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Spicy Chicken Noodles

Rated as 4.73 out of 5 Stars
64k

"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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Ingredients

28 m servings 895
Original recipe yields 2 servings

Directions

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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.

Footnotes

  • 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; 23.7 129 38.7 85 2255 Full nutrition

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Reviews

Read all reviews 23
  1. 33 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

I made this as directed.....no changes, and was disappointed in it. It needed a splash of acidity like more vinegar, or lemon juice, and I thought the ratio of vegetables to rice noodles to sma...

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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...

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 ...

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...

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...

This was absolutely delicious! As for changes- I will say I couldn't find rice noodles so I just use fettuccine noodles.I also didn't use hoisin because I don't like it... but there was SO much ...

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.