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This honey soy chicken with spicy black vinegar noodles combines sweet, sticky roasted chicken with tangy, chile-spiked noodles for a flavor-packed bowl that comes together in under an hour.
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Watch how to make this
What makes this dish special
There are some days that I just have no willpower to cook dinner. Since my full-time job is a chef and I'm cooking all day, the last thing I want to do is cook myself dinner. But then I think about the option of eating out and always end up just cooking.
This honey soy chicken with black vinegar noodles dish came together on one of those nights when I wanted a comforting meal. Much to my happy surprise, I took one bite of the sweet and savory chicken with the perfectly dressed noodles and was very pleased with the flavors. It's also just as easy as my favorite Taiwanese minced beef noodles. I loved this dish so much that I decided that I had to share this recipe with you today. Hopefully, it'll satisfy you the way it did for me!
Recipe
Honey Soy Chicken with Spicy Black Vinegar Noodles
Ingredients
Sticky roasted chicken
- 1 pound chicken thighs skinless, boneless
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon mirin
- 1 tablespoon honey
- 1 tablespoon olive oil
Sauce for noodles
- 1 tablespoon olive oil
- 1 serrano chile sliced
- 2 garlic cloves minced
- 1- inch knob of ginger minced
- ½ cup black vinegar
- 6 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 star anise
- dash of white pepper
Remaining ingredients
- 12 ounces flour noodles
- 1 head broccoli cut into florets
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- ½ teaspoon coriander
- salt and pepper
- 1 Persian cucumber thinly sliced
- ¼ cup crushed peanuts
- ½ cup chopped cilantro
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper.
- Combine the chicken with the soy sauce, fish sauce, mirin, honey, and olive oil, tossing to coat. Let sit at room temperature for 20 minutes.
- Meanwhile, make the sauce for the noodles. Heat 1 tablespoon oil in a medium sauce pot over medium heat. Add the serrano, garlic, and ginger and saute for 1 minute or until aromatic. Add the soy sauce, black vinegar, sugar, star anise, and a dash of white pepper. Bring the sauce to a boil, reduce heat, and simmer for 2 minutes. Turn off the heat and let the sauce sit for 10 minutes. Strain, discarding the spices. Set aside.
- Toss the broccoli with olive oil, curry powder, coriander, salt, and pepper. Lay the broccoli in an even layer on a baking sheet and roast for 20-25 minutes or until the stems are tender.
- Lay the marinated chicken on the pan and roast for 20 minutes or until cooked. Let rest for 10 minutes, then slice into bite-sized pieces.
- Cook noodles according to the directions on the package. Drain and immediately toss the noodles with enough of the noodle sauce to season. Start with ¼ cup sauce, adding more as needed. You may not need all of the sauce. Portion the noodles into four bowls and top with the sliced chicken, roasted broccoli, sliced cucumber, crushed peanuts, and chopped cilantro. Serve immediately.
Notes
Step-by-step instructions
Step 1: Cook sauce
The first time I prepared this honey soy chicken with black vinegar noodles, I made a much simpler version. However, with some tweaking, I was able to perfect the flavors. Now, this dish checks off all the boxes: a little sweet, salty, tart, and a whole lot of delicious.
To make the sauce for the noodles, first, saute the aromatics, including garlic, ginger, and serrano chile. The serrano chile adds just a touch of spice to the sauce, but you can omit it.
You can also double the amount for extra spicy or substitute serrano for Fresno chilies or jalapeno. Alternatively, omit the seeds from the serrano for a milder version.
Next, add the remaining sauce ingredients and bring them to a boil. Reduce the heat and continue to simmer the sauce for about 2 minutes.
Turn off the heat but let the sauce sit for 10 minutes before straining and discarding the spices. You can prepare the sauce several days in advance.
Step 2: Marinate chicken
For the chicken, combine equal parts soy sauce, fish sauce, honey, olive oil, and mirin, and marinate the chicken for 20 minutes.
I used chicken thighs, but you can also use chicken breast.
If you're not a fan of fish sauce, substitute it for another tablespoon of soy sauce. I don't recommend marinating the chicken overnight because it can get too salty.
Line a baking sheet with parchment paper for an easy clean-up and lay the marinated chicken on top. Roast the chicken until the juices run clear; you may have to adjust the time if you're using large chicken breasts.
Step 3: Prepare toppings
While the chicken is roasting, go ahead and cook the broccoli at the same time. The broccoli is optional, but I personally like some greens with the chicken and noodles.
Feel free to swap out the broccoli for any other type of vegetable, including but not limited to spinach, kale, bok choy, or watercress.
When the chicken is resting, cook the noodles. Any type of noodles really works for this dish: flour, egg, rice noodles are all fair game.
Toss the noodles with just enough sauce; you most likely won't need all of the sauce. Then, pile on all the toppings, including the delicious roasted chicken, roasted broccoli, cucumber, fresh cilantro, and crushed peanuts.
There are so many delicious things going on in this roasted sticky chicken with noodles that I couldn't get enough. A very satisfying meal to say the least!
For another fantastic chicken noodle dish, check out this hiyashi chuka and spicy miso noodle soup!
Make-ahead and storage
- Make-ahead: You can make the sauce up to 3 days in advance.
- Store: Keep leftovers in an airtight container in the refridgerator up to 3 days.
More Asian noodle recipes
Looking for more Asian noodle ideas? Try these:
Work with me
All images shot and styled by Christine Ma. Available for food photography, styling, and recipe development.
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