Crispy 20-Minute Sweet and Spicy Noodles
Crispy 20-minute sweet and spicy noodles are the perfect quick dinner solution. After making this many times, I discovered the trick to keeping them crispy is to toss them in the sauce just before serving. The crispy noodles and tender vegetables create a satisfying texture, while the sweet and spicy sauce adds a burst of flavor. Try serving it with my Cucumber, Onion and Tomato Salad for a refreshing side. If you love recipes like this, you’ll also enjoy Cucumber, Onion and Tomato Salad and 30-Minute Cottage Cheese Pizza Bites.
Why This Crispy 20-Minute Sweet and Spicy Noodles Is Pure Comfort
- Crispy noodles with a tender bite
- Sweet and spicy sauce that's better than takeout
- Easy 20-minute recipe that's perfect for busy weeknights
What You'll Need for Crispy 20-Minute Sweet and Spicy Noodles
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 8 oz (225g) spaghetti
- 2 tbsp vegetable oil
- 1 lb (450g) boneless, skinless chicken breasts, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1/4 cup (60ml) soy sauce
- 1/4 cup (60ml) hoisin sauce
- 2 tbsp (30ml) honey
- 2 tbsp (30ml) Sriracha (adjust to taste)
- 1 tbsp (15ml) rice vinegar
- 1 tbsp (15ml) cornstarch
- Salt and pepper, to taste
- Optional: Green onions, chopped
- Optional: Sesame seeds
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Spaghetti: You can substitute with any type of noodle you prefer.
🛒 Tools & Equipment I Recommend
- Stainless Steel Wok — Even heat distribution for perfect stir-frying. → See on Amazon
- Silicone Spatula — Prevents scratching and makes tossing noodles easy. → See on Amazon
How to Make Crispy 20-Minute Sweet and Spicy Noodles
- Cook the noodles: Cook spaghetti according to package instructions. Drain and set aside.
- Prepare the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, honey, Sriracha, rice vinegar, and cornstarch. Set aside.
- Stir-fry the chicken: Heat oil in a large wok over medium-high heat. Add chicken and cook until browned and cooked through. Remove from wok and set aside.
- Stir-fry the vegetables: In the same wok, add bell pepper, onion, garlic, and ginger. Cook until tender-crisp. Return chicken to wok.
- Toss with sauce: Pour sauce over chicken and vegetables. Toss to combine. Add cooked noodles and toss again. Season with salt and pepper to taste. Serve hot, garnished with green onions, sesame seeds, and red pepper flakes if desired.
Cook's Tips for Perfect Crispy 20-Minute Sweet and Spicy Noodles
- : To prevent the noodles from becoming soggy, avoid overcooking them and toss them in the sauce just before serving.
- Common mistake and fix: If your noodles are sticking to the wok, add a little more oil or a splash of water to help loosen them up.
- : For a milder version, reduce the amount of Sriracha or omit it altogether.
Storing & Reheating Crispy 20-Minute Sweet and Spicy Noodles
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made ahead of time and stored in the fridge for up to 1 week.
Freezing Crispy 20-Minute Sweet and Spicy Noodles
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For an even crispier texture, you can add a tablespoon of cornstarch to the noodles before tossing them in the sauce.
- Best substitution: If you don't have hoisin sauce, you can substitute it with a mixture of soy sauce, honey, and a touch of rice vinegar.
- Make-ahead: The noodles can be cooked ahead of time and stored in the fridge for up to 1 day. Reheat before tossing in the sauce.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your sauce is too thick, add a little water to thin it out. If it's too thin, simmer it for a few minutes to reduce and thicken.
Want to level up this recipe?
Instant Read Thermometer — Ensures chicken is cooked to a safe temperature, preventing overcooking and dryness. → Check price on Amazon
Crispy 20-Minute Sweet and Spicy Noodles
Ingredients
Main Ingredients
- 8 oz (225g) spaghetti
- 2 tbsp vegetable oil
- 1 lb (450g) boneless, skinless chicken breasts, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
Seasonings
- 1/4 cup (60ml) soy sauce
- 1/4 cup (60ml) hoisin sauce
- 2 tbsp (30ml) honey
- 2 tbsp (30ml) Sriracha (adjust to taste)
- 1 tbsp (15ml) rice vinegar
- 1 tbsp (15ml) cornstarch
- Salt and pepper, to taste
Optional Toppings
- Green onions, chopped
- Sesame seeds
- Crushed red pepper flakes
Instructions
- Cook the noodles: Cook spaghetti according to package instructions. Drain and set aside.
- Prepare the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, honey, Sriracha, rice vinegar, and cornstarch. Set aside.
- Stir-fry the chicken: Heat oil in a large wok over medium-high heat. Add chicken and cook until browned and cooked through. Remove from wok and set aside.
- Stir-fry the vegetables: In the same wok, add bell pepper, onion, garlic, and ginger. Cook until tender-crisp. Return chicken to wok.
- Toss with sauce: Pour sauce over chicken and vegetables. Toss to combine. Add cooked noodles and toss again. Season with salt and pepper to taste. Serve hot, garnished with green onions, sesame seeds, and red pepper flakes if desired.
Notes
- Chef tip: For an even crispier texture, you can add a tablespoon of cornstarch to the noodles before tossing them in the sauce.
- Best substitution: If you don't have hoisin sauce, you can substitute it with a mixture of soy sauce, honey, and a touch of rice vinegar.
- Make-ahead: The noodles can be cooked ahead of time and stored in the fridge for up to 1 day. Reheat before tossing in the sauce.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your sauce is too thick, add a little water to thin it out. If it's too thin, simmer it for a few minutes to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The sauce can be made ahead of time and stored in the fridge for up to 1 week.
Nutrition Per Serving
- Calories: 450
- Protein: 30g
- Fat: 12g
- Carbs: 55g
- Fiber: 3g
- Sugar: 12g
- Sodium: 1800mg
- Cholesterol: 75mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy 20-Minute Sweet and Spicy Noodles FAQs
While you can cook the noodles ahead of time, it's best to toss them in the sauce just before serving to keep them crispy.
Overcooking the noodles or tossing them in the sauce too early can cause them to become soggy. To prevent this, cook the noodles al dente and toss them in the sauce just before serving.
While you can cook the chicken and vegetables in the air fryer, the noodles are best cooked on the stove for the crispy texture.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, but keep in mind that the noodles may lose some of their crispiness.
Yes, this recipe can be easily doubled or tripled to serve a larger crowd. You may need to cook the noodles in batches to keep them crispy.
A Warm Final Note
I can’t wait for you to try Crispy 20-Minute Sweet and Spicy Noodles and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
