Ingredients:

  • 680g Chicken Breast, sliced into thin 2.5 cm pieces
  • 30ml neutral oil
  • 6 cloves garlic, minced
  • 15ml fresh ginger, grated
  • 4 green onions, whites and greens separated
  • 60ml low-sodium soy sauce
  • 30ml hoisin sauce
  • 45ml honey
  • 15ml rice vinegar
  • 5ml toasted sesame oil
  • 5g cornstarch
  • 2.5g chili flakes
  • 280g dried wheat noodles
  • 150g snap peas
  • 5g toasted sesame seeds

Instructions:

  1. Boil 280g of the wheat noodles in salted water according to the package directions, but pull them out 1 minute early. Drain and set aside.
  2. In a small bowl, whisk together the 60ml of soy sauce, 30ml of hoisin, 45ml of honey, 15ml of rice vinegar, 5ml of sesame oil, 5g of cornstarch, and 2.5g of chili flakes.
  3. Heat 30ml of neutral oil in your skillet over high heat until it ripples. Add the 680g of sliced chicken breast in a single layer. Let them sit undisturbed for 2 minutes until a golden brown crust forms. Flip and cook for another 2 minutes.
  4. Push the chicken to the sides of the pan and add the 6 cloves of minced garlic, 15ml of grated ginger, and the whites of the 4 green onions. Stir fry for 30 seconds until the fragrance fills the kitchen.
  5. Toss the 150g of snap peas into the pan. Pour the whisked sauce over the chicken and aromatics. Simmer for 1 minute until the liquid bubbles and thickens into a glaze.
  6. Add the drained noodles to the pan. Use tongs to toss everything together for 1-2 minutes until every strand is velvety and dark. If the sauce is too thick, add a splash of the noodle cooking water.
  7. Turn off the heat. Sprinkle with the green parts of the onions and 5g of toasted sesame seeds. Serve immediately while the sauce is at its peak glossiness.