Spicy Chicken Egg Noodles
Rossmoor Food
June 17, 2025
No Reviews
Ingredients
Adjust Servings
| 200g boneless chicken (breast/thigh), thinly sliced | |
| 1 tbsp Key Brand Soya Sauce | |
| 1 tsp Key Brand Chilli Sauce | |
| 1 tsp vinegar | |
| ½ tsp black pepper | |
| 1 tsp cornstarch (for tender chicken) |
For Noodles:
| 200g egg noodles | |
| 2 tbsp Key Brand Soya Sauce | |
| 1-2 tbsp Key Brand Chilli Sauce (adjust spice) | |
| 1 tbsp Key Brand vinegar | |
| 1 tbsp sesame oil + 1 tbsp vegetable oil | |
| 3 garlic cloves, minced | |
| 1 inch ginger, julienned | |
| 1 onion, sliced | |
| 1 bell pepper, strips | |
| 1 carrot, matchsticks | |
| 2 cups cabbage, shredded | |
| 2 spring onions, cut 1-inch | |
| ½ tsp sugar (optional) |
Directions
1.
Marinate Chicken:
Mix chicken with 1 tbsp soya sauce, 1 tsp chilli sauce, vinegar, pepper, and cornstarch. Set aside for 10 mins.
Mark as complete
2.
Cook Noodles:
Boil noodles per package, drain, rinse with cold water, and toss with 1 tsp oil. Set aside.
Mark as complete
3.
Stir-Fry Chicken:
Heat 1 tbsp vegetable oil in a wok on high heat. Add chicken and stir-fry for 3-4 mins until cooked through. Remove and set aside.
Mark as complete
4.
Stir-Fry Veggies:
In same wok, add sesame oil. Sauté garlic, ginger, and onion for 30 secs until fragrant.
Add bell pepper, carrot, and cabbage. Stir-fry 2 mins on high heat (keep veggies crisp).
Mark as complete
5.
Combine Everything:
Add cooked noodles, chicken, 2 tbsp soya sauce, 1-2 tbsp chilli sauce, vinegar, and sugar. Toss vigorously for 2 mins until everything is well-coated and heated through.
Mark as complete
6.
Finish:
Add spring onions, give one final toss. Serve immediately!
Mark as complete
Notes
For extra kick: Add ½ tsp Key Brand Chilli Sauce at the end
Swap veggies: Use mushrooms or bean sprouts
Noodle hack: For chewier texture, rinse noodles with ice water after boiling
Enjoy your restaurant-quality spicy chicken noodles at home!
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