Easy chicken noodle stir-fry with chilli bean sauce

If you’re looking for a quick stir-fry loaded with spicy moreish goodness, then look no further than this chicken noodle stir-fry with chilli bean sauce.

The chilli bean sauce is the secret weapon here – a Chinese ingredient, often used in Sichuan-style cooking, that provides a deeply savoury, garlicky, chilli and umami-filled kick.

I only discovered it a couple of weeks ago, at the back of my cupboard of all places (those of you who know me will find this as no surprise) where it had been gathering dust. I was rustling up a last-minute dinner using some leftover roast chicken, and came up with this recipe. So simple, but oh my, what a flavour sensation!

This recipe can, and should be, adapted to whatever ingredients you have to hand. Although a perfect way to use up your leftovers, it works just as well with uncooked chicken. And please don’t be restricted by the veg I’ve stated below – use whatever you have loitering in your fridge. The sauce will make everything sing!

I used the Lee Kum Kee brand which is widely available in Asian supermarkets and online.

Easy chicken noodle stir-fry with chilli bean sauce

Dominique Woolf If you’re looking for a quick stir-fry loaded with spicy moreish goodness, then look no further than this chicken noodle… Recipes Chinese, stir-fry, chicken, dinner, Sichuan Chinese Print This

Serves: 2

Nutrition facts: 200 calories 20 grams fat

Ingredients

2 nests of egg noodles
Approx 150g leftover cooked chicken, sliced OR 1 large uncooked chicken breast, finely sliced
100g sugar snap peas
100g mushrooms, sliced
1/2 a red pepper, cut into thin strips
3 tbsp chilli bean sauce (widely available from Asian supermarkets or online. You can buy it here at Sous Chef)
2-3 tsp sugar (to taste)
1 tsp soy sauce
100ml water
Oil for frying
1-2 spring onions, finely sliced - to serve

Instructions

1. First, cook the egg noodles as per the instructions on the packet. Rinse with cold water and add a little oil to prevent them sticking. Set aside.
2. Heat 1 tbsp of oil in a large frying pan over a medium heat. If using the raw chicken, add to pan and stir-fry until cooked.
3. Add the mushrooms and red pepper and stir-fry for 1 minute.
4. Next, add the sugar snap peas and cook for a further 1 minute.
5. Now, add the cooked chicken  (if using), and stir-fry for 1 minute, then add the cooked noodles, followed by the chilli bean paste, soy sauce, sugar and water.
6. Combine well, making sure everything is coated in the sauce and piping hot. Serve immediately with the spring onions scattered over.