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.
- 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.
- 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.
- Ginger – I typically use Lazy Ginger as that’s what I always have on hand. Fresh ginger is great if you have it and you can use ginger paste or puree in a pinch.
- 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.
- Gochuang – 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.
- 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 UK 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 you can use vegetable oil for cooking if you prefer.
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 – ideally with a lid to steam the noodles.
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
- large pan with a lid I use my Always Pan
- Kitchen tongs
- Sharp Knife
- Spatula or wooden spoon
- Chopping Board
- 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
- 4 cloves garlic diced
- 1 tbsp chopped ginger about 1 inch fresh ginger
- 1 tsp soy sauce light or all-purpose
- 1 tsp garlic powder
- ¼ tsp white pepper
- 1 tbsp sesame or vegetable oil
- 2 tsp sesame seeds optional garnish
- 2 spring onions sliced, to garnish
Chilli Garlic Sauce
- 1 tbsp light soy sauce or all purpose
- 1 tbsp dark soy sauce or all purpose
- 1 tbsp gochujang or sweet chilli sauce
- 1 tbsp sesame oil
- 1 tbsp mirin see notes for subs
- 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 sesame or 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 minutes before stirring.
- Add the sliced pepper and sugar snaps and cook for 2-3 minutes, stirring often. Stir in the garlic and ginger and cook for 1-2 minutes.
- Add the noodles to the pan with a splash of water (about 1 tablespoon) and pop the lid on. Allow the noodles to steam for 1 minute.
- Take the lid off the pan, carefully break up the noodles with tongs. Pour over the sauce and give everything a good stir. Pop the lid back on and cook for a further minute.
- Garnish with chopped spring onions and sesame seeds to serve.
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