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Spicy Chicken Noodles

Chef John

"No matter what recipe they're used in, rice noodles are a proven crowd-pleaser. I think this spicy chicken noodles dish is perfect for using up leftover chicken, assuming it wasn't horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables."
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28 m servings 895 cals
Original recipe yields 2 servings

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  • Prep

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  1. Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
  2. Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
  3. Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
  4. Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.


  • Chef's Note:
  • This recipe makes 2 large or 4 small portions.
  • Editor's Note:
  • This recipe is gluten-free, as long as you use tamari or another wheat-free soy sauce.

Nutrition Facts

Per Serving: 895 calories; 23.7 g fat; 129 g carbohydrates; 38.7 g protein; 85 mg cholesterol; 2255 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 11
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I made this w/ prawns -- next time chicken - it was delicious and restaurant quality sauce . I plan to add more cabbage - as it cooked down . I soaked noodles only 6 min. I used reg...

Made exactly as written. Delicious - everyone loved it.

Zero changes. I liked it a lot, but will soak the noodles a little less next time, they nearly disintegrated. BTW: The leftovers were excellent straight out of the refrigerator.

Excellent recipe! My husband LOVED it... Proclaiming it restaurant quality! We will be making this over and over. The only thing I did different was not adding the cilantro, only because we do n...

I love this recipe, it is super yummy and easy to make! The only thing that I changed is the adding of cilantro just because I can't stand the taste!

This is really good. I forgot the brown sugar, but it apparently was unnecessary because this was delicious without it. Rice noodles sure are hard to separate though. I hope some research wil...

As 1 reviewer already said this was restaurant quality. Had lots of cabbage from our garden so used a whole med size head, also 2 carrots, 4 small green peppers all from garden had some mushro...

These came out excellent. The sweet and spicy medley in my mouth harmoniously played to the same tune throughout the whole meal. I kept going back to the dish for more. Another Chef John classic.

One of few meals I made for husband and two kids that ALL loved! Made double which is enough for at least 6 servings. Substitutions based on my available ingredients: wheat spaghetti instead ...