Garlic Noodles with Chicken

Ingredients

• 80 ml (⅓ cup)soy sauce
• 25 g (2 tablespoons), packedbrown sugar
• 30 ml (2 tablespoons)oyster sauce
• 15 ml (1 tablespoon)sambal oelek or sriracha
• 15 ml (1 tablespoon)freshly grated ginger
• 5 ml (1 teaspoon)sesame oil
• 15 ml (1 tablespoon)minced garlic
• 225 g (8 ounces)spaghetti or thick spaghetti
• 3.8 litres (4 quarts)water
• 15 ml (1 tablespoon)kosher salt
• 15 ml (1 tablespoon)vegetable oil
• 454 g (1 pound), cut into 2.5 cm (1-inch) piecesboneless chicken thighs
• 225 g (8 ounces), sliced 6 mm (¼ inch) thickbrown mushrooms
• 150 g (1 cup), finely dicedred pepper
• 100 g (1 cup)mangetout
• 55 g (½ cup), shreddedcarrots
• 15 ml (1 tablespoon), choppedcoriander

Instructions

1. 1

   Mix the sauce

   Whisk the soy sauce, brown sugar, oyster sauce, sambal oelek, ginger, sesame oil and garlic together in a small bowl. Set the mixture aside.

2. 2

   Cook the pasta

   Bring the water to the boil in a large pan, then stir in the salt until it dissolves. Add the pasta and cook according to the packet instructions, stirring occasionally, until al dente. Drain well in a colander and set aside.

3. 3

   Cook the chicken

   Heat the vegetable oil in a wok or large frying pan over a medium-high heat. Add the chicken and 2 tablespoons of the soy sauce mixture; stir-fry for about 4 to 5 minutes, until fully cooked. Transfer the chicken to a clean bowl.

4. 4

   Fry the vegetables

   Add the mushrooms, red pepper, mangetout and carrots to the wok. Stir-fry for about 3 to 4 minutes, until tender.

5. 5

   Combine everything

   Stir in the cooked noodles, chicken and remaining soy sauce mixture until evenly combined. Cook for about 2 to 3 minutes.

6. 6

   Garnish and serve

   Scatter the chopped coriander over the garlic noodles just before serving.

What are garlic noodles?

Garlic noodles are a savoury noodle dish found in several Asian-inspired cooking traditions, with versions varying by place and cook. This recipe pairs spaghetti with a soy- and oyster-based sauce, chicken and a mix of vegetables.

The sauce’s balance of salty, sweet, spicy and aromatic flavours coats the noodles, while cooking the chicken and vegetables separately helps keep their textures distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 32g protein, 58g carbs, 14g fat.

The spaghetti and brown sugar contribute most of the carbohydrates, while vegetable oil and sesame oil account for much of the fat. Chicken thighs and the oyster sauce contribute protein, with the chicken supplying the main share. Add extra greens or a simple vegetable side to balance the plate without changing the noodle recipe.

Build the sauce first

Sauce base: Whisk the soy sauce, oyster sauce and brown sugar until combined, then add the sambal, ginger, sesame oil and garlic. Having it ready makes the final toss quick and helps the ingredients coat the noodles evenly.

Heat level: Sambal oelek and sriracha both bring chilli heat, so choose whichever you have and adjust the amount to suit your preference.

Cook the noodles and chicken

Pasta: Cook the spaghetti only until al dente, following its packet timing. Drain it thoroughly so excess water does not dilute the sauce.

Chicken: Cut the thighs into similarly sized pieces so they cook at a similar rate. Stir-fry with just 2 tablespoons of sauce, then remove them from the wok while the vegetables cook.

Keep the vegetables lively

Vegetable mix: Mushrooms bring a savoury, soft element, while pepper, mangetout and carrots add colour and contrasting textures. Slice and dice them as directed so they are ready to go into the hot wok together.

Doneness: Stir-fry for 3 to 4 minutes, stopping when the vegetables are tender but still hold their shape. A crowded pan can release moisture and make them steam instead of fry.

Finish with a quick toss

Final combination: Add the noodles, chicken and remaining sauce once the vegetables are tender. Toss and cook for 2 to 3 minutes, just long enough to heat everything through and distribute the sauce.

Garnish: Add the chopped coriander right before serving, as directed, so its fresh flavour remains noticeable.

Make it a complete meal

Serve the noodles straight from the wok while hot. The chicken provides the main protein, and the noodles make the dish substantial; the vegetables add colour and a fresh contrast.

If you want something alongside, serve a simple cucumber salad or extra steamed greens. Keep additional salty sauces modest, since the noodle sauce already contains soy and oyster sauce.

Recipe notes & tips

• Measure out the sauce ingredients before heating the wok so the stir-frying can move along smoothly.
• Use a large wok or frying pan to give the vegetables room to fry rather than steam.
• Drain the spaghetti well before adding it to the wok.
• Keep the chicken pieces similar in size to help them cook evenly.
• Taste the finished noodles before adding any extra seasoning, as the sauce is already savoury.

Variations

• Use thick spaghetti: Choose it instead of standard spaghetti for a chewier noodle texture.
• Switch the chilli sauce: Use sambal oelek or sriracha according to what you have and how much heat you want.
• Add extra greens: Increase the mangetout for more crisp vegetables in each portion.
• Try another mushroom: Use sliced mushrooms of a similar size in place of the brown mushrooms.
• Finish with sesame seeds: Sprinkle them on just before serving for an extra sesame note.

Common mistakes to avoid

• Overcooking the pasta: Stop at al dente so the noodles keep their shape during the final toss.
• Adding wet noodles: Drain them thoroughly to avoid watering down the sauce.
• Crowding the wok: Fry in batches if necessary so the vegetables have space to cook rather than steam.
• Skipping the chicken transfer: Remove the cooked chicken before frying the vegetables to avoid overcooking it.
• Adding all the sauce too soon: Reserve most for the final toss so it coats the noodles and other ingredients.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat in a frying pan over a medium heat, stirring until piping hot; add a small splash of water if the noodles seem dry.

Frequently asked questions