Dinner

20 Minute Honey Garlic Chicken Udon Noodles Recipe

Name: 20 Minute Honey Garlic Chicken Udon Noodles Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
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; 1/4 cup water; 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 or Thai basil, for serving; 1 tablespoon oil (for cooking chicken); Black pepper, to taste

ByRafael Mansero January 5, 2026January 5, 2026

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Introduction

This 20 Minute Honey Garlic Chicken Udon Noodles recipe is a quick and flavorful weeknight meal. Tender chicken and stir-fry vegetables come together in a delicious honey garlic sauce, all tossed with chewy udon noodles for a comforting dish that’s ready in no time.

A blue bowl filled with stir-fried noodles, showing three main layers: the bottom layer is dark brown noodles, some slightly glossy, mixed with small pieces of cooked chicken and bright red chili slices. The middle layer has scattered light green sliced scallions and a few whole green pea pods. The top layer is sprinkled with light tan sesame seeds and fresh green mint leaves, with a few long thin white strips of scallions on top. The bowl sits on a dark tray with texture, and there is a white bowl of sesame seeds with a gold spoon and a green mint sprig to the lower left. Photo taken with an iphone --ar 4:5 --v 7

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 or Thai basil, for serving

Instructions

Step 1: Cook the udon noodles according to the package directions. Drain and set aside.
Step 2: In a bowl, combine tamari or soy sauce, chili paste, rice vinegar, lemon juice, honey, toasted sesame oil, chopped garlic, chopped ginger, and 1/4 cup water. Stir well to mix the sauce.
Step 3: Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and season with black pepper. Cook until the chicken is browned and cooked through.
Step 4: Add the frozen stir fry veggies to the skillet and cook for another 2 to 3 minutes until heated through but still crisp.
Step 5: Slowly pour the prepared sauce and chopped scallions into the skillet. Bring to a low simmer and cook for 1 to 2 minutes to meld flavors.
Step 6: Add the cooked udon noodles to the skillet and toss gently to coat everything evenly with the sauce and heat through.
Step 7: Serve the noodles warm, garnished with toasted sesame seeds and fresh chopped cilantro or Thai basil.

Tips & Variations

For a milder heat, reduce the amount of chili paste or omit it entirely.
Swap chicken for shrimp or tofu for a different protein option.
Use fresh vegetables like bell peppers, snap peas, or broccoli instead of frozen for extra crunch.
If you want extra sauce, double the sauce ingredients and adjust seasoning to taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Adding a splash of water or broth can help loosen the sauce if it thickens after storage.

How to Serve

A black wok filled with stir-fried noodles sits on a white marbled surface, steaming hot. The dish has three main layers: a base of golden-yellow noodles that look soft and glossy, mixed with bright green snap peas scattered throughout. On top and mixed in, there are small, vibrant red pieces of bell pepper and dark green broccoli florets. A wooden spoon is partially submerged in the noodles, lifting some strands at the back right of the wok. In the background, a white bowl with fresh green herbs adds a touch of brightness. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodle?

Yes, you can substitute udon noodles with ramen, soba, or even rice noodles depending on your preference. Just adjust cooking times according to the package instructions.

How spicy is this dish?

The level of spice depends on the amount of chili paste used. You can adjust it to your liking, from mild to quite spicy by increasing or decreasing the chili paste.

Rafael Mansero