Ingredients
Method
- Cook the noodles in salted boiling water according to the package directions until just tender, then drain and set aside.
- In a large skillet or wok, heat the avocado oil over medium heat.
- Add the sliced chicken in a single layer and cook until browned and cooked through, about 6 to 7 minutes, stirring occasionally.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- In a small bowl, whisk together the soy sauce and honey, then pour the sauce over the chicken in the pan.
- Stir well and let the mixture simmer for a few minutes until the sauce thickens into a glossy glaze.
- Add the cooked noodles to the pan and toss everything together until the noodles are well coated with the sauce.
- Serve hot, topped with sliced green onions and a sprinkle of sesame seeds for crunch.
Nutrition
Notes
No chicken? Swap in peeled shrimp or cubes of extra-firm tofu and adjust the simmer time.
To make this gluten free, use tamari or coconut aminos in place of soy sauce and rice noodles.
Store leftovers in a sealed container in the fridge for up to 3 days; reheat in a skillet with a splash of water.
Whisk the soy sauce and honey together before starting so the sauce is ready when the chicken is cooked.
Don't rinse the noodles after draining; a little starch helps the glaze cling.
Use a nonstick or well-seasoned wok to keep the sticky sauce from burning.
Use low-sodium soy sauce to control the salt level, then taste and add a pinch of red pepper flakes for heat.