Sticky Sesame Chicken Fried Noodles

• 8 oz egg noodles
• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 inch fresh ginger, minced
• 1/2 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 green onions, sliced
• 2 tablespoons sesame seeds
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup chicken broth
• 2 cups frozen peas and carrots blend

Steps

1. 1 Cook egg noodles according to package instructions; drain and set aside.
2. 2 Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through.
3. 3 Remove chicken and set aside.
4. 4 In the same skillet, add remaining oil, garlic, and ginger; sauté until fragrant.
5. 5 Stir in soy sauce, hoisin sauce, honey, sesame oil, and red pepper flakes; bring to a simmer.
6. 6 Add cooked noodles, chicken, frozen peas and carrots, and chicken broth to skillet; toss to coat and heat through.
7. 7 Sprinkle with sesame seeds and green onions before serving.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Substitute chicken with tofu for a vegetarian option.
• Add a beaten egg stirred into the skillet for a richer texture.

Substitutions

• If hoisin sauce is unavailable, use equal parts soy sauce and honey.
• Swap sesame oil with peanut oil if needed.

Pairings

• Steamed bao buns
• Asian pear slices

Nutrition

Tips

• For extra crunch, toast sesame seeds in a small pan before adding to the dish.
• Feel free to add more vegetables like diced bell peppers for extra color and nutrition.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep noodles from drying out.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat gently on the stovetop with a bit of broth.

Serving Suggestions

• Serve with a side of kimchi for a tangy kick.
• Pair with a simple cucumber salad dressed in rice vinegar and sesame oil.

FAQ