Chicken Fried Noodles

Chicken Fried Noodles

4 from 17 votes
Recipe by Nicki Wickes for NZ Eggs Course: Dinner, LunchCuisine: AsianDifficulty: Easy
Prep time


Cooking time


Serves 4 for


Total time



Easy, affordable and yummy! This is a go-to recipe for any night of the week. Using ready roast chicken or deli chicken meat, and instant noodles means this is a fast, ready-in-minutes super tasty meal by Nici Wickes.


  • 3 tbsp cooking oil

  • 2 eggs, whisked lightly

  • 1 carrot, diced small

  • 2 spring onions, sliced (use the white and green bits)

  • 1/2 red or green capsicum, sliced

  • 2 cups cooked chicken, either ready roasted or deli shredded chicken

  • 100 g egg noodles, softened in boiling water (or use the packets of already cooked/softened noodles)

  • 2-3 tbsp soy sauce

  • 1/4 tsp white pepper

  • Wedge of lemon to serve


  • In a large pan or wok, heat one tablespoon of the oil to a medium heat and pour in whisked eggs. Cook until set then flip like an omelette. Cook for 30 seconds then remove from pan, roll up and slice into thin strips. Set aside.
  • Increase pan temperature to high, add remaining oil and fry carrots, spring onions and capsicum for 3 minutes. Add in chicken meat and softened and drained noodles, pour over soy sauce and cook for a further 3-4 minutes to cook noodles, stirring and tossing to mix. Add in egg rolls.
  • Season with pepper and a squeeze of lemon juice and serve .


  • If capsicums are expensive, use ½ cup frozen peas or another carrot instead.
  • Leftover roast chicken works well for this dish.
  • Use strips of beef or tofu instead of chicken for another option.
  • This recipe includes eggs which are packed full of natural protein and essential nutrients for everyday health and wellness.
  • Credits: Recipe & Styling by Nici Wickes. Image: Todd Eyre Photography

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