Savory Chicken with Asian Noodles
Experience a burst of bold flavors with this Savory Chicken with Asian Noodles, a quick and satisfying stir-fry that brings restaurant-quality taste to your kitchen. Tender, marinated chicken thighs are paired with chewy egg noodles and a colorful medley of julienned carrots, crisp red bell peppers, and bean sprouts, all coated in a savory-sweet glaze made from soy sauce, hoisin, honey, and a hint of sesame oil. Fresh garlic and ginger elevate the dish, while a sprinkle of green onions and optional cilantro brightens each bite. Ready in just 45 minutes, this one-pan wonder is perfect for busy weeknights and guaranteed to please the whole family. Keywords: savory chicken, Asian noodles, stir-fry recipe, quick dinner, weeknight meal.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 60 ml soy sauce
- 45 ml hoisin sauce
- 15 ml sesame oil
- 15 ml honey
- 3 pieces garlic cloves, minced
- 15 grams ginger, grated
- 15 ml vegetable oil
- 250 grams egg noodles
- 1 large piece carrot, julienned
- 1 large piece red bell pepper, thinly sliced
- 3 pieces green onions, sliced
- 100 grams bean sprouts
- 0.25 teaspoons black pepper
- 10 grams cilantro leaves (optional, for garnish)
Instructions
Slice the chicken thighs into bite-sized pieces and set aside.
In a small bowl, mix soy sauce, hoisin sauce, sesame oil, honey, garlic, and ginger to create a marinade.
Pour half of the marinade over the chicken and let it sit for 15 minutes. Reserve the other half for later.
Cook the egg noodles according to the package instructions, drain, and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet and cook until it's browned and fully cooked, about 7-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the carrots and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the chicken to the skillet and pour in the reserved marinade. Stir well to coat the chicken and vegetables.
Add the cooked egg noodles, green onions, and bean sprouts to the skillet. Toss everything together to combine and heat through.
Season with black pepper to taste, and adjust salt if necessary.
Serve hot, garnished with cilantro leaves if desired.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 15.4 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 3655 mg | 159% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 43.7 g | ||
| Protein | 156.3 g | 313% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 238 mg | 18% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2570 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
