Ingredients
Scale
- 8 ounces fresh or dried egg noodles (or your favorite noodle variety)
- 2 tablespoons vegetable oil (or substitute with olive oil for a richer flavor)
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 large cloves garlic, minced (Mama Lou always said, “More garlic, more love!”)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey (you can use maple syrup as a natural substitute)
- 1 tablespoon rice vinegar (or apple cider vinegar if needed)
- 1 tablespoon hoisin sauce (optional, but it adds a lovely depth of flavor)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for a little kick like Ouma liked)
- 2 green onions, thinly sliced, for garnish
- 1/4 cup toasted sesame seeds (optional, for that extra crunch and aroma)
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, usually around 5-7 minutes. Drain and set aside. I always like to toss the noodles with a little sesame oil to keep them from sticking, a trick Mama Lou taught me to keep things smooth.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the chicken pieces in a single layer. Cook without moving them for 3-4 minutes to get a nice sear, then stir and cook for another 3-4 minutes until fully cooked and golden brown.
- Add the minced garlic to the chicken in the skillet and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as Mama Lou always warned me—it turns bitter fast!
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, hoisin sauce (if using), black pepper, and red pepper flakes. Pour this sticky, flavorful sauce over the chicken and garlic.
- Reduce the heat to medium-low and let the sauce simmer for 2-3 minutes until it thickens slightly and coats the chicken beautifully. You’ll see it turn glossy and clingy—that’s when you know it’s just right.
- Add the cooked noodles directly into the skillet. Gently toss everything together, ensuring each noodle is coated with that luscious garlic sauce. This step always reminds me of the times Ouma and I would compete to swirl the noodles—she always tried to outdo me, and I’d laugh every time.
- Remove from heat and garnish with sliced green onions and toasted sesame seeds for a burst of freshness and crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
