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Garlic Chicken Noodles topped with sesame seeds and sliced green onions, with saucy noodles lifted by chopsticks from a white bowl.
Hannah Cooking

Garlic Chicken Noodles

Garlic Chicken Noodles are savory, garlicky stir-fry noodles with tender chicken and a glossy soy-sesame sauce. Fast, family-friendly dinner that tastes like takeout—made at home.
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Prep Time 25 minutes
Cook Time 20 minutes
Quick Marinate 5 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Chinese-Inspired
Calories: 801
Ingredients Equipment Method

Ingredients
  

Chicken + Marinade
  • 1.5 lb boneless skinless chicken breast cut bite-size
  • 2 tablespoon soy sauce for marinade
  • 1 tablespoon rice wine or white wine for marinade
  • 1 teaspoon cornstarch for marinade
  • salt to taste
  • black pepper to taste
Noodles
  • 12 oz lo mein noodles (or spaghetti) cooked & drained
  • water for boiling (as needed)
  • salt for pasta water (as needed)
Garlic Sauce
  • 8 cloves garlic minced
  • ¼ cup soy sauce
  • 2 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 teaspoon rice vinegar
  • ½ cup chicken broth
  • 1 tablespoon cornstarch
For cooking + garnish
  • 3 tablespoon vegetable oil
  • 3 green onions sliced
  • 1 tablespoon sesame seeds
  • red pepper flakes optional, to taste

Equipment

  • 1 Large pot for boiling noodles
  • 1 Colander to drain noodles
  • 1 Wok or large skillet high-heat stir-fry
  • 1 Cutting board prep
  • 1 Sharp knife chicken + garlic
  • 1 Mixing bowl marinating chicken
  • 1 Small bowl whisking sauce
  • 1 Tongs tossing noodles

Method
 

  1. Slice chicken into small bite-size pieces; pat dry.
  2. Toss chicken with 2 tablespoon soy sauce, wine, 1 teaspoon cornstarch, salt, and pepper; rest 5 minutes.
  3. Cook noodles in salted water until just tender; drain and set aside.
  4. Mix garlic sauce (minced garlic, soy sauce, oyster sauce, sesame oil, brown sugar, rice vinegar, broth, cornstarch) until smooth.
  5. Heat 2 tablespoon oil in a hot wok/skillet; cook chicken 3–4 minutes until golden and cooked through; remove.
  6. Add remaining 1 tablespoon oil; sauté garlic 20–30 seconds (don’t brown).
  7. Return chicken + add noodles; pour sauce; toss 2–3 minutes until glossy and thickened.
  8. Top with green onions, sesame seeds, and optional red pepper flakes. Serve hot.