Spicy Garlic Noodles

This is a simple and easy noodle dish with tender chicken, garlic, chilli and a savoury sauce. The homemade chilli oil adds a little extra heat and flavour, while the spring onions and lime make it a delicious meal.

For our recipe, we have used Aroy-D Rice Sticks provided to us by one of our partners, KDM. These rice sticks are a great option for making quick and easy noodle dishes at home. They have a light, chewy texture and are perfect for stir-fries, noodle soups, and other Asian-inspired recipes.

Serving Size: 1-2 people

Ingredients:

For the chicken

• 150-200g boneless chicken (thinly sliced to 3 to 5 cm long, 1 cm thick)
• ½ tsp ground black pepper
• 1 tbsp oil (for the chicken)

For the noodles

• 120g Aroy-D Rice Sticks
• 3 cups water

To make chilli oil

• 1 ½ tbsp oil
• ½ tsp sesame oil
• 1 tsp chilli flakes
• ¼ tsp chilli powder
• ¼ tsp sesame seeds
• 1/4 tsp sugar

For the sauce

• 2 tbsp oil (for the sauce)
• ½ cup spring onions (white parts thinly sliced)
• 5 garlic cloves (minced)
• 1 tsp chilli powder
• ½ tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 green chillies (halved)
• ½ tbsp brown sugar
• 1/8 tsp salt

For the topping

• 2 tbsp spring onions greens (chopped)
• ½ tsp sesame seeds
• Wedge of lime (optional, according to preference)

Instructions:

1. Heat 1 tbsp oil in a pan over high heat for 1 minute and 30 seconds. Add 150-200g thinly sliced chicken and ½ tsp ground black pepper. Cook until the chicken is fully cooked through, which should take around 3 to 4 minutes. Remove from the pan and set aside.
2. Add 3 cups water to a medium-sized pot and bring it to a boil over high heat. This will take around 5 to 6 minutes.
3. Add 120g Aroy-D Rice Sticks to the boiling water. Cook for around 4 to 5 minutes over high heat, stirring occasionally so the noodles do not stick together. Once cooked, strain, rinse with water and set aside.
4. To make the chilli oil, add 1 tsp chilli flakes, ¼ tsp chilli powder, ¼ tsp sesame seeds, and 1/4 tsp sugar to a small heatproof bowl. Heat 1 ½ tbsp oil over low-medium heat for around 1 minute and 30 seconds or until hot but not smoking.
5. Pour the hot oil over the chilli mixture, then add ½ tsp sesame oil. Stir and let it sit for a few minutes. Set aside.
6. Heat 2 tbsp oil in the same pan over low-medium heat for around 1 minute and 30 seconds. Add ½ cup spring onions (white part, thinly sliced), 5 minced garlic cloves, 2 green chillies (halved), 1 tsp chilli powder, and 1/8 tsp salt. Sauté for 1 to 2 minutes, stirring occasionally, until fragrant. Be careful not to burn the garlic or chilli.
7. Add ½ tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp from the prepared chilli oil, and ½ tbsp brown sugar. Stir and simmer for around 2 to 3 minutes, until the sugar dissolves.
8. Add the cooked chicken and mix it with the sauce for around 1 minute. Then add the cooked noodles and toss everything together until evenly coated in the sauce.
9. Top with 2 tbsp spring onions greens (chopped) and ½ tsp sesame seeds. Serve with a wedge of lime, if you like.