Ingredients:

  • 1.1 lbs chicken breast, sliced into 1/2-inch bite-sized strips
  • 9 oz dried wheat noodles
  • 2 tbsp neutral oil
  • 6 cloves garlic, finely minced
  • 3 tbsp hoisin sauce
  • 2 tbsp raw honey
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 3 stalks green onions, thinly sliced on the diagonal
  • 1 tsp toasted sesame seeds
  • 0.5 tsp red pepper flakes

Instructions:

  1. Boil the wheat noodles in salted water according to package instructions, removing them 1 minute early to ensure they stay al dente. Drain.
  2. In a small mixing bowl, whisk together the minced garlic, hoisin sauce, honey, soy sauce, rice vinegar, grated ginger, and toasted sesame oil until the glaze is fully emulsified.
  3. Heat 2 tablespoons of neutral oil in a large wok or cast iron skillet over high heat. Add the chicken strips in a single layer and sear without moving for 2-3 minutes to achieve a deep golden-brown Maillard crust. Flip and cook until nearly finished.
  4. Pour the prepared garlic sauce over the chicken in the wok. Allow the sauce to bubble and reduce for 1-2 minutes until it becomes thick and lacquer-like.
  5. Add the cooked noodles to the wok. Using tongs, toss vigorously over medium-high heat until every strand is encased in the sticky glaze. If the sauce is too thick, add a splash of reserved noodle water.
  6. Remove from heat. Garnish with sliced green onions, toasted sesame seeds, and red pepper flakes before serving immediately.