Vinnige Hoender Noedels (Quick Chicken Noodles)
Vinnige Hoender Noedels
Vinnigge hoender noedels always brought a bit of cheerful chaos into the kitchen — the kind of meal that came together fast but still tasted like someone cared. Your mum would shred leftover chicken with quick, sure hands while the noodles softened in a pot that never seemed to leave the stove. The pan filled with the smell of garlic, a splash of sauce, and that familiar mix of veggies she always kept on standby. Everything came together in one big toss, the noodles catching the glossy sauce and the chicken warming through just enough. It was simple, colourful, and comforting — the sort of supper that made everyone appear in the doorway without being called.
Ingredients
- 500 g macaroni or small pasta
- 15 ml oil
- 35 ml oil
- 2 onions, chopped
- 300 g mushrooms, sliced
- 410 ml can evaporated milk
- 375 ml ordinary milk
- 1 packet mushroom soup mix
- 0.75 cup cooked shredded chicken
- 1 tsp dried marjoram or mixed herbs
- 1 cup grated cheese
Method
- Preheat the oven to 180°C.
- Cook the macaroni in salted water. Drain, toss with 15 ml oil and set aside.
- Heat 35 ml oil and fry the chopped onions.
- Add the sliced mushrooms and cook.
- Mix the evaporated milk with the ordinary milk and mushroom soup mix; add to the onion mixture and cook, stirring, until thick.
- Stir in the shredded chicken.
- Add the dried marjoram or mixed herbs and 0.5 cup of the grated cheese.
- Transfer to an oven dish.
- Sprinkle with the remaining 0.5 cup of cheese and a dusting of paprika.
- Bake for about 25–30 minutes at 180°C.