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.

Course Main Course

Cuisine American, Asian

Keyword chicken and noodles, one pan meal, sitr fry

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 681kcal

Author Robin Miller

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.

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