Sticky Garlic Chicken Noodles

Ingredients

• 680 g (1½ lb)boneless, skinless chicken thighs, cut into bite-sized pieces
• Not specified in sourceramen noodles
• 15 ml (1 tablespoon)cornflour
• ½ teaspoonsalt
• ¼ teaspoonblack pepper
• 30 ml (2 tablespoons)neutral oil, such as avocado or vegetable oil
• 6 clovesgarlic, minced
• 60 ml (¼ cup)soy sauce
• 45 ml (3 tablespoons)honey
• 15 ml (1 tablespoon)rice vinegar
• ¼ teaspoonred pepper flakes
• 4spring onions, sliced
• 15 ml (1 tablespoon)sesame seeds, for garnish

Instructions

1. 1

   Coat the chicken

   Cut the chicken thighs into bite-sized pieces. Put them in a bowl with the cornflour, salt and pepper, and toss until evenly coated.

2. 2

   Cook the noodles

   Bring a large pot of water to the boil and cook the ramen according to the packet directions. Drain it 1 minute before fully tender, reserving about 60 ml (¼ cup) of the cooking water.

3. 3

   Sear the chicken

   Heat a large frying pan or wok over high heat and add 15 ml (1 tablespoon) of oil. Once shimmering, arrange the chicken in one layer and leave it undisturbed for 2–3 minutes, until deeply golden and crisp underneath. Toss and cook for another 2 minutes, until cooked through, then take it out of the pan and set aside.

4. 4

   Fry the garlic

   Turn the heat down to medium and add the remaining 15 ml (1 tablespoon) of oil. Add the minced garlic and fry for 30 seconds, until fragrant, taking care not to let it burn.

5. 5

   Thicken the sauce

   Whisk the soy sauce, honey, rice vinegar and red pepper flakes together in a small bowl. Pour the mixture into the pan with the garlic, stir and let it bubble for about 1 minute, until thickened.

6. 6

   Toss everything together

   Return the chicken to the pan and add the drained noodles. Toss vigorously with tongs for 1–2 minutes so the sauce coats everything. If it is too thick, stir in a tablespoon or two of the reserved noodle water.

7. 7

   Finish and serve

   Turn off the heat, then toss in the sliced spring onions and sesame seeds. Serve straight away in deep bowls.

What are sticky garlic chicken noodles?

This is a quick noodle dish with seared chicken and a savoury-sweet soy, honey and garlic glaze. It draws on familiar East and Southeast Asian-inspired flavours, brought together here in a straightforward fusion-style weeknight meal.

The chicken is coated with cornflour before searing, while the noodles finish in the sauce. That combination helps the glaze cling to both, rather than pooling at the bottom of the bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 0g protein, 0g carbs, 0g fat.

The noodles and honey supply most of the carbohydrates, while the chicken contributes much of the protein. The chicken thighs, cooking oil and sesame seeds provide most of the fat. Add a portion of steamed greens or other vegetables alongside to balance the bowl.

The chicken and coating

Chicken thighs: their richer texture suits the hot, quick sear and stays succulent when tossed with the noodles.

Cornflour: a light coating helps the chicken develop a crisp surface and gives the sauce more to cling to. Toss the pieces until coated evenly, without leaving a thick layer of loose flour.

Getting the sear right

Hot pan: wait until the oil is shimmering before adding the chicken. A single layer and an undisturbed first 2–3 minutes help it brown instead of steam.

Small batches: if the pan is crowded, sear the chicken in batches so the pieces have room to colour. Cook the second side until the chicken is cooked through, then take it out while you make the sauce.

The sticky garlic glaze

Garlic: give it just 30 seconds over medium heat, until fragrant. Burnt garlic can make the sauce taste bitter, so add the soy mixture promptly.

Sweet and sharp: honey brings sweetness, while soy sauce and rice vinegar balance it with savoury and tangy notes. Let the sauce bubble for about 1 minute so it thickens before adding the chicken and noodles.

Noodle timing and texture

Early draining: take the ramen off the heat 1 minute before it is fully tender, as it will cook further in the pan. The method does not give a noodle quantity, so use the packet directions for the amount you have.

Pasta water: reserve about 60 ml (¼ cup) before draining. Add it a tablespoon at a time if the glaze gets too thick to coat the noodles evenly.

Serving the noodles

Serve the dish immediately in deep bowls while the glaze is glossy and the noodles are hot. Spring onions and sesame seeds add a fresh, lightly nutty finish.

For a more rounded plate, serve alongside steamed greens or another simply cooked vegetable. Keep the side lightly seasoned so it does not compete with the soy-based sauce.

Recipe notes & tips

• Cut the chicken into pieces of similar size so they cook at a similar rate.
• Have the sauce ingredients whisked together before you start frying the garlic.
• Reserve the noodle water before draining; it is harder to loosen the glaze without it.
• Add the noodles to the pan while they are still slightly firm so they can finish in the sauce.
• Taste the finished sauce before serving and adjust the chilli flakes to suit your preference.

Variations

• Add vegetables: toss in sliced greens or another quick-cooking vegetable with the noodles.
• Turn up the heat: increase the red pepper flakes for a more fiery glaze.
• Use chicken breast: swap in bite-sized breast pieces and take care not to overcook them.
• Make it less sweet: use less honey and taste the sauce before adding the noodles.
• Add citrus: finish with a squeeze of lime for a brighter flavour.

Common mistakes to avoid

• Crowding the pan: the chicken can steam instead of browning; sear it in batches if needed.
• Moving the chicken too soon: leave it untouched for the first 2–3 minutes to let a golden crust form.
• Burning the garlic: keep it over medium heat and add the sauce after about 30 seconds.
• Overcooking the noodles: drain them 1 minute before fully tender because they cook again in the pan.
• Adding all the noodle water at once: stir it in a tablespoon at a time so the glaze does not become too thin.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a frying pan over a low heat with a small splash of water, stirring until hot throughout.

Frequently asked questions