Can I use a different protein instead of chicken?

Definitely! This recipe is super flexible. You can use tofu for a veggie version, or swap in turkey, pork, or even leftover cooked rotisserie chicken to save time.

What if I don’t have oyster sauce?

No worries! You can substitute it with hoisin sauce or a little extra soy sauce and a splash of Worcestershire for that deep umami flavor.

Can I make this gluten-free?

Yes! Just use gluten-free noodles (rice noodles work great), tamari instead of soy sauce, and make sure your oyster sauce is gluten-free (some brands are, just check the label!).

How do I keep the noodles from getting mushy?

The trick is to soak , not boil, the dried noodles in hot water just until softened—then drain and toss them in the pan. Don’t overcook them once they’re in with the sauce!

Irresistible Sticky Garlic Chicken & Veggie Noodles

Description

These sticky garlic chicken and veggie noodles are a flavor-packed, quick-fix dinner that’s perfect for busy weeknights. Juicy chicken, crisp-tender vegetables, and glossy noodles are tossed in a sweet, savory, and garlicky sauce for a satisfying dish the whole family will love.

Ingredients

Scale

1 tbsp vegetable oil

500g chicken thighs (boneless, skinless, sliced into strips)

1 small broccoli head (cut into florets)

150g green beans or frozen peas

250g dried egg noodles

3 tbsp dark soy sauce (low-sodium if preferred)

3 tbsp oyster sauce

2 tbsp honey

2 tbsp tomato ketchup

3 cloves garlic (crushed)

1 tsp fresh ginger (grated or jarred)

3 spring onions, sliced

Optional: sesame seeds or chili flakes

Instructions

In a small bowl, stir together soy sauce, oyster sauce, honey, ketchup, garlic, and ginger to make the sauce. Set aside.
Place the egg noodles in a large bowl, pour boiling water over them, and cover. Let sit for 5 minutes, stirring halfway through. Drain and set aside.
Heat the oil in a large nonstick frying pan or wok over medium-high heat. Add chicken strips and fry for 5–6 minutes until golden and cooked through.
Add broccoli florets and green beans (or peas) to the pan and stir-fry for 4–5 minutes until just tender.
Add drained noodles and the prepared sauce. Toss everything together and stir-fry until the noodles are well coated and glossy.
Serve hot, topped with sliced spring onions and a sprinkle of sesame seeds or chili flakes if desired.

Notes

Swap chicken thighs for chicken breast if preferred.

Use any quick-cook noodle variety in place of egg noodles.

Add sliced bell peppers or carrots for extra color and crunch.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stir-Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: Per Serving
Calories: 520 kcal
Sugar: 12g
Sodium: 890mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 5g
Protein: 36g
Cholesterol: 105mg

Keywords: sticky garlic chicken noodles, easy stir fry, weeknight dinner, Asian chicken noodle recipe, quick noodle stir fry