r/Noodles

A hearty bowl of lamb 🍜 ramen..

Asdas own noodles. Not bad. Quite spicy.

This is no doubt the best pimped-up instant noodles I’ve made so far. The marinade had so much flavour, and once the chicken was marinated and oven-baked, it tasted next level.

It was almost like having two amazing meals on one plate. 

Handmade udon served with miso kombu dashi, tofu, soy marinated egg, scallions, sesame oil

First time making udon, hope to improve..

Ps, rate the meal🏃

Edit: A few minutes in, my brother and I are crying. Too much chilli in the noodle soup😭

Ingredients (Serves 4)
Chicken Marinade
700 g boneless chicken thighs, cut into bite-sized pieces
1 tbsp ginger-garlic paste
1 tbsp light soy sauce
½ tsp white pepper
½ tsp salt
3 tbsp cornstarch
2 tbsp all-purpose flour
1 egg (optional, for a lighter coating)
For Frying
Oil for deep frying
Vegetables
1 medium onion, cubed
1 green bell pepper, cubed
5–6 garlic cloves, finely chopped
1-inch ginger, finely chopped
3–4 green chilies, slit
2 spring onions, chopped (white and green parts separated)
Gravy Sauce
2 tbsp light soy sauce
1 tsp dark soy sauce (for color)
2 tbsp green chili sauce
1 tbsp red chili sauce (optional, for extra heat)
2 tbsp tomato ketchup
1 tbsp vinegar
1 tsp sugar
1½ cups chicken stock or water
½ tsp white pepper
Salt to taste
Cornstarch Slurry
2 tbsp cornstarch
¼ cup cold water
Method
Marinate the chicken for 30 minutes.
Fry at 350°F (175°C) until golden and cooked through. Set aside.
Heat 2 tbsp oil in a wok over high heat.
Sauté garlic, ginger, green chilies, and the white parts of the spring onions for 30 seconds.
Add onion and bell pepper and stir-fry for about 1 minute—they should remain slightly crisp.
Add all the sauce ingredients and the chicken stock. Bring to a boil.
Stir in the cornstarch slurry gradually until the gravy becomes smooth and glossy. It should coat the back of a spoon without becoming overly thick.
Add the fried chicken and toss for 2–3 minutes so it absorbs the sauce.
Finish with the green parts of the spring onions.
Restaurant Tips
Use boneless chicken thighs instead of breast for juicier results.
Add ¼ tsp MSG (optional) for the classic Indo-Chinese restaurant flavor.
If you like extra heat, stir in 1 tsp finely chopped fresh green chilies or a pinch of crushed red pepper.
Serve immediately over or alongside hot veg soft noodles so the chicken stays crispy while the gravy coats the noodles.