If you’re in the mood for a dish that’s an absolute sensation for your taste buds, then Sweet & Spicy Hot Chili Chicken Noodles with Basil is calling your name. With a delightful harmony of flavors, it combines the heat of chili with the aromatic charm of basil, making it a joy to cook and even more fun to devour!
Why You’ll Love This Recipe
- Flavor Explosion: A perfect blend of sweet, spicy, and savory flavors that dance on your palate.
- Quick and Easy: Ready in under an hour, this dish is a weeknight wonder.
- Customizable: Flexible enough to accommodate various dietary needs and preferences.
- Crowd-Pleaser: Packed with flavors that appeal to both kids and adults alike.
Ingredients You’ll Need
The ingredients for this sumptuous dish are as straightforward as they are essential. Each one plays a vital role in elevating the taste, texture, and color of your Sweet & Spicy Hot Chili Chicken Noodles with Basil. Let’s break them down!
- Sesame Oil: Adds a rich, nutty base flavor to the dish, but feel free to use avocado oil for a milder option.
- Ground Chicken: A juicy protein base, absorbing all the heavenly spices and flavors.
- Ginger and Garlic: These aromatics are fundamental for adding depth and fragrance.
- Hot Chili Paste (such as sambal oelek): Provides that signature kick of heat.
- Basil: Fresh basil adds brightness, tying the dish together with its aromatic freshness.
Variations
Don’t hesitate to make this dish your own! The Sweet & Spicy Hot Chili Chicken Noodles with Basil can be effortlessly adapted to fit whatever ingredients or preferences you have at your disposal.
- Vegetarian Delight: Swap out the chicken for crumbled tofu or chickpeas to make it vegetarian and equally delicious.
- Gluten-Free Option: Choose rice noodles or your favorite gluten-free pasta to enjoy this dish without a hitch.
How to Make Sweet & Spicy Hot Chili Chicken Noodles with Basil
Step 1: Brown the Chicken
Begin by heating sesame oil in a large pot over medium-high heat. Add the ground chicken, seasoning generously with salt and pepper, and cook until the meat browns and forms a beautiful golden crust underneath. This step is crucial for building flavor, so aim for those perfect medium-sized chunks.
Step 2: Build the Flavor Base
Add in the aromatics — ginger and garlic — followed by the sweet coconut sugar, stirring for a good 4-5 minutes until the mixture smells divine. Then, incorporate the tomato paste, fresh basil, and hot chili paste, followed by soy sauce, rice vinegar, and water. Allow this scrumptious blend to simmer, stirring occasionally as the sauce thickens over the next 30 minutes.
Pro Tips for Making Sweet & Spicy Hot Chili Chicken Noodles with Basil
- Optimal Browning: Don’t rush the browning process of the chicken; a golden crust means deeper flavor.
- Balance the Heat: Adjust the amount of hot chili paste based on your spice tolerance for a customized level of heat.
- Pasta Timing: Cook your pasta just to al dente since it will continue to absorb flavors in the sauce.
- Fresh Garnishes: Top generously with fresh basil and crunchy nuts to elevate the final dish.
How to Serve Sweet & Spicy Hot Chili Chicken Noodles with Basil
Garnishes
To elevate the visual and taste appeal, sprinkle your Sweet & Spicy Hot Chili Chicken Noodles with vibrant basil ribbons and a crunch of roasted cashews or peanuts. These garnishes add an extra layer of flavor and texture that makes each bite irresistible.
Side Dishes
Add a side of steamed vegetables like broccoli or bok choy to complement this dish flawlessly. Their mild flavors balance the noodle’s spiciness, creating a harmonious meal experience.
Creative Ways to Present
Presentation is everything! Use a wide, shallow bowl for serving, giving ample space to showcase the noodles topped with fresh basil and nuts. Consider tying a basil leaf around chopsticks for a whimsical touch!
Make Ahead and Storage
Storing Leftovers
Store leftover Sweet & Spicy Hot Chili Chicken Noodles with Basil in airtight containers in the refrigerator for up to 3-5 days. This keeps the flavors locked in, so you have a tasty meal ready to go anytime.
Freezing
For longer storage, freeze the sauce separately from the noodles for up to three months. This preserves the texture of the noodles and makes defrosting and reheating a cinch.
Reheating
Reheat your noodles in a microwave-safe dish, stirring halfway through to ensure even heating. Alternatively, gently heat them on the stovetop with a splash of water to refresh the sauce.
FAQs
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Can I make this recipe vegan?
Absolutely, simply replace the chicken with crumbled tofu or chickpeas for a hearty vegan option. The dish will still be rich and flavorful!
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What is a good substitute for hot chili paste?
If you’re out of hot chili paste, sriracha or any other hot sauce you have on hand can work as a substitute, adjusting to taste.
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How do I reduce the spice level?
To dial down the heat, simply reduce the amount of hot chili paste and skip adding extra red pepper flakes.
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Can I use dried basil instead of fresh?
Yes, but the flavor won’t be as vibrant. Use half the amount of dried basil and make sure to add it earlier in the cooking process to allow the flavor to develop.
Final Thoughts
In just 45 minutes, you can have a deliciously inviting dish of Sweet & Spicy Hot Chili Chicken Noodles with Basil ready to tantalize your taste buds. It’s the kind of recipe that turns an everyday dinner into an extraordinary moment. Give it a try and watch it become a staple in your culinary repertoire!
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
This Sweet & Spicy Hot Chili Chicken Noodles with Basil is a flavorful and spicy dish combining ground chicken, fragrant basil, and a fiery chili sauce, served over tender noodles. Perfect for those craving a bold, satisfying meal with a balance of heat and freshness.
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 tablespoons 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 and Garnish
- 10 ounces ramen noodles (or spaghetti, fettuccine, or rice noodles)
- Fresh chopped basil (for topping)
- Chopped roasted cashews or peanuts (honey roasted is delicious!)
- Extra red pepper flakes (optional, for heat)
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 brown the meat for about 5 minutes until golden, breaking it into medium chunks.
- Add aromatics and sweetener: Stir in grated ginger, sliced garlic, and coconut sugar. Continue cooking for 4-5 minutes until the chicken is nearly cooked through, breaking into smaller pieces as you go.
- Add tomato paste, basil, and chili paste: Stir in tomato paste, chopped basil, and hot chili paste. Cook for 30 seconds to 1 minute to combine flavors.
- Deglaze and simmer: Pour in soy sauce, rice vinegar, and water. Bring to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, until the sauce thickens, about 30 minutes.
- Cook the noodles: While the sauce is simmering, cook noodles according to package instructions until al dente. Drain and set aside.
- Combine and serve: Add cooked noodles to the sauce, stirring well to coat. Divide into bowls, garnish generously with basil ribbons, chopped nuts, and red pepper flakes if desired. Serve hot.
Notes
- Feel free to omit nuts to keep the dish nut-free.
- For vegetarian/vegan options, substitute with crumbled or cubed tofu or chickpeas.
- Use gluten-free noodles for a gluten-free version.
- Store leftovers in airtight containers for up to 3-5 days in the refrigerator. Reheat in the microwave before serving.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 473 kcal
- Sugar: 4.1 g
- Sodium: 930 mg
- Fat: 12.1 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9.1 g
- Trans Fat: 0 g
- Carbohydrates: 63.4 g
- Fiber: 0.5 g
- Protein: 28.5 g
- Cholesterol: 70 mg
