Quick Chicken Sausage Noodle Recipe – Thai Chili & Turmeric Flavors

Last Updated on 2 months by Neha Deshmukh

Quick Chicken Sausage Noodle Recipe – Thai Chili & Turmeric Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require hours in the kitchen. This chicken sausage noodle recipe is exactly that. I first whipped this up on a busy weeknight when I was craving something comforting and a little bit spicy, and it’s been a family favorite ever since. The combination of Thai chili sauce and turmeric is just… wow! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just another noodle dish. It’s a flavor explosion! It’s ready in under 20 minutes, making it perfect for busy weeknights. Plus, the sweet, spicy, and savory flavors are seriously addictive. It’s a little bit of Thai-inspired goodness with a warm, Indian touch thanks to the turmeric. Honestly, it’s the kind of meal that just hits the spot.

Ingredients

Here’s what you’ll need to make this delicious noodle dish:

• 220 gm egg noodles (pack)
• 1 tbsp oil
• 8 chicken sausages (chopped)
• 0.5 tsp turmeric powder
• 0.5 tsp red chili powder
• 0.75 cup frozen mixed vegetables
• 2 tbsp sweet Thai chili sauce
• 1 tbsp soya sauce
• 2 tbsp tomato sauce
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Thai Chili Sauce: This is where the magic happens! The sweetness balances the spice beautifully. You can find it in most supermarkets these days, or online.
• Turmeric Powder: Don’t skip this! Turmeric isn’t just about color; it adds a lovely earthy warmth that’s so characteristic of Indian cooking. It’s also incredibly good for you!
• Egg Noodles: I prefer using egg noodles for their slightly chewy texture, but you can definitely experiment. Thin wheat noodles or even rice noodles work well too.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cook your egg noodles according to the package instructions. Once they’re done, drain them and set them aside. We don’t want mushy noodles, so keep an eye on them!
2. Now, heat the oil in a large pan or wok over medium heat. Add the chopped chicken sausages, turmeric powder, red chili powder, and a pinch of salt. Sauté for about 4-5 minutes, until the sausages are lightly browned and fragrant.
3. Next, toss in the frozen mixed vegetables. Cook until they’re tender-crisp – usually around 5-7 minutes. Nobody likes crunchy veggies in their noodles!
4. Pour in the sweet Thai chili sauce, soya sauce, and tomato sauce. Give everything a good stir to make sure the vegetables are evenly coated.
5. Finally, add the cooked noodles to the pan. Mix thoroughly, ensuring every strand is coated in that glorious sauce. Cover the pan and let it simmer on low heat for about 5 minutes. This lets all the flavors meld together beautifully.
6. Serve immediately and enjoy!

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcrowd the pan when sautéing the sausages. Work in batches if necessary to ensure they brown properly.
• Taste as you go! Adjust the amount of chili sauce and salt to your liking.
• If the noodles seem a little dry, add a splash of water or soya sauce.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: If you’re sensitive to spice, start with less chili sauce and add more to taste. Or, add a pinch of sugar to balance the heat. My friend, Priya, loves to add a finely chopped green chili for an extra kick!
• Vegetarian/Vegan Adaptation: Swap the chicken sausages for tofu sausages. There are some really good vegan sausage options available now.
• Gluten-Free Noodle Options: Use gluten-free rice noodles or soba noodles for a gluten-free version.
• Quick Weeknight Meal Adaptation: Use pre-cut vegetables to save even more time.

Serving Suggestions

This noodle dish is fantastic on its own, but here are a few ideas to complete the meal:

• A side of fresh cucumber salad.
• Spring rolls or vegetable pakoras.
• A sprinkle of chopped peanuts or sesame seeds on top.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days.

FAQs

Let’s answer some common questions:

• Can I use different types of noodles in this recipe? Absolutely! Feel free to experiment with udon noodles, ramen noodles, or even spaghetti.
• How can I adjust the spice level of this dish? Start with less chili sauce and add more to taste. You can also add a pinch of sugar to balance the heat.
• Can this recipe be made ahead of time? It’s best enjoyed fresh, but you can cook the noodles and chop the vegetables ahead of time.
• What is the best way to store leftover noodles? Store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
• Can I add other vegetables to this noodle recipe? Definitely! Bell peppers, carrots, broccoli, and mushrooms would all be delicious additions.