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
Units
Scale
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
