This Chilli Chicken Noodles recipe is made with tender chicken pieces, crunchy veggies, and noodles tossed in a spicy chilli oil sauce. It’s fast, customisable and WAY more satisfying than takeout!
Okay I’m sure you guys can tell by now that I love making my favorite Indo-Chinese takeout recipes at home. I mean it’s just way more wholesome when you know exactly what’s going into your dish. And these Chilli Chicken Noodles literally take 30 minutes from start to finish which means they’re faster, better, and healthier than takeout. A total win-win!
This recipe is on my regular rotation along with Dragon Chicken and Chilli Paneer – the perfect Indo-Chinese fix IMO!
Jump to section: Chilli Chicken Noodles
Ingredients For Chilli Oil Chicken Noodles
Base:
- Instant noodle cakes – I love the springy texture of these and find that they work best for this recipe! You could alternatively use hakka noodles
- Chicken thighs, boneless and sliced thin – perfect for stir-frying
- Cooking oil – any neutral-flavored oil like vegetable, peanut, sunflower, etc.
- Aromatics – Garlic, spring onion whites and greens
- Veggies – Red capsicum and cabbage
Sauce:
- Light soy sauce – brings in that umami
- Peanut butter – for that nutty creaminess
- Honey – to sweeten and balance the flavours
- Oyster sauce – to add depth of flavor
- Mirin or Chinese cooking wine – some acidity to balance the flavours
- Toasted sesame oil
- Chilli oil – the star of the show
- White pepper
- Water
Garnish:
- Sesame seeds – for nuttiness and texture
- Spring onion greens – for crunch and added freshness
Frequently Asked Questions
Ramen, instant noodles, or even hakka noodles work great. Use what you have on hand, just cook them al dente so they don’t turn mushy when stir-frying.
Yes! Reduce the chilli oil to 1 teaspoon or use a milder variety. You can also balance it out with a bit more honey or peanut butter.
Totally. Swap the chicken for tofu, mushrooms, or paneer, and skip the oyster sauce or replace with a vegetarian stir-fry sauce.
Richa’s Top Tips
- Marinate the chicken in a bit of the sauce for extra flavor before cooking.
- Cook noodles until just tender – they’ll finish cooking in the pan.
- Cook on high heat to get that smoky wok flavor. Be quick and make sure to prep everything before starting – we are stir-frying here!
- Don’t overcook the veggies – you want them slightly crisp!
- For extra heat, top with a drizzle of chilli oil before serving.
Serving Ideas
- Serve hot straight from the wok for maximum flavour
- Pair with a light side like cucumber salad or soup.
- Add a fried egg or kimchi for an extra punch
Storage Tips
- These chilli chicken noodles are nest eaten fresh but can be stored in the fridge for up to 2 days
- You can reheat in a pan or microwave with a splash of water to loosen the sauce
Customisation Ideas
- Add more crunch with bell peppers, carrots, or baby corn
- Use soba or whole wheat noodles for a healthier twist
- Try shrimp, paneer or tofu for protein variations
Fast, fiery, and ridiculously good — these Chilli Chicken Noodles are going to be your new go-to for lazy dinners, meal prep, or when cravings hit hard. You need to add them to the rotation stat!
Tried it? Don’t forget to tag @my_foodstory and show me your spicy noodle bowls! 🍜
Watch Chilli Chicken Noodles Recipe Video
Chilli Chicken Noodles | Chilli Oil Chicken Noodles
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
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Cook noodles as per pack instructions, drain and set aside.2 cakes ramen or instant noodles
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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
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Marinate chicken with 1 ½ tablespoons of sauce & set aside for 15 minutes.3 chicken thighs approx.255 gms
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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
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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
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Garnish with sesame seeds, spring onion greens and serve immediately.2 teaspoons white sesame seeds, 2 tablespoons Finely sliced spring onion greens
Video
Nutrition
This article was researched and written by Navya Khetarpal.
The post Chilli Chicken Noodles | Chilli Oil Chicken Noodles appeared first on My Food Story.
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