This Asian style, One pot chicken and noodles are the best option when you have 30 mins to whip up your dinner. Spicy, versatile, saucy and just the best excuse to throw in whatever veggies seem to be going bad in the fridge, just like you do for a Chow mein.
This one pot chicken and noodles is inspired by a Chinese dish called La.Zi.Ji, that one of my friends from China introduced me too. And holly molly! is that spicy! Its spicy enough for me to tear up honestly! so I used the same idea, just reduced the spices enough for me to handle it, (beware, this still has a spicy kick) and made a noodle dish out of it.
I love making Asian style food at home, these noodles and Chicken Shashlik skewers are my current obsession!
Steps to make these Spicy Asian Noodles
Tempering spices and frying garlic
I just wanted to show you a close up of all the whole spices you will need for this recipe, along with a truck load of garlic, because garlic is love ok?
This recipe only uses dried red chilies to spice up the dish. BUT, since it gets cooked in the sauce and in pasta for a good 20 to 30 mins, it basically adds a CONSIDERABLE amount of heat to the dish. So put a hold on the red chilies, if you aren’t a fan of spicy food!
Saute your whole spices and chopped garlic in oil until you get a nice golden color from the garlic. I’ve used sesame oil for this recipe, because it compliments all the ingredients perfectly!
And once you’ve fried your garlic, well that’s it my friend! Let the dumping of ingredients begin.
I start by adding chicken and veggies that take time to soften up. And then add all my seasoning. Just make sure your chicken changes color before you add the rest of the ingredients.
Dump in the rest of veggies, water, and noodles. I used spaghetti noodles, but really you can use any noodles that you like. The water quantity needs to be enough to drown your pasta in it. I added about 5 cups of water, this gives me enough water to cook the noodles and leave some water behind to make it saucy.
How much water you want depends on how you like your noodles. Add more to make soupy noodles, or dry up the whole thing if you want it to be dry. That’s really something that I will leave up to you.
Alternatively, you can also boil your noodles separately and add it in your chicken broth.
Check and adjust the seasoning. Sprinkle some sesame seeds and chopped green onions on top and dig right in!
How long does it stay fresh in the fridge?
It can survive pretty well in the fridge. For upto a week easy. I wouldn’t recommend freezing it though.
What can I serve with it on the side?
I love that these Asian chicken noodles are a meal on its own. But if you are in the mood to throw an elaborate menu together; here’s a few things I think would go really well together with these Spicy Noodles
Alternates, fixes and remixes
- You can use regular white vinegar instead of red grape vinegar
- You can use honey instead of brown sugar
- If you don’t have whole red chilies, you can also use red chili flakes instead.
- Use regular cooking oil if you don’t have sesame oil
- Use a cup of fresh chicken stock instead a chicken bouillon cube
- If you find your noodles to be spicy, add a half cup of water with a little corn flour, sugar, vinegar and a few tablespoons of ketchup.
- Make a full vegetarian version of the recipe, by using cauliflower bits instead of chicken.
- You can also add coconut milk to create a thai-style noodles.
- Go ahead and use any veggies that you like.
- I’ve used basic spaghetti to make this recipe, but feel free to try any noodles that you’ve got at home. Turns amazing with udon noodles btw.
Spicy one pot Asian Chicken noodles
- 1/4 cup sesame oil
- 200 gm dry noodles. half a pack of any noodle you like
- 500 gm boneless chicken cut up in 1 inch cubes
- 9 to 10 cloves of garlic 25 gm
- 8 to 9 dried red chilies 3 gm
- 4 bay leaves
- 1 cinnamon stick
- 2 star anises
- 1 tsp salt
- 2 tbsp brown sugar
- 1 chicken bouillon cube
- 3 tbsp soy sauce
- 2 tbsp red grape vinegar
- 1 cup tomato paste
- 1/2 cup peas
- 1/2 cup sliced carrots
- 1 cup bell peppers cut up in squares
- 1 cup cabbage cut in 1 inch squares.
- Sesame seeds and chopped green onions for garnish
- In a large pot, add oil, chopped garlic, bay leaves, dried red chilies, cinnamon stick and star anise. Saute at medium flame, until the garlic turns golden brown.
- Add chicken cubes to the pot, along with any veggies that take longer time to cook. (In my case, I added peas and carrots). Add salt, sugar, soy sauce and red grape vinegar. Saute till the chicken changes color.
- Add in a chicken bouillon cube and tomato paste. Throw in the remaining veggies and stir for a minute.
- Add 5 cups of water and your noodles. Stir around the noodles to make sure they are not clumped together. Cover the pot and let the noodles simmer at medium high flame for 10 mins.
- Remove the lid, and stir around and cover again. Cook for another 5 mins.
- Check to see if your noodles are done. You can adjust the seasonings now. You can decide to keep your noodles saucy, dry or soupy, by adding more water if need be.
- Sprinkle sesame seeds and green onions on top for garnish and serve hot.