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Speedy weeknight 20 Minute Honey Garlic Chicken Udon Noodles. Saucy Asian-inspired udon noodles stir-fried with mixed vegetables, chicken, and a spicy-sweet honey garlic sauce. Just mix the sauce, cook the chicken and vegetables together, toss in the noodles, and pour over the sauce. It’s an easy one-pan dinner. You’re going to love these noodles!
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When I am home for a chunk of time, it’s nice. I get into a good routine of being in the kitchen and creating new recipes. I’ve found that when I’m in a good groove, I get super excited about the recipes I’m going to share.
Of course, if my time at home is too long, that’s not good either. But right now, I’m in a GOOD recipe routine and so excited about every dish I have lined up for you all. And these noodles are currently at the very, very top of my list.
I don’t know what it is about the simple, quick, and cozy recipes, but I find them so fun to create. And even better, they’re the yummiest to enjoy and share with family and friends!
We’ve had some crazy cold weather all month long, it was -15 on Saturday. The chili temperatures mean I’m making soups and saucy, spicy noodles.
These noodles are the biggest bowl of comfort food, yet they’re full of healthy mixed vegetables and chicken.
I even use a gluten-free udon noodle! This came out so good. I’ve already made it three times. We love this recipe!
Here are the details
Ingredients
- udon noodles – I use Lotus Foods brown rice udon. You could also use spaghetti
- tamari or use soy sauce
- chili paste – I like to use half gochujang and half sambal oelek
- rice vinegar
- lemon juice
- honey
- toasted sesame oil
- garlic
- ginger
- chicken – I use thinly sliced breasts or thighs, or use ground chicken
- a bag of frozen stir-fry vegetables – edamame, broccoli and bell peppers
- scallions – lots of them
- toasted sesame seeds
- fresh Thai basil or cilantro
Special Tools
You need a big skillet for these noodles.
Steps
Step 1: cook the noodles
Cook the noodles according to the package directions, as each brand/variety will vary.
Most will tell you to cook the noodles as you would pasta, then rinse under water to stop the cooking.
Step 2: the sauce
While the noodles are cooking, mix the sauce. It’s a mix of tamari, chili paste, rice vinegar, lemon juice, honey, toasted sesame oil, garlic, and ginger.
Then, add some water to dilute it a bit.
Like most of my Asian-inspired dishes, I love to use chili paste. More often than not, I use gochujang, a Korean chili paste. This really provides that extra flavor. For these noodles I used a mix of the Mother in Law’s brand original flavor and sambal oelek. You can use your favorite or a mix of the two.
Step 3: cook the chicken and the vegetables
Now, in a big skillet, cook the chicken, then mix in the vegetables. Use your favorite mix of veggies!
Let the chicken cook fully, and the vegetables soften.
Step 4: add the sauce
Next, mix in the sauce and then add the noodles. Cook a few minutes until the sauce coats the chicken, vegetables, and noodles.
It happens really fast, so be on the lookout to avoid over-cooking the noodles.
Now serve the noodles in bowls with lots and lots of toasted sesame seeds. Then I add Thai basil or cilantro.
It’s so fast, and you’ll get the yummiest, cozy bowl of noodles!
Looking for other busy weeknight-night recipes? Try these!
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes
One Skillet Cheesy Green Chile Chicken
Lastly, if you make this 20 Minute Honey Garlic Chicken Udon Noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
20 Minute Honey Garlic Chicken Udon Noodles
Ingredients
- 8 ounces dried udon noodles
- 1/2 cup tamari or soy sauce
- 3-4 tablespoons chili paste
- 2 tablespoons rice vinegar
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 tablespoons toasted sesame oil
- 6 cloves garlic, chopped
- 1 tablespoon fresh chopped ginger
- 1 pound thinly sliced chicken breasts, thighs, or ground chicken
- 2 cups frozen stir fry veggies
- 1/4 cup chopped scallions
- 2 tablespoons toasted sesame seeds
- 1/4 cup fresh chopped cilantro/ThaI basil, for serving
Instructions
- 1. Cook the udon noodles according to package directions. 2. Combine the soy sauce, chili paste, rice vinegar, honey, toasted sesame oil, garlic, ginger, and 1/4 cup water in a bowl. 3. Cook the chicken with 1 tablespoon oil in a large skillet over medium heat. Season with black pepper. Add the mixed stir fry veggies and cook another 2-3 minutes. Slowly pour in the sauce mix and scallions. Bring to a low simmer. Add the noodles and cook until the sauce coats the chicken and noodles.4. Serve the noodles warm, topped with sesame seeds and fresh chopped herbs. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This was so tasty! Made as directed, and will be making again for sure. We had fresh broccoli and peppers on hand, so I used those, but will definitely pick up a bag of frozen stir-fry veggies to have on hand for a quick weeknight meal. Lemon is on the ingredient list, but not in the step-by step directions, so I just put a slice in my water and called it good. Thanks!
Hey Pam,
Happy Monday! I appreciate you giving this recipe a try, so glad to hear it was a hit!
Holy cow! Another amazing recipe! I subbed in fresh gluten free pasta and everyone cleaned their plates! The sauce was sooo good!!!
Hey Margaret,
Happy Friday!! Thrilled to hear this recipe turned out well for you, thanks so much for making it and taking the time to comment!
Hi, where is the lemon juice used?
Hey there,
You can add the lemon juice in step 2. I hope you love this recipe!
Hi! Where is the soy sauce used? I see it in the ingredients but not the recipe.
Hi Elizabeth,
The soy sauce is used in step 2. Please let me know if you have any other questions! xx
My partner and I both had bariatric surgery so I did a half recipe of above, the sauce is INCREDIBLE and with the udon noodles it was lovely. To make it higher protein I did 2 large chicken breasts. We have enough for 4 small meals and I’m looking forward to having it again for lunch tomorrow. Thank you! This was SO good and cooked up perfectly!
Hey Julie,
Happy Monday! I appreciate you making this recipe and your comment, so glad it turned out well! xx
wasn’t a fan of the sauce. it overpowered everything.
Hi Sophia,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed!
This turned out delicious!! And such a quick healthy dinner for us after the gym! Perfect flavors, love this!
Hey Tanya,
Happy Tuesday!! Thanks for giving this recipe a try, so glad to hear it turned out nicely for you!
Hi,
When do you add the lemon juice? I don’t see it added anywhere unless I missed it!
Hey Sima,
Sorry about that! You can add the lemon juice in step 2. I hope you love this dish! xx
Really easy and tasty. I added a half cup of water instead of a quarter and the flavors were perfect .
Hey Ashleigh,
Fantastic!! So glad to hear you enjoyed this recipe, thank you so much for making it and your comment! xx
Made this tonight for a quick and easy dinner. Generally liked it but the flavors are quite strong. Any suggestions to tone down the strength of the sauce? More honey, less ginger and chili?
Hey Lianna,
Awesome! So glad to hear this recipe turned out well for you, thanks for giving it a try! Sure, you could really use less of anything that you felt was too overpowering. xxT
I loved the recipe, it looks delicious.
Thanks so much, Rebeca!!
Overall good. Though I think even with low sodium soy sauce, it is so overpowering making it more salty than anything. I do think I will try it again but maybe reduce the soy sauce to 2-3 tablespoons and to make up for it and make the umami richer maybe add oyster sauce?
Hey Sky,
Thanks so much for trying this dish and sharing your feedback, so sorry about the salt. Yes, you could totally reduce the soy sauce next time.
This 20-minute recipe is a dream for busy days! Quick, flavorful, and packed with goodness—what more could I ask for? Meal prep is easier when the kitchen is clean, and I always rely on disinfectant sanitizer spray Sterloc to maintain hygiene while cooking up a storm!
Hey there,
Fantastic! Love to hear this recipe turned out well for you, thanks for making it! Have the best week:) xxT
I love the recipes but find the website to be very frustrating and difficult to work with. For example, I am unable to print recipes today…it just pops open another window that wants to create a shopping list. I want fewer ads…and an easier website to work with. The recipes are delightful and fun to try, but I dread working within the website.
Hi Sandra,
Thanks so much for sharing your feedback and so sorry for any frustrations regarding the website. We are aware of the print issue and are working to get this fixed. xx
Love this recipe! Where does the lemon juice go?
Thanks so much, Kim! You can add the lemon juice in step 2. Have a great weekend! xT
Yum! My family really enjoyed this. Swapped out the noodles for ramen because udon is a little thick for our preference and used 1.5TB of gochujang because that is what I have on hand and it worked perfectly. This will be regularly in our rotation – thank you so much!
Hey Cat,
Happy Friday! Thanks for making this dish and your comment, love to hear it turned out well for you! XxT