Wednesday, 23 December 2015

Spicy Chicken Noodles.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

So, this was a request from one of you guys.
I had a message asking for a chicken noodle recipe cooked using Pakistani spices and not the usual Chinese ones.

And, that's exactly what we did. We began by cooking a tomato sauce with all our favourite spices. We're talking plenty of coriander, cumin and red chilli among others.

In went the chicken which was cooked until tender and then the really important bit. We dried and stir-fried the sauce out until it began to cling to the meat.

Finally, egg noodles were tossed through along with diced jalapeno. This stir-fry may well have become a new family favourite. We loved it and hope you do too. 

Noodles, previously: Spicy Coconut + Basil Rice Noodles // Chicken Veggie Noodle Stir-Fry // Punchy Crunchy Chicken Noodle Salad // Chicken Sizzler

A Simple List of Ingredients:
1. Vegetable Oil
2. Onions
3. Tinned Tomatoes
4. Ginger Paste
5. Garlic Paste
6. Salt
7. Ground Coriander
8. Ground Cumin
9. Crushed Red Chilli Flakes
10. Curry Powder
11. Ground Turmeric
12. Boneless Chicken Breast Pieces
13. Water
14. Egg Noodles
15. Jalapeno Chillies

Bismillah, let's begin!

First, we are going to make our simple, spicy masala sauce. Take a large pan.

To it, add 1/4 cup (a good few tablespoons) Vegetable Oil.

Then, take 2 medium Onions. You could even use one large onion as well. Peel and dice them finely.

And, tip them into the hot oil.

Fry the onions until golden brown.

This should take about 5 minutes or so.

Next, we'll need 1/2 tin (200 grams) Plum Tomatoes, that have been blended with a little water.

Pour in half the blended tomatoes. We will use the rest later.

Stir-fry the tomatoes for a few minutes.

Next, we'll need a little ginger and garlic.

Some curry powder, salt and ground turmeric.

And, crushed red chilli flakes, ground cumin and ground coriander.

Let's measure them out:
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
1 teaspoon Salt
2 teaspoons Ground Coriander
1 teaspoon Ground Cumin
1/2 teaspoon Crushed Red Chilli Flakes
1/2 teaspoon Curry Powder
1/4 teaspoon Ground Turmeric

Add in all those spices and pastes.

Stir-fry until fragrant and the oil begins to rise - about a minute or two over a medium heat.

Next, pour in the rest of the blended tomatoes.

Stir well and cook for a few minutes until the sauce begins to bubbles.
So, our spicy tomato sauce is done!

Time for the chicken! We used 500 grams (1 pound) Boneless Chicken Breast Pieces. You can do this by cutting up two chicken breasts into chunks.

Add to the tomato sauce.

Stir-fry for a few minutes until the chicken is sealed and no longer pink.

Then, pour in 250 ml Water.

Stir and bring to the boil. 

Then, cover and turn the heat to the lowest. Leave to cook for 15 minutes or until the chicken is cooked through.

Once the chicken is cooked, remove the lid. At this point, the sauce is cooked but we want to dry it out slightly and intensify the flavour.

To do this, we will turn the heat to high and stir-fry the sauce until it dries out and thickens slightly.

While the sauce does its thing, it's a good idea to cook the noodles. I used 150 grams (2 nests) Egg Noodles. You can use any noodle you like!

Cook the noodles according to packet instructions. I cooked mine in boiling water for about 4 minutes.

Let's get back to our sauce!

Remember that you can keep your sauce as thick or as thin as you like!

This right here is how we liked it. The sauce has a deep flavour and is clinging to the chicken.

By now, the noodles should be cooked and drained. Be sure to save some of the liquid that you cooked the noodles in!

Add the cooked noodles to the chicken.

Toss the noodles in.

Until the noodles have been coated in the sauce.

If the noodles are a little dry, add a little of the noodle cooking water. Also, normal water will do too!

Stir in the water to loosen the noodles.

Finally, take 2 Jalapeno Chillies.

Dice the chillies and add them to the noodles. You can deseed them, if you wish.

Stir them in.

Cover and leave for 5 minutes on the lowest heat.

Remove the lid and we are done!

Sprinkle with more diced jalapeno and fresh coriander, if you wish. Enjoy!

Full Written Recipe:


Spicy Chicken Noodles.

Prep Time: About 10 minutes.
Cook Time: About 55 minutes.
Serves: About 4 people.

Ingredients
¼ cup (A good few tablespoons) Vegetable Oil
1 large or 2 medium Onions, peeled and diced
½ tin (200 grams) Tinned Tomatoes, blended with a little water
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
1 teaspoon Salt
2 teaspoons Ground Coriander
1 teaspoon Ground Cumin
½ teaspoon Crushed Red Chilli Flakes
½ teaspoon Curry Powder
¼ teaspoon Ground Turmeric
500 grams (1 pound) Boneless Chicken Breast Pieces (about 2 chicken breasts)
250 ml Water
150 grams (2 nests) Egg Noodles, boiled according to packet instructions
A few splashes of the Water That You Cooked The Noodles In (optional)
2 Jalapeno Chillies, diced

Method

To make the masala, heat the oil in a large pan over a medium heat. Add the diced onion and fry to golden brown – about 5 minutes. Pour in half of the blended tomatoes and fry for a few minutes.
Then, add in the ginger paste, garlic paste, salt, curry powder, ground turmeric, ground coriander, ground cumin and crushed red chilli flakes. Stir-fry until fragrant and the oil begins to rise.
Finally, pour in the rest of the blended tomatoes. Stir well and cook for a few minutes until the sauce bubbles.

To cook the chicken! Add in the chicken pieces and stir-fry until they’re sealed and no longer pink.
Next, pour in the water. Stir, bring to the boil then turn the heat right down. Cover with a lid and cook like this for 15 minutes or until the chicken is fully cooked.

To dry out the sauce and intensify the flavour, turn up the heat and begin to dry the chicken out. We want our sauce to be thick and to start to cling to the chicken. If you find that it has gotten too dry, feel free to add a splash of water to calm things down!

Time to add the noodles! Cook them according to packet instructions. I like to save a little of the water that they cooked in – I can use it later on to loosen the stir-fry.
Add in the cooked noodles. Stir them in and pour in as much of the saved cooking water as you like to loosen the stir-fry.
Add in the diced jalapenos. Then, cover for 5 minutes on a low heat.

To serve, garnish with more diced jalapeno or a little fresh coriander, if you wish. Enjoy!

Your Photos:

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Keep me in your duas please, and enjoy your noodles,

Wasalaam!

6 comments

  1. Mashallah they look great this is the way I cook my noodles, when im not into the Chinese sauces, and spices.....

    ReplyDelete
    Replies
    1. Jazakillah Khair! It's the first time that I've eaten noodles this way and I must say, I loved it! Such a lovely change from the usual Chinese style. :)

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  2. Salaam I tried this recipe and Alhamdulillah it came out amazing. I also added beansprouts and a pack of stir fry veggies and some chilli sauce and it turned out really really nice mashallah. Jazakillah for sharing your recipes, may Allah bless you always.

    ReplyDelete
    Replies
    1. Wa alaikumus salaam, I'm so glad you enjoyed the noodles. Love your addition of vegetables and chilli sauce! Ameen to your dua!

      Delete
  3. Salaams sister, jazakillah for the recipe. I made it today for iftaar and my family loved it alhumdulillah. I really like how simple it was to follow as I'm not usually a fan of cooking. Ma Shaa Allah it was lovely.

    ReplyDelete
    Replies
    1. Wa alaikumus salaam, I'm so glad you enjoyed the noodles. Glad you found it simple and easy to follow. :)

      Delete

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