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Garlic Chicken Noodles Recipe

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4.2 from 27 reviews

Savory garlic chicken noodles featuring tender bite-sized chicken thighs and chewy ramen noodles, all coated in a glossy, flavorful garlic-ginger sauce. This quick and easy Asian-inspired dish is garnished with toasted sesame seeds and fresh green onions, delivering a restaurant-quality meal in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken and Coating

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons cornstarch (divided for coating and sauce)
  • ¼ teaspoon freshly ground black pepper

Noodles

  • 8 oz fresh ramen noodles or dried ramen noodles (discard seasoning packet)
  • 1 tablespoon sesame oil (for tossing noodles)

Sauce

  • ¼ cup low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon pure sesame oil
  • 6 cloves garlic, minced fresh
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons water (to mix cornstarch slurry)

Cooking Oil and Garnish

  • 3 tablespoons vegetable oil (for high heat cooking)
  • 4 stalks green onions, chopped for garnish
  • 2 tablespoons toasted sesame seeds for garnish

Instructions

  1. Coat Chicken: Toss the chicken pieces with 2 tablespoons of cornstarch until evenly coated. Let it rest for 5 minutes to allow the coating to adhere properly while preparing other ingredients.
  2. Prepare Sauce: In a small mixing bowl, whisk together soy sauce, oyster sauce, brown sugar, sesame oil, minced garlic, and minced ginger to create the flavorful base sauce. Separately, mix the remaining 1 tablespoon cornstarch with 2 tablespoons water to make a slurry for thickening.
  3. Cook Noodles: Bring a large pot of salted water to a rolling boil. Add ramen noodles and cook according to package instructions until tender. Drain the noodles using a fine mesh strainer, rinse briefly under cold water, then toss with 1 tablespoon sesame oil to prevent sticking.
  4. Cook Chicken: Heat vegetable oil in a large wok or heavy skillet over high heat until shimmering and nearly smoking. Add the coated chicken pieces in a single layer without stirring for 2 minutes to develop a golden color. Continue cooking and stirring occasionally for about 5 more minutes until the chicken is crispy and fully cooked through.
  5. Add Sauce and Thicken: Pour the prepared sauce and cornstarch slurry into the wok with the cooked chicken. Toss thoroughly to coat the chicken and cook until the sauce thickens and becomes glossy.
  6. Combine Noodles and Serve: Add the cooked noodles to the wok and toss well to ensure they are fully coated in the savory garlic sauce. Remove from heat, sprinkle with chopped green onions and toasted sesame seeds for garnish. Serve immediately hot with chopsticks for an authentic experience.

Notes

  • Using boneless chicken thighs ensures tenderness and better flavor absorption compared to chicken breast.
  • Fresh ramen noodles offer the best texture, but dried ramen can be used in a pinch—just discard the seasoning packet.
  • Adjust the brown sugar amount to balance the sweetness according to your preference.
  • Be sure to toss noodles in sesame oil after draining to prevent clumping.
  • High heat is essential when cooking chicken in the wok to achieve a crispy exterior.
  • If you want a spicier version, add a pinch of chili flakes or drizzle of chili oil with the sauce.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Lunch
  • Method: Stovetop
  • Cuisine: Asian, Chinese

Find it online: https://ellarecipe.com/garlic-chicken-noodles-recipe/