Get ready to ignite your taste buds with one of my all-time favorites, the sweet and spicy hot chili chicken noodles with basil! This dish is an irresistible combination of savory, spicy, and slightly sweet flavors, wrapped around delightfully chewy noodles. Trust me, once you sink your teeth into this, it will become a regular craving.
Why You’ll Love This Recipe
- Flavor Explosion: The Sweet & Spicy Hot Chili Chicken Noodles with Basil are bursting with a medley of bold flavors.
- Versatile and Adaptable: This dish can be easily customized to suit vegetarian or gluten-free diets.
- Quick and Satisfying: Ready in under an hour, it’s perfect for a weeknight dinner that doesn’t skimp on taste.
- Gourmet Garnishes: Topped with fresh basil and nuts, it feels like a restaurant-quality meal at home.
Ingredients You’ll Need
These carefully selected ingredients each play a key role in delivering the dish’s signature punch. From the heat of the chili paste to the aromatic basil, every element contributes to the final masterpiece!
- 1 tablespoon sesame oil: Provides a nutty aroma that enhances the overall Asian flair.
- 1 pound ground chicken: The foundation of the meal, offering a hearty, protein-rich bite.
- 6 garlic cloves, thinly sliced: Garlic’s pungent flavor mellows out as it cooks, adding depth to the sauce.
- 2 tablespoons fresh chopped basil: Bright and fresh, basil infuses the noodles with a fragrant sweetness.
- 3 tablespoons hot chili paste: The star ingredient that turns up the heat and creates a thrilling spicy kick.
Variations
This dish is wonderfully versatile, so don’t hesitate to tweak it to your liking! Here are some ideas to help you make it your own, regardless of personal preferences or dietary requirements.
- Vegetarian Delight: Swap the ground chicken for crumbled or cubed tofu to keep it meat-free without losing any texture.
- Gluten-Free Option: Opt for gluten-free noodles like rice or mung bean vermicelli and enjoy the same fantastic flavors.
How to Make Sweet & Spicy Hot Chili Chicken Noodles with Basil
Step 1: Browning the Chicken
Heat sesame oil in a large pot over medium-high heat. Add the ground chicken and generously season with salt and pepper. Brown the chicken while breaking it into chunks, cooking for about 5 minutes until you see a lovely golden color.
Step 2: Building the Sauce
Stir in ginger, garlic, and coconut sugar, cooking for another 4 minutes until the chicken is almost cooked through. Add tomato paste, chopped basil, and hot chili paste for a burst of flavor. Pour in soy sauce, rice vinegar, and water, then let it simmer on low for 30 minutes, allowing the sauce to thicken beautifully.
Pro Tips for Making Sweet & Spicy Hot Chili Chicken Noodles with Basil
- Timing the Noodles: Cook the noodles until just al dente—they’ll continue to soften as they soak in the sauce.
- Maximize Basil Flavor: Incorporate fresh basil at the last moment before serving to maintain its vibrant aroma.
- Optimal Heat Control: For a milder version, reduce the hot chili paste and add extra basil for more sweetness.
- Nuts as a Final Touch: Use honey-roasted nuts for a sweet crunch that contrasts with the spicy noodles.
How to Serve Sweet & Spicy Hot Chili Chicken Noodles with Basil
Garnishes
Top your noodles with ribbons of fresh basil for an aromatic lift, and sprinkle with chopped peanuts for added texture. A pinch of red pepper flakes adds a fiery finish that highlights the sweet and spicy nuances.
Side Dishes
Pair these noodles with lightly steamed vegetables like broccoli or bok choy, which balance the heat. A crisp cucumber salad with a simple lime vinaigrette also complements the spicy warmth.
Creative Ways to Present
Serve the noodles in a deep bowl to keep the sauce contained and vibrant. Use chopsticks to add an authentic touch, and place a sprig of fresh basil on top as a garnish for a sophisticated flair.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Sweet & Spicy Hot Chili Chicken Noodles with Basil in an airtight container in the fridge for up to 3-5 days. The flavors meld even more beautifully as they sit, making each bite even better next day.
Freezing
To freeze, portion the noodles and sauce into separate freezer-safe containers. This ensures the noodles maintain their texture. Thaw in the refrigerator overnight before reheating.
Reheating
For best results, reheat the noodles gently on the stovetop with a splash of water to loosen the sauce and restore its delightful consistency. Stir to coat the noodles evenly as they warm.
FAQs
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Can I make this dish vegetarian?
Absolutely! You can use crumbled tofu or chickpeas as a replacement for ground chicken. The tofu particularly absorbs the sauce well, making it a delicious option.
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What type of noodles work best?
While ramen is the classic choice, other noodles like spaghetti, fettuccine, or rice noodles are excellent alternatives, especially if catering to dietary needs.
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Is there a substitute for basil?
If you’re out of basil, fresh cilantro can provide a different, yet refreshing herbal note that works well with the dish’s flavors.
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How do I adjust the spice level?
To dial down the heat, reduce the amount of chili paste. Alternatively, you can serve it with a side of yogurt to counteract the spiciness.
Final Thoughts
Dive into a bowl of Sweet & Spicy Hot Chili Chicken Noodles with Basil and you’ll understand the rave reviews. It’s a dish that’s as delightful to make as it is to eat. I hope you enjoy making it just as much as I love sharing it with you. Bon appétit!
Print
Sweet & Spicy Hot Chili Chicken Noodles with Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Description
A vibrant and flavorful dish featuring tender ground chicken simmered in a spicy, sweet, and savory chili sauce, tossed with al dente noodles and topped with fresh basil and crunchy nuts for added texture. Perfect for a quick weeknight dinner with bold flavors.
Ingredients
For the Chicken and Sauce
- 1 tablespoon sesame oil (or avocado oil)
- 1 pound ground chicken
- 1 tablespoon freshly grated ginger
- 6 garlic cloves, thinly sliced
- 1 tablespoon coconut sugar
- 2 tablespoon tomato paste
- 2 tablespoon fresh chopped basil
- 3 tablespoons hot chili paste (such as sambal oelek)
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons rice vinegar
- 2 cup water
For the Noodles
- 10 ounces ramen noodles (or spaghetti, fettuccine, or rice noodles)
For Serving
- Fresh chopped basil (basil ribbons)
- Chopped roasted cashews or peanuts (honey roasted preferred)
- Extra red pepper flakes
Instructions
- Cook the chicken: Add sesame oil to a large pot and place over medium-high heat. Add ground chicken, season generously with salt and pepper, and cook until browned, about 5 minutes, breaking it into medium-sized chunks.
- Add aromatics: Stir in grated ginger, sliced garlic, and coconut sugar. Continue cooking for 4-5 minutes until chicken is nearly cooked through and fragrant.
- Build the sauce: Mix in tomato paste, chopped basil, and hot chili paste. Cook for 30 seconds to 1 minute, then add soy sauce, rice vinegar, and water. Bring to a simmer.
- Simmer: Reduce heat to low and cook uncovered, stirring occasionally, until the sauce thickens, about 30 minutes.
- Cook the noodles: While sauce simmers, cook your noodles in boiling salted water until al dente, according to package instructions. Drain and set aside.
- Combine and serve: Add the drained noodles to the sauce, stirring well to coat. Divide into bowls, garnish with basil ribbons, chopped nuts, and red pepper flakes if desired. Serve immediately.
Notes
- Feel free to omit the nuts for a nut-free version.
- For vegetarian/vegan, substitute with crumbled or cubed tofu or chickpeas.
- Use gluten-free noodles if needed to make the dish gluten-free.
- Leftovers can be stored in airtight containers in the fridge for 3-5 days and reheated in the microwave.
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 473 kcal
- Sugar: 4.1 g
- Sodium: 1050 mg
- Fat: 12.1 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 63.4 g
- Fiber: 0.5 g
- Protein: 28.5 g
- Cholesterol: 80 mg
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