Are you in the mood for a quick and delicious dinner that’s bursting with flavors?

Let’s make my One Pot Spicy Chicken Noodles 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.

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.

My Spicy Chicken Noodles are inspired by one of my favorite Chinese dishes – Big Plate Chicken (DA PAN JI).

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 and had some chicken thighs and udon in the fridge, so I thought I’d toss something together to see if it hit the spot. Is it traditional? No. But trust me when I say it is super delicious and addicting and will cure your cravings!

A super essential ingredient in my Spicy Chicken Noodles is my homemade chili oil.

I am using a very special chili oil that I cannot wait to share in a couple of months, but in the meantime, my homemade chili oil 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!

I prefer to use Frozen Udon when making Spicy Chicken Noodles.

Frozen Udon is fresher than vacuum-sealed udon; therefore, it can absorb more of the sauce and not break as easily.

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.

Do you want more ONE-POT recipes? Here are some of my go-to recipes that you will LOVE!

Ingredients

CHICKEN MARINATE

4 chicken thighs (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 of Udon 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!