Description

A flavorful and satisfying Sweet & Spicy Hot Chili Chicken Noodles dish that combines aromatic ground chicken with a rich, spicy sauce made from chili paste, tomato paste, ginger, garlic, and fresh basil. This easy-to-make recipe is perfect for a comforting weeknight meal, served with tender noodles and garnished with crunchy nuts and fresh basil ribbons for a delightful texture contrast.

Ingredients

Scale

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 tablespoons tomato paste
2 tablespoons fresh chopped basil
3 tablespoons hot chili paste (such as sambal oelek)
3 tablespoons reduced sodium soy sauce
2 tablespoons rice vinegar
2 cups water

Noodles and Garnishes

10 ounces ramen noodles (or spaghetti, fettuccine, or rice noodles)
Fresh chopped basil (basil ribbons) for garnish
Chopped roasted cashews or peanuts (honey roasted preferred) for garnish
Extra red pepper flakes (optional)

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Instructions

Cook the chicken: Heat sesame oil in a large pot over medium-high heat. Add the ground chicken, season generously with salt and pepper, and cook until golden brown, about 5 minutes. Break the chicken into medium-sized chunks as it cooks.
Add aromatics: Stir in the freshly grated ginger, thinly sliced garlic, and coconut sugar. Continue cooking for 4-5 minutes until the chicken is nearly cooked through and the mixture becomes fragrant.
Build the sauce: Mix in the tomato paste, chopped fresh basil, and hot chili paste. Cook for 30 seconds to 1 minute to develop flavor, then add the reduced sodium soy sauce, rice vinegar, and water. Bring the mixture to a simmer.
Simmer: Reduce the heat to low and cook uncovered, stirring occasionally, until the sauce thickens, approximately 30 minutes. This slow simmer allows the flavors to meld and intensify.
Cook the noodles: While the sauce simmers, bring a pot of salted water to a boil and cook noodles according to package instructions until al dente. Drain and set aside.
Combine and serve: Add the drained noodles directly to the sauce and stir well to coat each strand with the spicy chicken sauce. Divide the noodles into serving bowls and garnish generously with fresh basil ribbons, chopped roasted cashews or peanuts, and additional red pepper flakes if desired. Serve immediately for the best flavor and texture.

Notes

You can substitute the ground chicken with ground turkey or pork if preferred.
Adjust the amount of hot chili paste to control the heat level of the dish.
Use your favorite type of noodles—ramen, spaghetti, fettuccine, or rice noodles—to suit dietary preferences or pantry availability.
For a nut-free version, omit the cashews or peanuts and consider a crunchy seed garnish like toasted pumpkin seeds.
Stir the sauce occasionally during simmering to prevent sticking or burning at the bottom of the pot.