Chilli Chicken Noodles

This dish is creamy, spicy, and comforting, with eggs cooked in a rich béchamel and butter base. The garlic and green chilies add a bold kick, balanced by smooth creaminess. Perfect with toasted bread or pav, it’s hearty enough for breakfast, brunch, or a quick dinner.

INGREDIENTS

– 1 packet Ching’s Whole Wheat Noodles
– ½ cup chopped boneless chicken breast
– 3 tbsp Ching’s Original Sriracha Hot Chilli Sauce
– ¼ cup chopped carrots
– ¼ cup chopped capsicum
– ¼ cup chopped onions
– ¼ cup chopped red cabbage
– 2 tbsp chopped spring onions
– 1 egg
– 2 tsp oil
– 2 tsp honey
– ½ tsp mixed sesame seeds
– ⅓ tsp salt
– ⅓ tsp white pepper

METHOD OF PREPERATION

Boil Ching’s Whole Wheat Noodles as shown and set aside.
Heat oil in a pan. Add vegetables and sauté until smoky.
Add boiled noodles, chicken, egg, and seasoning.
Pour in Ching’s Original Sriracha Hot Chilli Sauce and toss until well mixed.
Finish with crunchy spring onions and toasted sesame seeds.