Chile Chicken and Noodles

Image of Elizabeth Hill
Rated 5.0 based on 3 customer reviews
Chile Chicken and Noodles
Chile Chicken and Noodles


  • 10 green chile peppers, thinly sliced
  • ½ cup prepared sweet and sour sauce
  • ½ cup water
  • 3 tablespoons soy sauce
  • 1 tablespoon sriracha sauce
  • 2 cloves garlic, minced
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 2 carrots, thinly sliced
  • ½ head broccoli, cut into florets
  • 2 (3 ounce) packages instant ramen noodles
  • 3 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced


  1. Mix green chiles, sweet and sour sauce, water, soy sauce, sriracha, and 2 cloves minced garlic together in a large bowl. Add chicken and stir to coat. Cover bowl with plastic wrap and marinate chicken in refrigerator for at least 30 minutes and up to 24 hours.
  2. Bring a large pot of lightly salted water to a boil. Prepare an ice bath (large bowl of ice-cold water) to have nearby.
  3. Blanch carrots in boiling water for 30 seconds; remove carrots with a slotted spoon and plunge into the ice bath to stop cooking process. Blanch broccoli in the water for 30 seconds to 1 minute; transfer immediately to the ice bath. Once carrots and broccoli are completely cooled, drain.
  4. Bring a small pot of water to a boil; add ramen noodles and cook until al dente, about 90 seconds. Drain noodles.
  5. Heat a wok over high heat. Pour chicken and marinade into the hot wok; cook, stirring constantly, until the chicken is cooked through, about 5 minutes. Transfer chicken and sauce to a clean bowl and return wok to high heat.
  6. Heat vegetable oil in the wok. Stir onion, soy sauce, and 1 clove minced garlic together with the hot oil; cook until fragrant, about 30 seconds. Add noodles to the onion mixture; cook while keeping noodles moving continually for 2 minutes. Return chicken and sauce to the wok; stir. Add carrots and broccoli, stir, and sauté until hot, another 1 to 2 minutes.
Mealthy tip:

Snow peas would also be delicious in this recipe. Use them in addition to or as a replacement for either the broccoli or carrots. For vegetarian noodles, substitute cubed tofu for the chicken and marinate as directed. Use fewer chiles for a more mild flavor and more chiles if you like to turn up the heat.


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Aja A

Aja A says:

Great dish to jazz up my package of ramen noodles! I added a little bit more sriracha for extra heat and some bok choy. Definitely a winner!

Image of Jessica Scott

Jessica Scott says:

I love all the peppers and garlicky flavors in this dish! I added extra sriracha because I like to go crazy with it. This was super easy and a great way to put my ramen noodle package to use. Talk about college food elevated! Amazing.

Image of Sam Dalton

Sam Dalton says:

Very good! Love the flavor and spice of this dish. The ramen noodles were the perfect pair with the chicken and chiles. Definitely going to make this again soon.