Go Back
–+ servings

Spicy Garlic Noodles with Broccoli and Bok Choy

Spicy Garlic Chicken & Broccoli Noodles ready in 20 minutes! Our easy stir-fry guide includes a timing chart and common mistakes checklist for perfect results.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Asian Fusion
Calories: 511
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 oz dried soba noodles
  • 2 cups fresh broccoli florets
  • 1 tbsp toasted sesame oil
  • 1 lb boneless, skinless chicken breast thinly sliced against the grain
  • 2 tbsp neutral oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 4 cloves garlic finely minced
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp crispy chili oil
  • 1 tbsp honey
  • 1 tsp freshly grated ginger
  • 1 tbsp rice vinegar

Method
 

  1. Whisk soy sauce, crispy chili oil, honey, grated ginger, and rice vinegar in a small bowl to create the sauce base. Set aside.
  2. Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat until shimmering.
  3. Add sliced chicken breast in a single layer. Season with salt and pepper. Sear undisturbed for 2-3 minutes to develop a golden crust, then stir and cook until opaque and cooked through (about 5-6 minutes total).
  4. While the chicken cooks, boil a large pot of water. Add soba noodles and cook according to package directions. Add broccoli florets to the boiling water during the final 2 minutes of cooking.
  5. Drain the noodles and broccoli, reserving about 2 tablespoons of starchy water. Toss the noodles and broccoli with toasted sesame oil to prevent sticking.
  6. Add minced garlic to the skillet with the chicken and cook for 30 seconds until fragrant. Pour in the prepared sauce and the reserved noodle water.
  7. Add the noodles and broccoli to the skillet. Toss everything over high heat for 1 minute until the sauce emulsifies and coats the noodles in a thick, glossy glaze.

Nutrition

Calories: 511kcalCarbohydrates: 48gProtein: 34gFat: 18gSaturated Fat: 2.5gCholesterol: 83mgSodium: 865mgFiber: 3.5gSugar: 6.2g

Notes

Ingredient Swap: I often use udon or even whole wheat spaghetti if I don't have soba noodles on hand, they all hold up well to the bold sauce.
Storage Tip: This dish keeps beautifully for up to 3 days in the fridge, but I find the noodles soak up the sauce, so I add a tiny splash of water when reheating.
Make-
Ahead Advice: I like to whisk the sauce together in the morning and slice the chicken, so when dinner time comes, it's just a quick assembly.
Common Mistake: Don't skip toasting the garlic in the pan before adding the sauce.
I learned that 30 seconds is the sweet spot for fragrance without any bitter burn.
Serving Suggestion: A sprinkle of toasted sesame seeds and a few extra drops of chili oil on top make it feel restaurant-worthy for me.
Equipment Note: My trusty large skillet works perfectly, but when I'm making a double batch, I use my biggest Dutch oven to toss everything comfortably.

Tried this recipe?

Let us know how it was!