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Chili Chicken Noodle Bowl with Vegetable Fried Rice & Momos

Prep 25 min Cook 30 min Difficulty 3/5

Easy chili chicken noodle bowls served with vegetable fried rice and steamed momos. Ready in ~55 minutes with simple pantry ingredients.

Why this recipe works

This recipe combines chili chicken, stir-fried noodles, vegetable fried rice and steamed momos into a single bowl meal. It suits cooks who want a balanced, shareable weeknight dinner with make-ahead rice and simple assembly. Prep time is short and components can be cooked in parallel, so it’s good for small groups or meal prep for 3–4 servings.

Search intent: recipe for chili chicken noodle bowl with fried rice and momos
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  • vegetable fried rice with momos
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  • weeknight chili chicken bowl

Key takeaways

Make rice ahead and chill for best fried rice texture.
Cook components in parallel to save time.
Serve momos on the side with dipping sauce for an easy finish.

Recipe guide

This recipe combines chili chicken, stir-fried noodles, vegetable fried rice and steamed momos into a single bowl meal. It suits cooks who want a balanced, shareable weeknight dinner with make-ahead rice and simple assembly. Prep time is short and components can be cooked in parallel, so it’s good for small groups or meal prep for 3–4 servings.

A complete, weeknight-friendly bowl with fried rice, chili chicken and steamed momos.

  • Make rice ahead and chill for best fried rice texture.
  • Cook components in parallel to save time.
  • Serve momos on the side with dipping sauce for an easy finish.

Ingredients (serves 3–4)

400 g bite-sized chicken, 200 g stir-fry noodles, 2 cups cooked chilled rice, 1 medium bell pepper sliced, 1/2 cup peas, 1/2 cup diced carrots, 1/2 cup corn kernels, 3 stalks spring onion (white and green separated & sliced), 2 cloves garlic minced, 1 tbsp grated ginger, 100 ml chilli/chinese gravy sauce, 100 ml chilli dipping sauce (for momos), 8–16 pre-made steamed momos, extra steamed dough wrappers (optional), 2 tbsp vegetable oil, 2 tbsp soy sauce, 1 tsp salt, 1/2 tsp black pepper, 3 tbsp chopped coriander (garnish).

Method — quick steps

1) Prep: cook rice ahead and chill if possible; cook noodles per package, toss with 1 tbsp soy sauce and a little oil. 2) Chicken: season chicken with salt, pepper, half the garlic and ginger. Heat 1 tbsp oil and sear until cooked; remove. 3) Chili chicken: add 1 tbsp oil, sauté remaining garlic and ginger, add bell pepper and spring onion whites for 1–2 minutes, return chicken, pour in chilli gravy + 50 ml water, simmer 2–3 minutes to coat and keep hot. 4) Fried rice: heat wok high, add 1 tbsp oil, stir-fry carrots, peas and corn 2–3 minutes, push aside, add chilled rice and 1 tbsp soy sauce, toss to heat through, season, stir in spring onion greens. 5) Momos: steam pre-made momos 6–8 minutes until hot; warm extra dough wrappers 1–2 minutes if using.

Assemble & serve

Place a portion of vegetable fried rice in a bowl, add a nest of noodles, top with chili chicken, garnish with chopped coriander. Serve steamed momos and chilli dipping sauce on the side; offer extra steamed wrappers for sealing or extra bites. Total time: ~55 minutes (25 prep, 30 cook). Difficulty: moderate.

Ingredients

  • 8 pieces momo (pre-made or fresh)
  • 100 ml chili dipping sauce
  • 8 pieces steamed dough wrappers (for extra momos or seals)
  • 2 cups rice (for fried rice)
  • 1/2 cup peas
  • 1/2 cup diced carrots
  • 1/2 cup corn kernels
  • 3 stalks spring onion greens, sliced
  • 200 g noodles (stir-fry)
  • 1 medium bell pepper, sliced
  • 400 g chicken pieces, bite-sized
  • 100 ml chilli/chinese gravy sauce
  • 3 tbsp fresh coriander, chopped (garnish)
  • 2 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger

Instructions

  1. Prepare rice ahead and chill for fried rice if possible
  2. Season chicken with salt, black pepper, half the garlic and ginger
  3. Heat 1 tbsp oil in a pan over medium-high heat and sear chicken until cooked through; remove and keep warm
  4. In the same pan add 1 tbsp oil, sauté remaining garlic and ginger until fragrant
  5. Add sliced bell pepper and spring onion whites, stir-fry 1–2 minutes
  6. Add cooked chicken back, pour in chilli/chinese gravy sauce and 50 ml water, simmer 2–3 minutes to coat; keep hot
  7. Cook noodles according to package, drain and toss with 1 tbsp soy sauce and a little oil to prevent sticking
  8. Heat a large wok or skillet over high heat and add 1 tbsp oil for fried rice
  9. Add diced carrots, peas and corn, stir-fry 2–3 minutes until tender-crisp
  10. Push vegetables to side, add chilled rice, drizzle 1 tbsp soy sauce and toss to combine and heat through
  11. Adjust seasoning with salt and pepper, stir in sliced spring onion greens and remove from heat
  12. Steam pre-made momos for 6–8 minutes until heated through; keep covered
  13. Warm extra dough wrappers briefly in a steamer or steam pan for 1–2 minutes to soften
  14. Assemble bowls: place a portion of vegetable fried rice, add a nest of noodles, top with chili chicken
  15. Garnish with chopped coriander and serve steamed momos with chili dipping sauce on the side
  16. Offer extra steamed wrappers for sealing or extra bites

FAQs

Can I use frozen momos? Yes—steam frozen momos 6–10 minutes until fully heated, following package guidance.
How to make the fried rice fluffy? Use chilled, day‑old rice and stir-fry on high heat with minimal stirring to avoid mashing the grains.
Can I make this vegetarian? Replace chicken with firm tofu or tempeh, use vegetarian chilli sauce, and follow the same steps.