One Pot Chinese Spicy Chicken Noodles Stir Fry
Let’s make my One Pot Chinese Spicy Chicken Noodles Stir Fry, the perfect 30-minute recipe you need to try! Imagine tender chicken, perfectly cooked noodles, and a symphony of spices all coming together in one pot. If you’re in the mood for a quick and delicious dinner that’s bursting with flavors, this noodle stir fry is it! You got protein, carbs, vegetables, AND tons of flavor all in one pot, ready to go! Spicy Chicken Noodles is the ultimate comfort food with a kick.
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My Chinese Big Plate Chicken Inspired Spicy Noodles
My Spicy Chicken Noodles are inspired by one of my favorite Chinese dishes – Big Plate Chicken (DA PAN JI 大盤雞). This is a Chinese dish usually served in a giant pan with tender, spicy chicken paired with handmade noodles. Big Plate Chicken is my go-to comfort dish when I want something savory, spicy, and filling!
I was craving Big Plate Chicken one night, but only had some chicken thighs and udon in the fridge. So I thought I’d toss something together to see if it would cure my cravings. Is it traditional? No. But trust me when I say it is super delicious and addicting!
Spicy Chicken Noodle Ingredients
CHICKEN MARINATE
- 4 Chicken Thigh boneless, skin on
- 1 tbsp Soy Sauce
- 0.5 tbsp oyster sauce
- 1.5 tbsp cornstarch
- Black pepper for seasoning
SAUCE
- 2 Tbsp Soy Sauce
- 1 tbsp oyster sauce
- 1.5 tbsp Black Vinegar
- 1 tbsp Chili Oil adjust to your own spice level
- 1.5 cup chicken stock
REST OF THE DISH
- 1 red pepper sliced
- 1 green pepper sliced
- 4 garlic sliced
- 6-10 dry red chili optional
- 3 servings Udon noodles
Chili Oil
A super essential ingredient in my Spicy Chicken Noodles recipe is chili oil. I am using Mama’s Chili Oil from kai dong, which was made with my mom’s chili oil recipe. But, it’s actually fairly easy to make your own homemade chili oil. It is the next best thing that you can easily make at home!
I always have chili oil in my fridge, as it easily levels up any dish. It is super easy to make, and unlike other recipes, there will be no waste with this recipe. We will blend up all the garlic, spices, and herbs to take this chili oil to another level. Check out my homemade chili oil recipe HERE!
What Noodles To Use For Spicy Chicken Noodles
I prefer to use Frozen Udon when making Spicy Chicken Noodles. It’s the most convenient option to replicating that chewy, bouncy handmade noodle you’d get at the restaurant. Frozen Udon is fresher than vacuum-sealed udon. So, it can absorb more of the sauce and not break as easily. Besides, I always have some in the freezer.
You can easily find Frozen Udon in the Asian Freezer section near potstickers. If you cannot find Udon noodles, can use any noodles of your choice and cook until 70% before adding it to the pot.
Veggies To Add To Your DaPanJi Noodles
Authentic Big Plate Chicken usually comes with bell peppers, onions, and potatoes. Today, we’re only adding red and green bell peppers, which adds some fun colors to the dish.
But, if you need to clean out your fridge full of leftover vegetables, this is actually also a great recipe to do so. The spicy-savory sauces go great with anything, like broccoli, baby corn, or bok choy.
How To Make Chinese Spicy Chicken Noodles
- Cut the chicken into bite-size pieces, then marinate the chicken while you prepare the rest of the ingredients. The chicken should be set aside for at least 10 minutes.
- In a bowl, mix soy sauce, oyster sauce, black vinegar, chili oil, and chicken stock. Adjust the chili oil based on your spice tolerance.
- Pour hot water over frozen udon for 1 minute, drain, and set aside.
- In a pan, drizzle in oil, and turn the heat to medium-high. Add in the chicken and pan-fry for 2-3 minutes before adding in sliced garlic and dry red chili. Pan-fry for another 2-3 minutes or until fragrant.
- Next, pour in the sauce and bring it to a simmer before adding in the noodles. Make sure the noodle is soaked in the sauce, put the lid on, and let it cook for another 4 minutes before adding in red and green pepper.
- Turn the heat up to high and saute for another 2-3 minutes to thicken up the sauce, and enjoy!
Do you want more ONE-POT recipes? Here are some of my go-to recipes that you will LOVE!
- Sweet and Sour Garlic Short Ribs
- Creamy Coconut Chicken
- Asian Honey Garlic Potatoes (Only 5 Ingredient!)
- Budae Jjigae – Korean Army Stew
One Pot Chinese Spicy Chicken Noodles Stir Fry
By Tiffy Cooks
Ingredients
CHICKEN MARINATE
- 4 Chicken Thigh boneless, skin on
- 1 tbsp Soy Sauce
- 0.5 tbsp oyster sauce
- 1.5 tbsp cornstarch
- Black pepper for seasoning
SAUCE
- 2 Tbsp Soy Sauce
- 1 tbsp oyster sauce
- 1.5 tbsp Black Vinegar
- 1 tbsp Chili Oil adjust to your own spice level
- 1.5 cup chicken stock
REST OF THE DISH
- 1 red pepper sliced
- 1 green pepper sliced
- 4 garlic sliced
- 6-10 dry red chili optional
- 3 servings Udon noodles
Instructions
- Cut the chicken into bite-size pieces, then marinate the chicken while you prepare the rest of the ingredients. The chicken should be set aside for at least 10 minutes.
- In a bowl, mix soy sauce, oyster sauce, black vinegar, chili oil, and chicken stock. Adjust the chili oil based on your spice tolerance.
- Pour hot water over frozen udon for 1 minute, drain, and set aside.
- In a pan, drizzle in oil, and turn the heat to medium-high. Add in the chicken and pan-fry for 2-3 minutes before adding in sliced garlic and dry red chili. Pan-fry for another 2-3 minutes or until fragrant.
- Next, pour in the sauce and bring it to a simmer before adding in the noodles. Make sure the noodle is soaked in the sauce, put the lid on, and let it cook for another 4 minutes before adding in red and green pepper.
- Turn the heat up to high and saute for another 2-3 minutes to thicken up the sauce, and enjoy!
This was delicious! This was my first time making a Tiffy dish and it still turned out amazing with the modifications I made (store-bought chili garlic sauce, no oyster sauce, white rice vinegar instead of black vinegar). I am unsure of what noodles I used exactly- according to the package I bought they are a thai stir-fry noodle, similar in appearance to recommended udon noodle. I used chicken breast tenderloins which I sliced into small pieces. Finally, I threw in a big handful of spinach at the end to get some extra greens. I drizzled some hoisin sauce on top to bring a little more sweetness. Thank You Tiffy for an awesome dish! I am looking forward to having this for lunch for the week. 🙂
This was so good! Not to mention quick and easy. I *thought* I had udon but found out too late that I did not so I used soba noodles instead and it was still delicious. This is definitely a keeper!
Great recipe that comes together quick! Mine wound up a little salty, but I did use some ramen noodles instead of the udon. I’ll be making this again, for sure!
Can use shrimp instead?
Hi Susan, yes, shrimp is a great alternative for chicken in this recipe. It cooks faster as well!
Tiffy