A quick and easy 20-minute noodle stir-fry with a glossy soy-garlic sauce, perfect for a weeknight dinner.
Author:Sarah Peterson
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:2 servings 1x
Category:Dinner
Method:Stir-fry
Cuisine:Asian
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
8 ounces noodles (ramen, udon, or egg noodles)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
4 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon vegetable oil
1/4 cup chicken broth
1 tablespoon cornstarch
2 green onions, sliced
1 teaspoon sesame seeds (optional)
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and sesame oil. Set aside.
Cook noodles according to package directions. Drain and set aside.
In a medium bowl, toss chicken pieces with half of the soy sauce mixture.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Add minced garlic and grated ginger to the skillet and cook until fragrant, about 30 seconds.
In a small bowl, whisk together chicken broth and cornstarch until smooth.
Pour the remaining soy sauce mixture and the cornstarch slurry into the skillet. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
Return the cooked chicken to the skillet. Add the cooked noodles and toss to coat everything in the sauce.
Garnish with sliced green onions and sesame seeds, if desired. Serve immediately.
Notes
For a spicier sauce, add a pinch of red pepper flakes with the garlic and ginger.
You can substitute chicken breast for thighs, but adjust cooking time as needed.
This recipe is easily adaptable to other proteins like shrimp or tofu.