Spicy Chicken Noodles Recipe

I made this w/ prawns -- next time chicken - it was delicious and restaurant quality sauce . I plan to add more cabbage - as it cooked down . I soaked noodles only 6 min. I used reg. green cabbage and not sure if it was Chinese or regular in recipe, as did not state. This is one of our favorite dishes and will be making again.... No need to go out to get it now- thanks for sharing the recipe. update - made again added leftover chicken w/ sliced mushrooms and slice celery cut down heat as its is spicy as written by adding 1 hot pepper less siracha and read pepper flakes -still spicy -- its a delicious recipe !

Based on other reviews, I doubled the sauce (except the brown sugar), added mushrooms, and only used one hot pepper and a little red pepper flakes, with more on the table so each person could spice it to their liking. I also went ahead and boiled the rice noodles for 5 minutes, then drained and ran cold water over them. They were a perfect consistency. My husband and son really liked it. We have 2-3 servings for tomorrow's lunch as well. Thank you for the recipe!

This was yummy! Even my toddler and preschooler enjoyed it! I made the following changes, because of what I had in my pantry (and because of the kids!) - halved the amount of hot peppers - added only a 1/2 tsp of harissa Arbi instead of the siracha - used spaghetti instead of rice noodles - almost doubled the sauce and was glad I did -- the noodles soak it up nicely. *Next time I would add 1 more cup cabbage and another large carrot. I made double the recipe so we would have left overs (so almost 4 times the sauce), but we enjoyed it so much there wasn't much leftover!

As 1 reviewer already said this was restaurant quality. Had lots of cabbage from our garden so used a whole med size head, also 2 carrots, 4 small green peppers all from garden had some mushrooms that needed to be eaten so thru them in. No hoisin sauce or rice vinegar so subbed fish oil and mirin. Also didn't have jalapeño peppers so added a little extra sirachi. everything else the same. I never eat seconds and I had two heaping plates as did my partner! As usual Chef John delights.

We really liked this a lot, but would not have if I had not cut back on the red pepper flakes and jalapeños after reading the reviews. I used 1/4 tsp red pepper flakes and 1 large jalapeño, and it was perfect for me. My husband thought it was good, but right at the upper limit of spiciness... any more would have made it inedible. Compared with other spicy recipes, this one uses an awful lot of red pepper flakes, so it just makes sense that it’s too spicy for most people if you don’t cut back on it.

I did it up vegetarian, with tofu instead of chicken and with edamame added at the end. Delicious! Would add a little more cornstarch next time.

Yum! This was a great way to use up some leftover chicken. It made a delicious lunch and the heat level was perfect with the jalapenos. I struggled with the rice noodles as they kinda clumped together so really make sure you stir them well to avoid that mess. The sauce is nice and I cooked my noodles in a wok and cooked down the sauce a little longer than suggested. Definitely will be making this again. Thanks, Chef John!

I liked that it incorporated a lot of vegetables and was a good way to use up an extra chicken breast, but the amount of vinegar was overpowering and I had to balance it with more sugar and ketchup. The chicken stock in the sauce seemed like it would have made the sauce watery so I just left it out.

I would have given it a five-star review if only the noodles were good. They stuck together, were awful. On the other hand, the veggies and sauce were wonderful! Next time, a little less brown sugar in the sauce. Thanks for the recipe!

I don’t like my food that spicy, so will omit the sriracha and one jalepeño next time. Otherwise it came out great! Didn’t have rice noodles, but did have thin spaghetti - we liked it! East meets west? Would also work with other meats such as pork or prawns. Tofu anybody?

Great recipe! The taste is fantastic and I felt like I prepared a real Asian dish you would get at an upscale restaurant. Plus it looks so appealing! I boiled butterfly chicken for 8 minutes and then used a fork to shred it. My rice noodles took 14 minutes to make, even though it said 8-10. I made the sauce as described, and added extra Sriracha and chili paste to make it spicier. 10/10 recipe for the win. Oh, and it did not take me 28 minutes to make. Add in all the prep time and that took me longer.

I’ll keep this one in my favorites.

This was good but it somehow felt like there wasn’t actually enough sauce or something, which is surprising. I’m having trouble pinpointing what wasn’t working here for me flavor-wise, but with so many ingredients I expected stronger flavor.

I think my cabbage was closer to 4c; I used the smallest head I had from my garden but this may have made the sauce ratio off. Wish I would have doubled the sauce. But! It has some heat! In a slow, after-your-done-eating kinda way. Also - I boiled my rice noodles like the PKG instructed - skipping step 3. My rice noodles turned out as I believe the recipe designed. Very good!! Thank you!!

This recipe was so good! Bright, fresh, crunchy veggies, the soft noodles and the spicy sauce just came together beautifully. Chef John knocked this one out of the park. Leftovers were even better the next day. The veggies were still crunchy and the noodles had absorbed the sauce. I made it exactly as written and it is definitely 5 stars.

my entire family loved this. I over cooked the veggies trying to get the dish warmer. but still was great.

This is basically pad Thai. Very good. Needs a lime at the end.

I have made this multiple times. Good flavour...loved by all in the family.

Not my favorite Chef John meal, we found it too spicy.

Amazing! So much better than the takeout