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5 from 1 vote

Chicken and Noodles Recipe in Spicy Coconut Sauce

Pack a delicious punch with this chicken and noodles recipe featuring a sauce of creamy coconut milk and fiery chili crisp that coats the chicken, noodles, and veggies in a warm comforting hug.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Asian style
Servings (change as needed): 3
Author: Cheryl Avrich
US Measures - Metric

Ingredients

  • 1 pound skinless boneless chicken thighs, Note 1
  • 4 ounces uncooked noodles, Note 2

Chicken seasoning, Note 3

  • 2 tablespoons mayonnaise (regular or light)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons soy sauce
  • 2 teaspoons lemon juice (or lime juice)
  • 1/2 teaspoon garlic powder

Vegetables

  • 3 cups chopped vegetables, Note 4
  • 2 cups fresh baby spinach (optional)
  • 2 teaspoons vegetable oil (for sautéeing veggies)

Coconut Sauce

  • 160 ml mini can of full-fat coconut milk, unsweetened (2/3 cup)
  • 2 tablespoons chili crisp (for medium spicy)
  • 2 teaspoons lemon juice
  • 1 teaspoon maple syrup
  • 1/2 teaspoon kosher salt
  • optional: 1 teaspoon fish sauce

Optional garnish

  • 1/3 cup (5 g) chopped fresh cilantro, basil or other herbs; more chili crisp; lime wedges; fresh cubed mango; or bean sprouts
US Measures - Metric

Instructions

  • COOK CHICKEN: Clean and oil gas grill with oil spray or paper towel dipped in oil. Heat grill to medium-high heat, about 425F/218C. Combine chicken seasoning ingredients in a bowl. Add chicken thighs, trimmed of fat, and stir to coat evenly. Spray chicken with oil lightly (to prevent sticking). Place chicken on grates and cook for 2-4 minutes per side or until cooked through. Rest chicken for 5 minutes and cut into small pieces. Note 5 to pan-sear chicken instead.
    2 tablespoons mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons soy sauce, 2 teaspoons lemon juice, 1/2 teaspoon garlic powder, 1 pound skinless boneless chicken thighs, Note 1
  • BOIL NOODLES: While grill is heating and chicken is cooking, boil the noodles according to package directions (2-8 minutes depending on type of noodle). Drain and set aside.
  • SAUTÉ VEGETABLES: At the same time, heat a large skillet to medium high heat with 2 teaspoons oil. Sauté vegetables, including spinach if using, for 3-4 minutes until tender crisp. Lightly sprinkle with salt if you like.
  • MAKE SAUCE: Stir together coconut sauce ingredients in a small bowl or measuring cup.
    160 ml mini can of full-fat coconut milk, unsweetened, 2 tablespoons chili crisp, 2 teaspoons lemon juice, 1 teaspoon maple syrup, 1/2 teaspoon kosher salt, optional: 1 teaspoon fish sauce
  • FINISH THE DISH: If noodles are cold, run them under hot water before adding them to skillet with vegetables. Add sauce and chicken pieces and half the cilantro (if using). Stir to combine. Taste and add more salt and a squeeze of lime if you like. Transfer to platter and add remaining herbs and optional garnish e.g. chili crisp and bean sprouts if using. If making the dish ahead and warming it up, add a few tablespoons water to loosen up the sauce.

Notes

  1. Chicken options: instead of boneless skinless chicken breasts or thighs, try pork tenderloin, steak, tofu or shrimp. 
  2. Noodle options: Use any fresh or dry noodle such as ramen noodles, instant noodles, udon noodles, fresh Chinese egg noodles, rice noodles, Thai noodles, fettuccine, angel hair pasta or others. If using instant noodles, you will need about 112 grams.
  3. Chicken seasoning shortcut: Use your favorite rub. Or toss chicken with 1 tbsp vegetable oil, and a sprinkle of salt, pepper, garlic powder. 
  4. Vegetable options: You need roughly 3 cups (380 grams) of chopped veggies. I use 1 pepper, 3-4 green onions and 1 zucchini. Or try mushrooms, snap peas, carrots or others.
  5. To pan-sear chicken (instead of grilling): Heat skillet with a tablespoon oil to medium high heat. Place chicken in single layer for 3-4 minutes. Turn and cook another 2-3 minutes. Internal temperature should be 160F/71C. Set aside and let it rest, then cut into bite-sized pieces. 
  6. Shortcuts, substitutes
    • Substitute hot sauce such as sriracha or Thai red curry paste for the chili crisp (you will lose the crunch though).
    • Shortcuts: use chopped rotisserie or leftover chicken instead of grilling or pan-searing it. Use pre-cut fresh veggies from the store. Use a store-bought rub to season chicken. Use instant noodles which only take 2-3 minutes. 
  7. Make ahead: 
    • Full dish: Make the recipe an hour or two ahead. Warm on the stove on medium heat or in the microwave for a few minutes, adding a splash or two of water to loosen the sauce. 
    • Components: Make chicken, sauce, and noodles ahead, and/or sauté the vegetables ahead. When ready to serve, combine everything to heat through. TIP: For quicker heating, rinse the noodles under hot water first, and microwave the chicken for 1 minute before adding it to the skillet.  
    • Store leftovers in an airtight container for up to 3-4 days. 
 
Nutrition values are estimates using boneless chicken thighs, ramen noodles and light mayonnaise. Optional ingredients are not included.
Calories: 675kcal | Carbohydrates: 47g | Protein: 39g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 1608mg | Potassium: 968mg | Fiber: 7g | Sugar: 3g | Vitamin A: 8358IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 6mg