Quebec Style Chicken Noodles

Hi everyone!

In honor of Canada Day this weekend, I thought I’d share a bit of my childhood!

As some of you know, I am from the province of Quebec, in Canada. Though thanks to the military, I currently live in New Brunswick, which is basically the province right next door.

(Went from the big green one to the tiny orange one)

Even though it’s so close, I have to say it was a bit of a culture shock when we got here almost 5 years ago.

For one, people around where I live speak English. 5 years ago, I did not in fact speak English. I knew English, from second language classes in highschool and from TV, but I didn’t speak it.

Some little things were always different. The first time we ordered Chinese food (like, greasy chinese food, not actual chinese food) we were surprised to see that there were no ‘chinese noodles’.

Those noodles in Quebec are in every Chinese restaurant. For real. I’m decently sure the only Chinese thing about them is soy sauce. Unless the cook to invent them was Chinese? Let me know if anyone knows the actual story behind this dish!

Anywho, we called them ‘chicken noodles’ in my house growing up, so enjoy my mom’s recipe!

Quebec Style Chicken Noodles

(Serves 4)


– 500g elbow macaroni

– 3 cups ish of cooked diced chicken (leftover rotisserie chicken is perfect for this)

– 1 onion, diced

– 3-5 tbsp of dark soy sauce

– 2 tbsp light soy sauce

– 1 tbsp of garlic powder

– 3-4 tbsp Peanut Oil (it’s the ultimate oil, but if course any oil will do)

– salt and pepper

*Optional* My mom wants me to say that you ~need~ celery in there too. I’m not a fan, but if you are, add 2-3 stalks, diced.

How to:

1. In a large pot, boil your water with lots of salt.

2. If needed, cut your chicken and veggies.

3. Add the macaroni to the water. Cook until juuuuust about ready.

4. Drain and reserve. DO NOT RINSE THE MACARONI! You need all of that sticky starch.

5. Put the peanut oil in the same pot and sweat the onion for a few minutes. And the celery if, like my mom, you find it essential.

6. Add the cooked chicken and season with salt and pepper.

7. Add the cooked macaroni

8. Add the soy sauces and the garlic powder. Cook on low heat until the noodles no longer look ‘wet’.

9. Serve piping hot


So there you go, a fast week night dinner that you can whip up under 30 minutes!

And I know that macaroni and soy sauce just seems like a weird combination, but it really is super tasty!

Now go forth and try this Quebec delicacy and let me know if you make it, my mom will want feedback!

Have a good Canada Day weekend everyone! (July 1st for the non-Canadians around!)

Until next time,


One Comment Add yours

  1. Marie-Pierre Lavigueur says:

    These noodles actually have a very interesting history, as described here on this CBC article


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.