Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the egg noodles or ramen according to the package instructions until they are just al dente. Drain in a colander and rinse with cold water to stop the cooking process.
- In a small mixing bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Add the cornstarch and whisk vigorously until the mixture is smooth and no lumps remain.
- Pat the chicken pieces dry with paper towels to ensure a good sear. Heat the vegetable oil in a large skillet or wok over medium-high heat until it begins to shimmer.
- Add the chicken pieces to the pan in a single layer. Let them cook undisturbed for 2-3 minutes to develop a golden-brown crust, then toss and continue cooking until fully cooked through.
- Pour the prepared sauce mixture over the chicken in the skillet. Stir constantly as the sauce begins to bubble and thicken into a glossy glaze, which should take about 60 to 90 seconds.
- Add the cooked and drained noodles into the skillet with the chicken and sauce. Use tongs to toss everything together thoroughly for about a minute until the noodles are well-coated and heated through.
- Remove the pan from the heat. Garnish generously with sliced green onions, sesame seeds, and extra red pepper flakes before serving in wide, shallow bowls.
Notes
To make the dish saucier, double the liquid sauce ingredients. If you don't have honey, brown sugar or maple syrup are excellent substitutes. For a gluten-free version, use tamari instead of soy sauce and ensure your noodles are gluten-free. You can also add bok choy or frozen stir-fry vegetables to increase the nutrient density.