Five Spice And Chili Chicken Noodles Recipes

SWEET & SPICY HOT CHILI CHICKEN NOODLES WITH BASIL

Sweet & Spicy Hot Chili Chicken Noodles with Basil image

Delicious hot chili chicken noodles tossed in an easy, flavorful meat sauce. These sweet & spicy chicken noodles are packed with protein and seriously better than takeout! Top your bowl with fresh basil, roasted nuts and red pepper flakes for an extra kick of heat.

Provided by Monique Volz of AmbitiousKitchen.com

Categories Dairy Free Dinner Gluten Free Lunch

Time 45m

Number Of Ingredients 16

Ingredients

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
10 ounces ramen noodles (spaghetti, fettuccine or rice noodles will also work)
For serving:
Fresh chopped basil (I recommend basil ribbons on top!)
Chopped roasted cashews or peanuts (honey roasted is delicious!)*
Extra red pepper flakes

Steps:

Add sesame oil to a large pot and place over medium-high heat. Add ground chicken to the pot and season generously with salt and pepper. Brown the meat and break up into medium-sized chunks; cooking for about 5 minutes or until nice and golden underneath. Next, add in ginger, garlic, coconut sugar to the chicken and continue to cook about 4-5 minutes longer or until meat is almost all the way cooked, breaking up into smaller chunks as you cook it.
Once meat is cooked, stir in tomato paste, fresh chopped basil and hot chili paste for 30 seconds to 1 minute, then add in the soy sauce, rice vinegar and water. Bring to a simmer, then reduce heat to low and cook uncovered, stirring every so often until sauce begins to thicken. This should take about 30 minutes.
While the sauce cooks, you can make your pasta: cook pasta until al dente according to directions on the package. Once pasta is done, drain, then add back to the pot with the meat sauce (once it is done cooking!) and stir well to allow the meat to coat the noodles. Divide noodles into bowls and garnish with LOTS of basil ribbons, chopped cashews/peanuts extra red pepper flakes, if desired. Serves 4.

Nutrition Facts : ServingSize 1 serving (based on 4), Calories 473 kcal, Fat 12.1 g, SaturatedFat 3 g, Carbohydrate 63.4 g, Fiber 0.5 g, Sugar 4.1 g, Protein 28.5 g

FIVE-SPICE CHICKEN NOODLE SOUP

Five-spice Chicken Noodle Soup image

Try this spicy Asian-inspired take on the traditional soothing chicken noodle soup. Recipe comes from Better Homes and Gardens.

Provided by Barb G.

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups water
1 (14 ounce) can reduced-sodium chicken broth
2 green onions, thinly bias-sliced
2 teaspoons reduced sodium soy sauce
2 cloves garlic, minced
1/4 teaspoon five-spice powder
1/8 teaspoon ground ginger
2 cups chopped bok choy
1 medium sweet red pepper, thinly sliced into strips
2 ounces dried somen noodles, broken into 2 inch lengths or 2 ounces fine dried noodles
1 1/2 cups chopped cooked chicken

Steps:

In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger; bring to boiling.
Stir in bok choy, sweet pepper strips, and noodles; return to boiling, reduce heat; boil gently, uncovered, 3 to 5 minutes or until noodles are tender,.
Stir in chicken, heat through and Serve.

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