Chicken Soupy Noodles Recipe

                                                                     

Chicken Soupy Noodles || Chicken Noodles Soup|| How to Make Chicken Soupy Noodles with step-by-step photos and Video.

Chicken Soupy Noodles with vegetables are my own version, which contains healthy ingredients like desi chicken, vegetables, and the boiled egg, which makes you an energetic, wholesome meal due to the content of desi yakhni.
I will never prefer using instant noodles with spice makers, as they are based on harmful chemicals. The soup mix has a high amount of sodium and many preservatives and chemicals that are very dangerous. 

The instructions on many instant noodles tell you to allow the noodles to cool before you add the soup mix, which hints at dangerous chemicals that should not be exposed to heat. You can add simple spices to the noodles, which taste and look just as delicious or even more. The total cooking time is only five minutes. Enjoy steamy, warm goodness without the danger.
                   
                                                                       

My Latest Chicken Soup Noodles Video:

I shared in my previous post how to make homemade noodles masala at home, but due to some maintenance, the blog is not available right now. Inshallah, soon I will resend my recipe
I was quite amazed when I tried my own masala using noodles; an unbelievable taste came out. You will try it just as I share my recipe again.

A bit of a long process to make it, but it tastes very yummy and delicious. People can use it for diet purposes. I prepared it with a few spices and sauces along with veggies and chicken to enhance the taste. I added hot chilli sauce, but did not use it. If you want,t you can use it. Let's begin

                                                 

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Take a large pan, put all the desi chicken bones/nec,k add 300 ml water with spices, bring it to a boil, cover the lid, and let it cook for around 4 to 45 minutes on medium flame.

                                                                       

Meanwhile, cut the chicken boneless into small pieces.

In a small bowl, I add spices to the chicken, mix them well, and keep them in the fridge for about 20 minutes for marination. 

         

On the other hand, in a saucepan, add water,r mix some salt, and bring to a boil. Place eggs into the boiling water, and themt it cook for 15 minutes on high flame. Afterwards, shift them into the cold water and peel. 

                       

Prepare all the veggies and mushrooms. keep aside 

                 

Place a fry pan/wok on the stove,e add 1 tbsp olive oil, heat it, and stir fry all veggies for 6 to 8  minutes.

                           

In the pan/wok, add oil, heat it,t and shallow fry chicken cubes for 5 minutes. Take them out and keep them aside.

                                         

Strain the chicken yakhni (stock) and discard all bones. Keep aside.e

             

Take a large pot to add water, salt,lt, and a few drops of oil. Bring it to a boil,l then add noodles, and allow to cook for 7 to 8 minutes. 

                         

Then remove from the flame and discard all water. Drizzle some oil over the noodles, mix them, and keep aside.                                      

Take another large capacity pot and pour yakhni place on the stove, then prepare the ingredients for the stock and stir to combine well. 

                                                                     

Now add sauces to the noodles, stir to combine well, and let it come to a boil. At this stage, you can adjust the salt to taste. If you like, a thick soup can be added to cook them for another 55 minutes, and then remove from the flame.
                  

Now transfer to the serving bowl. Now ready to hot serve.        
              

Chicken Jalfrezi With Chili Fried Rice Recipe

                                                                                 

Learn how to make Chicken Jalfrezi with Chili Rice using our easy-to-follow step-by-step instructions and accompanying photos and video. This delicious dish features tender chicken cooked in a flavorful sauce and paired with perfectly spiced fried rice.

Chicken Jalfrezi is a tomato-based curry with boneless chicken pieces, bell peppers, and onion. Unlike most traditional curries, Jalfrezi is often stir-fried instead of stewed or braised. This lends it a thick, semi-dry texture instead of a soupy one like that of Classic Chicken Curry.

Here I have also prepared chili garlic rice to serve with chicken jalfrezi. A lip-smacking and flavored chicken jalfrezi with chili garlic fried rice, along with chilled soft drinks, will make your day. Try this 😊

A small number of selected people gathering with lots of gossip tends to affect your mood. At the weekend, certainly, no need to rush to go outside or be bored; you can enjoy each moment with your loved ones, family, and friends at home.

                                                           

Check out my latest video featuring Chicken Jalfrezi with Chili Fried Rice:

This is the reason most of the time my first priority is to make delicious recipes with fun and enjoy with my loved ones. Anyway, let's proceed with the recipe.

Though I have shared the chicken jalfrezi recipe initially in my blog post, and this recipe is 2nd version of jalfrezi with video and chili garlic fried rice

What exactly is Chicken Jalfrezi?

Chicken Jalfrezi is a chicken curry made with traditional onion and tomato masala. It is characterized by including large, cubed pieces of capsicum (bell pepper) added towards the end of the cooking time, so they keep their color and bite. Some versions of Chicken Jalfrezi also add large pieces of onion, but my recipe doesn’t.

What sets a Chicken Jalfrezi apart from other regular curries is the slightly tangy addition of vinegar at the end, which makes it rather reminiscent of more Indo-Chinese style curries such as Chicken Manchurian.

                                                        

Some of the Chinese recipes are included in my blog; you can find them by clicking the link, just like CHICKEN MANCHURIAN, EGG FRIED RICE, SOUPY NOODLES, SPICY NOODLES, FRIED RICE, and CHICKEN SHASHLIK.

I also made chili garlic fried rice to go with the chicken jalfrezi. This rice is quick and simple to prepare and can be made in just 10 minutes using leftover boiled rice.

This recipe can assist you in creating dishes of restaurant quality, and with the help of my tips, you can even customize it to achieve a restaurant-style dish.

TIPS:

If you are using fresh homemade tomato puree, consider adding a tablespoon of tomato ketchup or two tablespoons of tomato paste to enhance the flavor and add an umami taste.

For fried rice, it is best to use leftover, cold, boiled rice to achieve the best results without any sticky grains or breakages. If you do not have leftover boiled rice, you can boil the rice for five minutes, then refrigerate it until completely cool before using it in the recipe.

                                              

I thought you might be interested in this:

Chicken Spaghetti

Chicken jalfrezi with spaghetti

Garlic Fried Rice

If you have tried this Chicken Jalfrezi with Chili Fried Rice, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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For detailed recipes, step by step,p watch my video!

                                                   

How to prepare Chicken Jalfrezi served with Chili Garlic Rice?

To begin, cut the onions, bell peppers, and tomatoes into square-shaped pieces. Make sure to remove the seeds from the tomatoes.

                                                      

First, finely chop the garlic. 

  

Then, cut the boneless chicken into bite-sized cubes. 

       

Peel and slice the carrots and capsicums into thin, long pieces.

                                  

Lastly, cut the green chilies into thin, long strips.

In a wok or pan, heat 1 tablespoon of olive oil. Add the onions and capsicums and sauté for 2-3 minutes. Once done, remove from the heat.

                                                                      

In a wok or pan, add oil and heat it up. Then, add chopped garlic and let it cook for a minute. Next, add chicken cubes and fry them with the garlic until the pink color disappears. 

Once the chicken turns white, add spices such as salt, chili flakes, crushed coriander, turmeric powder, and crushed black pepper. Stir everything together to ensure it is well-mixed.

                                                                      

Next, add a small amount of garam masala mix to the dish. Then, include the tomato puree. If you need the recipe for the TOMATO PUREE, it is available in my previous blog post. Simply click the link to access it.

                                                 

                   

To make the chicken tender, add spices and stir on medium-low flame before pouring in water. Once it boils, cover and cook on a medium flame for 15 minutes.

                           

Remove the lid and add sautéed veggies, mixing well. Finally, add tomato cubes and combine them with the chicken masala and veggies.

                                   

At the end of the cooking process, cover the dish and let it simmer over a low flame for approximately 5 minutes. Be sure to keep the flame very low,

as too much heat can cause the chicken jalfrezi to become dry. After 5 minutes, add julienne ginger and allow it to simmer for an additional 3 minutes.

                         

To prepare the chili fried rice, heat some oil in a separate pan or wok. Sesame oil works best for cooking fried rice, but you can use olive oil if you prefer. Add chopped garlic and fry for a minute. 

                                       

Then add thin slices of carrot and sauté with garlic for another minute. 

      

Next, add long, thin capsicum and sauté it for another minute. Once cooked, set the vegetables aside. 

                                        

                             

Crack an egg in the pan next to the sautéed ve, then add, sprinkle some salt and white pepper over the egg. Then, use a spatula to crumble the egg before adding long, thin green chilies. 

                    

Mix everything together before adding boiled, cold rice and mixing it with the masala. 

                           

Finally, add boiled rice, oyster sauce, and salt, and keep mixing everything over a medium-high flame.

                                                     

Before serving, taste the rice and adjust the level of spices as necessary. Continue to stir-fry the rice over high heat for another 2-3 minutes. Once done, your chili fried rice is ready.

                                  

Transfer your chicken jalfrezi and fried rice onto a serving bowl and plate.e 

                    

Serve hot immediately with this delicious chicken jalfrezi with fried rice.

                                                        

Chicken Fried Rice Recipe (Chinese Fried Rice)

                                                            

Chicken Fried Rice Recipe | Chinese Fried Rice | Step-by-Step Photos and Video......

 

Restaurant-style fried rice is one of the most popular and delicious rice dishes. While this dish is typically cooked in sesame oil, I prefer to use olive oil instead, as I’m not fond of the taste of sesame oil or the fried rice often served in restaurants. Whenever I crave this flavorful rice, I prepare it at home using leftover or freshly cooled boiled rice.

 

I have always loved fried rice for its comforting and delightful flavour, and this particular version is perfect for a weeknight dinner. Like other easy weeknight dinners and one-pan meals, it can be made in a single pan, making cleanup a breeze. Everyone in the family will enjoy it!

This recipe features some of my favourite ingredients: fried chicken, scrambled eggs, and stir-fried vegetables. You can even make a double batch, as I often crave the leftovers the next day!

For a detailed recipe, watch my video where I explain the steps one by one.

                                           

My Latest Video Chicken Fried Rice:

 

What Kind of Rice Should You Use for Chicken Fried Rice?

Use cooked short-grain white rice for chicken fried rice. This recipe calls for frozen rice for an easy shortcut, but you can also use leftover rice or freshly cooked rice that has been cooled.

 

Which Type of Chicken is Most Flavorful in Fried Rice?

Typically, people coat chicken with just cornflour and salt before frying it. In this restaurant-style fried rice, I use marinated chicken pieces with essential seasonings, then stir-fry them with chopped garlic. This method of preparing fried chicken adds a flavorful taste to the fried rice.

 

When Should You Add the Egg to Fried Rice?

Add the egg after the rice, meat, and vegetables have all cooked. You can either scramble an egg separately and mix it in with the rest of the ingredients or simply incorporate a prepared scrambled egg. 

                         

Can You Freeze Chicken Fried Rice?

Yes, you can! This fried rice freezes and reheats well. Simply freeze the cooled rice in an airtight container for up to one month and allow it to thaw in the refrigerator before reheating.

 

Chicken Fried Rice Ingredients:

Chicken Thighs:

I prefer using thighs for this recipe because they are richer and more flavorful than chicken breasts. Unfortunately, I didn’t have chicken thighs available, so I used breasts instead. You can choose either thighs or breasts based on your preference for white meat.

Oyster Sauce:

I opt for oyster sauce instead of soy sauce in this recipe because I find it tastier. If you don’t like its flavour, you can substitute it with dark soy sauce to suit your taste.

                      

Worcestershire Sauce:

This sauce is typically used in meats to make them tender and juicy, but can also be used in fried rice or various pasta dishes. However, you can skip it and use soy sauce or red vinegar as a substitute.

Sesame Oil: 

This adds a warm, toasty flavour to the veggie-packed dish. Since I don’t prefer sesame oil, I omit it and use olive oil instead. However, feel free to use sesame oil if you like it.

Eggs:

These add richness and protein to the dish.

Aromatics:

Fresh garlic and ginger provide major flavour to the chicken fried rice, making it savoury, herby, and slightly spicy.

Rice:

Frozen white rice is the key to quick (30-minute) fried rice; I always keep a bag in the freezer. 

Vegetables:

Frozen mixed veggies are another great shortcut ingredient that cooks quickly.

Enjoy making your homemade chicken fried rice!

                           

You might like these:

vegetable pulao

zeera rice 

Yellow rice

Savour Food Pulao Kabab

Kabuli Pulao 

Have you tried Chicken Fried Rice? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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Ingredients of marinated chicken: 250g, boneless chicken strips 1 tsp, ginger powder 1 tsp, garlic powder 1 tsp, white pepper 1 tsp chilli flakes 1/3 tsp lemon salt

For scrambled eggs: 2 nos, eggs 1/4 tsp, orange food colour 1/6 tsp .salt

Other ingredients: 300g, cold-boiled basmati rice 1 tbsp olive oil 1 tbsp, chopped garlic 1 tsp oyster sauce 1 tbsp Worcestershire

For Veggies: 1 cup, capsicum, thin slices 1/3, carrot, thin slices 1 cup, grated cabbage 1/3 cup, spring onion green part

                     

How to make chicken fried rice?

Chicken Fried Rice: Cutting, Marinating, and Cooking Steps

Cutting and Marinating Chicken Strips:

Start by cutting chicken thighs into strips, as they are ideal for creating flavorful fried rice.

Wash the chicken strips thoroughly, ensuring all excess water is removed. Leftover water can disrupt the marination process.

For marinating:

Add dry spices such as ginger powder, garlic powder, white pepper, chilli flakes, and lemon salt to the chicken. 

Mix well and let it sit for about an hour to allow the flavours to absorb.

                                             

Scrambling Eggs:

Crack a few eggs into a bowl, adding a pinch of salt and a dash of orange food colouring (this adds a nice touch of colour to the rice). Beat the mixture until well combined. 

                                     

In a pan, heat 1 tablespoon of olive oil and pour in the egg mixture, cooking it until it forms fluffy scrambled eggs.

                                

Cooking the Marinated Chicken:

In another deep pan or wok, heat 2 tablespoons of olive oil (or sesame oil, if you prefer). Add chopped garlic and sauté until fragrant. 

Add the marinated chicken strips to the pan, stirring well. Cook the chicken over a low to medium flame.

                              

Remember to season with salt since it wasn’t added during marination. Cover the pan and let the chicken cook for about 10 minutes, or until it becomes 90% tender.

                           

Mixing in Veggies and Rice:

Once the chicken is nearly cooked, add vegetable slices, such as capsicum and carrots.

Stir until the veggies soften, then incorporate grated cabbage or any other vegetables of your choice. 

                         

Mix the cabbage with the chicken and veggie mixture for about 2-3 minutes. Next, gradually add cooled rice.

                                                  

Mixing continuously to combine the ingredients over high heat.

                                               

Add oyster sauce, Worcestershire sauce, the scrambled eggs, and chopped spring onions. Mix thoroughly, adjusting the salt as necessary.

                                            

Final Stir-Frying:

Keep stirring the rice mixture over high heat for about 3-4 minutes to ensure everything is well combined and heated through. 

                                  

Once done, transfer the chicken fried rice to a serving plate.

Serving Tips:

Serve the hot fried rice alongside dishes like dry beef chilli, chicken shashlik, or chicken Manchurian for a delightful meal! Enjoy!