Bangladeshi Chinese Style Chicken Noodles


  • 1 Package Egg Noodles or Spaghetti
  • 2 Different Colored Bell Peppers
  • 3-5 Green Chili (Non-Spicy)
  • 3 Garlic Cloves
  • 2 teaspoon Black Ground Pepper Powder
  • 2 teaspoons of Corn Starch
  • 3-6 teaspoons Lite Soy Sauce
  • 1 tablespoon Tomato Ketchup
  • 2 Chicken Breasts
  • 1 Tablespoon Ginger & Garlic Paste
  • 1 Yellow Onion
  • Canola Oil
  • Tasting Salt also known as Aji-No-Moto Umami Seasoning
  • Salt
  1. Bring a pot of water to boil, add 1 teaspoon salt, 2 tablespoons canola oil – Add spaghetti when what is boiling. Cook according to package direction.
  2. Thinly slice chicken breasts into bite size pieces – Mix chicken with 2 teaspoons corn starch, 1 teaspoons black pepper, 1 teaspoon salt, ginger and garlic paste. Marinate for 15-30 minutes.
  3. Slice the bell peppers and onion length wise.
  4. Chop the garlic.
  5. Cut the green chilis in half.
  6. Drain the Spaghetti – Rinse with cold water – set aside.
  7. Using same pot – Heat oil, add garlic and cook until light brown.
  8. Add the Marinated Chicken and cook until no longer pink.
  9. Do not cover – Fry until no juices remain.
  10. Add the sliced bell peppers, onions, green chilis.
  11. Add Soy Sauce, Ketchup, Ground Black Pepper, and Tasting Salt, Salt (Additional Salt according to taste)
  12. Add the Spaghetti. Mix Well.
  13. Combine. Serve Hot.


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