage until they start to soften and color slightly. Then, incorporate the leek and finally the julienned carrots. Continue to stir-fry until the vegetables are crisp-tender. Now, it’s time to add the vegetable spice mix along with a splash of water, allowing the flavors to meld and create a fragrant base for your noodles.
- Combine and Serve: Add the pre-cooked egg noodles to the pan with the aromatic vegetables and stir-fry everything together until thoroughly mixed and heated through. Finally, return the fried Cantonese chicken to the pan, toss gently to combine all components. Serve immediately, garnished with fresh spring onion rings for a pop of color and freshness.
Andréa’s Pro Tip: Smart Meal Prep!
This dish is fantastic for meal prepping! If you’re looking to save time during the week, prepare a larger portion of this Cantonese chicken with egg noodles. It makes for an incredibly quick and delicious lunch the next day. Simply store any leftovers in an airtight container in the refrigerator, and you’ll have a ready-to-eat meal waiting for you. It’s such a handy way to ensure you always have a healthy option on hand, even when time is tight!
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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
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Preparation
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Cook the egg noodles according to the instructions on the packaging until al dente. Drain well and set aside.1 pound egg noodles
Marinating
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In a medium bowl, combine the Japanese soy sauce, ground coriander, paprika powder, chili powder, squeezed garlic, Chinese five-spice powder, sunflower oil, and a pinch of salt and pepper. Stir thoroughly to create a well-mixed marinade.2 tablespoons Japanese soy sauce, ½ teaspoon ground coriander, 1 teaspoon paprika powder, ⅛ teaspoon chili powder, 2 cloves garlic, 1 teaspoon Chinese five-spice powder, 2 tablespoons sunflower oil, Salt and pepper
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Add the cubed chicken breast to the marinade, ensuring all pieces are well coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor.1 pound chicken breast
Frying the Chicken
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Heat one tablespoon of sunflower oil in a large wok or frying pan over medium-high heat. Add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through.2 tablespoons sunflower oil
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Once cooked, remove the chicken from the pan and transfer it to a plate. Cover loosely with foil to keep warm and juicy while you prepare the vegetables.
Preparing the Vegetables with Egg Noodles
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If necessary, quickly wipe the pan clean with a paper towel and add the remaining tablespoon of sunflower oil. Heat over medium-high heat.
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Add the finely chopped red onion and sliced leek to the hot oil. Stir-fry for approximately 5 minutes until they begin to soften and develop a light golden color.1 red onion, 1 leek
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Next, add the shredded white cabbage to the pan. Continue to stir-fry for another 3 minutes, allowing the cabbage to tenderize slightly while still retaining a pleasant crunch.2 cups white cabbage
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Stir in the julienned carrot and stir-fry for just one more minute. You want the carrot to be vibrant and slightly tender, but still firm.1 cup carrot
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In a small bowl, whisk together the curry powder, ground ginger, squeezed garlic, and two tablespoons of Japanese soy sauce to create your fragrant vegetable spice mixture.2 teaspoons curry powder, ½ teaspoon ground ginger, 1 clove garlic, 2 tablespoons Japanese soy sauce
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Pour this aromatic spice mixture into the pan with the vegetables. Add a ¼ cup of water to create a light sauce.¼ cup water
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Allow the mixture to simmer gently for a few minutes, stirring occasionally, to ensure all the wonderful flavors are thoroughly combined and the vegetables are coated.
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Finally, add the drained, cooked egg noodles to the pan. Toss vigorously with tongs or a spatula until the noodles are fully integrated with the vegetables and sauce, and everything is heated through. Return the cooked chicken to the pan and gently fold it into the noodle mixture.
Serving
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Generously scoop the flavorful noodles and vegetables into individual serving bowls. Arrange the beautifully fried Cantonese chicken pieces on top of each serving.
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For a final touch of freshness and vibrant color, sprinkle generously with the sliced spring onion rings. Serve immediately and enjoy your homemade Cantonese feast!2 stalks spring onion
Notes
2. Variation and Customization Tips:
- Extra Vegetables: Enhance your noodle bowl with even more nutrients and flavor! Consider adding vibrant bean sprouts for crunch, tender bok choy, sliced mushrooms, bell peppers, or even snow peas during the last few minutes of stir-frying for extra freshness.
- Spice Level Adjustment: If you prefer your food with a little more heat, feel free to increase the chili powder in the chicken marinade. You can also add half a teaspoon of your favorite chili sauce or a sprinkle of dried chili flakes directly to the pan with the vegetable spice mixture for an extra fiery kick.
- Protein Alternatives: Not a fan of chicken? This recipe is highly adaptable! You can easily substitute the chicken breast with succulent chicken thigh, lean pork tenderloin, shrimp, or even firm tofu for a vegetarian option. Adjust cooking times accordingly.
- Noodle Choices: While egg noodles are traditional, experiment with other types like lo mein noodles, spaghetti, or even gluten-free options like rice vermicelli or zoodles (zucchini noodles) for a lighter version.
3. Storage and Reheating:
For optimal flavor and texture when storing leftovers, it’s always best to keep the cooked chicken and noodles separate if you know you won’t be eating it all immediately. This prevents the noodles from becoming soggy and the chicken from drying out. Mix them together just before reheating.
- Refrigerator: Store any leftover Cantonese chicken and noodles in a clean, airtight container in the refrigerator for up to 2-3 days.
- Freezer: This dish freezes well! Place the cooled Cantonese chicken and noodles in a freezer-safe bag or an airtight container. It will keep beautifully in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: To reheat, simply warm a tablespoon of oil in a pan or wok over medium heat. Add the chicken and noodles along with two tablespoons of water (or chicken broth) to help create some steam and rehydrate the noodles. Stir-fry gently until everything is thoroughly heated through and fragrant.
Nutrition
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