Asian Chicken and Noodles
This hearty dish features meaty noodles, seared chicken, and caramelized vegetables in a sweet/savory sauce of soy, sesame, honey, and chili-crisp. Sweet, salty, fiery perfection.
The sauce in this dish is mind-blowing! And it’s made with a handful of pantry staples. The sauce requires a quick commingling of chicken broth, soy sauce, honey, and chili crisp, a slightly fiery blend of garlic and red chilies (brands vary, but that’s the gist). Chili crisp adds a little heat, plus hints of umami in every mouthwatering bite.
Use any cut of chicken you prefer. I used boneless, skinless chicken breasts, but you can certainly use chicken tenders or chicken thighs. Use what you have handy, or what’s on sale!
Switch out the vegetables if desired. I used carrots and onion, but great additions would be bell peppers, broccoli, zucchini and asparagus. I also enlivened the dish with edamame! The soybeans add great flavor and texture to the noodles. If you don’t have edamame, sub frozen peas or lima beans.
What type of noodles should you use? I used hand-cut Korean wheat noodles, but any noodle variety will do. You can even use linguine. If you’re looking for a gluten-free option, choose rice noodles (I suggest the thicker pad thai noodles; they will hold up to the chicken and vegetables better).
How spicy is this dish? Not very, and you can adjust the heat level with ease. The only heat in this meal comes from the chili crisp, and some brands are actually pretty mild. I suggest you taste your chili crisp before adding it to the sauce; then you can decide how much to add.
Asian Chicken and Noodles
Ingredients
- 16 ounces Korean wheat noodles, or somen noodles, or soba/buckwheat noodles, or rice noodles, or linguine
- 3/4 cup chicken broth
- 1/3 cup soy sauce
- 3 tablespoons chili crisp, or more/less taste
- 1 tablespoon brown sugar, or honey
- 1 teaspoon sesame oil
- 2 tablespoons avocado oil or vegetable oil, divided
- 1 pound boneless skinless chicken breasts, tenders or thighs, cut into bite-size pieces
- Salt and freshly ground black pepper
- 1/2 cup sliced onion, any color
- 2 carrots, cut into matchsticks
- 1 tablespoon minced fresh ginger
- 3-4 cloves garlic, minced
- 1/2 cup frozen shelled edamame, thawed
- 1/4 cup fresh cilantro leaves
Instructions
- Boil the noodles in a large pot of boiling water for 4 minutes (check package directions; cooking time will depend on the noodle variety). Drain and rinse under cold water to prevent clumping.
- In a medium bowl, whisk together the broth, soy sauce, chili crisp, brown sugar, and sesame oil. Set aside.
- Heat 1 tablespoon of the avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown on all sides. Season the chicken with salt and black pepper. Transfer the chicken to a plate.
- Heat the remaining tablespoon of oil in the same pan over medium-high heat. Add the onion and carrots and cook for 3 to 5 minutes, until the vegetables soften. Add the ginger and garlic and cook for 1 minute. Return the chicken to the pan, with any accumulated juices from the plate. Add the noodles and stir-fry for 1 minute.
- Add the sauce and bring to a simmer. Simmer for 2 to 3 minutes, until the sauce is mostly absorbed. Season to taste with salt and black pepper (and add more chili crisp if desired).
- Remove the pan from the heat, top with cilantro and serve.