Garlic Noodles Chicken Recipe

Cook the noodles

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until just al dente (usually 3–5 minutes). Reserve 1/2 cup of the cooking water, then drain the noodles and toss with 1 tablespoon butter to keep them from sticking. Set aside.

Prepare the chicken

Pat the chicken strips dry and season lightly with 1/4 tsp salt and a few grinds of pepper. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and cook without moving for 2 minutes to develop color, then stir and continue cooking 2–3 minutes until cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and set aside.

Mix the sauce base

In a bowl, whisk together 4 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp fish sauce, 1 tbsp brown sugar, 1 cup chicken stock (or water), and 1 tsp cornstarch until smooth and the cornstarch is dissolved.

Cook garlic and build flavor

Wipe the skillet if needed, then return to medium heat and add 2 tablespoons butter. When melted, add the finely minced garlic (about 8 cloves) and the white parts of the sliced scallions. Sauté for 30–45 seconds until fragrant and just starting to color — do not let garlic burn.

Finish the sauce

Pour the sauce mixture into the skillet with the garlic. Bring to a gentle simmer and cook 1–2 minutes until slightly thickened. Stir in 1 teaspoon toasted sesame oil and adjust seasoning with remaining 1/4 tsp salt or additional soy sauce to taste.

Return the drained noodles and cooked chicken to the skillet with the sauce. Toss or gently stir for 1–2 minutes so the noodles and chicken are thoroughly coated and the sauce clings to the noodles. If the sauce seems too thick, add up to the reserved 1/2 cup noodle cooking water, a few tablespoons at a time, until you reach a glossy, saucy consistency.

Turn off the heat and stir in the remaining 1 tablespoon butter to finish the sauce and add glossiness. Fold in the green parts of the scallions.

Taste and adjust seasoning: add a pinch of red pepper flakes or up to 1 tsp for heat, more soy for saltiness, or a squeeze of lime for brightness. Plate the garlic noodles with chicken and sprinkle with optional grated Parmesan and additional sliced scallions. Serve immediately with lime wedges.