01
Step 1
Bring a large pot of water to a boil and cook the noodles for about 3-4 minutes. Drain them, rinse with cold water, and set aside.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Heat some oil in a pan over medium heat. Add the chopped garlic and sauté for about a minute until fragrant.
03
Step 3
Toss in the chicken pieces and cook for 4-5 minutes, until they turn white all over.
04
Step 4
Add the frozen peas, chopped carrots, and capsicum to the pan. Stir everything together.
05
Step 5
Sprinkle in the noodle’s masala and pour in the vegetable broth. Let it cook for another 2-3 minutes so the flavors combine.
06
Step 6
Finally, add the cooked noodles and some fresh coriander leaves. Give everything a good mix and heat through.
07
Step 7
Serve warm and enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Cook the noodles just until al dente to avoid them becoming mushy when mixed with the sauce.
- Use a high heat when stir-frying to keep the vegetables crisp and vibrant.
- Marinate the chicken briefly in soy sauce or ginger for extra flavor before cooking.
Why you’ll love it
This dish is a perfect balance of protein and fresh vegetables, making it both nutritious and satisfying. The combination of tender chicken and colorful veggies adds great texture and flavor. It’s quick to prepare, making it ideal for busy weeknights.
Serving ideas
Serve with a sprinkle of chopped green onions or sesame seeds for added crunch. A side of fresh cucumber salad or a light soup pairs well to keep the meal balanced and refreshing.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water to keep the noodles moist. Avoid freezing as it may change the texture of the vegetables.
