Chili Garlic chicken Noodles

 

Ingredients

Chilli Garlic Paste

• 5-7 Dry Red Chillies I used kashmiri red chillies (see note 1)
• 500 gr chicken breast fillet cut into small pieces or strips
• 8-10 cloves Garlic

For the Noodles

• 200 grams dry Noodles
• ¼ cup Oil
• 1 tsp Garlic minced
• 1 tsp Ginger minced
• 3 tbsp Chilli Garlic Paste
• 2 Green chillies slit, optional
• 2 tbsp Spring onion (white part only)
• ½ cup Onion sliced
• 1/4 cup Carrot julienned
• 1/4 cup Green Beans julienned
• 1/4 cup Green Capsicum sliced
• 2 tsp Soy sauce
• 1 tsp Vinegar
• 1 1/2 tsp Sugar
• 1 + 1 tsp Salt
• 1/2 tsp White Pepper
• 2 tbsp Spring onion (green part only) chopped

Instructions

Chilli Garlic Paste

1. Soak dry red chillies in hot water for about 10 minutes. They need to be soft enough to grind.
2. Drain the water and grind the chillies with garlic to a fine paste adding little water if necessary.

Boil Noodles

Cook noodles according to package directions with a teaspoon of salt and oil added to boiling water, reducing the time by a minute from what's on the package. Once cooked, drain immediately, rinse with cold water and toss with 1 teaspoon oil. Set aside.

Stir Fry

1. Heat remaining oil in a wok and add the chicken pieces
2. Add garlic and ginger and stir fry on high for a minute. 
3. Add the chilli garlic paste and stir fry for 2-3 minutes.
4. Add green chillies (if using), white part of spring onions and onions. Saute for a minute and add the remaining vegetables and continue to stir fry for 2-3 minutes.
5. Reduce heat and add, soy sauce, vinegar, sugar, salt and pepper, stir to combine.
6. Add the cooked noodles and mix well. 
7. Stir fry until the noodles are coated well with the sauce.
8. Garnish with spring onions and serve hot.

Notes

You can substitute the chilli garlic paste with 1.5 tbsp  store bought chilli sauce but I highly recommend making it yourself. I used Kashmiri Red Chillies for this recipe which have more colour than heat

The noodles should be cooked just al dente. Before draining them, check the noodles and they should still have a bite to them.

Immediately rinse the noodles under running cold water. This will prevent the noodles from cooking further. 

Once you add the chilli paste to the wok, be sure to fry it until almost all of the raw aroma goes. This will help you avoid the raw chilli taste and smell in the dish. 

You can personalise this recipe as per your taste. Add any vegetables or protein you like when stir frying, before adding the noodles. I love to add prawns and chicken making it a full meal. 

Source: Adapted from My Food Story