Tandoori Noodles! With noodles tossed in Butter or Ghee & Tandoori Masala for Indian Style Noodles. Add aromatics like Garlic & Ginger with Sauteed Vegetables. Include Marinated Tandoori Chicken for protein. This is a Quick & Easy Noodle dish with a good amount of heat.
The natural blend of flavors in the Tandoori Masala extracted by the Butter or Ghee and the color it offers is what makes this noodles dish so good.
This recipe uses a JAH Product – Tandoori Masala, which is still being worked on. This can be exchanged with Kissan Tandoori Masala.
I typically stay with Chow Mein or Broad Noodles which works really well for texture and soaking up the Spices & Butter. Rooster brand noodles are another type that I often use and these ones are really cheap to pick up.
Boil and strain the dry Noodles. Toss a few times to air dry before tossing in the Wok with the remaining ingredients.
You can also make Homemade Noodles. Just run the dough to the desired thickness and then through the Pasta cutter to create the noodles. Make the Egg roll dough with added eggs for Egg Noodles.
The Tandoori Noodles below were made with Homemade Fresh Egg Noodles that were boiled, strained, rinsed, and added to the wok with the rest of the ingredients and heated through.
It’s important to have a good amount of fat that coats the noodles and assist with extracting the flavors in the Tandoori Masala as well as keeping the noodles from sticking to each other.
Use Ghee or Butter as the main source of fat. Add a bit of Chili Oil or Sriracha to up the heat to your preference.
Trim off any fat from the meat or remove the skin from the chicken, if using. Render the fat in a skillet over medium heat until it is golden crispy and the fat has been rendered out. Discard the crackling and use the rendered fat. If you don’t quite have enough, you can top it off with Oil or Ghee. See my post on Rendered Fat for more information.
The dish with just the Noodles, Tandoori Masala, and Butter is good all by itself. Although you can include some aromatics and/or other vegetables to add to this dish.
Add Onion, Garlic, and Ginger for Aromatics. Add other vegetables such as Peppers, Chilies, Carrots, or Green Onions. Saute them a bit in the fat before adding in the Noodles & Seasoning.
Tandoori Noodles Protein
Adding the meat is optional. For a vegetarian version omit the meat or exchange it with Paneer or Jackfruit.
Add Tandoori Chicken (White or Dark meat) or Pork for a meaty version. Marinate the meat in the below marinade, the yogurt is optional. Cube or slice the meat before or after it is cooked to include with the noodles.
Dark meat, such as chicken legs, thighs, or quarters is marinated and cooked. Then stripped off the bone when cooled to add to the Noodles.
- 1/4 C Neutral Oil & Yogurt
- 1 Tbl Lemon Juice
- 2 Tbl Tandoori Masala
I have my own blend of Tandoori Masala but Kissan will work just as well in the same amounts used. This works wonderfully for flavoring and coloring the noodles that beautiful red color and delivering on a bit of heat.
Add about 1 tsp of Tandoori Masala for every 1 portion of Tandoori Noodles. More or less depending on taste. For a lighter dish, you can skip adding the Seasoning and just use Marinated Tandoori Seasoned meat.
Add Chili Oil or Sriracha Sauce to up the heat or include chopped jalapeno or other hot peppers.
Butter Chicken Noodles
Use the Butter Chicken Sauce for Saucy Tandoori Noodles. Just add the desired amount of Butter Chicken Sauce and toss. This sauce works exceptionally well with Tandoori Marinated meats as they seem to complement each other.
This is also an awesome dish to make after you have made some Butter Chicken up. The leftover sauce can be used to make these Butter Chicken Noodles.
Fresh Chow Mein Tandoori Noodles
This dish had Fresh Korean Chow Mein Noodles boiled for about 1 minute before being strained and tossed to air dry. Thinly Sliced Tandoori Marinated Chicken Breast with the Yogurt or Sour Cream. Cooked with Onion, Garlic, Ginger, and a bit of Green Onions with Tandoori Masala to season.
- Wok or Large Skillet
- 2 portions Noodles – Chow Mein or Broad Noodles
- 2 Tbl Ghee – or Butter, Rendered Fat
- 2 tsp Tandoori Masala
- 1 Clove Garlic – Minced
- 1 Med Onion – Sliced
- 1/2 inch Ginger – Minced
- 1/2 lb Meat – Optional | See Notes
- Vegetables of Choice – Green Onions, Peppers, Chilies, Shredded Carrots, etc.
- Boil Noodles until done in the wok. About 3 Minutes. Strain and Air Dry the Noodles by lifting some up and allowing the noodles to steam off, tossing them a few times.
- Place the Wok back over medium heat, add your choice of Fat and any meats and cook through.
- Add and Sautee Vegetables until softened. Add Noodles & Tandoori Masala. Toss until well coated, heated through, and dry. Add Salt if needed before serving.