I’m so excited to share this Spicy Chicken Noodles with Fried Chicken and Vegetables Recipe with you because it’s one of those dishes that feels like a total treat but comes together quickly — perfect for busy weeknights or when you want something with a bit of a kick. The combination of crispy fried chicken pieces with the spicy, flavorful noodles and fresh veggies really hits all the right notes. Every time I make it, it feels like a comforting, restaurant-style meal right in my own kitchen.

What I love most about this Spicy Chicken Noodles with Fried Chicken and Vegetables Recipe is how versatile it is. You get the satisfying crunch from the fried chicken balanced by the tender noodles coated in a spicy sauce, plus a colorful mix of vibrant vegetables. Whether you’re cooking for yourself or impressing guests, this recipe always delivers, and I’ll share my tips along the way to help you nail it perfectly!

Ingredients You’ll Need

Each ingredient plays a special role in building the layers of flavor and texture for this dish — from the aromatic spices to the mix of crunchy and tender vegetables. Let me walk you through them so you know what to look for when shopping.

MAGGI Daiya Deviled Chicken Noodle packet: The star noodle base with built-in spices; makes the dish super flavorful without extra fuss.
Tastemaker packet: This powerhouse seasoning adds that authentic punch; don’t skip it if you want that classic spicy kick.
Oil: Use a neutral oil like vegetable or canola for frying; it helps achieve that perfect crispy chicken.
Chicken (deep fried): Using pre-fried pieces saves time but still gives you that wonderful crunch and juiciness.
Ginger and garlic paste: The fragrant foundation — fresh if you can, but paste works wonders for convenience.
Ginger paste: Double ginger keeps the dish vibrant and aromatic.
Chilli paste: Adds heat that wakes up your taste buds; adjust the quantity based on your spice tolerance.
Salt, table: Essential for balance; always taste as you go.
Pepper: Freshly ground is best for that peppery warmth.
Egg: Adds protein and richness; scrambling it into the noodles gives a lovely texture.
Onion: Adds sweetness and depth; thinly sliced works great.
Chopped carrots: Brings natural sweetness and color; thin slices cook quickly while retaining a bit of crunch.
Leeks: Mild onion flavor with a nice softness when cooked—perfect for layering flavors.

Variations

I love playing around with this recipe — you can easily swap out veggies or adjust the spice level to suit your mood or what’s in your fridge. Let me share a few ways I like to personalize this Spicy Chicken Noodles with Fried Chicken and Vegetables Recipe.

Variation: Sometimes I swap the deep-fried chicken for grilled chicken strips for a lighter option, and it still tastes fantastic.
Spice Level: If you’re not big on heat, cut back on the chilli paste or leave it out completely; you still get loads of flavor from the tastemaker and ginger.
Vegetarian Twist: Leaving out the chicken and adding tofu or extra mushrooms makes a great plant-based alternative.
Seasonal Veggies: Feel free to toss in bell peppers, snap peas, or baby corn for extra crunch and color.

How to Make Spicy Chicken Noodles with Fried Chicken and Vegetables Recipe

Step 1: Prep Your Ingredients and Get Cooking

Start by gathering everything since the cooking goes fast. Dice your onions, chop carrots thinly so they soften quickly, and slice the leeks. Crack the egg into a bowl and beat it lightly — this makes scrambling easier later. Heat your oil in a large pan or wok over medium-high heat; you want it hot but not smoking.

Step 2: Sizzle the Aromatics

Once the oil is hot, add the ginger and garlic paste and ginger paste. Keep stirring for about 30 seconds until the aromas come alive — don’t burn them though, or the bitterness will ruin the dish. Then toss in the onions, carrots, and leeks; sauté these together about 2-3 minutes until they begin to soften but still have some bite.

Step 3: Add Spices and Chicken

Next up, stir in the chilli paste, salt, and pepper. Trust me, adding these now coats your veggies and chicken in flavor instead of just seasoning the noodles. Add the deep-fried chicken pieces and gently toss to combine. They’ll soak up some of the sauce while staying crispy on the outside — that contrast is what makes this dish so special.

Step 4: Cook the Noodles and Egg

Boil water separately and cook the Maggi noodles just under al dente—usually about 2 minutes—then drain. Add the beaten egg to your pan and scramble quickly with the other ingredients. Once the egg is cooked through, toss in the drained noodles along with the tastemaker seasoning from the packet. Stir everything together well so those noodles soak up all the spicy, savory goodness, about 1-2 minutes.

How to Serve Spicy Chicken Noodles with Fried Chicken and Vegetables Recipe

Spicy Chicken Noodles with Fried Chicken and Vegetables Recipe - Recipe Image

Garnishes

I always finish with a sprinkle of chopped fresh coriander for brightness and some sliced green onions for a little bite. If you want extra heat, a few finely chopped red chilies or a drizzle of chili oil on top does wonders. These simple garnishes make the dish feel fresh and add layers of texture.

Side Dishes

I like pairing this with a light cucumber salad to cool the palate — just thin slices tossed with a little lime juice and salt. Steamed dumplings or a quick pickle of radishes and carrots also bring a nice contrast if you want a more elaborate meal.

Creative Ways to Present

For a special occasion, I’ve served these spicy noodles in individual bowls lined with lettuce leaves for a fun wrap experience. Another trick is topping with crushed peanuts or roasted sesame seeds for some crunch, plus a wedge of lime on the side to squeeze over just before eating. It feels festive without extra effort!

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 2 days. Be sure to keep the fried chicken separate if possible to maintain its crispiness, or add it just before reheating. This keeps everything tasting fresh and not soggy.

Freezing

Freezing this dish isn’t my first choice since the fried chicken texture changes when thawed, but if you need to freeze leftovers, pack the noodles and veggies separately from the fried chicken in freezer-safe containers. It helps maintain textures a bit better.

Reheating

When reheating, I prefer warming the noodles and veggies in a pan with a splash of water or broth to loosen things up. Then I toss in the fried chicken at the very end to warm them through quickly, preserving as much crispiness as possible. Avoid the microwave for best texture, but if you do use it, a quick blast rather than a long heat time works best.

FAQs

Can I make this Spicy Chicken Noodles with Fried Chicken and Vegetables Recipe with fresh chicken instead of pre-fried?

Absolutely! If you prefer fresh chicken, just slice it thinly and marinate briefly with some salt, pepper, and a little oil, then pan-fry until golden and cooked through. Add it to the noodles in step 3 just before tossing everything together.
What noodle substitutes can I use if I don’t have Maggi noodles?

You can use any thin wheat noodles like instant ramen, egg noodles, or even vermicelli. Just adjust the cooking time according to the package instructions and add the tastemaker seasoning or your own spice mix for flavor.
How can I reduce the spice level without losing flavor?

Simply reduce or omit the chilli paste and add a pinch of smoked paprika or a dash of soy sauce to maintain depth. Using fresh ginger and garlic also helps keep the dish flavorful without relying on heat.
Can this recipe be turned vegetarian?

Yes! Skip the fried chicken and substitute with firm tofu, paneer, or extra mushrooms. Make sure to use vegetarian-friendly seasonings and add a bit of soy sauce or miso for umami.
What’s the best way to keep the fried chicken crispy in this dish?

The key is to add the fried chicken at the very end of cooking and toss gently just to combine and warm up. Avoid simmering the chicken with the sauce to keep that satisfying crunch.

Final Thoughts

This Spicy Chicken Noodles with Fried Chicken and Vegetables Recipe holds a soft spot in my recipe collection because it brings together comfort and excitement all in one bowl. It’s flavorful, quick, and satisfying — a dish I always turn to when I want to impress without stressing. Give it a try and tweak it your way; I’m confident you’ll love how easy it is to make something this delicious at home.

Spicy Chicken Noodles with Fried Chicken and Vegetables Recipe

★★★★★ 5 from 145 reviews

Author: Isabella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Indian-inspired fusion

Print Recipe

Description

This flavorful MAGGI Spicy Chicken Noodles recipe combines the iconic MAGGI Daiya Deviled Chicken Noodle tastemaker with tender deep-fried chicken, fresh vegetables, and a spicy ginger-garlic base. It’s a quick and satisfying meal perfect for spice lovers craving a comforting noodle dish with a savory punch.

Ingredients

Scale

Noodles and Seasoning

1 packet MAGGI Daiya Deviled Chicken Noodle
1 packet Tastemaker

Protein

100 g Chicken, deep fried
1 Medium Egg

Vegetables and Spices

20 g Onion, chopped
20 g Carrots, chopped
15 g Leeks, chopped
1 tbsp Ginger and garlic paste
1 tbsp Ginger paste
1 tsp Chilli paste
1 tsp Salt, table
1 tsp Pepper

Cooking Oil

2 tbsp Oil

Instructions

Prepare the noodles: Boil water and cook the MAGGI noodles according to package instructions until al dente. Drain and set aside.
Heat the oil: In a large pan or skillet, heat 2 tablespoons of oil over medium heat to prepare for sautéing the aromatics and vegetables.
Sauté aromatics: Add 1 tablespoon ginger and garlic paste and 1 tablespoon ginger paste to the hot oil; sauté until fragrant, about 1-2 minutes.
Add spices and seasoning: Stir in 1 teaspoon chilli paste, 1 teaspoon salt, and 1 teaspoon pepper to enhance the flavors. Mix well to combine.
Cook vegetables: Add chopped onions, carrots, and leeks to the pan. Sauté for 3-4 minutes until they soften but retain some crunch.
Add deep-fried chicken: Chop the 100 g deep-fried chicken into bite-sized pieces and add to the pan. Cook for 2-3 minutes to warm through and combine flavors.
Scramble the egg: Push the ingredients to one side of the pan, crack in the medium egg, and scramble until just cooked.
Combine with noodles: Add the cooked MAGGI noodles and the Tastemaker packet to the pan. Toss everything together thoroughly to coat the noodles evenly with the spices and chicken pieces.
Final stir and serve: Cook for another 2 minutes, stirring frequently to avoid sticking. Adjust seasoning if needed and serve hot immediately for the best taste.

Notes

For a less spicy version, reduce or omit the chilli paste.
If deep-fried chicken is not available, grilled or pan-fried chicken can be used as an alternative.
Add additional vegetables like bell peppers or cabbage for extra nutrition and texture.
The egg can be omitted or replaced with tofu for a vegetarian adaptation.
Use low-sodium salt to reduce overall sodium content if desired.

Keywords: MAGGI noodles, spicy chicken noodles, quick chicken noodle recipe, Indian spicy noodles, stir-fried noodles with chicken