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Chilli Bomb Noodles

If you’re up for an explosion of flavour and heat? This Chilli Bomb Noodles inspired by Dan Dan Noodles is a must try! This is a recipe that tries to evoke the same flavours and emotions but with products available in Mauritius. The Chilli Bomb Noodles is going to be a favourite among all chilli and spicy lovers. Packed with flavour and texture it’s a new favourite for us!

This recipe is the first of our noodle series in partnership with Master Minn noodles. Fresh noodles that are eggless, contains no colour additives, doesn’t stick, ready in 10 seconds and produced in a proper food-safe environment. 

Chilli Bomb Noodles dish 1

Though this Chilli Bomb Noodles recipe will give you this tingling spicy numbness, the best part is you can adapt the level of spice to your liking! But we definitely recommend you try it the way we did for maximum flavour and satisfaction.

If you can get ahold of the Szechuan peppercorns, more easily found in Chinatown stores like Wing Tai Chong, you can even make your own chilli oil! Click here for our go-to chilli oil recipe by Marion’s Kitchen.


For this recipe that will set your mouth on fire with flavour and spiciness, we partnered with Master Minn. Try out their fresh vegan noodles! They work a treat for this recipe!

Check out more of our noodle-based recipes and other Master Minn based recipes here!

Chilli Bomb Noodles

Course: From The Kitchen, HangryDifficulty: Easy
Servings

4

servings
Total time

30

minutes

Ingredients

  • For the chicken
  • 225g minced chickenly sliced

  • 2 tsp hoisin sauce

  • 1 tsp dark soy sauce

  • 1 tsp light soy sauce

  • ½ tsp five spice powder

  • ½ tsp sesame oil

  • Oil for stir-frying

  • For the sauce
  • 2 tbsp peanut butter or tahini

  • 3 tsp sesame oil (omit if using tahini)

  • 3 tbsp light soy sauce

  • 1 tsp castor sugar (regular white sugar)

  • ¼ tsp five spice powder

  • ¼ to ½ cup (depending on spice tolerance) of chili oil, store bought or homemade, we’d recommend trying the Lee Kum Kee Guilin Chilli Sauce

  • 2 cloves garlic, finely minced

  • ¼ cup hot cooking water from the noodles or chicken stock 

  • For the noodles
  • 1 packet (500g) Master Minn fresh noodles

  • 1 small bunch of Asian greens (bok choy, choy sum, spinach)

  • Chopped salted and toasted peanuts

  • Chopped spring onions

  • Chopped fresh chilis 

Directions

  • For the chicken
  • In a bowl, mix the chicken and all the seasoning ingredients; hoisin sauce, dark and light soy sauce, sesame oil and five spice powder. Let the chicken marinate for about an hour.
  • In a wok or frying pan, heat up 1 tbsp of vegetable oil on medium high heat. Then add in the chicken and stir fry it until brown and fully cooked. Set aside in a bowl.
  • For the noodles
  • Bring a pot of water to a boil on medium high heat.
  • Quickly blanch your Asian greens for about 1mins and set them aside in a bowl.
  • Bring the water back to a boil then cook the noodles as per packet instructions (for 10 seconds). Strain noodles and set aside in a bowl.
  • Make sure to keep some noodle water for the sauce.
  • For the sauce
  • In a bowl, mix all ingredients together. Taste and adjust the sauce according to your preference. You can add more hot water to loosen the sauce, add more chili oil, salt…etc.
  • To assemble
  • Place 1 portion of noodles in your serving plate/bowl.
  • Add in 3 tbsp of sauce and give the noodles a good mix until well coated with the sauce.
  • Add your Asian greens and minced chicken, sprinkle with chopped peanuts, spring onions and fresh chili. Drizzle some more sauce (and more chili oil if you wish) on top. And Voilà, Enjoy! 

Recipe Video

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