These spicy chicken noodles are so easy to make, saucy, subtly sweet with hints of peanut butter and completely gluten free. They’re ready to eat in about 30 minutes and perfect for a simple weeknight dinner.
And we’re back with another Asian noodle recipe! But this time it’s with chicken. These spicy chicken noodles are my favorite weeknight dinner recipe.
They’re saucy, spicy with hints of sweet, peanut butter and so easy to make.
While there’s plenty of types of Asian Inspired spicy noodles, this particular recipe doesn’t fit into one category. There’s dan dan noodles, gochujang korean noodles, but this is a cross between sesame noodles, peanut noodles and spicy chili noodles.
This recipe is high in protein thanks to the chicken, but you can definitely use ground beef, turkey or a plant-based “ground” to make it vegan!
You don’t need any fancy ingredients to make this recipe, and you most likely have everything in your pantry already! Just some ground chicken, rice noodles and basic spices/condiments like chili paste, tomato paste, honey and soy sauce. Try my peanut butter chicken or spicy ramen noodles next!
How to make spicy chicken noodles
Bring a large pot of water to a boil and cook noodles according to package instructions. Cook al dente because we will continue to cook the noodles in the sauce. So, if the package says to cook for 7 minutes, cook for 5-6 so they don’t get too mushy.
Heat the sesame oil in a pot and add the chicken.
Cook until browned and completely cooked through. The meat will continue to cook with the sauce, but just to be on the safe side, ensure there is no pink in the chicken.
Add in the ginger and garlic and cook for 1-2 minutes. Add in the honey, peanut butter, tomato paste, chili paste, tamari and rice vinegar.
Saute for about 5 minutes to let the flavors blend. Add in the water and bring to a low boil. Simmer for about 10 minutes to thicken.
Once thickened, add in the noodles. Simmer to allow all of the flavors to blend. Garnish with fresh cilantro, chopped peanuts and red pepper flakes. Enjoy!
How should I serve them?
I like serving these spicy noodles with some extra pan fried veggies and some salmon or chicken. It’s also delicious with my air fried tofu or even some ground chicken. Anything goes here!
Change the spice level
If you really love spice, you can add some sriracha or your favorite hot sauce, increase the chili paste, or add a heaping teaspoon of red pepper flakes.
Even a pinch of red chili flakes will really take things up a notch if you’re looking for extra spicy noodles.
What noodles are best?
I used white rice noodles, but any kind of noodle will work! You can use white rice, brown rice, ramen, or regular old spaghetti or linguini.
Make it vegan or vegetarian!
You can easily make these noodles vegan by subbing the chicken for crumbled tofu, pan fried tofu, chickpeas or just leave out the meat all together!
If you use tofu, I recommend using less water (3/4 cup instead of 1 1/4 cup) because you don’t want it to get too mushy. If using chickpeas, I suggest two cans, drained and rinsed, that you can mash up slightly, then saute with the sesame oil to crisp them up a bit.
More noodle recipes you’ll love!
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Spicy Peanut Chicken Noodles
by: claire cary
- 1 pound ground chicken
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 2 teaspoons fresh grated ginger
- 2 tablespoons honey
- 2 tablespoons peanut butter
- 2 tablespoons tomato paste
- 4 tablespoons chili paste (sambal oelek)
- 4 tablespoons low sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- ¼ teaspoon red pepper flakes
- 1 ½ cups water
- 12 ounces rice noodles
- Cilantro and peanuts to serve
- Bring a large pot of water to a boil and cook noodles according to package instructions. Cook al dente because we will continue to cook the noodles in the sauce.
- Heat the sesame oil in a pot and add the chicken.
- Cook until browned and completely cooked through.
- Add in the ginger and garlic and cook for 1-2 minutes.
- Add in the honey, peanut butter, tomato paste, chili paste, tamari and rice vinegar.
- Saute for about 5 minutes to let the flavors blend.
- Add in the water and bring to a low boil. Simmer for about 10 minutes to thicken.
- Once thickened, add in the noodles. Simmer to allow all of the flavors to blend.
- Garnish with fresh cilantro, chopped peanuts and red pepper flakes. Enjoy!
My whole family LOVED these noods. I am an avid cook and have tried several peanut sauce recipes in search of the perfect peanut-spice-sweet-savory combo. Then I stumbled across this and it is a winner!! Dare I say it’s because of the tomato paste?! I would have never have thought to add tomato paste to a peanut sauce recipe, but it just acts as the perfect anchoring unifier to all the other flavors in the sauce, yielding a balanced, sweet, savory, complex, yet spicy and peanut-y perfection! I am always trying to watch carbs and hide extra veggies in our meals so I used brown rice noodles and added finely shredded carrot and green cabbage at the same time as the noodles to make them go further, and then added some crunchy bean sprouts toward the end before serving. Bean sprouts just brighten up everything noodly noodly in my opininion! I topped it with cilantro, and crushed peanuts. Sriracha is always close by too when we have noodle dishes for dinner. This tasted like healthy Pad Thai and everyone raved about it! HOME RUN recipe!!!
Claire Cary says
This just made my day! So happy you and your family enjoyed this recipe!