Honey Garlic Chicken Cold Noodles
Chicken thighs lacquered in a sticky honey garlic glaze, served over cold sesame soy noodles with chili oil and sliced scallions.
Chicken thighs lacquered in a sticky honey garlic glaze, served over cold sesame soy noodles with chili oil and sliced scallions.

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Hot glazed chicken on cold sauced noodles is one of the most underrated weeknight moves. The temperature contrast does most of the work. Cold noodles take the edge off the heat, the sticky glaze on the chicken stays glossy and lacquered instead of melting into the bowl, and every bite is doing two things at once.
The chicken is the show. Sear thighs hard until they go deeply golden, build a honey garlic glaze in the same pan so all the fond carries over, return the chicken and spoon glaze over until each piece is fully coated. Rest, slice at an angle so the glaze sets, lay the slices over chilled sesame soy noodles. Twenty minutes, one pan, restaurant-style payoff at home.
Cook the Noodles
Sauce the Noodles
Sear the Chicken
Glaze the Chicken
Twenty years cooking Korean, Chinese, and Japanese food, simplified for weeknight kitchens. Cooking professionally out of Seattle.