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 didn’t chop up my own veggies for the stir fry, it was Woolworths to the rescue. Of course, I had other plans for this stir-fry veggies but didn’t quite go exactly as planned.
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.
We love spicy so I added chilli to this dish. It has a little heat but I don’t think it’s enough to make you sweat.
I tried not to add too much chilli because my kids were eating it. They do love spicy but not too much heat. If I had my way I definitely would add more chilli.
Feel free to increase the amount of chilli if you wish. This dish can also easily be turned into a vegetarian meal.
Leave out the chicken and add tofu or even some halloumi could work. We love halloumi so sometimes I add it in on our meat-free days.
Although you don’t have to fry your chicken before adding it to the veggies I wanted to brown mine a little so I did. If you are not up to it you can leave out this step.
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.
The chilli flakes can also be substituted with fresh chillies or dry red chillies.
I absolutely love chilli oil which can be found in most major supermarkets. It does add an amazing flavor to this dish. If you don’t have any you can leave it out.
However, I must admit that it does make a difference to the dish. If I had my way I would definitely add more but I wanted to keep this dish as healthy as I could so I restrained myself.
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
- 3 chicken breasts cut into strips
- 1 tsp garlic powder
- 2 tbsp sesame oil
- 3 large garlic cloves minced
- 350 gram stir fry vegetable cabbage, carrots, peppers, spinach,onion
- 1 spring onion finely chopped
- 100 gram egg noodles
- 2 tsp chilli flakes
- 6 tbsp soy sauce
- 2 tbsp chilli sauce
- 1 tsp honey
- 2 tbsp chilli oil
- Cut the chicken breasts into strips. Marinate it with the garlic powder, salt and pepper.
- To make the stir-fry sauce whisk together the soy sauce, chilli sauce, chilli flakes and honey together 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 garlic to the same pan and fry for a minute. Add the stir-fry vegetables and fry on high heat until the veggies are tender.
- Pour the stir-fry sauce into the pan and cook for a minute. Mix in the noodles and chilli oil and serve warm. Sprinkle some sesame seeds and spring onion on top when serving.