Spicy Chicken Noodles

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

Sconce&Scone

A childhood classic with an adult twist, spice! These spicy chicken noodles are comfort food at its finest.

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Prep Time 10 mins

Cook Time 20 mins

Course Main Course

Cuisine Chinese, Pakistani

Servings 3

Equipment

• Wok

Ingredients

  

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

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.

Notes

These are spicy, and the main spice element is sambal oelek. I prefer using this because it has a nice spicy kick but also adds a great flavor. You can use 2 tbsp sriracha is you don’t have sambal. I don’t recommend using the spicy chilli sauces sold as ketchups. They have sugar added. 

I use spaghetti for convenience, but if you can get your hands on authentic showmen egg noodles use those. 

It may seem a little tedious, but frying the chicken pieces individually creates a delicious crust and adds so much to the flavor of the chicken. 

Make sure you don’t over cook the vegetables. They should keep their crunch. 

Keyword Chicken Noodles, Desi Chinese, Spicy Chicken Noodles

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