This is my “I want takeout, but I also want to feel morally superior” dinner. Sweet chili–coconut noodles, fast chicken, crunchy cabbage—everything hits at once, in the best way.
The first time I made it, I told myself the basil cucumber salad was “for balance,” and then I ate half of it straight from the bowl. Apparently, my self-control ends where peanuts begin.
If you can boil pasta and stir a pan without panicking, you can make this. It tastes like street food energy with weeknight effort.
Chicken Street Noodles with Basil Cucumber Salad
EQUIPMENT (PAID LINKS)
- Large zip-top bag
- Large skillet or wok
- Tongs or wooden spoon
- Serving bowl
Ingredients
- 1 lb boneless skinless chicken breast sliced into thin strips
- 3 cloves garlic minced
- 1/2 cup Asian sweet chili sauce
- 1/4 cup soy sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons rice vinegar
- 1/2 cup canned coconut milk
- 1 tablespoon neutral oil canola or avocado, for the pan
- 8 ounces whole wheat spaghetti
- Kosher salt for pasta water
- 4 cups thinly sliced green cabbage
- 1/2 cup chopped cilantro
- 1 cup chopped fresh basil divided
- 1/2 cup chopped unsalted peanuts divided
- 1 lime cut into wedges (optional, for serving)
- 1 large English cucumber halved lengthwise and sliced into half-moons
- 2 tablespoons lime juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
Instructions
- Make the Marinade: Whisk garlic, sweet chili sauce, soy sauce, brown sugar, rice vinegar, and coconut milk until smooth.
- Marinate the Chicken: Add chicken to a zip-top bag, pour in the marinade, seal, and toss to coat. Let it sit while you prep everything else.
- Cook the Pasta: Bring a large pot of water to a boil, salt it, then cook spaghetti until al dente. Drain and set aside.
- Cook the Chicken: Heat oil in a large skillet over medium-high heat. Add chicken (leave most marinade in the bag) and cook until browned and cooked through. Transfer chicken to a clean bowl.
- Boil and Reduce the Sauce: Carefully pour the remaining marinade into the skillet. Bring it to a full boil, then reduce to a simmer and cook 3–5 minutes, stirring, until slightly thickened.
- Toss the Noodles: Add drained spaghetti to the sauce and toss until evenly coated.
- Add Crunch + Herbs: Add cabbage, cilantro, and 1/2 cup of the basil. Toss just 30–60 seconds—enough to soften slightly but keep crunch. Add chicken back in and toss. Sprinkle in about 1/4–1/3 cup peanuts.
- Make the Salad Dressing: Whisk lime juice, sesame oil, soy sauce, and rice vinegar.
- Finish the Cucumber Salad: Toss cucumber with dressing, remaining basil, and remaining peanuts.
- Serve: Plate noodles with cucumber salad on the side. Add lime wedges if you want it brighter and less “sweet-chili-forward.
Video Recipe
Chicken Street Noodles with Basil Cucumber Salad: Tips, Tricks, and Lazy-Genius Swaps
You’re here because you want it to taste amazing and you want it to be easy. Respect. Let’s make this feel like a weeknight flex without the weeknight stress.
Slice the chicken like you mean it
Thin strips cook fast and stay juicy, which is the whole point of “street noodles” energy at home. If your chicken pieces are the size of chicken nuggets, congratulations—you’ve invented Sad Stir-Fry.
No time to marinate? You’re still fine
Even 10 minutes in that sweet chili-coconut situation helps, but don’t let “marinating” turn into a lifestyle choice. I’ve made this with a 3-minute “marinade” while the pasta water heats up and lived to tell the tale.
Sauce too thin? Simmer longer, panic less
If the sauce looks watery, just let it bubble a few extra minutes until it clings to the noodles instead of sliding off like regret. The skillet is not judging you—your impatience is.
Want it spicier without ruining dinner for everyone?
Add heat at the end so you can control it: a squirt of sriracha, chili crisp, or crushed red pepper goes a long way. Spice should be a choice, not a household emergency.
Don’t have coconut milk? Here’s the backup plan
Coconut milk gives that silky “why is this so good?” vibe, but you can sub half-and-half or heavy cream in a pinch (it’ll be less tropical, still delicious). No coconut milk doesn’t mean no dinner—it means a different personality.
Whole wheat spaghetti is fine, but noodles have options
Use ramen noodles, rice noodles, lo mein, or even regular spaghetti—whatever’s in your pantry and doesn’t require a special trip. The best noodle is the one you already own.
Cabbage crunch strategy
Add cabbage at the very end so it stays crisp instead of turning into limp salad confetti. Crunch is the whole emotional support system of this dish.
Basil and cilantro: how to not turn them sad
Herbs hate heat, so toss them in off-heat or right at the finish for max flavor. If your basil turns black, it didn’t “caramelize”—it gave up.
The cucumber salad is the secret weapon
That salad isn’t a side—it’s your reset button between bites of sticky noodles. If you want it extra cold and snappy, chill the cucumbers first. Cold cucumbers fix a shocking number of problems.
Peanut upgrades (or peanut-free reality)
Chopped peanuts are perfect, but cashews work, almonds work, sesame seeds work—anything crunchy and salty gets the job done. If you’re nut-free, try toasted sunflower seeds. This recipe thrives on crunch like it pays rent.
Make it vegetarian without making it boring
Swap chicken for crispy tofu, sautéed mushrooms, or edamame, and keep the same sauce because it’s doing the heavy lifting anyway. The sauce is the main character—everyone else is supporting cast.
Meal prep and leftovers that don’t taste like punishment
Store noodles and salad separately so the cucumbers don’t get weird and the cabbage doesn’t go limp overnight. Mixed together, it’s delicious for one hour, then it turns into “next-day noodle soup.”
Reheat without drying it out
Warm the noodles in a skillet with a splash of water or coconut milk to bring the sauce back to life. Microwave works too, but add a tiny splash first. Dry noodles are a crime, and you’re better than that.
Crowd control: double it the smart way
If you’re feeding people, cook the chicken in batches so it browns instead of steaming, and don’t overcrowd the pan. Steam-chicken is technically food, but emotionally it’s not.
