This is a simple and easy recipe where you can prepare everything in advance and bring together at the last minute. In this recipe the Oyster sauce used is made with mushrooms instead of the real Oysters and rice flour instead of corn flour. You can use rice, corn or plain flour for this recipe. Boneless Chicken breast cut into thin long pieces are ideal. Chillies used here are spicy ones. No salt is needed since sauces contain salt.

Preparation time: 15 mts

Cooking time: 15 mts

Serves : 4

Oil needed: 2tbsp for frying the chicken. You can use the same pan for making the sauce or ½ tsp if you are making it in a different pan.

Ingredients for the Chicken marinade:

  • Boneless Chicken – 400 g
  • Ginger Garlic Paste – ½ tsp
  • Oyster sauce – 1 tsp
  • Soy Sauce – 1 tsp
  • Plain /Rice wine Vinegar – 1tsp
  • Rice flour – 2 tbsp.

Ingredients for the Sauce:

  • Onion – 1 medium size (cut into small pieces)
  • Garlic – 6 cloves (cut into thin long slices)
  • Ginger – 2” slice (cut into thin long slices)
  • Ginger Garlic paste – 1 tsp
  • Chilli – 2
  • Oyster sauce – 1 ½ tsp.
  • Soy sauce – 1 tbsp.
  • Vinegar – 1 tsp
  • Bell pepper (Capsicum) – 1 small
  • Coriander leaves – ½ cup.
  • Lime – ½
  • Water – ½ cup


  1.  Mix together all the ingredients for the chicken marinade and it keep in fridge for at least ½ an hour. You can keep the marinated chicken overnight in fridge .
  2. Oil the pan and fry the marinated chicken till its ¾ done.
  3. In a different pan, add Garlic, Ginger and chilli into the heated oil. When it starts to change colour add sliced onion and sauté till the onion is soft. Add in the ginger garlic paste, fried chicken, Bell pepper, coriander leaves and cook for 1 minute. Now you can add Soy and Oyster sauces with vinegar, lime juice and water and cook for another 1 minute. The rice flour from the fried chicken will thicken the sauce.
  4. Boil 2 cups of water and cook a packet of noodles.

While serving, plate the noodles first and then the chicken. Serve alongside green salad with avocado dressing. You can find the recipe for the salad in Salad menu.


  1. You can make it taster by deep frying the chicken pieces.
  2. If you are deep frying, it will last in fridge for 5 days and in freezer for 2 weeks.