CHEESE NOODLES FRIED CHICKEN

Ingredients

• 500 g Chicken Breast (cut into bite‑size pieces)
• 2 medium Potatoes (peeled and cubed (about 300 g))
• 250 g Egg Noodles (any thin or medium‑wide variety)
• 1 large Onion (thinly sliced)
• 2 medium Tomato (chopped)
• 2 Green Chili (slit lengthwise)
• 10 Curry Leaves (fresh)
• 1 handful Fresh Mint Leaves (roughly chopped)
• 1 tbsp Ginger Garlic Paste
• 2 tsp Chicken Masala Powder (store‑bought South Indian blend)
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to heat preference)
• to taste Salt
• ½ tsp Black Pepper
• 2 tbsp Unsalted Butter (cut into cubes)
• 2 tbsp Vegetable Oil (high‑heat oil)
• ½ cup Cheddar Cheese (grated)
• 1 cup Water or Chicken Broth (for steaming potatoes and loosening sauce)

Instructions

1. Prep Ingredients

   Dice the chicken, cube the potatoes, slice the onion, chop the tomatoes, slit the green chilies, and roughly chop mint and curry leaves. Measure all spices and set aside.

   Time: PT10M

2. Par‑cook Potatoes

   In a small pot, add the cubed potatoes and 1 cup water or broth. Bring to a boil, cover, and simmer for 8‑10 minutes until just tender. Drain and set aside.

   Time: PT12M

   Temperature: 100°C

3. Boil Noodles

   Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook 3‑4 minutes until al‑dente. Drain, rinse briefly with cold water, and toss with 1 tsp oil to prevent sticking.

   Time: PT8M

   Temperature: 100°C

4. Sear Chicken

   Heat 1 tbsp oil and 1 tbsp butter in the wok over medium‑high heat. Add the chicken pieces, season with a pinch of salt, and stir‑fry 4‑5 minutes until lightly browned but not fully cooked through.

   Time: PT6M

   Temperature: 180°C

5. Add Aromatics & Spices

   Push chicken to one side. Add remaining 1 tbsp oil, then toss in onion, green chilies, curry leaves, and ginger‑garlic paste. Stir‑fry 2 minutes until fragrant. Sprinkle turmeric, red chili powder, chicken masala, and black pepper; stir for 30 seconds.

   Time: PT3M

   Temperature: 180°C

6. Combine Potatoes, Tomatoes & Herbs

   Add the par‑cooked potatoes, chopped tomatoes, mint leaves, and a splash of water (about ¼ cup) to deglaze. Cook 3‑4 minutes until tomatoes soften and potatoes are coated with spices.

   Time: PT5M

   Temperature: 180°C

7. Stir‑Fry Noodles & Cheese

   Add the drained noodles to the wok, toss to combine with the chicken‑potato mixture. Sprinkle grated cheddar over the top, then add the remaining 1 tbsp butter. Stir continuously for 2‑3 minutes until the cheese melts and coats the noodles.

   Time: PT4M

   Temperature: 180°C

8. Final Seasoning & Serve

   Taste and adjust salt or chili. Turn off heat, drizzle a final drizzle of butter if desired, and serve hot straight from the wok.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g