Smoked Tandoori Chicken Chowmein

Ingredients

• 1 packetnoodles, preferably egg noodles
• 250 g (1 cup)chicken, cut into thin strips
• 1 tablespoonginger and garlic paste
• 1 tablespoontandoori tikka masala
• 1 tablespoonchilli garlic sauce
• 1 tablespoonsoy sauce
• 1 teaspoonvinegar
• 1 teaspoonKashmiri red pepper powder
• to tastesalt
• to tasteblack pepper
• ½ cupbell peppers, cut into julienne strips
• 1 largecarrot, cut into julienne strips
• ¼ cup (60 ml)olive oil
• 1 teaspoonvinegar
• 1 tablespoonsoy sauce
• 1 teaspoonchilli sauce
• 1 tablespoonchilli garlic sauce
• 4 tablespoonsketchup
• 1 tablespoonbrown sugar

Instructions

1. 1

   Cook the noodles

   Prepare the noodles according to the packet instructions, then drain them.

2. 2

   Fry the chicken

   Heat the olive oil in a wok and stir-fry the marinated chicken strips over a high heat for 5–7 minutes.

3. 3

   Smoke the chicken

   When the chicken is cooked, give it a coal dum by covering the wok with a lid for a few minutes.

4. 4

   Cook the vegetables

   Add the vegetables and stir-fry over a high heat for 2–3 minutes.

5. 5

   Combine and sauce

   Add the drained noodles and chowmein sauce, then mix well over a high heat.

6. 6

   Serve the chowmein

   Sprinkle with sesame seeds and enjoy.

What is smoked tandoori chicken chowmein?

Chowmein is a noodle stir-fry associated with Chinese cooking and widely adapted across South Asia. This version pairs noodles and crisp-tender vegetables with chicken seasoned with tandoori tikka masala and chilli garlic sauce.

The coal dum adds a smoky finish after the chicken is fried. A quick, hot stir-fry keeps the vegetables from becoming too soft while the sauces coat the noodles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 38g protein, 100g carbs, 25g fat.

The noodles and brown sugar provide most of the carbohydrates, while the chicken contributes protein. Olive oil, along with some fat from the noodles, accounts for much of the fat; add a fresh salad or extra non-starchy vegetables alongside to balance the plate.

The chicken marinade

Marinade: the ginger and garlic paste, tandoori masala, sauces, vinegar and pepper season the chicken before it reaches the wok. Leave it for 1 hour as directed, and keep the strips thin so they cook quickly.

Getting the noodles ready

Noodles: cook them according to the packet, then drain thoroughly. Excess water can dilute the sauce and make the finished stir-fry less cohesive.

The high-heat stir-fry

Chicken: stir-fry the strips for 5–7 minutes over a high heat, as the method specifies. Check that the thickest pieces are cooked through before moving on.

Vegetables: add the julienned pepper and carrot and cook for 2–3 minutes. They should be hot but retain some bite.

The sweet and savoury sauce

Sauce: soy sauce and chilli sauces bring savoury, spicy notes, while ketchup and brown sugar add sweetness. Mix the sauce ingredients together before adding them if you want them to distribute evenly through the noodles.

Serving the chowmein

Serve it hot, straight from the wok, while the noodles and vegetables are still lively in texture. A simple cucumber salad or lightly dressed greens can add a fresh contrast to the rich, smoky flavours.

Recipe notes & tips

• Cut the chicken into evenly sized thin strips so it cooks at a similar rate.
• Have the vegetables and sauce ready before heating the wok, as the stir-frying steps move quickly.
• Drain the noodles well before adding them to the wok.
• Keep the heat high during the brief vegetable stir-fry to help them retain some bite.
• Check the chicken is cooked through before covering the wok for the coal dum.

Variations

• Add spring onions: slice them thinly and stir them through at the end.
• Make it hotter: increase the chilli sauce to suit your taste.
• Add more vegetables: include thinly sliced cabbage in the quick stir-fry.
• Use another noodle: substitute another type of noodle, cooking it according to its packet.
• Skip the smoke: leave out the coal dum and serve the stir-fry after mixing in the sauce.

Common mistakes to avoid

• Wet noodles: drain them thoroughly so they do not water down the sauce.
• Crowded wok: fry the chicken in batches if the strips cannot sit in a single layer.
• Overcooked vegetables: keep the pepper and carrot to the stated 2–3 minutes for a little bite.
• Uneven chicken pieces: cut the strips to a similar thickness so they cook consistently.
• Unmixed sauce: combine the noodles and sauce thoroughly over the heat so the flavours reach the whole dish.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 2 days. Reheat until piping hot in a pan, stirring often; add a small splash of water if the noodles seem dry.

Frequently asked questions