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Spicy chicken noodles recipe

Spicy chicken noodles recipe

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This is a cold noodle dish - great for summer evenings, and can be made ahead.

23 people made this

IngredientsServes: 4

  • 1.5L (2 1/2 pints) water
  • 1 whole chicken breast, bone-in and with skin
  • 175g (6 oz) dried Chinese egg noodles
  • 1 teaspoon sesame oil
  • 4 tablespoons tahini
  • 3 tablespoons water
  • 2 teaspoons chilli oil (optional)
  • 3 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sesame oil
  • 4 tablespoons groundnut oil
  • 2 to 4 cloves garlic, minced

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. In large saucepan over medium high heat, bring water to boil. Add chicken breast, and return to boil. Reduce heat to low. Simmer, uncovered, about 15 minutes. Remove meat and set aside to cool.
  2. Bring stock water to boil again, and add noodles. Cook, stirring occasionally, 5 to 7 minutes. Drain, reserving stock for another use if desired. Rinse pasta under cold running water until chilled. Drain again, and transfer to serving bowl. Toss lightly with 1 teaspoon sesame oil.
  3. Cut or pull chicken meat into fine shreds, discarding skin and bones. Set aside.
  4. Combine tahini and 3 tablespoons water, stirring to blend. Add chilli oil, soy sauce, vinegar, 1 tablespoon sesame oil, groundnut oil and garlic. Mix well.
  5. Arrange the chicken on top of noodles in serving dish. Spoon sauce over all.

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Reviews & ratingsAverage global rating:(17)

Reviews in English (18)


This is also good warm. I made a double batch: half to eat warm at dinner and half to chill for lunch the next day. Very tasty. I can't seem to find hot chilli oil anywhere, so I substituted a smaller amount of Tabasco sauce. EDIT: Finally located some chilli oil, and the recipe is even better using it (the full amount called for in the recipe). I've found that the chicken needs to cook a bit longer, closer to 25 minutes.-21 Jul 2008

by Fastcooker

Used different was all gone; I made a double portion to share with friends. I had no peanut oil or tahini so I used canola oil and peanut butter. I used the flat 'linguine' type Chinese noodles. It can be heated if you prefer it that way....-21 Jul 2008

by DCASE81

Used different ingredients.Okay this was great, but I had to make a lot of substitutions. My tahini was a little dried out so I used peanut butter. I used udon noodles, and chilli sauce instead of chilli oil. Minor changes, but I LOVED the end result.-21 Jul 2008

Watch the video: Chicken Noodles Recipe. Street food Style. Chinese Chicken Noodles (May 2022).