Unbelievably delicious and surprisingly simple, this Asian chicken and noodles recipe will become your go-to weeknight dinner solution. Using pantry staples and fresh ingredients, you’ll create a restaurant-quality dish that’s faster than ordering takeout and infinitely more satisfying.
Why This Recipe Works
- The combination of soy sauce, sesame oil, and fresh ginger creates an authentic umami flavor profile that beats any store-bought sauce
- Quick-cooking chicken thighs stay incredibly juicy while absorbing all the savory flavors of the marinade and sauce
- Using fresh vegetables adds crunch and nutrition while the simple cooking technique preserves their vibrant colors and textures
- The step-by-step method ensures perfectly cooked noodles that don’t become mushy or stick together
- Balancing sweet, salty, and savory elements creates a complex flavor that keeps you coming back for more
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons soy sauce, divided
- 2 tablespoons sesame oil, divided
- 1 tablespoon cornstarch
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned
- 4 green onions, sliced (white and green parts separated)
- 1/4 cup chicken broth
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon red pepper flakes
- 1/4 cup chopped cilantro for garnish
- 1 tablespoon sesame seeds for garnish
Equipment Needed
- Large pot for boiling noodles
- Large skillet or wok
- Mixing bowls
- Cutting board and sharp knife
- Measuring cups and spoons
- Tongs or wooden spoon
- Colander
- Microplane or grater
Instructions
Prepare the Chicken and Marinade
Begin by placing your chicken pieces in a medium bowl and adding 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Sprinkle the cornstarch over the chicken and use your hands to massage everything together until each piece is evenly coated. The cornstarch will create a light crust that helps the chicken brown beautifully and keeps it incredibly moist. Let this marinate while you prepare your other ingredients – about 15-20 minutes is perfect. This short marinating time makes a huge difference in flavor penetration without requiring advanced planning. Tip: Always pat your chicken dry before marinating to help the sauce adhere better.
Cook the Noodles to Perfection
Bring a large pot of water to a rolling boil – you want enough water so the noodles have plenty of room to move around. Add the rice noodles and cook according to package directions, usually about 6-8 minutes, but start checking at 5 minutes. You want them al dente – still with a slight chew, not mushy. Drain immediately and rinse with cold water to stop the cooking process. Toss the drained noodles with the remaining 1 tablespoon of sesame oil to prevent sticking. This step ensures your noodles maintain perfect texture and don’t become a gummy mess in the final dish.
Sear the Chicken to Golden Brown
Heat 1 tablespoon of vegetable oil in your large skillet or wok over medium-high heat until shimmering hot – you should see little waves in the oil. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook without moving for 3-4 minutes until a golden brown crust forms on the bottom. Flip and cook another 3-4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. Remove the chicken and set aside. That initial sear creates incredible flavor through the Maillard reaction, so don’t rush this step.
Sauté Vegetables and Build the Sauce
In the same skillet, add the remaining 1 tablespoon of vegetable oil and reduce heat to medium. Add the garlic and ginger, cooking for 30 seconds until fragrant – you’ll know it’s ready when the aroma makes your stomach growl. Add the bell pepper, carrots, and white parts of green onions, stirring frequently for 3-4 minutes until they begin to soften but still have some crunch. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, chicken broth, hoisin sauce, rice vinegar, brown sugar, and red pepper flakes. Pour this sauce mixture over the vegetables and bring to a simmer.
Combine Everything and Finish the Dish
Return the cooked chicken to the skillet along with any accumulated juices. Add the cooked noodles and toss everything together until well coated in the sauce and heated through, about 2-3 minutes. The noodles will absorb some of the sauce and become perfectly seasoned. Taste and adjust seasoning if needed – you might want an extra pinch of red pepper flakes for heat. Remove from heat and garnish with the green parts of the green onions, chopped cilantro, and sesame seeds. Serve immediately while everything is hot and the textures are at their best.
Tips and Tricks
For the absolute best results, consider these pro tips that will take your Asian chicken and noodles from great to extraordinary. First, always use a thermometer to check your chicken – 165°F is the magic number for food safety while maintaining juiciness. If you don’t have one, cut into the largest piece to ensure no pink remains. Second, when working with rice noodles, they continue to cook slightly after draining, so err on the side of undercooking by about 30 seconds. They’ll finish cooking when you toss them with the hot sauce and chicken.
Third, don’t skip the step of toasting your sesame seeds – place them in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant. This simple step adds incredible depth of flavor. Fourth, if you want an even thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of cold water and add it during the last minute of cooking. Fifth, for maximum vegetable crunch, consider adding snap peas or broccoli florets in the last 2 minutes of vegetable cooking time.
Sixth, if you’re meal prepping, keep the noodles separate from the chicken and vegetable mixture until ready to serve to prevent them from becoming soggy. Seventh, the marinade works equally well with chicken breasts, but reduce cooking time by 1-2 minutes per side since breasts cook faster and can dry out more easily. Eighth, for extra umami flavor, add a teaspoon of fish sauce to the sauce mixture – it sounds scary but adds incredible depth without making things taste fishy.
Ninth, if you prefer spicier food, add a tablespoon of sriracha or chili garlic sauce to the sauce mixture. Tenth, always have all your ingredients prepped and measured before you start cooking – this is called mise en place and makes the cooking process much smoother. Finally, if your noodles stick together after rinsing, toss them with a little more sesame oil or even a spray of cooking spray to keep them separated.
Recipe Variations
- For a vegetarian version, substitute the chicken with extra-firm tofu pressed and cubed, or use sliced mushrooms. Increase the vegetable variety by adding baby corn, water chestnuts, and snow peas. Use vegetable broth instead of chicken broth and add an extra tablespoon of soy sauce for depth of flavor. The cooking time remains similar – just cook until vegetables are tender-crisp and tofu is lightly browned.
- Make it gluten-free by using tamari instead of soy sauce and ensuring your hoisin sauce is gluten-free certified. Rice noodles are naturally gluten-free, but always check the packaging. You can also use zucchini noodles or shirataki noodles for a low-carb option – just sauté them briefly rather than boiling to maintain texture.
- Create a seafood variation by substituting the chicken with shrimp or scallops. Cook shrimp for 2-3 minutes per side until pink and opaque, or scallops for 1-2 minutes per side until golden brown. Seafood cooks much faster than chicken, so add it at the very end to prevent overcooking. You might also add a splash of lime juice at the end for brightness.
- For a heartier version, add beaten eggs scrambled in the pan before adding the vegetables, or top with a soft-boiled egg. You can also include other vegetables like bok choy, cabbage, or bean sprouts. If you want more protein, edamame or peanuts make excellent additions either mixed in or as a garnish.
- Change up the flavor profile by using different noodles – udon, soba, or even linguine work well. Adjust cooking times according to package directions. You can also experiment with the sauce by adding peanut butter for a satay-style dish, or coconut milk for a creamier, Thai-inspired version.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well but require slightly different handling. Since breasts are leaner, they cook faster and can dry out more easily. Cut them into slightly larger pieces – about 1.5 inches – and reduce cooking time to 2-3 minutes per side. Use a thermometer to ensure they reach 165°F without overcooking. You might also want to increase the marinating time to 30 minutes to help keep them moist. The result will be slightly less juicy than thighs but still delicious.
How do I prevent my noodles from sticking together?
The key is proper cooking and immediate treatment after draining. Make sure you’re using plenty of boiling water – at least 4 quarts for 8 ounces of noodles. Stir immediately after adding noodles to the water and occasionally during cooking. Once drained, rinse thoroughly with cold water to remove excess starch, then toss immediately with sesame oil. If they still stick, you can separate them with your fingers or chopsticks while tossing with the oil. Never skip the oil toss – it’s your best defense against sticky noodles.
Can I make this dish ahead of time?
You can prep components ahead but I don’t recommend assembling completely until serving. The chicken can be marinated up to 24 hours in advance. Vegetables can be pre-cut and stored in airtight containers. The sauce can be mixed and refrigerated for up to 3 days. Cook noodles fresh when ready to serve. If you must make it completely ahead, expect the noodles to absorb more sauce and become softer. Reheat gently in a skillet with a splash of broth or water to refresh the sauce.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb sauce, so they’ll be softer when reheated. To reheat, use a skillet over medium heat with a tablespoon of water or broth to loosen the sauce. Microwave reheating can make the noodles rubbery, so stovetop is preferred. I don’t recommend freezing this dish as the noodles become mushy and vegetables lose their texture upon thawing.
Can I use different vegetables?
Absolutely! This recipe is very adaptable. Good additions include broccoli florets, snap peas, mushrooms, baby corn, water chestnuts, or cabbage. Adjust cooking times based on the vegetable – harder vegetables like broccoli need longer cooking, while delicate ones like snow peas should be added at the end. Aim for about 3 cups total of vegetables to maintain balance with the other ingredients. Just be sure to cut everything approximately the same size for even cooking.
Summary
This Asian chicken and noodles recipe delivers restaurant-quality flavors with weeknight ease. Perfectly seared chicken, crisp-tender vegetables, and silky noodles come together in a savory-sweet sauce that will have everyone asking for seconds.
