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–+ servings

Chicken Street Noodles with Basil Cucumber Salad

Sweet, sticky, spicy noodles with juicy chicken and crunchy cabbage—basically takeout vibes without the delivery fee. The basil cucumber salad is the fresh sidekick that makes you feel like you have your life together (it’s the peanuts’ fault).
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Prep Time 20 minutes
Cook Time 15 minutes
Course dinner
Servings 4

EQUIPMENT (PAID LINKS)

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.