Tender, juicy chicken, savory sauce, and chewy noodles come together to create this delicious garlic chicken and noodles dish in around 30 minutes.
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What makes this dish special is the combination of garlic, ginger and onion powder and hoisin (for sweetness), soy (for that savory hit) and sriracha (for a spicy kick). The sauce comes together and perfectly coats the noodles and the tender chicken bites which soak up all the flavors.
Make this asian noodle dish with whatever noodles you have on hand. From ramen, to soba, udon. Anything goes. Just make sure they are pre cooked before adding them to the pan.
Love asian style Noodle recipes? Then check out my Yaki Udon Noodles, Slow Cooker Steak Ramen, and these Peanut Noodles with Chicken. And nothing beats the simplicity of simple chicken and rice noodles!
Recipe Highlights
- Quick and easy comfort food on the table in under 30 minutes
- Rich, savory garlic flavors, with a little sweet and spicy as well
- Use any type of noodles, even pasta noodles work
- I used chicken breast, but shredded rotisserie chicken is good too
- This dinner is under 500 calories per serve
How to Make
- Noodles: Cook your noodles according to the package directions and then set them aside.
- Chicken: Heat your oil in a medium sized dish for about a minute. Once the oil is hot, add your chicken, garlic powder, ginger, and onion powder. Cook the chicken over medium heat for about 7 minutes, or until it is no longer pink in the middle.
- Sauce: Once the chicken is fully cooked, add a little bit of water to the cornstarch and stir to make a slurry. Add the cornstarch slurry to the pan along with the hoisin sauce, soy sauce, sriracha, and chicken broth. Allow the mixture to simmer over medium heat until it thickens (about 5-7 minutes).
- Bringing it together: Turn off the stovetop and add your noodles to the pan. Use a large wooden spoon or a pair of tongs to fold the ingredients together until the noodles are evenly coated in sauce.
Top Tip
If you have fresh garlic, you can replace the garlic powder with 3 cloves of freshly minced garlic. You will want to cook the garlic in the oil for 1-2 minutes before adding the chicken and remaining spices.
If using fresh garlic, you must properly sauté the garlic.
Garlic is the star ingredient in this dish, and its flavor is crucial. Here's how I get it right:
- Low and Slow: When I'm sautéing the garlic, I use medium-low heat. This ensures that the garlic becomes fragrant and golden without burning.
- Timing: I add the garlic to the hot oil and stir continuously. Garlic can go from perfectly cooked to burnt very quickly, so I keep a close eye on it. In my experience, burnt garlic will make the dish taste "bitter" and not very nice to eat.
- Flavor: Once the garlic is golden and fragrant, the garlic flavor will infuse into the oil, and when mixed with the other ingredients to make the sauce, the noodles soak it all up and it is very delicious!
If you want to add a few vegetables into the mix, I'd suggest quick cooking ones like: diced mushrooms, sliced green beans, sliced zucchini, bok choi, or baby spinach.
Asian Spicy Garlic Noodles with Chicken
Ingredients
- 500 grams (1 lb.) Diced chicken breast (skinless)
- teaspoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground ginger
- ½ teaspoon Onion powder
- 2 tablespoons Hoisin sauce
- 2 tablespoons Soy sauce
- 2 tablespoons Sriracha sauce
- 1 cup Chicken broth/chicken stick
- 1 ½ tablespoons Cornstarch/cornflour
- 225 grams (8 oz.) Noodles
Instructions
- Cook Noodles: Cook your noodles according to the package directions and then set them aside.225 grams (8 oz.) Noodles
- Cook Chicken and spices: Heat your oil in a medium sized dish for about a minute. Once the oil is hot, add your chicken, garlic powder, ginger, and onion powder. Cook the chicken over medium heat for about 7 minutes, or until it is no longer pink in the middle.500 grams (1 lb.) Diced chicken breast (skinless), teaspoons Olive oil, 1 teaspoon Garlic powder, 1 teaspoon Ground ginger, ½ teaspoon Onion powder
- Add Sauces: Once the chicken is fully cooked, add a little bit of water to the cornstarch and stir to make a slurry. Add the cornstarch slurry to the pan along with the hoisin sauce, soy sauce, sriracha, and chicken broth. Allow the mixture to simmer over medium heat until it thickens (about 5-7 minutes).2 tablespoons Hoisin sauce, 2 tablespoons Soy sauce, 2 tablespoons Sriracha sauce, 1 ½ tablespoons Cornstarch/cornflour, 1 cup Chicken broth/chicken stick
- Combine Chicken and Noodles: Turn off the stovetop and add your noodles to the pan. Use a large wooden spoon or a pair of tongs to fold the ingredients together until the noodles are evenly coated in sauce.
Notes
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
Common Questions
Make sure that you are creating a slurry with water and cornstarch. If you just dump the cornstarch into your sauce then it will clump up and prevent the sauce from thickening properly. Another common problem is the heat level. You want to cook your sauce over medium-high heat to cook off the excess moisture and thicken.
Of course! One of our favorite things about this dish is how easy it is to customize. If you are looking for a quick and easy way to add some nutrients to this dish, grab a bag of frozen stir fry veggies next time you go grocery shopping. Cook your veggies for a few minutes before adding the chicken and spices. This will give the veggies time to thaw so everything finishes cooking at the same time. Some veggies that go great with this dish include bell peppers, onions, mushrooms, sugar snap peas, and carrots.
Linda says
Can I leave the siracha out or replace it with something else?
Kim says
You could either leave it our or replace it with BBQ sauce.