Chilli Garlic Chicken Noodles
Chilli Garlic Chicken Noodles
Ingredients
- 1 splash olive oil
- some spring onion whites
- some fresh garlic, minced
- some ginger, minced
- 500 g chicken mince
- some white pepper
- some light soy sauce
- some paprika
- a bit salt
- some broccoli, florets
- some mushrooms, sliced
- some pepper, sliced
- some black pepper
- 300 g wok noodles, ready-to-eat type
- some chilli powder, or chilli flakes, if desired
- some fresh coriander, chopped
- some lime juice
- 1 drizzle sesame oil
- some fresh chilli, sliced, for garnish
- some sesame seeds, for garnish
For the Sauce
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons sweet soy or oyster sauce
- 1 tablespoon chilli sauce, optional
- 100-150 ml water
Instructions
- 1
Heat a splash of olive oil in a large pan or wok over medium-high heat. Add the spring onion whites, minced fresh garlic, and minced fresh ginger. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min
- 2
Add the 500g chicken mince to the pan. Season with white pepper, a bit of light soy sauce, paprika, and a bit of salt. Break up the mince and cook, stirring occasionally, until the chicken is browned and has some crispy bits, about 7-10 minutes.
⏱️ 10 min
- 3
Remove the cooked chicken from the pan and set aside in a bowl.
⏱️ 1 min
- 4
Add another splash of olive oil to the pan. Add the broccoli florets, sliced mushrooms, sliced bell pepper, and a bit more minced garlic. Season with a bit of salt and black pepper. Cook, stirring frequently, until the vegetables are tender-crisp, about 5-7 minutes.
⏱️ 7 min
- 5
While the vegetables are cooking, prepare the sauce by combining 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons sweet soy or oyster sauce, 1 tablespoon chilli sauce (if using), and 100-150ml water in a small bowl. Whisk until well combined.
⏱️ 2 min
- 6
Return the cooked chicken mince to the pan with the vegetables. Pour the prepared sauce over the chicken and vegetables.
⏱️ 1 min
- 7
Add the 300g wok noodles to the pan. Toss everything together to ensure the noodles, chicken, and vegetables are evenly coated with the sauce. Cook for 2-3 minutes, allowing the noodles to heat through and absorb some of the sauce.
⏱️ 3 min
- 8
Stir in some chilli powder (or chilli flakes), chopped fresh coriander, and a squeeze of lime juice. Drizzle with sesame oil and toss once more.
⏱️ 1 min
- 9
Serve immediately, garnished with sliced fresh chilli and sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chilli Garlic Chicken Noodles
- 1 splash olive oil
- some spring onion whites
- some fresh garlic, minced
- some ginger, minced
- 500 g chicken mince
- some white pepper
- some light soy sauce
- some paprika
- a bit salt
- some broccoli, florets
- some mushrooms, sliced
- some pepper, sliced
- some black pepper
- 300 g wok noodles, ready-to-eat type
- some chilli powder, or chilli flakes, if desired
- some fresh coriander, chopped
- some lime juice
- 1 drizzle sesame oil
- some fresh chilli, sliced, for garnish
- some sesame seeds, for garnish
For the Sauce
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons sweet soy or oyster sauce
- 1 tablespoon chilli sauce, optional
- 100-150 ml water
Instructions
- 1
Heat a splash of olive oil in a large pan or wok over medium-high heat. Add the spring onion whites, minced fresh garlic, and minced fresh ginger. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min - 2
Add the 500g chicken mince to the pan. Season with white pepper, a bit of light soy sauce, paprika, and a bit of salt. Break up the mince and cook, stirring occasionally, until the chicken is browned and has some crispy bits, about 7-10 minutes.
⏱️ 10 min - 3
Remove the cooked chicken from the pan and set aside in a bowl.
⏱️ 1 min - 4
Add another splash of olive oil to the pan. Add the broccoli florets, sliced mushrooms, sliced bell pepper, and a bit more minced garlic. Season with a bit of salt and black pepper. Cook, stirring frequently, until the vegetables are tender-crisp, about 5-7 minutes.
⏱️ 7 min - 5
While the vegetables are cooking, prepare the sauce by combining 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons sweet soy or oyster sauce, 1 tablespoon chilli sauce (if using), and 100-150ml water in a small bowl. Whisk until well combined.
⏱️ 2 min - 6
Return the cooked chicken mince to the pan with the vegetables. Pour the prepared sauce over the chicken and vegetables.
⏱️ 1 min - 7
Add the 300g wok noodles to the pan. Toss everything together to ensure the noodles, chicken, and vegetables are evenly coated with the sauce. Cook for 2-3 minutes, allowing the noodles to heat through and absorb some of the sauce.
⏱️ 3 min - 8
Stir in some chilli powder (or chilli flakes), chopped fresh coriander, and a squeeze of lime juice. Drizzle with sesame oil and toss once more.
⏱️ 1 min - 9
Serve immediately, garnished with sliced fresh chilli and sesame seeds.
⏱️ 1 min