Chilli Chicken Noodles with Coriander Pesto
Ignite your taste buds with this vibrant and flavorful Chilli Chicken Noodles with Coriander Pesto recipe! Featuring tender, marinated chicken stir-fried to perfection, this dish melds the spicy kick of red chili flakes and the aromatic zing of garlic and ginger. What makes this recipe truly shine is the homemade coriander pesto—a refreshing blend of fresh coriander, basil, Parmesan, and a hint of green chili—that adds an herbaceous twist to the classic noodle stir-fry. Tossed with al dente egg noodles, sweet bell peppers, and a splash of soy sauce, this quick and satisfying meal is perfect for weeknight dinners or indulgent lunches. Bursting with vibrant color and bold flavors, this fusion dish is a must-try for lovers of spice and fresh ingredients. Serve hot and garnish with spring onions for an irresistible finish!
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Recipe Information
Ingredients
- 300 grams Boneless chicken thighs
- 3 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 300 grams Egg noodles
- 1 teaspoon Red chili flakes
- 3 tablespoons Vegetable oil
- 4 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 unit Red bell pepper, thinly sliced
- 3 units Spring onions, finely chopped
- 1 cup Fresh coriander leaves
- 0.5 cup Fresh basil leaves
- 2 tablespoons Lemon juice
- 2 tablespoons Parmesan cheese, grated
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 unit Green chili, finely chopped
Instructions
Cut the boneless chicken thighs into bite-sized pieces and marinate them with 2 tablespoons of soy sauce, 2 teaspoons of cornstarch, and 1 teaspoon of black pepper. Set aside for 15 minutes.
Cook the egg noodles according to the package instructions. Drain and set aside, tossing with a teaspoon of vegetable oil to prevent sticking.
Prepare the coriander pesto by combining fresh coriander leaves, basil leaves, lemon juice, Parmesan cheese, olive oil, 1 garlic clove, salt, and the green chili in a food processor. Blend until smooth and set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until fully cooked and golden brown, about 6-8 minutes. Remove the chicken and set aside.
In the same wok, add another tablespoon of vegetable oil. Sauté the remaining minced garlic and grated ginger until fragrant, about 30 seconds.
Add the sliced red bell pepper and stir-fry for 2-3 minutes until slightly softened.
Return the cooked chicken to the wok, followed by the cooked noodles. Toss everything together to combine.
Stir in the red chili flakes and the remaining 1 tablespoon of soy sauce. Cook for 2 more minutes to let the flavors meld.
Turn off the heat and fold in the coriander pesto, ensuring the noodles are well coated with the pesto sauce.
Transfer the chilli chicken noodles to serving plates and garnish with finely chopped spring onions. Serve hot and enjoy!
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.6 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
