Spicy Chicken Thigh Mixed Noodles

Experience the bold, numbing heat of these spicy chicken thigh mixed noodles. This dish features tender chicken, soft potatoes, and savory sauce over springy noodles.

Ingredients

• 500 g boneless chicken thighs
• 2 potatoes
• 1 carrot
• 1 green bell pepper
• 1 onion
• 200 g noodles
• 1 tbsp sesame paste
• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 3 g salt
• 3 g chicken bouillon
• 1 pinch white pepper
• 5 g white sugar
• to taste crushed chili peppers
• to taste green onions
• to taste ginger
• to taste garlic
• to taste peppercorns
• to taste star anise
• to taste bay leaves
• to taste angelica
• optional cilantro

Instructions

1. 1Heat the wok

   

   Place your wok over high heat until it begins to smoke. Once hot, add cooking oil and ensure it coats the bottom of the wok, waiting for it to reach a light smoke point.

   Tip: Getting the wok properly hot before adding the oil is the secret to a perfect sear for the chicken.
2. 2Sear the chicken

   

   Carefully add the boneless chicken thigh chunks into the hot oil. Stir-fry the chicken until the meat begins to turn opaque and the edges start to brown.

   Tip: Ensure the chicken is patted dry before adding it to the wok to prevent excessive splattering and ensure a better sear.
3. 3Infuse with aromatics

   

   Toss in the green onions, sliced ginger, garlic cloves, peppercorns, star anise, bay leaves, and angelica. Continue to stir-fry the mixture until the aromatics release their fragrance and the oil clears.

   Tip: Stir-frying the aromatics with the chicken allows the flavors to penetrate the meat thoroughly.
4. 4Add heat

   

   Add the crushed chili peppers into the wok. Stir-fry consistently until the oil takes on a vibrant red color and the spicy aroma fills the air.

   Tip: Be careful not to burn the chili peppers; stir constantly to toast them evenly for maximum flavor.
5. 5Season the mixture

   

   Pour in the soy sauce, dark soy sauce, and sprinkle the five-spice powder over the chicken. Stir thoroughly to ensure every piece of chicken is evenly coated and flavored.

   Tip: Using dark soy sauce helps achieve that deep, appetizing color in the finished dish.
6. 6Final seasoning

   

   Add the salt, chicken bouillon, a dash of white pepper, and the white sugar to the wok. Give everything a final good stir to combine all ingredients before proceeding to the braising stage.

   Tip: The sugar balances out the saltiness of the soy sauces and the heat of the chili peppers.
7. 7Add potatoes and carrots

   

   Add the prepared potato and carrot chunks into the wok with the cooked chicken and aromatics. Pour in one and a half bowls of water, then cover the wok and cook over medium heat for 10 minutes to allow the vegetables to soften and flavors to meld.

   Tip: Cut the potatoes and carrots into uniform sizes so they cook evenly.
8. 8Add final vegetables

   

   Once the potatoes and carrots have cooked, add the onions, bell peppers, and fresh cilantro to the wok. Stir everything together thoroughly and continue to cook over high heat until the sauce thickens to a glossy consistency.

   Tip: Adding these vegetables at the end keeps them vibrant and prevents them from overcooking.
9. 9Prepare the noodle sauce

   

   In a serving bowl, combine a spoonful of sesame paste, a spoonful of dark soy sauce, and a drizzle of sesame oil. Use a spoon to mix these ingredients together until they form a smooth, uniform sauce base.

   Tip: Ensure the sesame paste is well incorporated with the soy sauce for a creamy, flavorful base.
10. 10Combine noodles and sauce

    

    Add the cooked noodles, which have been previously rinsed in cold water, into the prepared sauce base in the bowl. Mix well until every strand of noodle is evenly coated with the rich sauce.

    Tip: Rinsing the noodles in cold water after boiling keeps them from sticking and maintains a firm texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions