Citrus Garlic Grilled Chicken with Hunan Noodles
Citrus Garlic Chicken + Hunan Noodles
She Cooks Design & Tasty Tin
4
15 minutes
15 minutes
466
Asian Fusion
Dinner
Chewy Hong Kong-style egg noodles tossed in a garlicky, gingery sesame-soy sauce, loaded with crisp veggies, and topped with juicy grilled chicken seasoned with Citrus Garlic Dust. Think fast weeknight stir-fry meets chilled sesame noodles -- bright, a little spicy, and perfect for meal prep or entertaining.
Ingredients
blank
12 oz Hong Kong–style refrigerated egg noodles (fresh, thin Chinese egg noodles)
1 cup thinly sliced carrots (matchsticks or very thin batons)
1 cup thinly sliced red cabbage
4 green onions, thinly sliced (reserve some green tops for garnish)
Optional garnish: fresh herbs (cilantro or Thai basil), sesame seeds, extra chili oil
blank
3 tbsp soy sauce (low sodium if preferred)
3 tbsp rice wine vinegar
2 tbsp packed brown sugar (adjust to taste)
2 tbsp toasted sesame oil
1 tbsp neutral oil (canola, avocado, or grapeseed)
1 tbsp fresh ginger, finely grated or minced
3 cloves garlic, minced (or more!)
2 tbsp Spicy Garlic Dust
1–2 tsp chili oil
1–3 tbsp noodle cooking water (as needed to loosen the sauce)
blank
1 lb boneless, skinless chicken breasts (about 4 thin pieces)
1 tbsp neutral oil (for the pan)
2 tbsp Citrus Garlic Dust
1 tsp To Taste
Directions
blank
Thinly slice the carrots into matchsticks and shred or thinly slice the red cabbage. For quick work on the carrots use a peeler to get perfectly thin strips.
Slice the green onions on a diagonal, keeping some of the dark green tops aside for garnish.
blank
Bring a large pot of water to a boil.
Add the Hong Kong–style noodles and cook according to package directions; most fresh Hong Kong noodles are done in about 60 seconds in boiling water.
Reserve a few tablespoons of the starchy noodle water, then drain the noodles well and set aside.
blank
In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, and toasted sesame oil until the sugar dissolves.
Heat 1 tablespoon neutral oil in a large skillet or wok over medium heat.
Add the ginger and garlic and sauté for about 30 seconds, just until fragrant—do not let them brown.
Pour in the soy-vinegar mixture, add the spicy garlic dust and chili oil, and stir.
Simmer for 1–2 minutes to let the flavors bloom. If the sauce looks too thick or intense, whisk in 1–3 tablespoons of the reserved noodle water to loosen and balance it.
blank
Add the drained noodles directly into the skillet with the sauce.
Add the sliced carrots, red cabbage, and most of the green onions.
Toss over medium heat for 1–2 minutes, until the noodles are well coated, the veggies are just tender-crisp, and everything is glossy. Adjust seasoning with more soy sauce, vinegar, or chili oil to taste.
Remove from heat and set aside while you cook the chicken.
blank
Pat the chicken breasts dry with paper towels.
Season both sides with citrus garlic dust, and to taste, let it sit for a moment so the blends adhere to the chicken.
Heat a grill pan or large skillet over medium-high heat and add 1 tablespoon neutral oil.
When the pan is hot, add the chicken in a single layer. Cook 4–6 minutes per side, or until the chicken is nicely charred and cooked through (internal temperature 165°F).
Transfer to a cutting board and let rest for 5 minutes, then slice thinly across the grain.
blank
Divide the noodles and vegetables among 4 bowls or plates.
Fan the sliced citrus garlic chicken over each serving.
Garnish with reserved green onion tops, fresh herbs, sesame seeds, and extra chili oil if you like.
Serve warm, at room temperature, or slightly chilled.