Description

Sticky Chicken Noodle Salad is a quick and flavorful meal featuring tender glazed chicken, soft noodles, and crisp vegetables tossed in a savory-sweet dressing. This Sticky Chicken Noodle Salad recipe is perfect for a balanced lunch or dinner, combining fresh ingredients with bold, satisfying flavors.

Ingredients

500g chicken breast or thighs
250g egg noodles or rice noodles
3 tbsp soy sauce
2 tbsp honey
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp lime juice
1 tbsp sesame oil
1 cup carrots, julienned
1 cucumber, sliced
3 green onions, chopped
1/4 cup fresh cilantro, chopped
2 tbsp olive oil
Salt, to taste
Black pepper, to taste

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Instructions

Cook the noodles according to package instructions. Drain, rinse under cold water, and set aside.
Season chicken with salt and black pepper. Heat olive oil in a pan over medium heat and cook until golden and fully cooked. Remove and slice into strips.
In the same pan, sauté garlic and ginger until fragrant.
Add soy sauce, honey, lime juice, and sesame oil. Simmer until slightly thickened.
Return chicken to the pan and toss to coat in the sticky sauce. Cook for a few minutes until well glazed.
In a large bowl, combine noodles, carrots, cucumber, green onions, and cilantro.
Add the sticky chicken and pour remaining sauce over the salad. Toss until evenly coated.
Serve immediately or slightly chilled.

Notes

Rinse noodles with cold water to prevent sticking.Adjust sweetness by reducing honey if desired.Add chili flakes or sriracha for heat.