Sticky Honey Garlic Udon Noodles
Upgrade your weeknight routine with these irresistibly thick and chewy udon noodles tossed in a sweet, kid-approved honey garlic sauce. Packed with hidden grated vegetables and tender chicken, this one-pan wonder takes under 30 minutes from fridge to table. It is the perfect Week 23 dinner that feels like a fun takeout treat while saving you time and effort on busy days!
Ingredients
- Pre-cooked udon noodles400 g
- Chicken breast, bite-sized400 g
- Carrots, finely grated2 pcs
- Small broccoli florets150 g
- Low-sodium soy sauce4 tbsp
- Honey3 tbsp
- Garlic cloves, minced3 pcs
- Olive oil2 tbsp
Instructions
In a small bowl, whisk together the soy sauce, honey, and minced garlic until the honey is fully dissolved. Set aside for later.
Heat the olive oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken pieces and cook for 5-7 minutes until golden brown and cooked completely through.
Add the finely grated carrots and small broccoli florets to the skillet with the chicken. Sauté for another 3-4 minutes until the vegetables are tender but still have a slight, kid-friendly crunch.
Add the pre-cooked udon noodles straight into the skillet. Pour the sweet honey garlic sauce over everything and gently toss to combine the ingredients.
Let the mixture simmer for 2-3 minutes until the sauce thickens and perfectly coats the noodles, veggies, and chicken. Serve immediately while warm!
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