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Homemade 15-Minute Chili Crisp Noodles (Weeknight Win) photo
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15-Minute Chili Crisp Noodles (Weeknight Win)

This 15-Minute Chili Crisp Noodles recipe is a quick, flavorful weeknight winner with spicy chili crisp sauce, tender chicken, and crisp veggies!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Easy, Noodles, Quick, Spicy, Weeknight
Servings: 2 servings

Ingredients

  • 8 oz noodles egg noodles, rice noodles, or any quick-cooking variety
  • 1 cup cooked chicken shredded, rotisserie or leftovers
  • 2 tbsp chili crisp sauce
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 cup mixed vegetables sliced carrots, bell peppers, and snow peas
  • 2 green onions sliced
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • salt and pepper to taste

Instructions

Step 1: Cook the noodles

  • Bring a large pot of salted water to a boil. Add your 8 oz noodles and cook according to package instructions until al dente. Drain and set aside.

Step 2: Prepare the sauce and aromatics

  • In a small bowl, whisk together 2 tbsp chili crisp sauce, 2 tbsp soy sauce, and 1 tbsp sesame oil. In your skillet or wok, heat a splash of oil over medium heat, then add the minced garlic and ginger. Sauté until fragrant, about 30 seconds.

Step 3: Stir-fry the vegetables

  • Add 1 cup of mixed vegetables (carrots, bell peppers, snow peas) to the skillet. Stir-fry for 2-3 minutes until they are tender-crisp and brightly colored.

Step 4: Add chicken and noodles

  • Toss in 1 cup shredded cooked chicken and the drained noodles. Pour the prepared sauce over everything and toss well to coat evenly with the spicy, savory mixture.

Step 5: Finish and garnish

  • Season with salt and pepper to taste. Remove from heat and sprinkle sliced green onions on top for a fresh, sharp finish. Serve immediately and enjoy your quick weeknight triumph!

Equipment

  • Large Pot
  • Colander
  • Large skillet or wok
  • Sharp knife and cutting board
  • Wooden Spoon or Spatula
  • Measuring spoons

Notes

  • Use any quick-cooking noodles you prefer, such as rice noodles or gluten-free options.
  • Leftovers keep well in the refrigerator for up to 3 days; reheat gently with a splash of water or soy sauce.
  • Swap chicken for tofu, shrimp, or beef strips for a different protein twist.
  • Adjust the amount of chili crisp sauce to control the spice level to your liking.
  • Don’t overcook noodles or vegetables to maintain a pleasant texture.