Homemade High-Protein Chicken Noodles with Vegetables

Description

These homemade chicken noodles are made by blending chicken with eggs, seasonings, and a little cornstarch, then piping the mixture into simmering water. The cooked strands are combined with colourful vegetables and a glossy, sweet and spicy sauce.

Carrots, cabbage, and capsicum add crunch, while garlic, soy sauce, and sesame oil give the dish a savoury flavour. These noodles have a tender, springy texture and should be folded gently into the sauce.

Prep Time: 20 minutes
Cook Time: Approximately 20 minutes
Total Time: Approximately 40 minutes
Servings: 3

Ingredients

For the Chicken Noodles

• 250 g boneless, skinless chicken, chilled and cubed
• 2 eggs
• 1 tablespoon cornstarch
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon white pepper
• ½ teaspoon red chilli powder

For the Vegetables

• 1 tablespoon oil
• ½ tablespoon crushed garlic
• 1 cup carrots, cut into thin strips
• 1 cup cabbage, shredded
• 1 cup capsicum, thinly sliced
• 1 teaspoon sesame oil
• Sesame seeds, for garnish

For the Sauce

• 1½ cups reserved noodle cooking water
• 1–2 tablespoons soy sauce
• 2–4 tablespoons hot sauce, to taste
• 4–6 tablespoons ketchup
• ½–1 tablespoon brown sugar, to taste
• 1 teaspoon chicken seasoning powder
• ½ teaspoon black pepper
• Up to ¼ teaspoon salt, only if needed
• ½ tablespoon cornstarch, mixed with 1 tablespoon cold water

Step-by-Step Instructions

1. Prepare the Chicken Mixture

Place the chilled chicken in a food processor. Process until finely minced, scraping down the sides as needed.

Add the eggs, cornstarch, salt, garlic powder, white pepper, and red chilli powder. Blend into a very smooth, thick paste. Avoid adding water initially because the eggs already provide moisture.

2. Fill a Piping Bag

Transfer the paste to a sturdy piping bag and press out large air pockets. Cut a small opening approximately 3–4 mm wide.

Bring a wide saucepan of water to a gentle simmer. Avoid a rolling boil, which can break the delicate strands.

3. Cook the Noodles

Pipe a short test strand into the water first. Once it sets and holds together, continue piping short strands in small batches, snipping at the bag opening with clean kitchen scissors.

Allow the strands to set before gently moving them. Simmer until cooked through, approximately 3–5 minutes depending on thickness. The thickest noodle must reach 74°C/165°F; floating alone does not confirm doneness.

Lift out carefully with a slotted spoon. Reserve 1½ cups cooking water after the noodles are fully cooked.

4. Mix the Sauce

In a bowl, combine the reserved cooking water, soy sauce, hot sauce, ketchup, brown sugar, chicken seasoning powder, and black pepper.

Start with the smaller quantities of sauces and sugar, then adjust to taste. Keep the cornstarch slurry separate.

5. Stir-Fry the Vegetables

Heat the oil in a large frying pan or wok. Add the crushed garlic and stir for about 30 seconds.

Add the carrots and cook for 2–3 minutes. Add the cabbage and capsicum, then stir-fry for another 2 minutes, keeping the vegetables slightly crisp.

6. Thicken the Sauce

Pour in the sauce mixture and bring to a simmer. Stir the cornstarch slurry again, then gradually add it to the pan.

Simmer for 1–2 minutes until glossy and lightly thickened. Taste before adding any salt because soy sauce and chicken seasoning already contain salt.

7. Add the Noodles

Gently fold the cooked noodles into the vegetables and sauce. Heat through without vigorous stirring. Finish with sesame oil and a sprinkle of sesame seeds.

Tips and Notes

• Blend the chicken thoroughly to prevent the piping bag from clogging.
• Keep the mixture chilled until cooking.
• Make short strands for easier handling.
• Reduce the hot sauce for a milder dish.
• Add a splash of water if the sauce becomes too thick.
• “Sesame oil” is my interpretation of the screenshot’s “season oil.”

Storage and Reheating

Refrigerate promptly in an airtight container and use within 3–4 days. Reheat gently with a splash of water until the noodles reach 74°C/165°F throughout.

Frequently Asked Questions

Are regular noodles added?

No. The chicken and egg mixture forms the noodles.

Can I use chicken mince?

Yes, but process it with the other noodle ingredients until completely smooth.

Why are my noodles breaking?

The mixture may be insufficiently blended, the water may be boiling vigorously, or the noodles may be stirred before setting.

Servings and Nutrition

Servings: 3
Estimated Protein: Approximately 25–28 g per serving, depending on the chicken used.

Calories and sodium vary considerably with the quantities and brands of ketchup, hot sauce, soy sauce, and chicken seasoning.