Ingredients
Scale
- 500 grams chicken thighs or breasts
- 200 grams rice noodles or egg noodles
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 teaspoon red chili flakes (optional)
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
- Salt and pepper, to taste
- 1 tablespoon cooking oil
Instructions
- Cook the noodles according to package instructions, usually 4–6 minutes until al dente. Drain and rinse under cold water.
- Cut chicken into bite-sized pieces and season lightly with salt and pepper.
- In a bowl, whisk together soy sauce, honey, minced garlic, and grated ginger.
- Heat oil in a large skillet over medium-high heat.
- Add chicken and stir-fry for 6–8 minutes until golden brown and cooked through.
- Pour the sauce over the chicken and simmer for 2–3 minutes until slightly thickened.
- Add cooked noodles and toss everything together. Cook for another 2 minutes until heated through.
- Serve hot topped with sesame seeds, chopped green onions, and optional chili flakes.
Notes
- Use fresh garlic and ginger for the best flavor.
- Rinse noodles with cold water to prevent sticking.
- Adjust spice level by adding more chili flakes or a drizzle of sriracha.
- Chicken thighs provide juicier results, while breasts offer a leaner option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian