Spicy Asian Noodles with Chicken Recipe (2024)

After reading the other reviews, decided to "customize" the recipe along the following lines. Poached a chicken breast as I didn't have any that was already cooked. Let the cooked breast cool and then shredded. I used soba noodles instead of rice sticks. And tossed in blanched broccoli and snow peas. Those modifications made this a wonderful, tasty main-meal salad.

Used chopped ckn thighs (i chopped and pre cooked) doubled sauce and used ramen noodles. It was delicious Surprisingly had all other ingredients on hand - always a plus

I love this recipe! I used minced chicken and veggies I had in the fridge. Used the 2 minute type noodles and doubled the sauce recipe. Absolutely perfect and came together in 20 minutes. Will be making this often!

easy, good flavor, didn't care for the rice noodles

this would also be good with zucchini noodles; zucchini cut with a spiralizer.

Hubby enjoyed the meal, i enjoyed the quick prep time. That's as far as it went for me. I've had more enjoyable combinations of asian flavors and this just didn't cut it for me. I tripled the spice, still not enough. It's a good family style meal, quick and easy to the plate!

Way to much ginger. But if you love ginger, this is a great recipe. My wife and I found out we are not crazy about that taste. We bought a lot of ingredients and couldn't eat it. Without the ginger we might have enjoyed it.

this was very good. I think it could use more sauce; next time I will make additional. I used angelhair pasta and omitted the sambal oelek as we don't like food spicy. Adding broccoli would boost the nutritional content. I used one chicken breast and it was enough.

So delicious!! I cut the vinegar in half as well as the chili paste. We very much enjoyed this dish and it's many layers of flavor!

Tasty and the family loved it but was it supposed to be cold? I'd like to heat it all up at the end. I prepared a veggie stir fry along side.

This was well received by my family (kids and adults alike). I'm very fond of the consistency of rice-flour noodles. I've seen them prepared by cooking 2-3 minutes in boiling water. I just got a large metal bowl, placed the bundle of noodles inside, and filled up with really hot tap water, and let it sit for 10 minutes before draining. Then you rinse really well in cold water, and drain again. I had no issues with a filmy texture. The sauce clung nicely and the noodles stayed separated. I substituted teriyaki sauce for the hoisin (didn't know I was out of hoisin til it was too late). This kept well in the refrigerator and was wonderful cold the next day. Loved this dish! Wasn't overly spicy. My three young children all enjoyed it - including my two year old! Made baked crab rangoon for my side.

This was really good. I julienned the zucchini into long strips and tossed that into the pan and used instead of noodles and it was fabulous.

I love people who give a rating before they even try it or after they have changed it. I teach cooking and not all things are too every ones liking. Maybe you should try the "r" as listed and then change the " R" as you wish Good luck many cook/chefs work hard and long to give to every one! I found this "R" good not great just really good!

This wasn't as good as I thought it would be. I pretty much made it into a stir fry by adding a lot more vegetables then the recipe called for. I found the sauce was way to spicy. It wasn't bad but it is not worth making again.

Delicious! Did not have all ingredients on hand so I made minor substitutions....... Added a few more garlic cloves because we love garlic. Used Trader Joe's frozen leeks in place of green onions, and sauteed them with the garlic and ginger. Used Japanese Buckwheat noodles in place of rice sticks, and chopped cashews instead of peanuts. Very flavorful and will definitely make again!

This was really good! I serve it with brown rice instead of noodles as others suggested. I also doubled the sauce as others suggested. Both made it even better. The only other changes that I made is that I used rotisserie chicken so I heated it up in oil before I added the ginger and garlic. I also added a lot more chopped peanuts just because we really like them. It was a bit spicy but perfect for us. Great recipe - I'll definetly make again.

missing something. wrong noodles.

We loved it!! we used thai kitchen rice noodles (excellent), doubled the ginger, garlic and hoisin sauce and bought 2 pre-roasted chickens and cut 3 cups of chicken into strips as per other reviewers and halved the amount of sambal oelek. served it with sauteed juilened red peppers and snap peas.

Thought the flavors were good, however, didn't care for that type of noodle, kinda over took the dish. Maybe cut down noodle amount by half or double the sauce.

I make this recipe about 4 times a month and love it! I have tried different kinds of noodles and add steamed veggies to the mix.

Love, Love, Love It!!! I made this with shrimp instead of chicken. Turned out amazing! My boyfriend begs me to make it every week!

Fantastic! Reminds me of the Cheese cake factory's! O left the chili powder out the second time and it was yummy!

The directions on my RICE STICKS says I can either A) deep fry or B) soak in hot water. Since the recipe said "COOK" the noodles according to package directons I tried that. They never 'floated to the top" of the oil like the diredctions said they would, and they burned. So I am now soaking them according to directions but the texture looks NOTHING like they do on the picture of the recipe.

I really liked the flavor but I agree with other views I did not like the noodles, It was a strange texture. I did not have chili paste, so I just used chili power and it seemed to work well. Also for the chicken I just grilled up a chicken breast on the George forman gill.

Kudos to Cooking Light for embracing the heat! This dish was boldly spicy (that's the sambal oelek), quick to prepare, and delicious. We seasoned and pan-sauteed our chicken. Removed chicken, then browned the garlic and ginger in the same pan. Then added the sauce ingredients PLUS some cornstarch to thicken. Tossed in cubes of chicken for another minute or so, then served over soba noodles. Will be eating this dish again soon.

Very easy and tasty recipe, made with ingredients I always have on hand. Great one to have on hand when you don't have a lot of time.

My family and I went out to dinner after one bite.

Definitely not spicy, maybe the chili paste I got wasn't right. Not a whole lot of other flavor, either. Won't make it again.

This is very good - didn't like the noodles too much though, hence the 4 stars. I'll probably try a chow mein type noodle next time. Excellent flavor. I boiled some chicken tenderloins with garlic, pepper and onion flakes and chopped it up. This will likely become our regular noodle dish for holidays.

I thought this was very good and very easy to make. I did not have preroasted chicken, so I just sauteed some up and then followed the rest of the recipe. Used pad thai style rice noodles (thicker) and they worked great. Would be fine with rice, too, but I liked the rice noodles for something a little different. Will definitely make again. Maybe add a very small amount of cornstarch to thicken the sauce just slightly? Made this with the chili sauce on the side to accomodate my young children and that worked fine.

This recipe has great flavor and, if it didn't use the rice noodles, it would have been great. However, we HATED the noodles! They have a really odd texture and we didn't like it at ALL. I would recommend using a different type of noodle or serving it with salad greens. The sauce would make a GREAT dressing. I'm going to try making it again with rice or regular pasta.

Very easy. Great flavors - even my 5 year old son enjoyed and defined it as a "keeper".

As others have stated added more garlic, ginger, and hoisin sauce. Because of the taste of others served the Chili sauce on the side. Everyone loved it, but thought they would like it better over rice instead of the noodles, next time. Definitely a dish to make again.

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Excellent dish! Very easy to prepare and very tasty.

I followed this recipe exactly. The problem was, it just wasn't very good. Maybe it is just a matter of taste preferences. I won't make it again.

We cook something from Cooking Light every night and this is the first time I've rated something - it is DELICIOUS. My husband was scraping the bowl and asking me to make a "double batch" next time. Very easy and very good. Followed the recipe exactly except used a tablespoon of dried cilantro instead of fresh.

Wow, this was so easy and delicious! Rice noodles are one of my favorite things and I didn't think they were slimy in this dish like some others wrote. I didn't have any chicken on hand so I used jumbo shrimp and thought it was great with the sauce. I don't like a lot of heat so I used 1 tsp of the sambal oelek and next time if making it just for myself I would cut it down to half a teaspoon (and didn't use the peanuts either). But for guests, I think it's probably perfect and a quite impressive dish. I will definitely make this again!

This dish was excellent! I didn't have the chicken already roasted so I had to roast the chicken breasts myself. If I didn't have to do that, then this dish would have been much quicker to make. Overall, it was a wonderful weeknight or weekend meal. My mom and I thought it was a little too spicy for us, but we both finished our plates! My dad on the other hand thought it was excellent and not over spicy. We served it with snow peas sauteed on the side. Great dish! Have a glass of water handy!

Super quick & easy. Followed the directions with two minor changes. Cut the chicken into very thin strips. Used Eden udon noodles instead of rice stick. Served with snow peas. Very good.

Tastewise i would give it a 4, but it's just not worthy of a special occasion. I followed some of the reviews and used 3 cups chicken, which it definitely needed. Next time I would only use half the noodles, too. Just not enough flavor to make it through all the noodles.

I just did not enjoy this dish. I found the hoisin sauce to really overpower the meal (and not in a good, spicy way), but maybe I just bought a bad brand? The great thing about it was how quick and easy it was - especially if you use rotisserie chicken. I was kind of disappointed b/c I've made 3 other CL Chinese recipes that were awesome. This was just so-so.

I love this noodle dish, great for leftover roast chicken, I add a bit more ginger,garlic and chili paste as I like it hot, serve with siracha on the side, everyone I make this for absolutely loves it!

This dish has a really nice flavor and the elements all worked really well together. I don't normally like much spiciness in my food, but this was just right. I liked it best when warm, though it would be fine cold too.

This is honestly one of my favorite recipes to make.. I never use much cilantro (recipe calls for 1/4 cup) because I find it really overpowers the other flavors, but, to each their own! I have made this for friends and family and it has sincerely IMPRESSED everyone I've ever made it for. I also use Dreamfields thin spaghetti instead of the rice sticks this calls for.. they make for an awesomely delicious low-carb substitution to the sticky/gummy rice sticks!

I took the advice to increase the chicken (used 3.5 cups), couldn't find sambal oelek so used red curry paste and angel hair pasta instead. I served it with a tomato/cucumber salad. My husband loved it! I thought it was a bit spicy with the red curry paste and would cut it to 1 tsp. Will definitely make it again. Would take this to a BBQ or special event anytime.

This probably wasn't the recipe's fault, but mine turned out dry and way too many noodles compared to chicken/sauce. I accidentally cooked the whole mixture after the garlic & ginger which maybe made some of the sauce evaporate. I also didn't cut up the noodles - big mistake because the ingredients just kept falling to the bottom. A little more spice may have been good too. I'm going to give it another try before I give up! I used leftover BBQ chicken breasts from the night before. Talk about easy!

This was one of my favorite (if not THE fav) recipe I've cooked from here. It was so easy to make and so delicious. I would recommend doubling the chicken in this recipe. It's easy to make more spicy/hot by adding more sambal oelek, without damaging the taste.

This. Was. DELICIOUS. The various flavors came together beautifully, and I love how the cilantro brightened the whole dish. Everyone loves it and it will definitely be made again and again. This recipe makes a LOT of sauce, I actually doubled the amount of meat (which only makes it lower calories per 1.75 cup serving). I was also liberal with the garlic. Definitely make the snow pea saute, it complements perfectly. Yum and Yum!!!

Thought this was really good, and will make it again for sure. Is good for an everyday meal, and would also be good to take to someone's house for a BBQ. I followed the instructions/ingredients except I used Chinese Farkay noodles, which worked well. I wanted to serve it with the snap peas, but ran out of time (baby wanted dinner!), so just had an oriental salad. I think I will add more veggies to this next time, to make it a whole meal in a bowl.

I have been dying to find a recipe that calmed my Thai craving, and this was sooooo good. The cayenne pepper really adds a warmth to your stomach. It paired very well with the sugar snap pea and water chesnut salad that was recommended in the cooking light magazine. This will definitely be a recipe that I will use for dinner over and over again.

This recipe was delicious. I made the snow pea saute with it and it was a nice compliment to the dish. I was actually surprised with the quantity of noodles for each serving. I didn't have the chili paste, which was a disappointment because we love spicy foods, but I just added some of my own dry chili spice to heat it up a bit. My boyfriend raved about this one and it was super quick and easy. I used leftover meat from one of those rotisserie chickens you can get at the supermarket. It made this dish super fast. This is going to be part of our favorites

loved this receipe - can be prepared for everyday meal or special I had it for a brunch it was very easy. I did few changes. I marinated the chicken with a little bit of hoisin sauce and soy and bbq'd to allow the chicken to have same flavor. forgot to use sessame oil....instead used olive oil. peanut I kept them whole.... I had small few salad plates and cheeses. ..it was a big success. it's a keeper.

Family loved it. Served with the snow pea saute' just as recommended in the magazine. Also made hot & sour soup. I used chicken tenders cut up and cooked them as the replacement for the roasted skinless chicken breast. Yum Yum!

we agreed that this tastes just like something we'd buy from a noodle cart in Chinatown- similar to pad thai but with chinese flavors. The cilantro, ginger & green onions make it taste really fresh. I used the wider rice stick noodles, added warmed bean sprouts & stirfried some pork loin instead of the chicken. It was great, just a bit of flavourful heat and the sauce blends beautifully when the hot noodles are added. definitely one to pull out when something interesting is needed on short notice (hello, impromptu dinner party for foodie friends!) - I had everything required on hand and it's quick and very tasty.

My family really liked this recipe and I would certainly make it again. We like spicy Asian food so some added more chili paste at the table. I undercooked the noodles a bit (4 minutes instead of 6) for a little more texture in the dish.

I made this a little different than the recipe. I think that it might have been the noodles that reduced it 1 star. I used soman (thin wheat sticks) instead of rice sticks which the store didn't have. I may have cooked the noodles too long or the soman noodles are just very slimy when done giving the whole dish a film (I prepared them to the packages instructions only cooking them 3 minutes). I cooked raw, cubed chicken (didn't have cooked roasted) in the oil, garlic and ginger while the noodles cooked. I then added all the sauces to the chicken and then added the noodles once done and tossed. I used the cilantro and green chilies as sprinkled on top fresh and tossed. The flavor of the dish was decent, although there was one flavor I couldn't quite place that I didn't care for, but the texture was filmy and squishy. Maybe the rice noodles would change the dish, but some other reviewers noted the slimy consistency without mentioning the change in noodle. Perhaps if this was more of a stirfry, adding the suggested side dish to the chicken, garlic, ginger mix and placing on top of the noodles and not tossing would change the effect? It was just the right amount of spice, it didn't make my eyes water but my mouth burned a little.

My husband & I really liked it. I forgot to purchase green onions, otherwise I followed the recipe as written. This would work well with rice too if you don't have the noodles. Next time I would make more sauce. Very tastey and not spicey, just flavorful.

I love the sauce and the chicken, but the rice stick noodles were almost gross. The texture is not right. The next time I will surely use udon noodles instead. I followed the recipe exactly and this was the only problem that I had with the dish. It was quick and easy.

Loved it. Very easy to make and delicious. I will definitely make it again. However, I substituted toasted almonds for the peanuts.

We thought it was OK. I took some to work the next day for lunch and did not like the texture as a leftover. Served with the snow pea saute that was recommended in the Cooking Light magazine. The snow pea saute was very good!

My family really enjoyed this. I didn't have any leftover cooked chicken, so I diced up some raw chicken and sauted it in the sesame oil then added the ginger and garlic. Otherwise, I made it exactly as written. My 8-yr-old did not think it was too spicy and she is usually picky about that. I will definitely make it again.

It was okay. My husband and I LOVE spicy food. Apparently my generous helpings of the chili paste were not the best idea. Start small. Its easy to add more. It tasted similar to those Thai Kitchen box dinners. It didn't make the cut for making it again.

I thought this recipe was delicious. The cilantro and green onions really made the dish. I think this would be just as tasty without the chicken if you wanted to make it a vegetarian dish. We wanted a hot meal, so we heated it up after combining all the ingredients. It was definitely spicy, but not too hot, in my opinion.

I forgot to buy the green onions and cilantro. I used white onions, and heated everything in the pan after sauteeing the garlic and ginger. My kids didn't like the color, and wouldn't eat it until I added veggies. I did omit the chili paste, but served it on my husband's plate. Too hot for the rest of us.