This is one of my weeknight staples that is really called Chilli-Chilli-Chilli Chicken Noodle Stir-fry. It’s super spicy and so easy to make.
It may sound a bit mental adding dry chilli, fresh chilli and a chilli sauce. However they each add a distinct flavour – the dry chilli smoky, the fresh fruity and the chilli sauce slightly sweet. Together they combine, rather like the Avengers, into a kick ass force that gives this stir-fry a load of attitude.
Do let me know what you think of it @mightyspice
150g egg noodles
2 tbsp. groundnut oil
250g skinless chicken thighs, very finely sliced
1 dry red chilli, broken up into small pieces
½ a red chilli, finely chopped
4 spring onions, finely sliced
2 tbsp. chilli sauce (I use Lee Kum Kee brand fine chilli sauce)
1 tbsp. oyster sauce
2 tsp. soy sauce
1. Cook the noodles according to the packet instructions. Drain, drizzle with 1 tablespoon of the oil to prevent the noodles from sticking and set aside.
2. Heat a wok over a high heat until smoking and pour in the remaining oil. Add the chicken and stir-fry for 4-5 minutes until golden at the edges. Add the dry chillies and stir-fry for 10 seconds until fragrant. Chuck in the red chilli and spring onions and continue to stir-fry for another minute. Add the spinach and stir-fry for 1-2 minutes until wilted and the chicken cooked through.
3. Transfer the cooked noodles to the stir-fry and remove from the heat. Pour in the chilli sauce, oyster sauce and soy sauce and toss everything together so all the noodles get completely coated in the amazing Chinese condiments. Serve immediately.
– all thoughts and spelling mistakes are my own –