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5 from 2 votes

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!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course, Stir-Fry
Cuisine: Asian
Servings: 2 servings
Calories: 578kcal
Author: Carrie Carvalho

Equipment

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

Chilli Garlic Sauce

  • 4 cloves garlic diced
  • 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

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: 578kcal | Carbohydrates: 63g | Protein: 40g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 2119mg | Potassium: 867mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2848IU | Vitamin C: 128mg | Calcium: 89mg | Iron: 4mg