Garlic chicken udon noodles that get a big whack of heat thanks to crispy chilli oil in this quick, simple and utterly delicious recipe.
When I say quick, the preparation for this dish will take you 10-15 minutes, and cooking is done and dusted in under 10 minutes!
Spicy Garlic Chicken Stir Fry
A meaty noodle stir fry is so often my go-to meal when a day goes "sideways"; they are quick, tasty, and I generally have most of the ingredients in the cupboard.
I've got recipes that go from a pork tenderloin noodle stir fry, to a teriyaki noodle stir fry and a sweet chilli beef noodle stir fry. I've even got a plum and duck stir fry.
This spin around the block is a wonderful chilli, garlic and chicken udon noodle stir fry.
It's wonderfully simple and will comfortably go from your fridge to your table in under 30 minutes.
Soft and almost chewy udon noodles are my favourite at the moment, and they work fantastically in this recipe.
The sauce is a combination of soy and oyster sauces, Chinese rice wine and the majesty of Lao Gan Ma, or crispy chilli oil.
Throw in a green pepper, some onion, and a quick 7-10 minute cooking time, and you have a cheap "fakeaway" that's on your table quicker than any delivery driver will get to you!
Frequently Asked Questions
Can I use a different type of noodle?
Yes, any noodle you fancy works well in this recipe, everything from dried egg noodles to wide rice noodles are just "dandy".
Cook them to the point where they are ready to be stir-fried, then toss them in with the sauce.
Why do you "cook" straight to wok noodles?
I don't really cook them; I soak them in boiling water to loosen them up. This gets them coated in the sauce quicker, they cook quicker and do not break apart when you are stir-frying them.
Can I use chicken breast?
Yes, this recipe works just fine with chicken breast instead of chicken thigh meat.
I can't find Lao Gan Ma. Can I use anything else?
Yes, Lee Kum Kee makes a crispy chilli oil called chow chiu chilli oil, which is not my favourite. But it is regularly available in most of the major supermarkets that I visit.
Lao gan ma should be available in most Chinese supermarkets and is easily found online.
Can I make this in advance?
Whilst this will safely sit in the fridge in an air-tight container, it is far from at its best.
Serving Suggestions
I consider these spicy chilli, garlic, chicken noodles to be the perfect one-bowl meal, and I wouldn't usually serve it with a side.
If I wanted to bulk it out, I would much rather pair this with a starter.
A bowl of either my hot and sour soup or my Chinese chicken and sweetcorn soup would be perfect.
Sesame prawn toast is another wonderful option. Alternatively, you could zap some spring rolls in an air fryer!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Wok.
- Mixing bowls.
- Sieve or colander.
- Chopping board.
- Kitchen knife.
- Weighing scales and measuring spoons.
Chilli, Garlic and Chicken Udon Noodles Recipe
Ingredients
For the Sauce/Marinade:
- 3 tablespoon Shaoxing Wine
- 2 tablespoon Light Soy Sauce
- 2 tablespoon Oyster Sauce
- 1-2 tablespoon Crispy Chilli Oil (I use Lao Gan Ma)
- ¼ teaspoon Sugar
- ⅛ teaspoon MSG
For the Stir Fry:
- 300 g Chicken Thighs 11oz
- 300 g Udon Noodles 11oz (I use the straight to wok type)
- 1 Medium Onion 150g
- 1 Medium Green Pepper
- 6 Garlic Cloves
- 2 Spring Onions (For garnish)
- 2 tablespoon Cooking Oil
Instructions
- Mix the ingredients for the sauce in a medium bowl.
- Cut the chicken thighs in thin 5mm (¼") strips. Add the chicken to the marinade and allow to sit whilst you prepare the remaining ingredients.
- If you are using straight to wok udon noodles, plunge them in boiling water for 2-3 minutes, separate them and then refresh in cold water.
- Top and tail the onion, peel it and then cut it into 5mm (¼") thick strips.
- Remove the stem and seeds from the green pepper (and discard them), then slice the flesh into 5mm (¼") thick strips.
- Peel the garlic cloves and slice them as finely as you can.
- Finely slice the spring onions.
- Just before you start cooking separate the chicken and the marinade.
- Heat a wok over a very high heat, and when it begins to shimmer, add the oil, onions and green pepper. Stir-fry for 60-90 seconds.
- Add the sliced garlic and chicken, stir-fry for 2 minutes.
- Add the noodles, and reserved marinade and cook for a final minute or two.
- Serve sprinkled with the spring onions.