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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
The chili paste link takes you to red curry paste. Which one is correct?
Hi Sara,
You will want to use chili paste like sambal oelek or sriracha. Please let me know if you have any other questions! xT
Recipe was great for adults but WAY too spicy for kids.
Hi Leslie,
Thanks for trying this recipe and sharing your feedback, so sorry about the spice! Glad to hear the adults enjoyed it! xx
I made this dish for my adult son and myself last night. We both really enjoyed it. I had to substitute rice noodles and Gochujang for the udon noodles and chili paste. Our 2 small grocery stores don’t carry those ingredients and I didn’t want to wait to make it. I only used 2 Tbsp. of gochujang because I was worried it would be too spicy. However, after eating it I think I will add a little more next time. I also used chicken thighs as one of your suggestions. The flavours were very good and I will definitely make it again.
Thank you for the recipe.
Hey Heather,
Amazing! So glad to hear this recipe was a hit, I appreciate you making it! Have the best week:) xT
Dang girl, I am a slow cooker, so usually when you say 20 or 30 minutes, it takes me an hour. I used ground chicken for ease, this recipe *really* only took me 20 minutes, and was so delicious. I told the fam I would rather eat this once a week than almost anything else. Keeper for sure. I did do a small slurry of corn starch and water, because I liked the sauce a little more coating. Flavors were so on point. Thank you for another hit.
Hey Liz,
Fantastic! Thanks so much for making this recipe and your comment, so glad it turned out nicely for you! Happy Sunday! XxT
I’m making a hopeful 5 star rating, because I’m planning to cook this tomorrow. I’ve been cooking out of one of your books and all has been great (if sometimes just a touch too salty). This comment is purely editorial: the ingredients list lemon juice, but the instructions fail to mention it. My assumption is that, due to its placement on the list, it’s a part of the sauce. Just – whoever runs the on-line recipe presence maybe make an edit here?
Hey Dana,
Thanks so much! Yes, the lemon juice is added in step 2. I hope you love this recipe, let me know how it turns out for you! xT
I made this for my son and I last night. He said he liked it, but that it was too spicy for him, and then proceeded to finish his entire bowl 🙂 Great recipe!
Hi Travis,
Thanks a bunch for making this recipe, I’m so glad to hear it was enjoyed by both you and your son! xT
5 stars! This was amazing! Reminded my family of a dish we had on vacation. I used ground chicken for ease. So delish!
Thanks so much, Ellen:) I appreciate you making this recipe and your feedback! So glad it was enjoyed by your family! xT
So good! This is one of two of your recipes I made this week. Really enjoying your new cookbook also.
Hey Holly,
Fantastic! Love to hear this recipe was enjoyed, thanks for making it and sharing your feedback! XxT
If you use thinly sliced chicken breast in this recipe, do you cook them whole or cut the chicken into strips?
Hi Jennifer,
You will want to cut the chicken into thin strips. Please let me know if you have any other questions! xT
This was delicious! Only a couple of minor adjustments: I didn’t have cilantro, but put out some extra scallion and some fresh minced ginger for serving. I have to tone down the heat a bit for other family members so used only one heaping tablespoon gochujang. Frozen veg needed more time than indicated. Next time I may partially cook the veg before adding and use a cornstarch slurry, thicken up the sauce a bit, but in general this gets an A+.
Hey Chris,
Yay!! So glad to hear this recipe turned out well for you, thanks for making it and your comment! xx
This was sooo yummy with tons of flavor! Super quick and easy to put together too, thanks! My sauce was really watery/soupy. I’m guessing maybe next time omit the water? Any suggestions? It was still great, it just didn’t have that rich, brown saucy noodle look like yours does.
Hey Kari,
Fantastic! Thanks so much for trying this dish, love to hear it was a winner! I would add a cornstarch slurry to your sauce for next time. The water balances out the flavors, so I wouldn’t omit it:) xxT
Loved it!! Everything was perfect 🤩
Thanks so much, Jessica! Love to hear this dish turned out well for you, I appreciate you making it! xT
Mine aren’t in metric. Maybe you clicked a button and changed it
Delicious flavour and quickly made. I substituted edamame, red pepper and zucchini (matchsticks) for frozen veg. I was glad to reduce the amount of chili paste to 2 tbsp. Sauce is a wonderful blend of flavours.
Hey Sheri,
Thanks so much for making this recipe! Love to hear it turned out well for you:) Have the best week! xxT
Why are all of the recipes in metric now. It is time consuming to have to convert to ounces and cups.
Hi Shanna,
You may have accidentally hit the “metric” button under the list of ingredients. Just click “us customary” and they will switch back for you. I hope this helps! xT