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an image of chilli chicken noodles picked up with a pair of chopsticks
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Chilli Chicken Noodles | Chilli Oil Chicken Noodles

This Chilli Chicken Noodles recipe is fast, customisable and WAY more satisfying than takeout!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Indian Chinese
Diet: Halal
Servings: 4 persons
Author: Richa

Ingredients

  • 2 cakes ramen or instant noodles
  • 3 chicken thighs approx.255 gms boneless, skinless, cut into thin strips
  • 2 tablespoons cooking oil
  • 6 garlic cloves finely chopped
  • 4 spring onion whites sliced thin
  • 8 spring onion greens cut into 5 cm lengths
  • ½ red capsicum cut into thin strips
  • 1 ½ cups green cabbage cut into thin strips

For sauce:

  • 2 tablespoons light soy sauce
  • 1 tablespoon peanut butter
  • 1 teaspoon honey
  • 2 tablespoons oyster sauce
  • 1 tablespoon Mirin or Chinese cooking wine
  • 1 tablespoon toasted sesame oil
  • 1 ½ tablespoons chilli oil
  • ⅛ teaspoon white pepper
  • ½ cup water

For garnish:

  • 2 teaspoons white sesame seeds
  • 2 tablespoons Finely sliced spring onion greens

Instructions

  • Cook noodles as per pack instructions, drain and set aside.
    2 cakes ramen or instant noodles
  • Combine all the ingredients for the sauce in a bowl & set aside.
    2 tablespoons light soy sauce, 1 tablespoon peanut butter, 1 teaspoon honey, 2 tablespoons oyster sauce, 1 tablespoon Mirin or Chinese cooking wine, 1 tablespoon toasted sesame oil, 1 ½ tablespoons chilli oil, ⅛ teaspoon white pepper, ½ cup water
  • Marinate chicken with 1 ½ tablespoons of sauce & set aside for 15 minutes.
    3 chicken thighs approx.255 gms
  • Heat a pan or wok with oil, add chicken & fry on high for 1 minute. Add garlic and spring onion whites and cook for a minute.
    2 tablespoons cooking oil, 6 garlic cloves, 4 spring onion whites sliced thin
  • Add capsicum & cabbage, toss on high for 2 minutes until the cabbage gets wilted. Add spring onion greens, cooked noodles and sauce. Toss for 1 to 2 minutes until the noodles get coated well with the sauce.
    ½ red capsicum cut into thin strips, 1 ½ cups green cabbage, 8 spring onion greens cut into 5 cm lengths
  • Garnish with sesame seeds, spring onion greens and serve immediately.
    2 teaspoons white sesame seeds, 2 tablespoons Finely sliced spring onion greens

Video

Nutrition

Calories: 323kcal | Carbohydrates: 13g | Protein: 20g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 81mg | Sodium: 898mg | Potassium: 462mg | Fiber: 3g | Sugar: 5g | Vitamin A: 901IU | Vitamin C: 37mg | Calcium: 73mg | Iron: 2mg