Spicy chicken and spinach noodles
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.
Spicy chicken and spinach noodles
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.