Spicy Chicken Noodles


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.

Prep Time:
15 mins
Cook Time:
13 mins
Total Time:
28 mins
2 servings



  • 1 large carrot, finely sliced or shredded

  • 2 cups shredded green cabbage

  • 1 red bell pepper, thinly sliced

  • 2 jalapeno pepper, seeded and minced

  • ½ cup chopped green onions

  • 3 cloves garlic, finely crushed


  • ½ cup chicken broth

  • ¼ cup seasoned rice vinegar

  • 1 tablespoon hoisin sauce

  • 1 tablespoon soy sauce, plus more to taste

  • 1 tablespoon ketchup

  • 1 tablespoon brown sugar

  • 1 tablespoon sriracha hot sauce, or more to taste

  • 1 teaspoon red pepper flakes


  • 1 (8 ounce) package dried rice noodles

  • 1 pinch salt

  • 8 ounces cooked chicken breast, torn into bite-size pieces

  • 1 tablespoon sesame oil

  • 1 tablespoon vegetable oil

  • ½ cup freshly chopped cilantro


  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.

    close up view of Spicy Chicken Noodles in a white bowl
    Chef John

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
24g Fat
129g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 895
% Daily Value *
Total Fat 24g 30%
Saturated Fat 5g 24%
Cholesterol 86mg 29%
Sodium 2255mg 98%
Total Carbohydrate 129g 47%
Dietary Fiber 8g 28%
Total Sugars 25g
Protein 39g
Vitamin C 116mg 581%
Calcium 126mg 10%
Iron 4mg 22%
Potassium 834mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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