Asians prefer noodles or rice

Asia noodle pan with vegetables and chicken

These Asia noodle pan with vegetables and chicken tastes like Chinese. No, even better than with the Chinese. Do not you think? Then be sure to try it out. They are so delicious and tasty, all you have to do is make them yourself.

With some chicken, vegetables and spaghetti you can make this dish super easy at home. In addition, you do not need any exotic ingredients from the Asia market.

Granted, I spent a long time tinkering with the perfect recipe for Asia noodles. The Asian pan from looked exactly as I always imagined, but never managed.

So I used his recipe as a template and modified it a little. And what should I say? Simply delicious.

Which vegetables do I use for the Asia noodle pan with vegetables and chicken?

You can take the vegetables of your choice. I took red peppers, carrots, mushrooms, and broccoli.

I really liked this combination. You can, however, use any vegetable you like or have in the refrigerator.

What else goes well with it:

  • Yellow or green peppers
  • Bean sprouts
  • Chinese cabbage
  • Baby corn
  • sugar snap
  • Mung bean sprouts
  • 3 spring onions
  • leek
  • ginger
  • Mu-Err mushrooms

The exact quantities and step-by-step instructions can be found below in my recipe card.

How do you make Asia noodle pan with chicken?

The preparation may seem long and complicated at first glance. But I assure you, it's really super fast.

For this dish, the meat is marinated first, then it can steep while you prepare the vegetables. For the marinade, simply stir all the ingredients together in a bowl as described in the recipe card and add the finely chopped meat.

While the meat is making friends with the marinade, you clean the vegetables.

After you've cleaned and chopped the vegetables, you can start cooking.

You cook your pasta in a separate pot according to the instructions on the packet. I like to use spaghetti, but you can also use Mie noodles or linguini for the dish.

You heat a pan with oil and add the vegetables to the pan one after the other. Depending on which vegetables you use, you should always start with the vegetables that take the longest. For me it's the carrots.

Gradually the other vegetables are added and are fried one after the other.
When the vegetables are seared, season them and then set them aside.

tip: I use salt, pepper and chilli powder in this recipe. Everyone has these spices in the house. A Insider tip I also use the Asian five-spice powder. I add 1/2 teaspoon of this to the vegetables. I love it! If this spice is on your spice rack, be sure to give it a try.

Next, fry the marinated meat in portions in the same pan.

You also put the meat aside so that you can make the scrambled eggs in the pan. By the way, you can also leave out the scrambled eggs, the noodles also taste great without the egg.

When the scrambled eggs are ready, everything comes together.

You add the noodles with a little oil and soy sauce to the scrambled eggs and fry the noodles while stirring.
Then you add the vegetables and the meat and mix everything together, ideally with a pair of spaghetti tongs.

tip: I still mix a tablespoon of cornstarch with 3-5 tablespoons of water or pasta water and add that to the pan. So I have a little more sauce.

Which meat do I use for an Asia noodle pan?

You can use other types of meat instead of chicken fillet or chicken breast.

For example, you can use turkey, pork tenderloin, or a beef tenderloin. The most important thing about meat for the Asia pan is the marinade.

The marinade makes the meat very soft and tender. And thanks to the quick and very hot searing, the meat becomes crispy on the outside and remains very tender and soft on the inside.

If you are not sure whether the meat is cooked through, just cut a piece and see if it is done. As always with poultry, and also with pork, the meat must no longer be pink. With beef, however, it doesn't matter if it's pink.

By the way: You can also make the Asia noodle pan with vegetables and chicken completely without meat and only use vegetables. Then you should only use twice the amount of vegetables.

How do you make fried Asia noodles without meat?

If you'd like to cook your dish without meat, that's no problem at all.

Fried noodles also taste good without meat. You can just leave out the meat and stick to the rest of the recipe.

This also saves you the time of marinating. Your Asia noodle pan is ready even faster than the variant with the marinated meat.

Which noodles do you use for an Asian noodle pan?

You can use different noodles from the Asia Shop. There is for example

  • Mie noodles
  • Jar of noodles
  • Udon noodles
  • Soba noodles
  • Rice noodles

Each of these types of noodles is suitable for making an Asian noodle pan. However, I prefer to use normal spaghetti for my Asian noodle pan. My spaghetti has a cooking time of 10 minutes and is therefore perfect for this dish for my taste.

An important tip from me:

You should actually be using the amount of oil I specified. Because that is exactly what makes the dish authentic. Because in Chinese cuisine, deep-fried and cooked things are always very hot, very quickly and with the addition of oil.

I hope I've made you want to cook fried Asia noodles yourself at home.

The delicious Asia noodle pan can also be prepared with rice. I will show you how to do this in my recipe for Fried Asia Rice with Vegetables and Chicken (click).

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I wish you every success in cooking!

Love, your Lydia ❤❤❤

Asia noodle pan with vegetables and chicken

A quick and tasty Asian pan with noodles, vegetables and chicken
Preparation time 15min.
Country & Region Asia, Asia, Chinese

You need

  • Knife, cutting board, 2 bowls, pan, saucepan, spatula



  • 300 g spaghetti
  • 1 tbsp soy sauce
  • 1 tbsp oil


  • 500 chicken fillet or chicken breast


  • 1 tbsp sesame oil
  • 4 cloves of garlic
  • 2 tbsp soy sauce
  • 1 teaspoon of sugar
  • 1 tbsp cornstarch
  • A bit of salt
  • Some pepper
  • Some chilli powder
  • 1 tbsp neutral oil


  • 150 g mushrooms
  • 1 red pepper
  • 1 large carrot
  • 1 onion
  • 2-3 tablespoons of heat-resistant oil
  • 1 tbsp soy sauce
  • A bit of salt
  • Some pepper
  • Some chilli powder
  • ½ head of broccoli


  • 2 eggs
  • A bit of salt
  • Some pepper
  • Some chili
  • 1 tbsp oil


Marinate meat:

  • First, wash the meat, pat dry and cut into cubes or strips and place in a bowl.
  • Pour all the ingredients for the marinade over the meat and let it steep in the refrigerator for 30 minutes.
  • Meanwhile, prepare the vegetables and cook the pasta.

Cooking pasta:

  • Cook the pasta in salted water according to the instructions on the packet. Then drain and rinse with cold water.
  • Tip: To prevent the pasta from becoming mushy and sticky, pour a little oil over it and mix. Put aside.

The vegetable:

  • Blanch the broccoli in a saucepan with water and a little salt. That means boil for 3 minutes, then drain and rinse with cold water.
  • Tip: This is how the broccoli keeps its green color.
  • Wash the peppers, cut in half, core and cut into strips.
  • Peel the carrot and cut into fine sticks. Peel the onion and cut into strips. Clean and quarter the mushrooms.
  • Heat a large pan with 2-3 tablespoons of oil and first fry the carrots for 2-3 minutes over high heat, stirring constantly.
  • tip: I start with the carrots because they take the longest. You can also sauté the broccoli in the pan if you make the broccoli very small. This saves you the step of blanching.
  • Next, add the pepper strips and fry for another two minutes.
  • Then add onions, stir in and sauté.
  • Then put the mushrooms in the pan and sauté for another two minutes. Carefully season with salt, pepper, soy sauce and a little chilli. Be careful with the salt, the soy sauce is already salty. Better to season again afterwards when everything is ready.
  • tip: It is important that the pan is very hot. Add a little oil if necessary.
  • Take the vegetables out of the pan and set aside.


  • Heat the pan again and add the meat to the pan and also fry over high heat. This takes about 5 minutes.
  • Take the meat out of the pan and set aside.