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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!
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
Servings: 4
Calories Per Serving: 596 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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!
This post was originally published on January 20, 2025
Delicious and easy recipe! I just did 2T of chili paste and it is plenty spicy for me. Thanks for sharing!
Hey Naomi,
Thanks so much for making this recipe! Love to hear it turned out well for you:) Have the best week! xxT
Made this last night-the sauce was super fast to pull together and very delicious!
Used cilantro, Thai basil fresh from the Asian grocery store with green onions. We love the herb freshness anytime of year. Definitely will make this again. This is a great quick weeknight menu.
Hubs and I had leftovers tonight.
Thanks for tantalizing our tastebuds! I always look forward to your recipes.
Hey Rachel,
Thanks so much for making this recipe! Love to hear it turned out well for you:) Have the best week! xxT
Made this tonight to beat the New England cold and it was a hit! Used Trader Joe’s Udon Noodles and next time will try a thinner rice noodle. Great flavor!
Hey Jen,
Awesome! Thanks a bunch for making this recipe, so glad to hear it was enjoyed! Have a nice Sunday:) xx
do you add the lemon juice to the sauce ingredients?
Hi Alison,
Yes, you can add the lemon juice to step 2. I hope you love this recipe, sorry for any confusion! xT
Thank you!
I used chili garlic sauce mistakenly but less like 1 T. Still good but a little spicy so I will use the curry paste next time. Such a quick easy recipe using easy ingredients.
Delicious! Doubled this recipe and used rice noodles. Love by everyone!
Hi Madee,
Love to hear this! Thanks a lot for making this recipe and your comment! Have a nice day:) xxT
Could I use maple syrup instead of honey? I’m so excited to try this recipe out tomorrow!
Hi Sienna,
Totally, that would work nicely for you. I hope you love this recipe! xT
Maple syrup tasted so weird in this, I shouldn’t have used that. It did not work nicely 🙁
I love one-pan recipes and this one is fantastic. So simple, but the flavors are amazing. I like that the recipe is flexible (you can choose the vegetables that you want). I doubled the recipe and used a garlic press because I hate peeling and chopping garlic. This is the second recipe that I’ve used from this site and the author is batting 1000. Thank you very much for this recipe, I can’t wait to try some others.
Hey Greg,
Perfect! Thanks for trying this dish and your comment. So glad to hear it turned out well! xT
This is delicious and easy! Thank you!
Thanks so much, Anne! I appreciate you trying this recipe and your comment! xT
Can you sub rice noodles for udon noodles?
Hi Jamie,
Sure, that should work nicely for you. I hope you love this recipe, please let me know if you give it a try! xx
I thought edamame pods aren’t edible? Or am I wrong?
Hi Diane,
You will want to pop the beans out of them:) Please let me know if you have any other questions! xT
Are they edible? I noticed in your IG post you didn’t pop them out so I was just wondering if I have to?
Nope, they aren’t, so you will want to pop out the beans before eating:)
Made this fur supper tonight. Used mini bok choy ,sugar snaps ,sweet peppers, onions and water chestnuts instead of the frozen vegetables. It was delicious! Definitely a fave.
Hey Paulette,
Amazing! Thanks a bunch for trying this dish and your feedback, so glad to hear it turned out well for you! XxT
You REALLY need to clean up the comments on your last NFT. Why the hell are you letting that go on?
Deliciously comforting. I didn’t have chili paste so subbed with harissa paste. The end product was mildly spicy balanced perfectly with a touch of sweetness from the honey.
For additional flavor prior to cooking, I mixed the chicken with a splash of sesame oil, garlic and ginger powder, salt & pepper.
So yummy, thank you!
Hi, how do you take the edamame out of the shell to eat it when it’s covered in sauce and mixed in with the noodles? Not sure if you’ve eaten it before but it’s not like a snow pea or snap pea.
Hi Clementine,
You can easily pop the beans out when eating. You of course do not need to use them, use the veggies that you enjoy most:) Please let me know if you have any other questions! xx
Hi Athina,
Amazing! Thanks a bunch for trying this dish and your feedback, so glad to hear it turned out well for you! XxT
I made this tonight and the 3.5 T of chili paste is way too much. we are not spice weenies but it was way too hot. Way. I’m going to try it again, use maybe 1 T.
It’s a shame because it is a very fresh recipe and did come together quickly
Giving this 3 stars because it has potential.
Hi Rachel,
Thanks so much for trying this dish and your comment. So sorry about the heat. Definitely let me know if you make again using less chili paste. Happy Monday! xT
How important is it to use the chili paste? We are spice weenies around here!
Hey Brianne,
No worries, you could skip it or reduce it:) I hope you love this recipe, please let me know if you give it a try! xT