Spicy chicken and spinach noodles

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This spicy chicken and spinach noodle dish is the perfect midweek dinner — quick to make, extremely tasty and full of colour. Tender chicken, a punchy chilli kick and silky noodles come together with fresh spinach for a bowl that feels both comforting and energising.

The heat from the sauce pairs beautifully with the chicken and greens, creating a light yet satisfying meal that’s incredibly easy to throw together. Fast, vibrant and guaranteed to hit the spot.

What goes well alongside this dinner?

I like to serve this with simple plain boiled rice and a handful of shop‑bought prawn crackers — easy sides that let the flavours of the dish shine.

Serving Suggestions for Spicy Chicken & Spinach Noodles

  • Steamed jasmine rice — great if you want to bulk out the meal or soak up extra sauce
  • Cucumber salad with lime, sesame and a touch of sugar for cooling contrast
  • Smashed cucumber with soy, garlic and chilli oil
  • Pickled carrots or quick‑pickled onions to cut through the heat
  • Steamed or stir‑fried greens — pak choi, tenderstem broccoli, choy sum
  • Crispy chilli‑garlic green beans
  • Fresh herbs like coriander, Thai basil or mint for brightness
  • Spring rolls or vegetable gyoza for a crunchy side
  • Prawn crackers for a fun, light crunch
  • Chilli‑oil fried egg on top for extra richness
  • Sesame‑dressed slaw with cabbage, carrot and spring onion
  • Edamame beans with sea salt
  • Roasted peanuts or cashews sprinkled over the noodles
  • Extra chilli crisp or sriracha on the side
  • Lime wedges for squeezing over the top
Spicy chicken and spinach noodles

Spicy chicken and spinach noodles

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Cook Time 15 minutes
Servings 4 people

Ingredients
  

  • 4 nests of medium egg noodles
  • 3 large chicken breasts, sliced thickly and cut into bite size chunks
  • 2 tbsp vegetable oil
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • ¼ tsp chinese 5 spice
  • 4 tbsp black bean sauce
  • couple of large handfuls of spinach
  • 100 ml chicken stock
  • 2 tbsp dark soy sauce
  • ¼ tsp brown sugar
  • 3 tsp sesame oil
  • 4 tsp sweet chilli dipping sauce
  • 5 spring onions, trimmed

Instructions
 

  • Cook the noodles as per the packet instructions, drain and set aside.
  • Heat the vegetable oil in a large frying pan and fry the chicken until cooked through.
  • Add the ginger, garlic, Chinese 5 spice, black bean sauce and stir for a few mins.
  • Then add the stock, soy sauce, sugar, sesame oil and sweet chilli sauce. Stir together for another few mins.
  • Add the spinach and spring onions. When the spinach begins to wilt stir in the noodles. Once all combined serve immediately.