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Overhead shot of glossy thick wavy egg noodles mixed with dark charred chicken breast chunks and fresh green onions. (Sticky Garlic Chicken Noodles)

Sticky Garlic Chicken Noodles with Charred Pan-Seared Chicken

A high-impact dinner featuring thick wavy egg noodles and charred chicken breast coated in a glossy, dark amber garlic glaze. Finished with toasted sesame seeds and fresh scallions for a professional-grade home meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 oz thick wavy egg noodles approx 340g
  • 1 lb chicken breast 454g, cut into bite-sized chunks
  • 2 tbsp neutral oil 30ml, like avocado or canola
  • 6-8 cloves garlic finely minced
  • 1/4 cup soy sauce 60ml, dark soy preferred for color
  • 3 tbsp brown sugar 45g, packed
  • 1 tsp rice vinegar 5ml
  • 2 stalks green onions sliced into rounds
  • 1 tbsp toasted white sesame seeds approx 9g

Equipment

  • 1 Heavy-bottomed skillet or wok Essential for achieving a high-heat char on the chicken.
  • 1 Spider Strainer Used to transfer noodles directly from water to pan.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook 12 oz (340g) thick wavy egg noodles for 1 minute less than package directions. Drain and set aside.
  2. Heat 2 tbsp (30ml) oil in a large skillet over medium-high heat. Add chicken chunks in a single layer and sear for 3-4 minutes until a dark charred crust forms. Flip and cook for 2 more minutes.
  3. Reduce heat to medium. Add minced garlic and cook for 30 seconds. Pour in soy sauce, brown sugar, and rice vinegar. Simmer until the sauce is thick, sticky, and dark amber.
  4. Add noodles to the skillet. Toss vigorously until coated in glossy sauce. Serve in bowls topped with green onions and sesame seeds.

Notes

Use dark soy sauce for a deeper amber color.
Don't rinse the noodles after boiling; the starch helps the sauce stick.