I’m so excited to share this delicious chicken egg noodles recipe with you all. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too.
The combination of juicy chicken, tender noodles, and rich sauce is simply irresistible. My kids love helping me cook this recipe, and it’s a great way to get them involved in the kitchen.
As a busy mom, I appreciate how quickly this meal comes together and how easy it is to customize with your favorite vegetables and seasonings. Plus, the best part is that it’s a great way to get some extra veggies into our diets – my kids will never even notice!
The history of this dish dates back to ancient China, where noodles were first introduced as a staple food. Over time, the recipe has evolved and spread throughout the world, with each culture adding its own twist.
In our household, we’ve made it our own by adding some American flair with chicken and vegetables. Whether you’re serving this at a family dinner or a special occasion, it’s sure to be a hit.
And don’t even get me started on the leftovers – they’re just as tasty the next day! So go ahead and give this recipe a try – I promise you won’t be disappointed.
Chicken Egg Noodles
4.6 from 693 votes
A comforting bowl of tender chicken and springy egg noodles in a savory broth. This dish is quick to prepare and perfect for a satisfying weeknight meal.
1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon of salt and the egg noodles, cooking them according to package directions until al dente, about 4 to 5 minutes.
3Drain the noodles in a colander and set them aside.
4While the noodles cook, pat the chicken thighs dry with paper towels and season them lightly with salt and white pepper.
5Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, then add the chicken thighs in a single layer.
6Cook without moving them for 5 to 6 minutes until the bottom is golden brown, then flip and cook another 4 to 5 minutes until the internal temperature reaches 165°F.
7Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into bite-sized pieces.
8Reduce the heat to medium and add the diced onion to the same skillet, stirring frequently for 3 to 4 minutes until it becomes translucent.
9Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
10Pour in the chicken broth, soy sauce, and rice vinegar, scraping up any browned bits from the bottom of the pan.
11Bring the broth to a gentle simmer over medium heat and let it cook for 5 minutes to meld the flavors.
12Add the cooked noodles and sliced chicken back into the skillet with the broth, tossing gently to combine.
13Drizzle with sesame oil and stir in the sliced green onions.
14Taste the broth and adjust seasoning with additional soy sauce or white pepper as needed.
For a lighter version, use chicken breast instead of thighs and reduce the oil to 1 tablespoon. You can also add vegetables like bok choy or snap peas during the last 2 minutes of simmering.
Watch Video Of How Chicken Egg Noodles Works
This chicken egg noodles recipe is truly a staple in our household and one that we turn to again and again for its ease of preparation and delicious flavor. One of my favorite things about this recipe is how versatile it is – whether you’re serving it as a main course or using it as an ingredient in another dish, it’s always a crowd-pleaser.
And don’t even get me started on how well it reheats! Simply reheat with some extra sauce if needed and serve over rice or noodles for an easy meal that’s perfect for any occasion.
❓ Frequently Asked Questions About Chicken Egg Noodles
Q: What type of noodles should I use for this recipe?
A: You can use any type of noodle you like for this recipe – egg noodles are classic, but you can also use rice noodles or even zucchini noodles for a low-carb option.
Q: Can I substitute the chicken with beef or pork?
A: While chicken is traditional in this recipe, you can definitely substitute it with beef or pork if you prefer. Just be sure to adjust the cooking time accordingly.
Q: How do I prevent the noodles from becoming mushy?
A: To prevent the noodles from becoming mushy, make sure to not overcook them. You want them to still have a bit of bite left in them. Also, try not to overmix the sauce as you’re combining it with the noodles.
Q: Can I make this recipe in advance?
A: Yes, you can make this recipe in advance – just prepare all the ingredients up until the point where you add them to the wok or skillet. Then refrigerate or freeze until ready to serve.
Q: How do I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
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