There’s something so cozy about a bowl of noodles. They’re warm, slurpable, and endlessly customizable. But when you add tender chicken coated in a sticky garlic sauce that clings to every strand, you’ve created a dish that feels both indulgent and comforting. Sticky Garlic Chicken Noodles is one of those meals that comes together quickly on a busy weeknight yet tastes like it took hours to prepare.

This recipe combines juicy pan-seared chicken, chewy noodles, and a sauce that’s equal parts savory, garlicky, and slightly sweet. The glossy coating clings beautifully to every bite, while sesame seeds and fresh green onions add crunch and freshness. Whether you’re craving a takeout-style dinner without leaving home or want to surprise the family with a new favorite, this recipe ticks every box.

Ingredients:

2 boneless, skinless chicken breasts, cut into bite-sized cubes
4 packs ramen noodles (discard seasoning packets)
5 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/3 cup low-sodium soy sauce
3 tablespoons honey (or brown sugar)
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 tablespoons vegetable oil (for cooking chicken)
2 teaspoons cornstarch + 2 tablespoons water (slurry)
2 tablespoons sesame seeds (toasted)
4 green onions, sliced
1/4 teaspoon crushed red pepper flakes (optional for heat)
Salt and black pepper, to taste

Instructions:

Cook the noodles – Bring a large pot of salted water to a boil. Add the ramen noodles and cook until just tender, about 3 minutes. Drain, rinse lightly with cold water, and set aside.
Prepare the sauce – In a small bowl, whisk together soy sauce, honey, hoisin, rice vinegar, sesame oil, and cornstarch slurry. Set aside.
Cook the chicken – Heat vegetable oil in a large skillet or wok over medium-high heat. Add the cubed chicken, season with salt and black pepper, and cook until golden brown and fully cooked, about 6–8 minutes. Remove chicken and set aside.
Sauté the aromatics – In the same skillet, add garlic and ginger. Cook for 30–60 seconds until fragrant, being careful not to burn.
Combine sauce and chicken – Return the chicken to the pan, pour in the prepared sauce, and stir well. Let the sauce simmer for 2–3 minutes until it thickens and becomes glossy.
Toss in noodles – Add the cooked ramen noodles to the skillet. Toss everything together so the noodles are fully coated with the sticky garlic sauce.
Finish and serve – Sprinkle with sesame seeds and sliced green onions. Serve hot, straight from the pan.

Tips & Tricks

For extra richness, use a splash of oyster sauce in the mix.
Add a pinch of chili paste or Sriracha for a spicier version.
To make cleanup easier, cook the noodles slightly underdone and finish them in the sauce so they absorb even more flavor.

Variations

Vegetarian: Swap chicken for crispy tofu or sautéed mushrooms.
Beefy Version: Use thinly sliced flank steak instead of chicken.
Veggie-Packed: Stir-fry bell peppers, snap peas, or broccoli with the garlic before adding the sauce.

Sticky Garlic Chicken Noodles

Tender chicken and noodles tossed in a sticky garlic soy-honey sauce, finished with sesame seeds and green onions.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 bowls

Course: Dinner, Main Course

Cuisine: Asian-Inspired, Fusion

Calories: 480

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

2 pieces boneless skinless chicken breasts cut into cubes
4 packs ramen noodles discard seasoning packets
5 cloves garlic minced
1 tbsp fresh ginger grated
1/3 cup low-sodium soy sauce
3 tbsp honey or brown sugar
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp vegetable oil for cooking chicken
2 tsp cornstarch mixed with 2 tbsp water
2 tbsp sesame seeds toasted
4 pieces green onions sliced
1/4 tsp red pepper flakes optional
salt and pepper to taste

Equipment

Large skillet or wok
Mixing bowls
Pot for boiling noodles
Tongs

Method

Cook noodles in boiling water until tender, drain, and set aside.
Whisk together soy sauce, honey, hoisin, rice vinegar, sesame oil, and cornstarch slurry.
Cook chicken cubes in hot skillet until golden and cooked through, 6–8 minutes.
Sauté garlic and ginger until fragrant.
Return chicken to skillet, add sauce, and simmer until thickened.
Toss noodles with chicken and sauce until evenly coated.
Garnish with sesame seeds and green onions before serving.

Notes

Serve hot and fresh for best flavor. Adjust sweetness and saltiness to preference.

Serving Suggestions
Serve this dish in deep noodle bowls with extra sesame seeds sprinkled on top. A side of steamed edamame or cucumber salad makes the meal feel complete. Pair it with iced green tea or a light lager for a refreshing balance.

Storage Information
Leftovers keep well in the fridge for 3–4 days. Store in an airtight container and reheat gently in the microwave or in a skillet with a splash of water to loosen the sauce.

FAQ

Can I use spaghetti instead of ramen? Yes! Any long noodle works well here—spaghetti, udon, or rice noodles.
Can I meal prep this? Absolutely. Cook and store the chicken and sauce separately from the noodles, then combine before reheating.
What if I don’t have hoisin sauce? Try substituting with a mix of soy sauce and a little peanut butter for a similar depth of flavor.

History / Fun Facts
While Sticky Garlic Chicken Noodles isn’t tied to one specific culture, it borrows inspiration from Chinese stir-fries and Japanese ramen bowls. The “sticky” style sauce is a hallmark of Asian-inspired takeout, often made by balancing soy sauce, garlic, and a sweet element. This homemade version lets you control the flavors and ingredients, avoiding additives while delivering that same irresistible restaurant-style taste.

Sticky Garlic Chicken Noodles – Sweet, Savory, and Comforting