Stir Fried Sweet Chilli Chicken Noodles Recipe
Soft and almost chewy thick udon noodles sit at the heart of this delicious, veggie-heavy sweet chilli chicken stir fry, a dish that takes about 20 minutes to prepare but cooks in a lightning-quick 6 or 7 minutes.
Servings 2 Servings
Calories 680kcal
Ingredients
- 2 Boneless Skinless Chicken Thighs 250g Total
- ½ teaspoon Bicarbonate of Soda
- 4 tablespoon Sweet Chilli Sauce ¼ Cup
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- 1 teaspoon Sesame Oil
- ⅛ teaspoon MSG
- 400 g Straight to Wok Udon Noodles 14oz
- 225 g Tin of Bamboo Shoots 8oz
- 1 Small-Medium Red Onion 100g
- 1 Medium Green Pepper
- 1 Medium Red Pepper
- 1 Red Chilli Pepper Go as hot or mild as you like!
- 2 Garlic Cloves
- 2 Spring Onions
- 2 tablespoon Cooking Oil
Instructions
- Cut the chicken thighs into thin strips, place them in a bowl and sprinkle over the bicarbonate of soda. Mix well and set aside.
- In a separate bowl, mix together the sweet chilli sauce, soy sauce, Chinkiang vinegar, sesame oil and MSG, then set aside.
- Pour boiling water over the udon noodles and let them sit for 2-3 minutes, separating them, then refresh in cold water.
- Drain the bamboo shoots and dry them on some kitchen paper.
- Top and tail the red onion, cut it in half, peel it and then cut it into 5mm (just under ¼") strips from top to bottom.
- Remove the stems and seeds from the green and red peppers and cut them into strips of the same thickness as the red onion.
- Cut the red chilli pepper into thin rounds.
- Peel the garlic cloves and dice them as finely as you can.
- Trim up the spring onions and slice them as finely as you can. This will be used for garnish.
- Just before you start cooking, rinse the chicken under cold water and dry it on some kitchen paper.
- Heat a wok over a high heat, and when it is hot, add the cooking oil, followed by the red onion and bell peppers. Stir fry for 90 seconds to 2 minutes.
- Toss in the chicken and stir-fry for another 90 seconds to 2 minutes.
- Add the bamboo shoots, fresh chilli and garlic, stir-fry for 30 seconds.
- Throw in the drained noodles and add the sauce you made in step 2, and stir-fry for a final minute or two.
- Serve sprinkled with an extra squeeze of sweet chilli sauce and the sliced spring onions. (Optional)
Video
Nutrition
Serving: 1 | Calories: 680kcal | Carbohydrates: 71g | Protein: 41g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 22g | Cholesterol: 153mg | Sodium: 1111mg | Fiber: 5g | Sugar: 25g
