Chili Rice Noodles

This recipe is an Asian version of the rice noodles, which pack all the flavor of chili-spiked and added some luxurious thick wedges lime. Not only does it taste fantastic, but the color is an extremely robust indeed.

By Vickypee  I  Updated on April 30, 2024

Jump To RecipeChili Rice Noodle

The bowl of gorgeous noodles, packed full of veg and served up hot, to give a spicy, sour, and sweet flavors. Great by rice vermicelli noodles take on an Asian tasty.

As a strong taste is perfectly complemented by chili, garlic and lime juice flavors, make this dish fun and full of flavor for noodles lovers, if you like spicy this is a dish for you.

Anyway, you will love at this dish, Not only is it beautiful and delicious, it’s really healthy. I could eat it every day and enjoy as a lunch or dinner.

If you like something homemade this recipe is just for you: chili oil
Serve with green salad.

Serve With

  • Green salad
  • Serve with double lime wedges for squeezing over to give a stronger sour flavor.


  • Use the cooked brown rice instead of noddle.
  • Use any cut of chicken you’d like, chicken thighs, boneless breasts.
  • Substitute ¼ teaspoon smoked paprika powder and ½ teaspoon vegetable oil for the chili oil.
Serve with chili sauce and lime wedge.

Spice It Up

  • Make extra sauce, serve with a small dish of spicy on the side.

* Find the complete recipe with measurement below.

Cooking with Rice Noodles: Prep Noodle Success Tips

Raw rice noodles are extra thin.

Rice vermicelli noodles are extra thin. Commonly made from rice, they’re usually sold dried in nests. You can be neat and tidy with noodle, They’re quick, versatile and healthy, a perfect dish in many ways. Here’re 3 steps to prep noodle.

Cover rice vermicelli noodle with boiling kettle water.

Step 1. In a heatproof blow, cover the noodles with boiling kettle water. Leave to soak for about 1 to 1½ minutes

Drain rice noodles in a strainer.

Step 2. Once soft, quickly drain the noodles through a fine-mesh strainer or colander in the sink.

Lift noodles up out in the bowl with fork, and spread them to cooking.

Step 3. Spread the noodles out on a rimmed baking sheet large enough to hold them in a thin layer. Or lift them up out in the blow with fork and spread them to cooling.

  • Notes. Once the noodles are cooled, you can process with the recipe or transfer them to a sealed container and store them in the refrigerator for several days.


Chili Rice Noodles

Makes 2 To 3 Servings


  • 90g rice vermicelli noodles
  • 1 skinless chicken breast, cut into small pieces
  • 100g pak chai, leaves separated, cut into half way lengths
  • 2 red chilis, roughly sliced
  • 80g baby corns, crop it into 2 cm lengths
  • 2 spring onions, finely sliced
  • 4 small garlic or 2 large garlic cloves, minced
  • 1 tablespoon water

For The Sauce

  • ½ teaspoon chili oil
  • ½ freshly ground black pepper
  • 1 ½ tablespoons fish sauce
  • ¼ teaspoon brown sugar
  • 1 teaspoon lime juice

To Garnish

  • 2 springs of coriander, finely cropped
  • 2 lime wedges for serving
  • Chili flakes to taste
  • 20g roasted almonds (optional), crushed


  1. Measure all the sauce ingredients into a bowl, mix well.
  2. Then add ½ tablespoon of sauce into the chicken slices, turning and coating them in the marinade, then set aside for 15 minutes.
  3. In a heatproof blow, cover the noodles with boiling kettle water. Leave to soak for about 1 to 1½ minutes. Once soft, quickly drain the noodle. Lift them up in the blow with fork and spread them to cooling.
  4. Place a large frying pan on a medium heat, put the vegetable oil and the garlic into the hot pan. Stir-fry for 1 minute, then toss in the marinade chicken for 2 to 3 minutes, until starting brown.
  5. Add the baby corn follow by the water, and the remaining sauce stir well for 1 minute.
  6. And quickly put the veggies, and stir for 30 seconds or until the mixture is just cooked through.
  7. Adding the chilis and spring onion at the end.
  8. Turn the heat off under the pan and add the drained noodles.
  9. And toss it to combine until it’s a pan of absolute bliss, the noodles mix well with the mixture.
  10. Plate up into the bowl, then scatter over with the crushed almond, coriander, and sprinkle chili flakes, serve with lime wedges.
Delicious Chili Rice Noodle in a bowl

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Hi, I'm Vickypee

The happy contents in life. Here you’ll find recipes and inspirations as well as creating more enjoyable life in and out of the kitchen. A must-have for fast weeknight dinners stand always look yummy.

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