Description
A quick and flavorful weeknight meal featuring spicy garlic, chicken, and noodles, perfect for satisfying dinners.
Ingredients
Scale
- 8–10 ounces of dried noodles (egg, udon, or rice noodles)
- 1 lb bite-sized boneless chicken pieces
- 1–2 tablespoons neutral oil
- 3–4 minced garlic cloves
- 1 tablespoon minced ginger
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (or hoisin for vegetarian)
- 1–2 tablespoons chili paste or sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2–4 tablespoons chicken stock or noodle cooking water
- 2 cups quick-cooked vegetables (bell pepper, snap peas, carrots)
- Lime for squeezing
- Chopped scallions for garnish
Instructions
- Boil the noodles until just al dente; rinse with cool water.
- Sear chicken in oil over medium-high heat until golden, about 4–6 minutes; remove from pan.
- Lower heat, add garlic and ginger, and cook until fragrant, about 30–60 seconds.
- In a bowl, mix soy sauce, oyster sauce, chili paste, rice vinegar, brown sugar, and thin with stock or noodle water.
- Toss chicken, noodles, and vegetables with the sauce in the pan.
- Finish with lime juice and scallions; serve hot.
Notes
For meal prep, store noodles slightly undercooked and separate from the sauce. Reheat in a skillet with a splash of water or stock.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg