Firecracker Chicken Noodles

Ingredients

• 4 tbsp Sriracha
• 2 tbsp Light soy sauce (The source gives a range of 2–3 tbsp.)
• 2 tsp Dark soy sauce
• 1 tbsp Honey
• 1 tbsp Sweet chili sauce
• 1 tbsp Rice vinegar
• Red chili flakes (A sprinkle, optional; adjust to taste.)
• 2 cloves Garlic (Grated, for the sauce.)
• 2 tsp Ginger paste
• 75 ml Water (For the sauce.)
• Chicken (Cut up; quantity not stated.)
• Light soy sauce (For seasoning the chicken; quantity not stated.)
• Garlic powder (A sprinkle, for the chicken.)
• Paprika (The transcript calls this chili powder but clarifies that it is actually paprika; quantity not stated.)
• Corn flour (Quantity not stated.)
• Olive oil (For cooking the chicken; quantity not stated.)
• Spring onions (White portions for cooking and green portions for finishing; quantity not stated.)
• Garlic (For the stir-fry; quantity not stated.)
• Ginger (For the stir-fry; quantity not stated.)
• White onion (Quantity not stated.)
• Red bell pepper (The creator says any color can be used; quantity not stated.)
• Carrots (Quantity not stated.)
• Wok noodles (The creator used thick noodles and says any shape can be used; quantity not stated.)
• Water (A splash added while the noodles finish; quantity not stated.)
• Sesame seeds (For finishing; quantity not stated.)
• Sesame oil (For finishing; quantity not stated.)

Steps

1. 1

   Combine the Sriracha, light soy sauce, dark soy sauce, honey, sweet chili sauce, rice vinegar, optional red chili flakes, grated garlic, ginger paste, and 75 ml water. Mix the firecracker sauce until combined.

2. 2

   Cut up the chicken and season it with light soy sauce, a sprinkle of garlic powder, paprika, and corn flour.

3. 3

   Heat a splash of olive oil in a wok or large pan. Cook the chicken in batches so the pieces do not crowd together and release juices into the pan. Turn the pieces as they cook until they develop a browned crust, then remove them from the pan.

4. 4

   Add the remaining oil in the pan, then add the spring onion, garlic, and ginger. Stir-fry them briefly.

5. 5

   Add the white onion and red bell pepper. Stir-fry the vegetables; the pepper can be any color.

6. 6

   Add the carrots and pour in the firecracker sauce. Cook, stirring, until the sauce begins to reduce and become thicker and stickier.

7. 7

   Return the cooked chicken to the pan and stir it through the reduced sauce and vegetables.

8. 8

   Add the wok noodles and toss everything together in the pan.

9. 9

   Add a splash of water and continue tossing until the noodles are coated and heated through.

10. 10

    Finish with sesame seeds, the green parts of the spring onions, and sesame oil. Serve hot, adjusting the chili level to taste.

Notes

The source does not provide quantities for the chicken, vegetables, noodles, cooking oil, or finishing ingredients. The creator says the recipe is spicy and recommends adjusting the spice level. Once the preparation is complete, the dish can be made in under 30 minutes.

Nutrition per serving

• main
• stir-fried
• noodles
• chicken
• spicy
• one-pot
• quick-cooking