Ingredients
Scale
- 12 oz egg noodles (ramen or preferred variety)
- 2 tablespoons sesame oil
- 1 lb chicken breast, thinly sliced
- Salt and black pepper to taste
- 4 cloves garlic, minced
- 1/2 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon sriracha (optional)
- Sliced green onions for garnish
- Toasted sesame seeds for garnish
Instructions
- Cook the noodles according to package instructions until al dente, drain thoroughly and set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Season chicken slices with salt and pepper, add to the skillet, and brown until fully cooked through.
- Remove chicken from the skillet and set aside.
- Add minced garlic and ginger to the same skillet, sautéing for 30 seconds until fragrant.
- Stir in soy sauce, honey, rice vinegar, and sriracha, simmering for 1-2 minutes until thickened.
- Return the cooked chicken to the skillet, add the drained noodles, and toss thoroughly until the sauce coats everything evenly.
- Garnish with sliced green onions and toasted sesame seeds before serving.
Notes
- Ensure the noodles are well-drained so they do not dilute the sticky glaze.
- For a spicier kick, adjust the amount of sriracha to your preference.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: One Pot Chicken
- Method: Stir-fry
- Cuisine: Asian-Inspired