Spicy Sriracha Noodles
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4 People
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Course
Main Course
Spicy Sriracha Noodles
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Spicy Sriracha Noodles – a tantalizing blend of egg noodles, julienne chicken, and vibrant vegetables, all tossed in a rich, buttery sauce with the signature kick of Sriracha. This quick and easy Asian-inspired dish is perfect for spice enthusiasts looking to elevate their homemade noodle game. Ready in minutes, these noodles are a delightful combination of heat, savory goodness, and a touch of sweetness, making every bite an unforgettable experience. Spice up your dinner routine with this delectable recipe that brings the essence of Asian street food to your kitchen!
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Ingredients
- egg noodles but if you can’t find egg noodles near you, you can use regular spaghetti
- chicken boneless, 250 grams. Julienne the boneless chicken into thin, fine slices. Don’t know what ‘julienne’ means? Want to learn to julienne? Click here, skinless
- butter 2 tablespoons; can use sesame or peanut oil instead
- chili flakes ½ teaspoon, adds fiery kick
- egg 2 large
- capsicum sliced, 1 large
- green onion earthy, warm flavor and delicious aroma. They also add a bright color, chopped
- brown sugar 1 teaspoon
- soy sauce 3 teaspoons
- Sriracha sauce the Sriracha sauce, will give it the spicy kick these noodles are famous for. The unique taste of the Sriracha sauce is what makes this dish shine, 2 teaspoons
- cilantro a handful for garnish
- oil 1 tablespoon
Instructions
Process Part 1:
- Add water to your pan or wok and heat it till it starts to bubble around the edges lightly and it is slightly steaming. Turn off the heat.
- Now add 2 tablespoons of oil to the water and stir well.
- Add the egg noodles after breaking them in half.
- Stir it well. Remember to keep the flame off.
- Do not cover the pan. Let the noodles sit in the slightly hot water for about 5-6 minutes.
- Check if the noodles are done after 5-6 minutes. They should be ready; if not, leave them in the water for another 2-3 minutes.
- Strain the noodles through a colander or sieve to remove them from the hot water.
Process Part 2:
- Preheat the pan and add 2 tablespoons of butter. Here, we are using a high-quality nonstick pan. ( affiliate link) Let the butter melt slightly, but don’t cook it because that can lead to it burning. We have used pure butter and not margarine. Don’t use margarine in this recipe, as they both differ. Read our blog post on the difference between butter and margarine if you want to find out more.
- Add in the chicken, and saute.
- Add one tablespoon of oil and add the eggs. On a high flame, mix the eggs so they get scrambled and fully cooked.
- Next, add the capsicum to the pan and sauté.
- Add 3 teaspoons of soy sauce and 2 teaspoons of Sriracha sauce. Sriracha sauce is spicy, so you adjust it according to your taste. Mix all the ingredients well.
- Add one teaspoon of brown sugar.
- You can adjust soy sauce according to your taste. Here, we are adding 2 more teaspoons of soy sauce. Remember, soy sauce is quite salty, so add salt carefully.
- Add red chili flakes and sauté again.
- Now add the prepared egg noodles and turn off the flame. Mix the noodles with the chicken and vegetables thoroughly. You can do this with your hands, too.
- Now add the spring onions and fresh coriander to garnish.
- Serve and enjoy!
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