Chili Chicken Noodles
While I slow down during extreme winter, I really do not like how how our New York summers have become. I mean, the temperatures have piled up to the late 80’s from the middle of June, and I see no respite in sight. Not surprisingly, the peppers have found this weather good, leading me to create this streamline version of noodles – Chili Chicken Noodles. They are inspired by the iconic Kolkata Chili Chicken. The same spicy umami, or at least close enough in a simple one dish meal. The result is nostalgic comfort in half the time.
The Story of My Chili Chicken Noodles
In the last month, I have been torn between not wanting to do anything that is heat inducing with the mantra of not eating out In particular, think lunch boxes. It is not that some of what I cook is ultra healthy, but honestly it is definitely better and cheaper than DoorDash for lunch. In short, recipes that are fun to eat and lunch box friendly have been dominating my life. These chili chicken noodles fit the bill.
If you are a Kolkata girl like me, you will possibly not want to enjoy your chili chicken without fried rice or noodles. So a dish like dish, combines both, without cooking two separate meals. I used whatever I had on hand, but there is the potential of loading this with more vegetables. Something back in the day I would have striven to do. But, these days, I confess, I am still mastering the art of shopping and eating down my fridge without too much wastage. And this recipes gets me there.
Simple Minimal Ingredients
So, I have used scallions, bell peppers, garlic, onions, jalapenos, cilantro, chicken and flavorings for this recipe. Honestly, no right or wrong amounts. I will give you my measurements, but feel free to mix it up, and make the recipe yours. What really makes this shine is the garlic and jalapeno.
A streamlined version of spicy noodles and chicken inspired by the Kolkata style chili chicken.
Ingredients
- For the Chicken
- 1 pound of boneless skinless chicken thighs cut into 1 inch pieces
- 2 teaspoons (6 cloves), minced garlic
- 1 teaspoon (1 inch piece), minced ginger
- 1/2 teaspoon salt or to taste
- 1 and 1/2 tablespoons cornstarch
- 1/3 cup oil
- 1 tablespoon oil (if needed)
- 3 cloves minced garlic
- 1 bunch scallions, finely chopped (whites and greens separated)
- 1 small to medium sized green bell pepper, cut into a small dice
- 2 jalapenos cut into small pieces, divided
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1/2 tablespoon sriracha
- 1 package of dried 13.5 ounce noodles cooked according to the directions
- 1/4 cup finely chopped cilantro to finish
Instructions
- Mix the chicken, minced garlic, minced ginger and the salt with the cornstarch and set aside for at least and hour. If you have time, do this overnight.
- In a large pan/skillet heat the oil until almost smoking and place the chicken in a single layer and cook for about 3 minutes and turn and cook for another 3 to 4 minutes. Your chicken should be golden, crisp and mostly cooked through.
- In the same pan add the additional oil and add in the minced garlic, scallion whites, green pepper and the half the jalapenos and cook until the vegetables soften considerably for about 3 to 4 minutes.
- In the meantime in a small bowl mix the soy sauce, sesame oil, honey or brown sugar, rice vinegar, sriracha with about 2 to 3 spoons of water.
- Add in the noodles with any seasoning that the noodles might have and toss well. Add in the soy sriracha mixture and toss well to coat and heat through.
- Garnish with the cilantro and the remaining jalapenos and serve hot.
Notes
Most of the prep time is for marinating the chicken