Craving something sweet, garlicky, and ready in no time? These Garlic Chicken Noodles come together in just 20 minutes with tender chicken, saucy noodles, and crisp veggies. It’s a quick dinner that tastes like takeout but made right in your kitchen.
Table of Contents
Why You’ll Love These Garlic Chicken Noodles
These noodles hit that perfect balance of comfort and bold flavor. Each bite has tender chicken coated in a glossy garlic sauce that’s slightly sweet, tangy, and spicy. The wide rice noodles soak up all that goodness beautifully, while the veggies add color and crunch. You’ll love how fast this dish comes together—it’s a full meal ready in about 20 minutes. Plus, it’s easy to customize. You can swap noodles, add more veggies, or turn up the heat. Whether it’s a busy weeknight or a lazy weekend dinner, these garlic chicken noodles always hit the spot.
Ingredients You’ll Need
You’ll need wide rice noodles, chicken (thighs or breasts), garlic, butter, tamari or soy sauce, sweet Thai chili sauce, rice vinegar, sesame oil, and a few crunchy veggies like bell peppers and green onions. Don’t forget the fresh basil and toasted sesame seeds for garnish.
Key Ingredients and What They Do
Garlic adds rich aroma and depth, while tamari or soy sauce gives savory saltiness. Sweet Thai chili sauce brings that gentle sweet-spicy kick, and rice vinegar keeps everything bright. Sesame oil adds a toasty finish that makes the sauce unforgettable. Chicken coated lightly in flour crisps up beautifully in butter, giving texture to every bite. Basil adds a burst of freshness that ties it all together.
Smart Substitutions and Dietary Options
You can easily make this dairy-free by using coconut oil instead of butter. Swap chicken for tofu or shrimp for variety. If you’re gluten-free, choose tamari instead of soy sauce. For extra veggies, toss in broccoli, zucchini, or cabbage. You can even use lo mein or udon noodles—just cook them al dente for the best texture.
How to Make Garlic Chicken Noodles Step by Step
Prep the Noodles
Cook your wide rice noodles according to the package instructions. Once done, drain and rinse them briefly under cool water to stop the cooking. This prevents sticking. Set aside and toss lightly with a bit of oil if needed.
Mix the Sauce
In a bowl, whisk together tamari or soy sauce, sweet Thai chili sauce, rice vinegar, sesame oil, pickled ginger (if using), crushed red chili flakes, and a splash of water. This sweet, garlicky base will coat the noodles perfectly.
Crisp the Chicken
Toss the chicken pieces in a bit of flour to coat. Heat butter in a skillet over medium heat, then cook the chicken until golden and crispy—about 5 minutes. Add more butter, minced garlic, and a splash of tamari for a quick sear before removing it from the pan.
Sauté the Vegetables
In the same skillet, add a touch more butter or oil. Sauté sliced shallot, bell peppers, and green onions for about 5 minutes, just until tender-crisp. The pan will already have bits of flavor from the chicken, which enhances the veggies beautifully.
Bring Everything Together
Return the cooked chicken to the skillet. Add the noodles and pour the sauce over everything. Toss gently and cook for another 3–5 minutes until the noodles are evenly coated and slightly sticky. Mix in half the basil, remove from heat, and top with more basil and sesame seeds before serving.
Tips for the Best Texture and Flavor
Pat your chicken dry before cooking to help it crisp better. Always rinse the noodles after boiling to keep them from clumping. Cook over medium heat to avoid burning the garlic. If the sauce tastes too salty, add a little water. And for a richer flavor, use a mix of butter and sesame oil while cooking. Fresh basil added at the end keeps the dish bright.
Seasonal & Customizable Add-Ins
Easy Vegetable Swaps
You can easily adapt this dish to what’s in your fridge. Broccoli florets, thin carrot strips, snow peas, or shredded cabbage all fit beautifully. In spring, try asparagus tips; in fall, small zucchini slices are perfect.
Protein Variations
Try shrimp for a lighter twist or sliced beef for something heartier. Tofu or tempeh works great for a vegetarian option, just crisp them before tossing with the sauce.
Make-Ahead, Storage & Reheating Guide
Make the sauce up to five days ahead and store it in the fridge. You can prep the chicken and veggies up to two days in advance. Store leftovers in an airtight container for up to four days. Reheat in a skillet with a splash of water or in the microwave, stirring between short intervals. Avoid overcooking during reheating to keep the noodles tender.
Common Questions About Garlic Chicken Noodles
Does garlic go well with noodles?
Yes! Garlic adds depth and warmth that pairs perfectly with noodles.
How to make chicken noodles tasty?
Balance salty, sweet, and tangy flavors with sauces like tamari, chili sauce, and vinegar.
How to make sticky garlic chicken noodles?
Simmer the sauce slightly before tossing to help it cling better to the noodles.
How to cook noodles with garlic?
Cook noodles first, then toss them in a garlic sauce while still warm to absorb flavor.
Other Recipes You May Enjoy
- cheesy garlic chicken wraps
- one-pot creamy garlic pasta
- black pepper chicken stir-fry
- crispy sweet chilli chicken
- chicken noodle casserole for dinner
- creamy ranch chicken one-pan dinner
Conclusion
These Garlic Chicken Noodles are fast, satisfying, and packed with bold flavor. In just 20 minutes, you’ll have a sweet, garlicky, and slightly spicy dish that everyone will love. Perfect for busy nights or when you crave homemade takeout magic. For more quick recipe ideas, visit my Pinterest page.
Garlic Chicken Noodles
Equipment
- Large skillet For cooking chicken and vegetables
- Mixing bowl To prepare the sauce
- Tongs or spatula For tossing noodles and chicken
Ingredients
- 8 oz wide rice noodles
- 1 lb boneless chicken thighs or breasts, cut evenly
- 2 tbsp flour (for coating)
- 2 tbsp butter (or coconut oil for dairy-free)
- 4 cloves garlic, minced
- 3 tbsp tamari or soy sauce
- 2 tbsp sweet Thai chili sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp pickled sushi-style ginger (optional)
- ¼ tsp crushed red chili flakes
- 1 shallot, sliced
- 1 bell pepper, sliced
- 3 green onions, chopped
- ½ cup fresh Thai or sweet basil
- 1 tbsp toasted sesame seeds
- salt and pepper to taste
Instructions
- Cook rice noodles according to the package instructions. Drain and rinse briefly under cool water to prevent sticking. Set aside.
- In a small bowl, whisk together tamari or soy sauce, sweet Thai chili sauce, rice vinegar, sesame oil, pickled ginger, and chili flakes. Add 2 tablespoons of water to thin slightly.
- Coat chicken evenly with flour. Heat butter in a skillet over medium heat. Add chicken and cook until golden brown and crispy, about 5 minutes per side. Add minced garlic and a splash of tamari, cook 30 seconds, then remove from the skillet.
- In the same skillet, sauté shallot, bell peppers, and green onions for 5 minutes until tender-crisp.
- Return chicken to the pan. Add cooked noodles and pour in sauce. Toss everything together for 3–5 minutes until evenly coated. Stir in half the basil and remove from heat. Top with remaining basil and sesame seeds before serving.
