Description
This Sweet & Spicy Hot Chili Chicken Noodles with Basil is a flavorful and fiery dish that combines tender ground chicken, spicy chili paste, and fresh basil for a vibrant meal. Perfect for those craving a balance of heat, sweetness, and aromatic herbs, it comes together swiftly and is ideal for weeknight dinners or entertaining guests.
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 cups water
For the Noodles and Garnish
- 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)
- Extra red pepper flakes (optional)
Instructions
- Sauté the Chicken: Add sesame oil to a large pot and heat over medium-high. Add ground chicken, season generously with salt and pepper, and cook for about 5 minutes until browned and golden, breaking 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 it cooks.
- Incorporate Tomato and Basil: Mix in tomato paste, chopped basil, and hot chili paste. Cook for 30 seconds to 1 minute to develop the flavors.
- Add Liquids and Simmer: Pour in soy sauce, rice vinegar, and water. Bring to a simmer, then reduce heat to low. Uncover and cook gently, stirring occasionally, for about 30 minutes until the sauce thickens.
- Cook the Noodles: While sauce simmers, cook noodles according to package instructions until al dente. Drain and set aside.
- Combine and Serve: Add the cooked noodles to the sauce, stirring well to coat. Divide among bowls, garnish with basil ribbons, chopped nuts, and red pepper flakes if desired. Serve immediately.
Notes
- Feel free to omit nuts for a nut-free version.
- To make vegetarian or vegan, substitute ground chicken with crumbled tofu, cubed tofu, or chickpeas.
- Use gluten-free noodles if needed for gluten intolerance.
- Leftovers can be stored in airtight containers for 3-5 days and reheated in the microwave.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 473 kcal
- Sugar: 4.1 g
- Sodium: 1028 mg
- Fat: 12.1 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 63.4 g
- Fiber: 0.5 g
- Protein: 28.5 g
- Cholesterol: 70 mg
