Best Chilli Crusted Chicken Noodles Recipes

SWEET & SPICY HOT CHILI CHICKEN NOODLES WITH BASIL

Steps:

• Add sesame oil to a large pot and place over medium-high heat. Add ground chicken to the pot and season generously with salt and pepper. Brown the meat and break up into medium-sized chunks; cooking for about 5 minutes or until nice and golden underneath. Next, add in ginger, garlic, coconut sugar to the chicken and continue to cook about 4-5 minutes longer or until meat is almost all the way cooked, breaking up into smaller chunks as you cook it.
• Once meat is cooked, stir in tomato paste, fresh chopped basil and hot chili paste for 30 seconds to 1 minute, then add in the soy sauce, rice vinegar and water. Bring to a simmer, then reduce heat to low and cook uncovered, stirring every so often until sauce begins to thicken. This should take about 30 minutes.
• While the sauce cooks, you can make your pasta: cook pasta until al dente according to directions on the package. Once pasta is done, drain, then add back to the pot with the meat sauce (once it is done cooking!) and stir well to allow the meat to coat the noodles. Divide noodles into bowls and garnish with LOTS of basil ribbons, chopped cashews/peanuts extra red pepper flakes, if desired. Serves 4.

CHILLI CRUSTED CHICKEN NOODLES

Steps:

• Combine chilli powder, cornflour and salt; thoroughly coat chicken slices.
• Heat peanut oil in wok over med-high heat, cook chicken in 4 batches, adding more oil between batches if necessary.
• Remove from wok and leave on paper towels to drain.
• Put hokkein noodles in a strainer and run under warm water, using your fingers to separate the noodles.
• Re-heat wok over medium heat, add a splash of oil and stir-fry carrot and spring onion for 1 minute.
• Add noodles and mirin, toss for 1 minute.
• Add oyster sauce and 2 tab water, stir through then cover and steam for 2-3 minutes.
• Add chicken, toss, cover and steam 30 seconds.
• Serve into warm bowls and enjoy!