A grown-up version of my childhood favorite chicken noodles
There are some things we loved eating when we were kids, and they still us back when we eat them now. Chow Mein is something that was a regular in our home. I love it, and I make it often, but we did grow up, after all, so shouldn’t the food we loved as a child grow up too? That’s what these Spicy Chicken Noodles are, grown up Chow Mein. The sambal oelek and chilli powder work together to add the perfect kick to this classic that will satisfy your inner child and your adult self.
Using pantry ingredients to your advantage in these spicy chicken noodles
I love using easy to find ingredients in my recipes. I’ve lived on three different continents, and finding ingredients ins’t as easy in remote cities wedged between valleys as it is in Chicago. That is why the ingredients I use in these spicy chicken noodles are easy to find, common ingredients. I alway shave soy sauce, vinegar and sambal oelek in my pantry, and I’m sure you do too. But even if you don’t you can find these recipes almost anywhere. Fresh vegetables are where this recipe gets its relief from the spice, and cabbage, carrots and bell peppers are as common as they get.
This requires a little technique but it’s worth it
Just a couple of steps and you’ll see how amazing the end results are. The simple act of separating the chicken while pan frying it creates such a delicious crust. That crust is what the spicy sauce clings to, creating a burst of flavor in every bite of these spicy chicken noodles. Another important step is to keep the vegetables crunchy. They keep their texture and their fresh flavor, which is something you need to cut through the spice.
Spicy Chicken Noodles
For the Chicken
- 1 pound boneless chicken cut into thin strips
- 1 tbsp vingear
- 1/2 tsp salt
- 1 tsp sugar
- 1/4 tsp white pepper
- 1/4 tsp chili powder
- 2 tbsp corn starch
For the Noodles
- 2 tbsp oil flavorless
- 3 tbsp sambal oelek or 2 tbsp sriracha
- 2 tbsp soy sauce low sodium
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 2 cups shredded cabbage
- 1 green bell pepper thinly sliced
- 1 cup carrots shredded
- 1/2 cup green onions
- 1/2 tsp black pepper
- salt to taste
- 3/4 pound spaghetti prepared according to boxed instructions
- Marinate the chicken in the ingredeints listed under chicken. In a wok heat the oil and fry the chicken, making sure to leave some space in between each piece. Cook on a medium flame for 3 minutes on either side, until the crust is golden brown.
- Add the sauces to the chicken (soy sauce, sambal, oyster sauce and sesame oil) and sauté for a couple minutes. Then add the cabbage, carrots and bell peppers and saute for another 2 minutes, just enough to heat them through but keep their crunch.
- Add the prepared spaghetti along with the green onins. Add the bleck pepper and salt to taste and stir fry on high heat until everything in combined. taste for seasoing, adjust and serve warm.