I am sure that you have tried different types of noodle dishes. Have you ever tasted homemade shredded chicken fried noodles without eggs and/or soy sauce? If not, it is the right time to make and experience its deliciousness. This time I am going to show you the best and easy way to make shredded chicken fried noodles with vegetables.
This is one of the tastiest and most authentic meals I have ever made.
You can prepare this delicious fried chicken noodle for lunch, dinner, or even for your breakfast.
Alright, let’s see how to prepare the Sri Lankan style shredded chicken fried noodles with the vegetable recipe at home.
My Favorite Combos
1. This Recipe + Chicken Curry + Whole Fried Chicken + Eggplant Chutney + Boiled Egg
2. This Recipe + Devilled Beef + Beef Curry + Boiled Egg
3. This Recipe + Prawn Curry + Prawn Unique Fry + Ash Plantain Fry Sambol + Boiled Egg
Easy Shredded Chicken Fried Noodles Recipe
Ingredients
- Noodles – 400g
- Boneless chicken – 400g
- Carrot – 100g
- Cabbage – 75g
- Leeks – 75g
- Banana pepper – 50g
- Onion – 100g
- Curry leaves – 2 sprigs
- Garlic paste – 1 teaspoon
- Ginger paste – ¼ teaspoon
- Turmeric powder – ½ + ¼ teaspoons
- Cardamom – 3 to 5
- Crushed cinnamon – ¾ teaspoon
- Salt – As you want
- Cooking oil – As you need
Instructions
1. Boil the noodles and spread it in a flat surface pan as shown in the picture below. The boiled noodles should be soft and chewy but not mushy or soggy.
2. Take the boneless chicken and cut it into large pieces as shown in the picture below. Rinse them well and place them in a cooking pot. Add cinnamon, cardamom, ½ teaspoon of turmeric powder, and salt. Mix them well and switch on the flame.
3. Cook covered under medium flame till the chicken turns to tender. For me, it takes about 12 minutes. Once in between takes of the lid and stir to avoid burn.
4. Once done, let the chicken cool down and tear them into small pieces as shown in the picture below. Keep them aside for fry later.
5. Take the carrot, leeks, banana pepper, and cabbage. Clean and rinse them well. Also, slice them as shown in the picture below.
6. Slice the onion and take some curry leaves. Also, get ready with ginger paste, garlic paste, salt and ¼ teaspoon of turmeric powder.
7. Heat the oil in a large deep fry pan and add the curry leaves. Fry them for 20 to 30 seconds under high flame. Put them on top of the noodles.
8. Now, fry the onion under high flame till the onions start turns to brown color. For me, it takes about 5 minutes. Once done, put them on top of the noodles.
9. At last, fry the shredded chicken pieces under medium flame till they start turns to little brown color. For me, it takes about 5 minutes. Add them on top of the noodles.
10. Now, heat the oil in a cooking pot and add cabbage. Stir and cook covered under low flame for 2 or 3 minutes.
11. Add carrot, stir, mix, and cook covered under low flame for 2 to 4 minutes.
12. Now add leeks and banana pepper. Stir, mix and cook uncovered under medium flame for 2 to 4 minutes. Stir occasionally to avoid burning.
13. Finally, add garlic paste, ginger paste, salt, turmeric powder. Stir, mix and cook uncovered under low flame for about 1 or 2 minutes. Add this vegetable mixture on top of the noodles.
14. So, now you have the boiled noodles, fried curry leaves, fried onions, fried shredded chicken pieces, and cooked vegetable mixture.
15. Mix them well until all combined as shown in the picture below.
16. This is how to make shredded chicken fried noodles with vegetables. Serve and enjoy this Sri Lankan style fried chicken noodles without eggs and soy sauce.
Notes
1. You can add some cooking oil and salt when boiling the noodles to avoid stick with each other.
2. You don’t need to add water when cooking the chicken, but if you feel it gets burn, add some water.
3. I instantly made ginger and garlic paste to give good smell and taste. If it is hard for you, use the bottled one.
4. Don’t fry the shredded chicken pieces too much; otherwise, they will become hard and crispy.
Printable Recipe Card
- Noodles - 400g
- Boneless chicken - 400g
- Carrot - 100g
- Cabbage - 75g
- Leeks - 75g
- Banana pepper - 50g
- Onion - 100g
- Curry leaves - 2 sprigs
- Garlic paste - 1 teaspoon
- Ginger paste - ¼ teaspoon
- Turmeric powder - ½ + ¼ teaspoons
- Cardamom - 3 to 5
- Crushed cinnamon - ¾ teaspoon
- Salt - As you want
- Cooking oil - As you need
- Boil the noodles and spread it in a flat surface pan. The boiled noodles should be soft and chewy but not mushy or soggy.
- Take the boneless chicken and cut it into large pieces. Rinse them well and place them in a cooking pot. Add cinnamon, cardamom, ½ teaspoon of turmeric powder, and salt. Mix them well and switch on the flame.
- Cook covered under medium flame till the chicken turns to tender. For me, it takes about 12 minutes. Once in between takes of the lid and stir to avoid burn.
- Once done, let the chicken cool down and tear them into small pieces. Keep them aside for fry later.
- Take the carrot, leeks, banana pepper, and cabbage. Clean and rinse them well. Also, slice them.
- Slice the onion and take some curry leaves. Also, get ready with ginger paste, garlic paste, salt and ¼ teaspoon of turmeric powder.
- Heat the oil in a large deep fry pan and add the curry leaves. Fry them for 20 to 30 seconds under high flame. Put them on top of the noodles.
- Now, fry the onion under high flame till the onions start turns to brown color. For me, it takes about 5 minutes. Once done, put them on top of the noodles.
- At last, fry the shredded chicken pieces under medium flame till they start turns to little brown color. For me, it takes about 5 minutes. Add them on top of the noodles.
- Now, heat the oil in a cooking pot and add cabbage. Stir and cook covered under low flame for 2 or 3 minutes.
- Add carrot, stir, mix, and cook covered under low flame for 2 to 4 minutes.
- Now add leeks and banana pepper. Stir, mix and cook uncovered under medium flame for 2 to 4 minutes. Stir occasionally to avoid burning.
- Finally, add garlic paste, ginger paste, salt, turmeric powder. Stir, mix and cook uncovered under low flame for about 1 or 2 minutes. Add this vegetable mixture on top of the noodles.
- So, now you have the boiled noodles, fried curry leaves, fried onions, fried shredded chicken pieces, and cooked vegetable mixture.
- Mix them well until all combined.
- This is how to make shredded chicken fried noodles with vegetables. Serve and enjoy this Sri Lankan style fried chicken noodles without eggs and soy sauce.
2. You don’t need to add water when cooking the chicken, but if you feel it gets burn, add some water.
3. I instantly made ginger and garlic paste to give good smell and taste. If it is hard for you, use the bottled one.
4. Don’t fry the shredded chicken pieces too much; otherwise, they will become hard and crispy.
You May Like: Simple Vegetable Fried Noodles Recipe (Video)
This is how to make the best and simple shredded chicken fried noodles at home. I hope you like this delicious dish. When you have all the ingredients give it a try. You will like it for sure, especially your kids.
If you have any questions or suggestions leave them in the comment box below. Also, you can share this shredded chicken fried noodles recipe with your friends and family by clicking the social share buttons below.
Wow, it looks so tempting. Wanna taste it right away.