Sticky Garlic Chicken Noodles (Print version)
Tender chicken and chewy noodles in a glossy sweet-salty garlic sauce with crisp vegetables.
# What you'll need:
→ For the Chicken
01 - 1.1 lb boneless, skinless chicken thighs or breasts, thinly sliced
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tbsp vegetable oil
→ For the Sauce
05 - 4 tbsp low-sodium soy sauce
06 - 2 tbsp dark soy sauce
07 - 2 tbsp honey
08 - 2 tbsp brown sugar
09 - 3 tbsp rice vinegar
10 - 2 tbsp oyster sauce
11 - 1 tbsp sesame oil
12 - 5 garlic cloves, finely minced
13 - 1 tbsp fresh ginger, grated
14 - 1/2 tsp chili flakes
→ For the Noodles & Vegetables
15 - 10 oz dried egg noodles or rice noodles
16 - 1 red bell pepper, thinly sliced
17 - 1 medium carrot, julienned
18 - 1 cup snap peas or snow peas, trimmed
19 - 2 scallions, sliced
20 - 1 tbsp sesame seeds
# How to make it:
01 - Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.
02 - In a medium bowl, toss the sliced chicken with cornstarch and 1 tbsp soy sauce until evenly coated.
03 - Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until golden and just cooked through, 4–5 minutes. Remove chicken and set aside.
04 - In the same pan, add bell pepper, carrot, and snap peas. Stir-fry for 2–3 minutes until crisp-tender.
05 - Lower the heat to medium. Add garlic, ginger, and chili flakes to the pan; stir for 30 seconds until fragrant.
06 - Add all sauce ingredients (soy sauces, honey, brown sugar, rice vinegar, oyster sauce, sesame oil) and bring to a simmer.
07 - Return the chicken to the pan along with noodles. Toss everything together for 2–3 minutes until evenly coated and glossy. Garnish with scallions and sesame seeds. Serve immediately.
# Expert suggestions:
01 -
- The sauce achieves that perfect restaurant-style gloss that coats every single strand of noodle
- Everything happens in one pan, and the whole dish comes together in under 20 minutes once you've prepped
02 -
- Rinsing cooked noodles with cold water is non-negotiable, otherwise they continue cooking and clump together into an unmanageable starch block
- Have all ingredients prepped before you turn on the stove because once you start stir-frying, everything moves too fast to chop and measure simultaneously
03 -
- Cooking everything in the same pan means you pick up all those browned bits from the chicken, building layers of flavor into the sauce
- Leftovers actually taste better the next day as the noodles absorb more of the sauce, so don't be afraid to make a double batch