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- 250g egg noodles - 200g chicken breast - 4 cloves garlic - 1 red chili - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - 1 bell pepper - 3 spring onions - Salt and pepper - Fresh cilantro - Lime wedges Gathering fresh ingredients is key to this dish. The egg noodles serve as a great base. Chicken breast adds protein and flavor. Garlic and red chili bring bold taste. Soy sauce and sesame oil give it a rich umami kick. I love adding bell pepper for crunch. Spring onions add a nice touch of color. Don't forget salt and pepper for seasoning. Fresh cilantro makes a perfect garnish. Lime wedges add a zesty touch when you serve. Make sure you have all these ingredients ready. It helps the cooking process go smoothly. You can even prep some items in advance. Chop the veggies and slice the chicken ahead of time. This way, you can whip up the dish in just 15 minutes. To start, cook 250g of egg noodles. Follow the package instructions carefully. Once they are soft, drain them in a colander. Rinse the noodles under cold water. This stops them from cooking too much. Set the noodles aside for later. Next, grab a large skillet or wok. Heat 1 tablespoon of vegetable oil over medium-high heat. Add 200g of thinly sliced chicken breast. Season it with a pinch of salt and pepper. Stir-fry the chicken for 3 to 4 minutes. Cook until it turns golden and is no longer pink inside. Now, it’s time to add flavor. Toss in 4 minced garlic cloves and 1 finely chopped red chili. Stir continuously for 1 to 2 minutes. This makes the garlic fragrant. Then, add 1 sliced bell pepper and 3 chopped spring onions. Cook for another 2 minutes. You want the veggies to soften slightly. Finally, drizzle 2 tablespoons of soy sauce and 1 tablespoon of sesame oil over the chicken and veggies. Mix everything well to combine. Then, add the cooked noodles to the skillet. Gently toss everything together until the noodles are heated through. Serve hot, garnished with fresh cilantro and lime wedges for a bright touch. To ensure tender chicken, start with thin slices. Thin pieces cook fast and stay juicy. Marinate the chicken with a bit of soy sauce for added flavor. This step makes a big difference. Cook on high heat but don’t overcrowd the pan. This keeps the chicken from steaming, helping it brown nicely. You can control the heat in this dish easily. Use more or less chili, depending on your taste. If you want it mild, remove the seeds from the chili. For extra heat, add a pinch of red pepper flakes. Always taste as you go, so you find your perfect balance. Speed is key in this recipe. Prepare all your ingredients before you start cooking. Chop the veggies and mince the garlic ahead of time. Use a large skillet or wok to cook everything quickly. High heat helps the chicken and veggies cook fast. Stir constantly to keep everything moving and prevent burning. {{image_2}} If you want to switch it up, try shrimp or tofu. Shrimp cooks fast and adds a nice sweetness. Simply replace the chicken with 200g of shrimp. Sauté it until it turns pink, about 3 minutes. For a vegetarian option, use firm tofu. Press and cube the tofu, then fry it until golden. This will give a great texture and soak up flavors well. You can also change the veggies. Broccoli, snap peas, or carrots work well in this dish. Cut them into bite-sized pieces for easy cooking. Add these veggies with the bell pepper for a colorful mix. They will add crunch and nutrients to your meal. Want to make it even better? Try adding nuts or extra sauces. Cashews or peanuts can give a nice crunch. Toss in a handful when you add the noodles. You can also play with sauces. A splash of oyster sauce or chili paste can add depth. Mix and match to find your favorite flavor. To store leftovers, let the noodles cool down first. Use an airtight container. This keeps the flavors fresh. Place the chicken and noodles together. You can add veggies too. Store in the fridge for up to three days. To reheat the noodles, use a skillet. Add a splash of water or oil. Heat over medium-low heat. Stir often to warm evenly. You can also use a microwave. Place noodles in a microwave-safe dish. Cover with a damp paper towel. Heat in short bursts, stirring in between. This keeps the noodles moist and tasty. To freeze the dish, let it cool completely. Use freezer-safe containers. Separate the chicken from the noodles if you like. This makes it easier to thaw. Store for up to three months. When ready to eat, thaw overnight in the fridge. Reheat on the stove or in the microwave. Enjoy your Garlic Chili Chicken Noodles even after freezing! To boost the spice, add more chopped chili. You can also use chili flakes. If you like heat, try a splash of hot sauce or sriracha. Mix it in just before serving for a punchy kick. Yes, you can use rice noodles, udon, or even whole wheat noodles. Just adjust the cooking time based on the noodle type. Follow the package instructions for best results. To make it vegetarian, replace chicken with tofu or tempeh. You can also add more veggies like broccoli or carrots. Use soy sauce for flavor, and keep everything else the same. Leftovers stay good for about 3 to 4 days in the fridge. Store them in an airtight container. Reheat in a skillet for a quick meal. Enjoy every bite! This recipe for Garlic Chili Chicken Noodles blends flavors and textures well. You learned how to cook the noodles, sauté chicken, and add fresh veggies and spices. I shared tips to make your chicken tender and adjust spice levels to your taste. You can even switch proteins or veggies if you want. Store your leftovers correctly to enjoy them later. With this dish, you can create a meal that suits your cravings. Happy cooking!

Garlic Chili Chicken Noodles in 15 Minutes

Get ready to spice up your dinner with this delicious Garlic Chili Chicken Noodles recipe! With tender chicken, fragrant garlic, and a kick of chili, this dish is quick to make in just 15 minutes. Perfectly paired with colorful veggies and topped with fresh cilantro, it's a feast for the senses. Don't miss out on this flavor-packed meal—click through to explore the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

250g egg noodles

200g chicken breast, thinly sliced

4 cloves garlic, minced

1 red chili, finely chopped (adjust to taste)

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 bell pepper, sliced

3 spring onions, chopped

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Begin by cooking the egg noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

    In a large skillet or wok, heat the vegetable oil over medium-high heat.

      Add the sliced chicken breast to the skillet. Season with salt and pepper, and stir-fry for about 3-4 minutes until the chicken is golden and cooked through.

        Add the minced garlic and chopped chili to the pan, stirring continuously for 1-2 minutes until fragrant.

          Toss in the sliced bell pepper and spring onions, cooking for another 2 minutes until the vegetables are slightly softened.

            Drizzle the soy sauce and sesame oil over the chicken and vegetables, mixing well to combine.

              Finally, add the cooked noodles to the skillet and gently toss everything together until the noodles are well coated and heated through.

                Remove from heat and serve garnished with fresh cilantro and lime wedges on the side for a zesty kick.

                  Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 2