Chilli Garlic Chicken Spicy Noodles for Ramadan

 

Here's a delicious recipe for Chilli Garlic Chicken Spicy Noodles that makes for a satisfying iftar or dinner option during Ramadan:

 

Ingredients:

For the Chicken Marinade:

• 500g boneless chicken, cut into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 teaspoon black pepper
• 1 tablespoon cornstarch
• 1 teaspoon salt

For the Noodles:

• 400g egg noodles or rice noodles
• 2 tablespoons oil
• Salt to taste
• Water for boiling

For the Chilli Garlic Sauce:

• 8-10 cloves garlic, minced
• 6-8 dried red chilies, soaked and ground (adjust to taste)
• 2 tablespoons fresh red chili paste
• 3 tablespoons soy sauce
• 2 tablespoons vinegar
• 1 tablespoon brown sugar or honey
• 1 tablespoon chili oil
• 1 tablespoon tomato ketchup
• 1 teaspoon sesame oil

For the Stir Fry:

• 3 tablespoons oil
• 1 large onion, thinly sliced
• 1 bell pepper (any color), julienned
• 2 carrots, julienned
• 1 cup cabbage, shredded
• 6-8 spring onions, chopped (whites and greens separated)
• 2 tablespoons garlic, minced
• 1 tablespoon ginger, minced
• 2-3 green chilies, finely chopped
• 1 tablespoon cornstarch mixed with 3 tablespoons water
• Salt and pepper to taste

Instructions:

    1. Marinate the Chicken:

• In a bowl, combine chicken strips with soy sauce, vinegar, black pepper, cornstarch, and salt.
• Mix well and let it marinate for at least 30 minutes.

   2. Prepare the Chilli Garlic Sauce:

•  In a small bowl, mix minced garlic, ground dried chilies, fresh chili paste, soy sauce, vinegar, brown sugar, chili oil, tomato ketchup, and sesame oil.
• Mix well and set aside.

   3. Cook the Noodles:

• Bring a large pot of water to a boil.
• Add salt and a tablespoon of oil to the water.
• Add noodles and cook according to package instructions until al dente.
• Drain and rinse under cold water to stop the cooking process.
• Toss with a tablespoon of oil to prevent sticking and set aside. 

   4. Cook the Chicken:

•  Heat 2 tablespoons of oil in a wok or large pan over high heat.
• Add the marinated chicken strips and stir-fry for 5-6 minutes until cooked through and slightly crispy on the edges.
• Remove from the pan and set aside.
  

  5. Prepare the Stir Fry:

• In the same pan, add 1 tablespoon of oil.
• Add the whites of spring onions, minced garlic, ginger, and green chilies. Sauté for 1-2 minutes until fragrant.
• Add sliced onions and stir-fry for 2 minutes until they start to soften.
• Add bell peppers, carrots, and cabbage. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

  6. Combine Everything:

• Return the cooked chicken to the pan with the vegetables.
• Add the prepared chilli garlic sauce and toss to combine.
• Add the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
• Add the cooked noodles and toss everything together until well coated with the sauce.
• Season with additional salt and pepper if needed.
• Add the green parts of spring onions and give it a final toss.

  7. Serve:

• Transfer to a serving dish.
• Garnish with extra spring onions, sesame seeds, or crushed peanuts if desired.
• Serve hot.

These spicy noodles make for a delicious and satisfying meal during Ramadan. The combination of tender chicken, crisp vegetables, and the bold flavors of chilli and garlic creates a dish that's both comforting and exciting. You can adjust the spice level according to your preference by increasing or decreasing the amount of chilies used.