How to Make Chicken Noodles Restaurant Style at Home
There’s something magical about restaurant-style chicken noodles — smoky aroma, perfectly cooked noodles, juicy chicken, crunchy vegetables, and that irresistible savory flavor. The good news? You don’t need a professional kitchen or fancy equipment to recreate it.
In this complete guide, you’ll learn how to make chicken noodles restaurant style at home, with tips, techniques, and chef secrets that bring authentic flavor right into your kitchen.
Why Restaurant-Style Chicken Noodles Taste Better
Restaurant noodles usually stand out because of:
High heat cooking (wok-style)
Perfect seasoning balance
Slight smoky flavor (called “wok hei”)
Properly cooked noodles (not sticky or soggy)
Quick stir-frying technique
Don’t worry — I’ll show you how to recreate all of this at home.
Ingredients You’ll Need
For the Chicken Marinade:
250g boneless chicken breast (thinly sliced)
1 tbsp soy sauce
1 tsp cornflour
½ tsp black pepper
1 tsp ginger-garlic paste
For the Noodles:
250g egg noodles or hakka noodles
2 tbsp oil
1 medium onion (thinly sliced)
1 tbsp chopped garlic
½ cup shredded cabbage
½ cup carrot (julienned)
½ cup capsicum (sliced)
2–3 spring onions (chopped)
For the Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce (optional but recommended)
1 tsp chili sauce
½ tsp black pepper
½ tsp sugar
Salt to taste
Step-by-Step: How to Make Chicken Noodles Restaurant Style
1 Cook the Noodles Perfectly
Boil water in a large pot.
Add noodles and cook until just al dente (follow packet instructions).
Drain immediately.
Rinse under cold water to stop cooking.
Toss with 1 tsp oil to prevent sticking.
Chef Tip: Overcooked noodles ruin restaurant texture. Keep them firm!
2 Marinate & Cook the Chicken
Mix chicken with soy sauce, cornflour, pepper, and ginger-garlic paste.
Let it marinate for 10–15 minutes.
Heat 1 tbsp oil in a pan or wok.
Cook chicken on high heat until golden and fully cooked.
Remove and keep aside.
Cooking separately keeps chicken juicy and tender.
3 Stir-Fry the Vegetables (High Heat is Key!)
In the same pan, add oil.
Add garlic and sauté for a few seconds.
Add onions and stir-fry quickly.
Add cabbage, carrots, capsicum.
Stir-fry on high flame for 2–3 minutes.
Vegetables should remain slightly crunchy for authentic texture.
4 Combine Everything
Add cooked chicken back into the pan.
Add noodles.
Pour in soy sauce, oyster sauce, chili sauce, pepper, sugar, and salt.
Toss everything quickly on high heat.
Finish with spring onions.
Cook for only 2–3 minutes while tossing.
👉 Don’t overmix — quick tossing keeps noodles from breaking.
Secret Tips for That Real Restaurant Flavor
✔ Use a wide pan or wok
✔ Cook on the highest flame possible
✔ Don’t overcrowd the pan
✔ Prepare all ingredients before you start (very important!)
✔ Add a few drops of sesame oil at the end for extra aroma
If you want a slight smoky flavor, let the noodles sit on high heat for 20 seconds without stirring at the end.
Optional Add-Ons
Add scrambled egg for egg chicken noodles
Add red chili flakes for spice
Add a splash of vinegar for slight tang
Add a teaspoon of butter for Indo-Chinese style richness
Serving Suggestions
Serve hot with:
Chicken Manchurian
Chilli chicken
Vegetable spring rolls
A side of chili sauce
Garnish with extra spring onions for a restaurant-style presentation.
Nutrition (Approximate per Serving)
Calories: 450–500 kcal
Protein: 25g
Carbs: 55g
Fat: 18g
Common Mistakes to Avoid
Overcooking noodles
Adding too much sauce (makes it soggy)
Cooking on low flame
Not slicing vegetables thinly
Skipping chicken marinade
Final Thoughts
Making restaurant-style chicken noodles at home is easier than you think. With high heat, quick tossing, and the right balance of sauces, you can enjoy that authentic takeaway taste anytime.
0 Comments