Name: Sticky Garlic Chicken Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 300g boneless chicken thighs, sliced; 250g egg noodles; 4 cloves garlic, minced; 3 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon oyster sauce; 1 tablespoon sesame oil; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 2 spring onions, sliced; 1 teaspoon chili flakes (optional)

Let Me Tell You About These Sticky Garlic Chicken Noodles

Alright, so first things first. Sticky Garlic Chicken Noodles: the official name, but honestly, in my house it’s more like “Hey, those noodles we keep fighting over.” I started making this one night when we had exactly three sad chicken thighs and an almost-past-it bag of noodles; since then it’s become the sort of midweek save-the-day dinner you dream about when you’re bored in a meeting, thinking about dinner instead of spreadsheets. Also, the first time I made it, I absolutely exploded soy sauce all over my kitchen wall… Do NOT open bottles one-handed, folks.

Why You’ll Love This

I make this when I’m craving something comforting after one of those endless days (you know, the ones where you search for your keys forever and they’re in your hand… just me?). My family goes a bit mad for this because it’s sweet, a little bit sticky, and the noodles slurp up all that lovely garlicky sauce. Actually, I use this recipe to sneak in veg too — it’s handy for those “can’t be bothered” evenings. I used to dread noodle dishes because I’d end up with gluey clumps, but with this I finally cracked it. Plus, leftovers make everyone jealous at work.

The Ingredients (+ Some Cheats & Swaps)

3 chicken thighs, boneless & skinless – you CAN use breasts, but thighs are juicier (sometimes I use shredded rotisserie chicken if I’m feeling lazy)
250g dried wheat noodles – rice noodles or even spaghetti works in a pinch
4 fat garlic cloves – I’ve doubled it. Zero regrets
2 tbsp soy sauce – My grandma swore by Kikkoman; honestly, supermarket own brand is fine
1.5 tbsp honey – or maple syrup if you ran out (once I used golden syrup, results: not ideal)
1 tbsp oyster sauce – skip if it’s not your thing, but it adds depth
1 tsp sesame oil – or veg oil, but sesame’s got the edge
1-2 spring onions, finely sliced (I sometimes just throw on a handful of coriander leaves at the end too)
1 carrot, grated or julienned – or sub with whatever lonely veg is lingering in the fridge (red pepper, mange tout… you get the idea)
Optional: pinch of chili flakes, toasted sesame seeds to finish

How I Actually Make It (With Small Messes Along the Way)

Get those noodles going. Boil ‘em according to packet instructions (I usually set the timer, then wander off. Don’t do that. I’ve learned my lesson about gluey noodles the hard way).
Prep the chicken. Slice into bite-size bits. No need for perfect cubes; we’re not at a Michelin-starred place here.
Make the sauce. In a mug or bowl, mix up soy sauce, honey, oyster sauce, sesame oil, and garlic (which you can grate or smash… I chop roughly; less washing up).
Heat up your pan. Big frying pan or wok is great, but honestly I’ve used a saucepan in a pinch. Bit of oil, get it hot, then toss in the chicken. Let it catch some color, takes maybe 5-6 minutes. This is where I sneak a taste—chef’s privileges.
Add veggies. Chuck in your carrots (or whatever else you found in the fridge). Stir-fry for 2-3 mins til they look bright and hopeful.
Pour in sauce. Turn the heat down a touch so it doesn’t scorch. Coat the chicken and veg, let it bubble a bit; it’ll get sticky and shiny. Don’t worry if it looks a bit… gloopy right now. That’s normal! On second thought, add a splash of water if it seems too thick—you can always reduce it again later.
Noodles in! Drain ‘em (don’t forget that bit, soggy noodles are no fun), toss with everything till they’re happily coated. Use tongs or just two big forks. Or, if you’ve only got a wooden spoon, like me during washing up emergencies, that’ll do too.
Finish up. Scatter over spring onions, sesame seeds, and chili flakes if you like zing. Toss one last time and serve hot. Or just eat it straight from the pan when no one’s watching. Not that I’d ever… well…

Some Notes I Learned the Hard Way

If the sauce feels too sweet, add a squeeze of lime or a splash more soy—balances it out (I used to just hope for the best, now I tinker).
I tried doubling the garlic once. Family loved it, my breath? Not so much. Maybe don’t go wild unless you’ve got parsley handy.
I sometimes skip the veg if I’m feeling “meh”—it’s still good, though maybe less photogenic.

If You Fancy Mixing it Up (and What Didn’t Work)

I once swapped the chicken for crispy tofu – worked a treat! Even my meat-eater dad approved. You do need to fry the tofu separately so it gets properly golden, though.
I tried adding pineapple… let’s just say, not my best experiment. There’s a time and place for sweet-and-sour, apparently.
For a peanutty twist, stir in a spoonful of crunchy peanut butter (my brother swears by it, I can take or leave it). It does thicken the sauce quite a bit though, so thin with a bit of water.

What Kit Do You Need?

Honestly, a wok is fab but a big frying pan or even a regular heavy saucepan does the job – I once used my ancient casserole dish (not recommended, it’s a mare for cleanup). Tongs or two forks make things less faffy when tossing noodles, but a wooden spoon + wrist action works in a pinch.

How Long Does It Last?

So technically, leftovers will keep up to 2 days in the fridge, tightly covered. Just splash in a bit of water before reheating (microwave or pan’s fine). But, honestly, in my house it rarely survives til morning. Cold from the fridge is dangerously good for midnight snacking too!

What To Serve It With (and Who Gets First Dibs)

I love this piled into big bowls on its own, but if I’m feeling fancy (which is rare on a Tuesday), I might serve with quick cucumber salad or steamed greens on the side, just to feel a bit virtuous. Oh, and my sister insists on sweet chili sauce for dipping. That’s her family tradition, not mine. Here’s a crunchy Asian salad I sometimes cobble together and—if you want the ultimate cozy combo—a cup of miso soup (I use an instant one, not gonna lie!).

Some Pro Tips (I’ve Messed This Up Before)

Don’t rush adding the sauce—if you pour it in with the heat too high, it burns fast and trust me, burnt honey is a beast to scrub off pans.
Drain noodles really well, or you’ll water down that glorious sauce (ask me how I know…)
It’s better to undercook the noodles slightly, since they keep soaking up sauce. Actually, I probably overcook them more often than not, but hey—it’s all good in the end.
When you’re doubling the recipe, use a bigger pan than you think, or you’ll end up with sticky noodle mountain. Lesson learned.

Sticky Garlic Chicken Noodles: FAQ (Because You Asked!)

Can I make this with leftover roast chicken?
Yep! Just shred up whatever you have, chuck it in right before adding the sauce. Actually, it’s a decent way to use up roast leftovers without anyone noticing the chicken’s recycled.

Do I need oyster sauce?
Nah – tastes a little different without, but you can skip or swap for a splash of Worcestershire. Don’t sweat it.

Can I make it vegetarian?
Absolutely—use tofu or load up on mushrooms. (Oh, and swap oyster for mushroom sauce if you can find it.)

What noodles are best?
Honestly? Use what’s knocking about. I’ve even used spaghetti. Don’t tell the noodle purists.

Can you freeze it?
I wouldn’t. The noodles get a bit sad and soggy, but if you must, freeze the chicken sauce bit and add fresh-cooked noodles after.

Oh, and if you’re after some really helpful noodle-cooking tips (because that’s half the battle, isn’t it?), I like this noodle-cooking guide for quick reference. Saved me a couple of times!

Feel free to drop me a line if you try it—or just want to swap epic kitchen mishaps! Happy noodling.

Sticky Garlic Chicken Noodles: My Go-To Cozy Weeknight Fix