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Quick and tasty chicken noodle stir fry with a garlic and chilli sauce. The perfect speedy mid-weeek meal, way better than takeout!
Who doesn’t love a good stir fry? Just like my Chicken and Leek Stir Fry and Salmon Fried Rice, these quick and easy chilli garlic chicken noodles are a great alternative to ordering a takeaway.
Why You’ll Love This Chicken Stir Fry
- Super Speedy – Ready in 20 mins using only one pan. Faster (and healthier) than takeout.
- Full of Flavour – aromatic garlic and ginger plus sweet and spicy gochujang come together to pack a real flavour punch.
- Easy to Customise – Change the stir fry up depending on your tastes or what you have to hand. Swap chicken for tofu, prawns or shrimp. Add extra veggies or swap them out.
Ingredient Notes
- Chicken – I use lean chicken breast but chicken thighs also work well. Use tofu for a vegetarian version. Prawns or shrimp are also a very tasty swap.
- Noodles – thick udon noodles are perfect for soaking up this tasty chilli garlic stir fry sauce. I use the wok ready packets you can get in most supermarkets for ease, but obviously you can use dried noodles. Any noodles will work well and you can also use rice if you prefer.
- Fresh Diced Chilli – I use one whole red chilli in this recipe but you can adjust according to your personal tastes – use less or even none if you are sensitive to spice. Fresh chilli can be replaced with chilli or red pepper flakes.
- Vegetables – I love the combination of sweet red pepper and sugar snap peas. The beauty of a stir fry dish is how versatile it is – you can use pretty much any vegetables you like. Broccoli and baby corn are a great shout.
Gochujang Stir Fry Sauce
Not only is this stir fry sauce packed with flavour, but its made from a few simple pantry ingredients.
- Gochujang – a thick red paste made from chilli, salt, glutinous rice and soybeans. It is sweet, savoury and a little spicy. You can find gochujang in most supermarkets now in a red plastic tub. Sweet chilli sauce or sriracha also work well as substitutes.
- Garlic – I use 4-5 cloves depending on the size and I am a garlic lover. Feel free to adjust the amount to your taste.
- Soy Sauce – I use a tablespoon each of dark and light soy sauce as I love the flavour profile. You can use one or the other or an all-purpose soy sauce.
- Mirin – a sweet Japanese rice wine. Mirin is easy to get in most supermarkets. You can also substitute either sherry vinegar or rice vinegar but add half a teaspoon of sugar to recreate the subtle sweetness of mirin.
- Sesame Oil – essential for the stir fry sauce, but use vegetable oil or another neutral oil for cooking.
Serving and Storing
I cook my Chilli Garlic Chicken Noodles in an Always Pan* and highly recommend it. You can also use a wok or any large pan.
Chilli Garlic Chicken Stir Fry is best served freshly cooked.
Leftover chicken noodles can be stored in the fridge for up to 3 days.
Heat leftover stir fry in the microwave (the vegetables will lose their crunch) or it can be eaten cold.
I like to garnish my garlic chicken noodles with sliced spring onion and sesame seeds. Chilli flakes or gochugaru flakes* are also great to add extra spice.
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
More Easy Chicken Dishes:
Chilli Garlic Chicken Noodles
Quick and tasty chicken noodle stir fry with a garlic and chilli sauce. The perfect speedy mid-week meal, way better than takeout!
Equipment
- Wok or frying pan
- Kitchen tongs
- Spatula or wooden spoon
Ingredients
- 1 chicken breast
- 300 grams wok ready Udon noodles or cooked noodles – see notes
- 1 red pepper thinly sliced
- 150 grams sugar snap peas sliced in half
- 1 red chilli, deseeded and diced adjust to taste
- 1 tsp soy sauce light or all-purpose
- 1 tsp garlic powder
- ¼ tsp white pepper
- 1 tbsp neutral oil for stir frying
- 2 spring onions sliced, to garnish
- 2 tsp sesame seeds optional garnish
Instructions
- Slice the chicken breast into thin bite-sized strips.Sprinkle over the soy sauce, garlic powder and a pinch of white pepper and stir well to season.
- Make sure all the other ingredients are chopped and prepped. Combine the sauce ingredients in a small bowl.
- Heat a tablespoon of vegetable oil in the pan over a medium high heat. Add the chicken in one even layer and allow to cook for at least 1 minute before stirring.
- Add the diced chilli, sliced pepper and sugar snaps and cook for 2-3 minutes, stirring often.
- Stir in the sauce and add the noodles to the pan. If using wok ready noodles allow to cook for a minute or two until the noodles warm through and soften.
- Give everything a good stir to make sure the noodles are fully coated in sauce.
- Garnish with sliced spring onions and sesame seeds to serve.
Notes
Noodles – I use Wok Ready Udon Noodles which usually come in 150g individual packs. You can also use fresh noodles or dried noodles you have cooked separately according to package instructions.
Mirin – if you can’t get hold of Mirin you can substitute a tablespoon of sherry or rice vinegar and a teaspoon of granulated sugar.
I use one whole red chilli in this recipe but you can adjust according to your personal tastes – use less or even none if you are sensitive to spice.
Nutrition
Calories: 578kcalCarbohydrates: 63gProtein: 40gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 72mgSodium: 2119mgPotassium: 867mgFiber: 8gSugar: 15gVitamin A: 2848IUVitamin C: 128mgCalcium: 89mgIron: 4mg
Did you try this recipe?Follow me on instagram and tag me @carrieskitchen_
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