According to my kids this Spicy Chicken Noodles is better than takeout. It is a scorching day in Johannesburg today and my kitchen is like a furnace.
Spicy Chicken Noodles
I suppose it’s more a day for salads, it’s what my hubby and I are having for dinner. However, my kids love noodles and I guess even the heat can’t stop a mum from feeding her kids so I made them some.
Another reason I didn’t mind is because it’s really quick and easy. There are few cheats in the mix too.
This Spicy Chicken Noodles is so full of flavour, you won’t want to stop eating it…it’s that delicious.
It has tender pieces of chicken, crisp veggies and noodles cooked with some chilli and garlic.
My kids are so in love with noodles that they can eat it for breakfast, lunch and supper if they had their way.
This dish takes less than 30 minutes to cook so it’s why it’s on my list of favorites.
Did I also tell you I was a lazy cook. Well, if you didn’t know now you do.
I used green pepper and yellow pepper for this dish as it’s all I had. You can add more veggies if you prefer.
How to make Spicy Chicken Noodles
You can use any noodles for this dish, it all works the same so don’t stress if you don’t have egg noodles.
Although I shop at most major supermarkets I find that Woolworths does have a variety of noodles.
Checkers sent me a bag of Simple Truth goodies not so long ago. I tried there turmeric noodles that were amazing. I think it’s now my go to noodles.
We love spicy so I added chilli to this dish and I made some chilli oil. It has a little heat but I don’t think it’s enough to make you sweat.
You can add as much or as little chilli as you prefer. Honestly, we prefer more.
This dish can also easily be turned into a vegetarian meal. I sometimes add some halloumi with more veggies of course and it tastes amazing.
You can also use tofu. I personally don’t like the texture.
The chicken can be fried before adding the veggies or you can pop it into the Airfryer.
If you do not have sesame oil for this dish you can use regular vegetable oil. I do not recommend olive oil as this dish is cooked at high temperature.
Unless it is the olive oil specifically made for cooking on high heat.
If you are not up to making chilli oil you can use store bought one. However, I find the homemade one much better.
If you do try this recipe please drop me a comment and leave a star rating. It is always appreciated.
More Recipes to try:
Spicy Chicken Noodles
- 2 large chicken breasts cut into cubes or strips
- 100 gram noodles
- 1 egg (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp chilli flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp sesame oil or vegetable oil
- 3 large garlic cloves slivered
- 1 onion sliced
- 1 small green pepper julienned
- 1 small red pepper julienned
- 4 tbsp soy sauce
- 1 tbsp honey
- 2 tsp rice vinegar
- 1&1/2 tbsp chilli oil
- 1/2 cup vegetable oil
- 1 tsp black peppercorns
- 1 tsp cloves
- 2 large garlic cloves slivered
- 2 star anise
- 1 bay leaf
- 1 small piece cinnamon stick
- 1/4 cup chilli flakes
- Cut the chicken breasts into strips. Marinate it with the garlic powder, onion powder, paprika, chili powder, chilli flakes, salt and pepper.
- To make the stir-fry sauce whisk together the soy sauce, honey and rice vinegar and set aside
- Bring a pot of water to boil and add the noodles, cook for 4-5 minutes or until cooked. Drain and set aside.
- Heat 2 tablespoon sesame oil in a large wok or pan and fry the chicken in two batches. Just a few seconds on each side. Do not overcook. Remove and set aside.
- Add the onion, garlic and peppers to the same pan, fry on high heat until the veggies are tender. Push the veggies to one side and if using an egg add it now. Scramble it until cooked and mix it in
- Mix in the noodles, stir-fry sauce and chicken. Heat through. Mix in the chilli oil. Add a finely chopped chilli if your prefer. Garnish with sesame seeds and spring onion
- To make the chilli oil add all the ingredients to a pot, except the chilli flakes
- Gently heat the oil so the spices can infuse, until it is really hot. Be careful as the cloves may splatter
- Add the chilli flakes to a heat proof bowl and strain the oil into the chilli flakes. Store any extra in a sterilised bottle
- If you wish you can cut the chicken breasts in halves. Marinate with the spices and cook in the air-fryer for 9 minutes.
- You can use store bought chilli oil if you prefer but it is definitely not going to give you the same "kick" that the homemade one does
- You can use any noodles of your choice and add any other veggies that you prefer
- You can also leave out the chicken if you wish and make a veg stir-fry and add some halloumi. Tastes amazing
- I made a very basic chilli oil but I will do a more flavour filled one soon and post the recipe
- Although I say this serves 2 I think you could get 3 reasonable portions from this dish