Description
Experience a vibrant fusion of sweet and spicy flavors with this Sweet & Spicy Hot Chili Chicken Noodles recipe. Ground chicken is sautéed with fresh ginger and garlic, then simmered in a rich sauce featuring tomato paste, chili paste, soy sauce, and rice vinegar. Tossed with tender ramen noodles and garnished with fresh basil and crunchy roasted nuts, this dish delivers a comforting yet exciting meal perfect for any night of the week.
Ingredients
Scale
Chicken and Aromatics
- 1 tablespoon sesame oil (or avocado oil)
- 1 pound ground chicken
- 1 tablespoon freshly grated ginger
- 6 garlic cloves, thinly sliced
- 1 tablespoon coconut sugar
Sauce
- 2 tablespoons tomato paste
- 2 tablespoons fresh chopped basil
- 3 tablespoons hot chili paste (such as sambal oelek)
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons rice vinegar
- 2 cups water
Noodles and Garnishes
- 10 ounces ramen noodles (or spaghetti, fettuccine, or rice noodles)
- Fresh chopped basil (basil ribbons) for garnish
- Chopped roasted cashews or peanuts (honey roasted preferred) for garnish
- Extra red pepper flakes, optional, for garnish
Instructions
- Cook the chicken: Heat the sesame oil in a large pot over medium-high heat. Add the ground chicken, seasoning generously with salt and pepper. Cook until the chicken is browned and broken into medium-sized chunks, about 5 minutes.
- Add aromatics: Stir in the freshly grated ginger, thinly sliced garlic, and coconut sugar. Continue cooking for 4-5 minutes until the chicken is nearly cooked through and the mixture is fragrant.
- Build the sauce: Mix in the tomato paste, chopped fresh basil, and hot chili paste. Cook for 30 seconds to 1 minute to incorporate the flavors, then add the soy sauce, rice vinegar, and water. Bring the mixture to a simmer.
- Simmer the sauce: Reduce the heat to low and cook uncovered, stirring occasionally, until the sauce thickens and develops a rich flavor, about 30 minutes.
- Cook the noodles: While the sauce is simmering, boil salted water and cook the ramen noodles according to package instructions until al dente. Drain and set aside.
- Combine and serve: Add the drained noodles to the thickened sauce and stir well to coat all the noodles evenly. Divide into bowls and garnish with fresh basil ribbons, chopped roasted cashews or peanuts, and extra red pepper flakes if desired. Serve immediately for best flavor and texture.
Notes
- Feel free to substitute ground chicken with ground turkey or pork for a different flavor.
- Adjust the amount of hot chili paste depending on your heat preference.
- For a gluten-free option, use rice noodles and tamari instead of soy sauce.
- The sauce can be prepared a day ahead and reheated gently before adding noodles.
- Add vegetables like bell peppers or snap peas for extra color and nutrition.
