Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs, cut into 1-inch cubes
- Dried egg noodles: 12 oz
- Soy sauce: 1/2 cup
- Mirin (sweet rice wine): 1/4 cup
- Brown sugar: 2 tablespoons
- Ginger, grated: 1 tablespoon
- Garlic, minced: 2 cloves
- Sesame oil: 1 tablespoon
Instructions
- Step 1: Cook noodles according to package directions. Drain and set aside.
- Step 2: In a medium bowl, whisk together soy sauce, mirin, brown sugar, ginger, and garlic.
- Step 3: Add chicken to the sauce mixture, ensuring it is well coated. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Step 4: Heat sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken (reserve the marinade) and cook until browned and cooked through, about 5-7 minutes.
- Step 5: Pour the reserved marinade into the skillet with the chicken. Bring to a simmer and cook until the sauce thickens slightly, about 2-3 minutes.
- Step 6: Add the cooked noodles to the skillet with the chicken and sauce. Toss to combine, ensuring the noodles are well coated. Serve immediately.
Notes
- Leftovers taste great the next day – store in an airtight container in the fridge for up to 3 days.
- For best results when reheating, add a splash of water or chicken broth to the noodles before microwaving to prevent them from drying out.
- Garnish with sesame seeds and chopped green onions for an extra pop of flavor and visual appeal.
- Don't overcook the chicken; it should be browned and just cooked through to stay tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American