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Spicy Chicken Noodles


2 Tbsp. Oil

1 Cloves Garlic, minced

1 Tbsp. minced Ginger

1 lb. Ground Chicken

1 Small Onion, diced

2 Tbsp. Sweet Bean Sauce (Tian mian jiang)

2 Tbsp. Hot Bean Paste (Doubanjiang, Toban-djan or Chili Bean Sauce)

2 Tbsp, Soy Sauce

2 Tbsp. Hoisin Sauce

1 Tbsp. Sugar

1/2 cup Soup Stock

1/2 tsp, Salt

2 Green Onions, chopped

1/2 lb. Noodles, boiled and rinsed in hot water, drained

Cornstarch and Water to thicken


Heat wok, add oil and fry garlic and ginger for 1/2 minute. Stir fry chicken. Add onion, soup stock and all seasonings. Bring to a boil and thicken with cornstarch and water mixture. Serve over hot noodles. Toss in green onions. Serve with hot pepper, chili oil and chopped Chinese parsley.