let's try something different
let's try something different is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Kitchen with Anaya on YouTube.
Prep: 30 min | Cook: 30 min | Total: 1 hr 15 min
Cost: $10.95 total, $2.74 per serving
Ingredients
- 4 packets Instant Noodles (≈200 g each, plain flavor)
- 1 medium Onion (finely chopped)
- 1 medium Bell Pepper (any color, diced)
- 2 tablespoons Fresh Coriander (chopped)
- 2 pieces Green Chili (finely chopped, adjust to heat preference)
- 1 slice Bread Slice (to be torn into small pieces for coating)
- 200 g Minced Chicken (fresh or thawed)
- 1 teaspoon Salt
- 1 teaspoon Crushed Red Chili Flakes
- 1 teaspoon Garlic Paste
- ½ teaspoon Black Pepper Powder
- 1 Egg (lightly whisked for coating noodle patties)
- 3 tablespoons Vegetable Oil (for shallow frying)
- 2 tablespoons Ketchup (adds color and slight sweetness to noodle patties)
- 2 slices Cheese Slice (any meltable cheese, cut to fit patty size)
Instructions
Boil the Noodles
Bring a large pot of water to a rolling boil, add all 4 packets of instant noodles and cook for 2‑3 minutes until just al dente. Drain and set aside.
Time: PT10M
Temperature: 100°C
Prepare the Spice Paste
In a mixing bowl combine chopped onion, bell pepper, coriander, green chili, garlic paste, salt, crushed red chili, and black pepper. Pulse in a food processor until a smooth paste forms.
Time: PT5M
Make the Chicken‑Noodle Patty Mixture
Add the minced chicken, torn bread pieces, and the spice paste to the bowl. Mix thoroughly until everything is well incorporated.
Time: PT5M
Shape and Coat the Chicken Patties
Divide the mixture into 4 equal portions and shape each into a flat patty about 1 cm thick. Lightly press each patty into additional bread crumbs (or the extra slice of bread torn into crumbs) for a thin coating.
Time: PT5M
Fry the Chicken Patties
Heat 2 tbsp oil in a skillet over medium‑high heat (≈350°F). Fry each chicken patty 4‑5 minutes per side until golden brown and the interior reaches 165°F.
Time: PT10M
Temperature: 350°F
Prepare the Noodle Patty Batter
In a separate bowl, combine the boiled noodles, whisked egg, and 2 tbsp ketchup. Toss gently to coat the noodles evenly.
Time: PT5M
Shape Noodle Patties
Take a handful of the coated noodles and press them together on a plate to form a round, burger‑bun shape (about 8 cm diameter, 1 cm thick). Repeat to make 4 patties.
Time: PT5M
Fry the Noodle Patties
Add another 1 tbsp oil to the skillet, increase heat to medium (≈350°F). Fry each noodle patty 3‑4 minutes per side until crisp and golden. Drizzle a tiny bit of ketchup on the surface while flipping for extra color.
Time: PT10M
Temperature: 350°F
Assemble the Noodle Burger
Place one crisp noodle patty on a plate, lay a slice of cheese on top, add a chicken patty, then top with another noodle patty. Press gently to hold together.
Time: PT5M
Serve
Transfer the noodle burgers to a serving plate. Optionally serve with extra ketchup or a mild dip.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Contains meat, Gluten, High protein
Allergens: Wheat, Egg, Dairy, Soy (in some instant noodles)
Ingredient Substitutions
- Instead of Instant Noodles: Spaghetti broken into pieces, Rice noodles
- Instead of Onion: Shallot, Leeks
- Instead of Bell Pepper: Capsicum, Red chili
- Instead of Fresh Coriander: Parsley, Cilantro
- Instead of Green Chili: Jalapeño, Serrano pepper
- Instead of Bread Slice: Breadcrumbs, Panko
- Instead of Minced Chicken: Ground turkey, Plant‑based mince
- Instead of Salt: Sea salt, Kosher salt
- Instead of Crushed Red Chili Flakes: Paprika, Cayenne pepper
- Instead of Garlic Paste: Minced garlic, Garlic powder (½ tsp)
- Instead of Black Pepper Powder: White pepper
- Instead of Egg: Flax egg (1 tbsp flax + 3 tbsp water)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Ketchup: Tomato sauce, Sweet chili sauce
- Instead of Cheese Slice: Cheddar block (cut thin), Mozzarella
Equipment Needed
- Large Pot
- Mixing Bowl
- Food Processor or Blender
- Skillet / Tawa
- Spatula
- Whisk
- Knife
- Cutting Board
- Measuring Spoons
Critical Steps — Do Not Skip
- Grinding the spice paste to a smooth consistency.
- Shaping the noodle patties without breaking them.
- Frying both patties at the right temperature to achieve crispness without burning.
Chef Tips from the Video
- Use a non‑stick skillet for easier flipping.
- For extra flavor, add a pinch of smoked paprika to the chicken mixture.
- If you prefer a milder burger, reduce the green chili and red chili flakes.
Troubleshooting
Patties fall apart while frying.
Add a little more bread crumbs or a second egg to bind; press the patty firmly before cooking.
Noodle patties become soggy.
Make sure noodles are well drained and lightly coated with egg; fry at medium heat until fully crisp.
Oil splatters excessively.
Pat the patties dry with a paper towel before frying and use a splatter guard.
Storage
Refrigerator: Store assembled burgers in an airtight container for up to 2 days. Reheat in a skillet before serving.
Freezer: Freeze uncooked patties (both chicken and noodle) on a tray, then transfer to a zip‑lock bag for up to 1 month. Thaw overnight in fridge before cooking.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Form both chicken and noodle patties ahead of time, place on parchment, and freeze.
- Cook the chicken patties fully, then refrigerate for up to 24 hours; re‑fry briefly before assembly.
Frequently Asked Questions
What is the cultural significance and history of noodle burgers in Indian cuisine?
Noodle burgers are a modern, fusion twist that blends the beloved Indian street‑food concept of kebabs with the global popularity of burgers. While noodles are traditionally used in soups and stir‑fries, Indian home cooks have begun repurposing them as crispy “buns” for kid‑friendly meals, reflecting the country’s love for inventive, snackable dishes.
What are the traditional regional variations of noodle‑based snacks in Indian cuisine?
In South India, rice noodles are sometimes deep‑fried into crunchy sticks called “sev,” while in the North, instant noodles are tossed with spices for quick chaat. The noodle‑burger adapts these ideas by using seasoned noodle patties as a bun, a concept that isn’t tied to a single region but showcases pan‑Indian creativity.
How is the noodle burger traditionally served in Indian households?
When Indian families serve noodle burgers, they usually present them on a plate with a side of ketchup or mild tomato chutney. The burger is eaten warm, often as a lunch‑box treat for children, and is not accompanied by traditional buns or sauces like in Western burgers.
What occasions or celebrations is the noodle burger associated with in Indian culture?
The noodle burger is popular for school lunch boxes, birthday parties, and weekend family picnics. Its fun shape and crunchy texture make it a hit at children’s gatherings, though it isn’t tied to any religious festival.
What makes the noodle burger special or unique in Indian snack cuisine?
Its uniqueness lies in replacing the bread bun with a crispy, seasoned noodle patty, combining familiar Indian spices with a Western burger format. This creates a textural contrast—soft chicken interior, crunchy noodle “buns,” and melted cheese—that appeals to kids and adventurous eaters alike.
What are the most common mistakes to avoid when making noodle burgers at home?
Common errors include over‑cooking the noodles before shaping, which makes the patties fall apart, and frying at too high a temperature, causing the exterior to burn before the interior cooks. Also, under‑seasoning the chicken mixture can lead to bland patties.
Why does this noodle burger recipe use a brief egg wash instead of a full batter for the noodle patties?
The egg wash lightly binds the noodles without making them soggy, allowing the patty to stay crisp after frying. A thicker batter would coat the noodles and prevent the desired crunch.
Can I make noodle burgers ahead of time and how should I store them?
Yes, you can shape both the chicken and noodle patties ahead, freeze them on a tray, then transfer to a zip‑lock bag. Refrigerate cooked patties for up to 2 days and re‑heat in a skillet before assembling the burger.
What texture and appearance should I look for when the noodle patties are done?
The noodle patties should be golden‑brown, firm to the touch, and emit a crisp sound when tapped. They should hold their shape without crumbling and have a slight sheen from the ketchup glaze.
What does the YouTube channel Kitchen with Anaya specialize in?
The YouTube channel Kitchen with Anaya focuses on creative, kid‑friendly Indian recipes that blend traditional flavors with fun, easy‑to‑make twists, often using pantry staples and quick techniques for busy families.
How does the YouTube channel Kitchen with Anaya's approach to Indian cooking differ from other Indian cooking channels?
Kitchen with Anaya emphasizes playful presentations, such as noodle burgers and snack‑style meals, while keeping recipes simple enough for home cooks with limited time. The channel often highlights storage tips for lunch boxes, which is less common on more traditional Indian cooking channels.
Last updated: August 19, 2026
