Description
This Sweet & Spicy Hot Chili Chicken Noodles with Basil is a flavorful 45-minute dish combining tender ground chicken with a spicy, tangy sauce infused with fresh basil and ginger. Ramen noodles are coated in the sauce and topped with crunchy roasted nuts and extra red pepper flakes for a satisfying meal with layers of heat and sweetness.
Ingredients
Scale
Protein & Aromatics
- 1 tablespoon sesame oil (or avocado oil)
- 1 pound ground chicken
- 1 tablespoon freshly grated ginger
- 6 garlic cloves, thinly sliced
Sauce Ingredients
- 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 & 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)
- Extra red pepper flakes (optional)
Instructions
- Cook the chicken: Heat sesame oil in a large pot over medium-high heat. Add ground chicken, season generously with salt and pepper, and cook until browned, about 5 minutes, breaking it into medium-sized chunks for even cooking.
- Add aromatics: Stir in freshly grated ginger, thinly sliced garlic, and coconut sugar. Cook for 4-5 minutes until the chicken is nearly cooked through and the mixture becomes fragrant.
- Build the sauce: Mix in tomato paste, chopped fresh basil, and hot chili paste. Cook for 30 seconds to 1 minute to marry the flavors, then add reduced sodium soy sauce, rice vinegar, and water. Stir to combine and bring to a simmer.
- Simmer the sauce: Reduce heat to low and let the sauce cook uncovered, stirring occasionally, until it thickens and flavors concentrate, about 30 minutes.
- Cook the noodles: While the sauce simmers, boil a pot of salted water and cook the noodles according to package instructions until al dente. Drain and set aside.
- Combine and serve: Add the drained noodles to the thickened sauce in the pot, stirring well to coat every strand. Divide into serving bowls and garnish generously with basil ribbons, chopped roasted cashews or peanuts, and extra red pepper flakes if you like. Serve immediately for best flavor and texture.
Notes
- Use avocado oil if you prefer a milder oil flavor instead of sesame oil.
- Adjust the amount of hot chili paste and red pepper flakes to control the heat level.
- For gluten-free options, substitute soy sauce with tamari and use gluten-free noodles.
- Leftover sauce can be refrigerated for up to 3 days and reheated with a splash of water.
- Swap out ground chicken with ground turkey or vegetarian crumble for variations.
