Imported from Instagram

Buttered Chilli Noodles

Name: Buttered Chilli Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 400 g Noodles (Boiled before adding to the stir-fry); 5.5 Whole red chillies (5–6 chillies); 2 tbsp Sesame seeds; 1 tbsp Crushed red chillies; 2 tbsp Brown sugar; 1 tbsp Fresh garlic (Chopped); 1 Fresh coriander (A handful, chopped; reserve some for finishing); 1 tbsp Chicken powder; 2 tbsp Oil (Quantity was not specified; estimated for cooking); 2 tbsp Butter; 150 g Chicken; 0.333 cup Soya sauce (Approximately 1/3 cup); 0.333 cup Chilli sauce (Approximately 1/3 cup); 0.5 cup Chilli garlic sauce; 3 cups Carrots, capsicum, and cabbage (Sliced; quantity was not specified, estimated at approximately 300 g total)

Recipe by Mubashira Javed | Food | Reviews @mubashirabakes · Instagram

Imported by Mahira Zahid on SeeMeCook

Spicy, sweet, and savory noodles tossed with butter-sizzled whole and crushed chilies, tender chicken, sauces, and crunchy vegetables. Fresh coriander adds a bright finish.

4 servings35 minSouth Asian

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Ingredients

400 g Noodles (Boiled before adding to the stir-fry)
5.5 Whole red chillies (5–6 chillies)
2 tbsp Sesame seeds
1 tbsp Crushed red chillies
2 tbsp Brown sugar
1 tbsp Fresh garlic (Chopped)
1 Fresh coriander (A handful, chopped; reserve some for finishing)
1 tbsp Chicken powder
2 tbsp Oil (Quantity was not specified; estimated for cooking)
2 tbsp Butter
150 g Chicken
0.333 cup Soya sauce (Approximately 1/3 cup)
0.333 cup Chilli sauce (Approximately 1/3 cup)
0.5 cup Chilli garlic sauce
3 cups Carrots, capsicum, and cabbage (Sliced; quantity was not specified, estimated at approximately 300 g total)

Steps

1
Boil the noodles, then drain them and set them aside for the final toss. The source does not specify the boiling time or noodle-to-water ratio.
2
Place the whole red chillies, sesame seeds, crushed red chillies, brown sugar, chopped garlic, chopped coriander, and chicken powder in a pan.
3
Heat the oil and butter together in a separate pan until hot. Pour the hot oil-and-butter mixture over the spices and let them sizzle for about 2–3 minutes, until the spices change color and become fragrant.
4
Add the chicken and sauté until it turns golden and is cooked through.
5
Add the soya sauce, chilli sauce, and chilli garlic sauce. Cook until the chicken is tender.
6
Add the sliced carrots, capsicum, and cabbage, then sauté for a while until the vegetables are incorporated and remain suitable for tossing.
7
Add the boiled noodles and some additional chopped coriander. Toss everything well so the noodles are coated with the spiced sauce and mixed evenly with the chicken and vegetables.
8
Serve immediately.

Notes

The source does not specify the amount of oil, the quantity of vegetables, the noodle-boiling time, or the exact doneness/tenderness timing. Those details have been estimated only where needed for a usable recipe.