20 minute Crispy Garlic Chicken Noodles
A fast and flavorful noodle dish with crispy chicken, bold garlic, spicy chili, and fresh herbs, all tossed together in under 20 minutes.
Equipment
- 1 Mixing bowl for sauce
- 1 Large skillet for cooking chicken and noodles
Ingredients
Main Ingredients
- 8 oz wide rice noodles chewy texture
- ⅓ cup plus 1 tablespoon tamari or soy sauce for umami depth
- ¼ cup sweet Thai chili sauce adds sweet heat
- 2 tablespoons toasted sesame oil for nutty aroma
- 2 tablespoons rice vinegar for tang
- 1 tablespoon sushi ginger chopped
- chili flakes to taste
- 1 pound boneless skinless chicken thighs or breasts sliced
- 2 tablespoons flour or cornstarch to coat chicken
- 3 tablespoons salted butter
- 4 cloves garlic chopped
- 1 shallot sliced
- 2 bell peppers thinly sliced
- 4 scallions chopped
- 1 cup Thai or regular basil chopped
- sesame seeds for garnish
Instructions
Instructions
- Cook the rice noodles according to package directions. Drain well and set aside.
- Mix up your sauce: tamari, sweet Thai chili sauce, toasted sesame oil, rice vinegar, ginger, and chili flakes.
- Coat sliced chicken in flour or cornstarch for a crispy finish.
- Heat 2 tablespoon butter in a skillet over medium-high heat. Cook the chicken 5–7 minutes until golden and crispy. Set aside.
- Add 1 tablespoon butter to the skillet. Add the cooked noodles and sauce. Toss to coat.
- Return chicken to the skillet. Stir everything together for 2–3 minutes until hot and combined.
- Serve noodles warm, topped with sesame seeds, scallions, and basil.
Notes
Optional: Add extra chili flakes for more heat and adjust sauce to taste. Store leftovers up to 3 days in an airtight container.