Chilli Crusted Chicken Noodles
Spice up your weeknight dinner with this vibrant Chilli Crusted Chicken Noodles recipe, a bold fusion of tender, oven-baked chicken coated in a fiery blend of red chilli flakes, paprika, and garlic powder, paired with savory stir-fried egg noodles. This dish combines crispy-tender bell peppers, julienned carrots, and fragrant notes of garlic, ginger, and sesame oil, all tossed in a rich soy and oyster sauce glaze. The result is a perfect balance of heat, umami, and freshness, topped with scallions, coriander, and a hint of lime for a zesty finish. Ready in just 45 minutes, this easy-to-make meal delivers restaurant-quality flavor straight to your table, making it an ideal choice for busy nights or an impressive dinner with friends.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Red chilli flakes
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 250 grams Egg noodles
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 piece Bell peppers, thinly sliced
- 1 piece Carrot, julienned
- 2 pieces Scallions, chopped
- 2 tablespoons Coriander leaves, chopped
- 4 pieces Lime wedges (for garnish)
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a small bowl, mix red chilli flakes, garlic powder, paprika, salt, and black pepper to create the spice rub for the chicken.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the chicken for 2 minutes on each side until golden brown. Transfer the seared chicken to the prepared baking sheet and bake in the oven for 15-18 minutes, or until the chicken is cooked through (internal temperature of 75°C/165°F).
While the chicken is baking, bring a pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
Heat the remaining tablespoon of olive oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
Add the sliced bell peppers and julienned carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, mix soy sauce, oyster sauce, and sesame oil. Pour the sauce mixture over the vegetables and toss to coat.
Add the cooked noodles to the skillet and stir-fry for another 2-3 minutes, ensuring the noodles are well mixed with the vegetables and sauce.
Slice the baked chilli-crusted chicken breasts into strips.
Serve the noodles in bowls, topped with sliced chicken, chopped scallions, and coriander leaves. Garnish with lime wedges for an added zing.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.1 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 592 mg | 13% | |
*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.
