15-Minute Spicy Garlic Noodles: A Quick & Flavorful Comfort Meal
This is my go-to secret weapon for noodle dishes! If you’ve been here before, you know I love garlic and spicy food. With this sauce, I can whip up a bowl of spicy garlic noodles in just 15 minutes. The bold, nutty, and refreshing flavors are incredibly satisfying.
Costco Rotisserie Chicken Got Me Hooked on Spicy Garlic Noodles
I actually fell in love with this spicy garlic noodle because of Costco’s rotisserie chicken! I always grab one when I go. But let’s be honest, the breast meat can be a bit bland and dry. Shredding it up and tossing it into this noodle dish with plenty of veggies transforms it into a meal that’s not just delicious but also balanced and satisfying.
And here is the best part — once you master this sauce, you’ll find endless ways to use it: drizzle it over a spicy salad, pour it on blanched chicken or tofu, or even use it as a dipping sauce!
How You Can Modify This Spicy Garlic Noodles
Adjusting the Spice Level
You can totally adjust the spice level based on your preference. Add more or cut down Thai chili or chili flakes to your liking. If you want a shortcut, use pre-made chili oil and leave out the chili flakes and hot oil.
Change the protein and vegetables
Instead of shredded chicken that I used, you can also try shrimp, ground pork, or tofu for a vegetarian-friendly version. You can also swap cucumber, carrots and enoki mushroom for any of your favorite vegetables.
If you don’t want to boil and shred chicken, no problem! This recipe is perfect for using up leftover rotisserie chicken or even thinly sliced cold cuts.
Different Noodle Options
Wheat noodles work great as the sauce sticks to them better, but you can use rice noodles, ramen, or even spaghetti in a pinch.
Spicy Garlic Noodles with Shredded Chicken
Ingredients
For the Sauce:
- 2 tbsp cilantro chopped
- 1 stalk green onion chopped
- 3 cloves garlic or 1 tsp crushed
- 1 red Thai chilies chopped (leave it out if you prefer milder spicy, or add more if desired)
- 1 tsp chili flakes optional, for extra heat
- 1 tsp sesame seeds
- 2 tbsp hot oil vegetable or any neutral oil
- 2 tbsp peanut butter creamy or chunky
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- 1/2 tbsp chicken powder
- 1/2 tbsp sugar
- 2 tbsp water
For the Noodles:
- 2 servings wheat noodles boiled and rinse with cold water
Add-Ons:
- ½ cup Cucumber finely julienned
- ½ cup Carrots finely julienned
- ½ bunch enoki mushrooms blanched
- ½~1 cup shredded chicken or tofu for a vegetarian option
- 1 tbsp crushed peanuts for topping
Instructions
Make the Sauce:
- In a heatproof bowl, add the chopped cilantro, Thai chili (if using), green onion, crushed garlic, chili flakes, and sesame seeds.
- Heat 2 tbsp oil until it’s hot but not smoking, then carefu lly pour it over the ingredients. This releases an intense fragrance and enhances the flavors.
- Stir in the peanut butter, soy sauce, rice vinegar, chicken powder, sugar, and water. Mix well until smooth and set aside.
Cook the Noodles:
- Boil the noodles according to the package instructions.
- Drain and rinse with cold water to stop the cooking process and give them a firm, chewy texture.
Prepare the Add-Ons:
- While the noodles cook, blanch your choice of vegetables in boiling water if needed, then drain.
- Shred pre-cooked chicken or quickly boil raw chicken until fully cooked then shred it up.
Assemble the Dish:
- Toss the drained noodles with half of the spicy garlic sauce first, mix well, and taste before adding more to adjust to your preferred flavor.
- Add the blanched vegetables and shredded chicken.
- Top with crushed peanuts for extra crunch.
Enjoy!
- Serve immediately and savor the perfect balance of spice, umami, and nuttiness.
