Spicy Asian Noodles with Chicken
Dive into the bold and irresistible flavors of Spicy Asian Noodles with Chicken, a quick and satisfying dish that’s perfect for weeknight dinners or when you’re craving a takeout-style meal at home. Tender strips of seasoned chicken are stir-fried to perfection and paired with crisp, colorful vegetables like bell peppers, carrots, and snap peas. The dish is brought together with a tantalizing sauce made from soy sauce, sriracha, hoisin, sesame oil, and honey, balancing spicy, savory, and slightly sweet notes in every bite. Egg noodles or lo mein noodles soak up all the rich flavors, while fresh ginger, garlic, and optional chili flakes add depth and heat. Finished with a sprinkle of sliced scallions for a pop of freshness, this vibrant one-pan recipe is ready in just 35 minutes and serves four. Packed with dynamic Asian-inspired flavors, this recipe is a true crowd-pleaser that’s as delicious as it is easy to make!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 2 tablespoons sriracha sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 cups vegetables (e.g., bell peppers, carrots, snap peas)
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 8 ounces egg noodles or lo mein noodles
- 1 tablespoon vegetable oil
- 2 pieces scallions (green onions), sliced
- 1 teaspoon red chili flakes (optional)
- 0.5 teaspoon black pepper
Instructions
Prep the chicken by slicing it into thin, bite-sized strips. Set aside.
In a small bowl, whisk together the soy sauce, sriracha sauce, hoisin sauce, sesame oil, rice vinegar, and honey. This will serve as your sauce for the noodles. Set aside.
Cook the egg noodles or lo mein noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken strips and season with black pepper. Cook for 4-5 minutes, stirring frequently, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet or wok, add a little more oil if necessary and toss in the minced garlic and ginger. Cook for 30 seconds until fragrant.
Add the chopped vegetables (bell peppers, carrots, snap peas, etc.) to the skillet and stir-fry for 3-4 minutes, or until they are slightly tender but still crisp.
Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables. Stir to coat everything evenly.
Add the cooked noodles to the skillet and toss everything together over medium heat for 2-3 minutes until the noodles are heated through and fully coated in the sauce.
Remove the skillet from heat and garnish the dish with sliced scallions and red chili flakes for extra heat, if desired.
Serve the spicy Asian noodles with chicken immediately and enjoy!
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 13.0 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 659 mg | 14% | |
*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.
