Looking for a way to upgrade instant ramen or products like Trader Joe’s and Momofuku instant noodles? Look no further than my crispy chicken noodle bowls. They’re made with ground chicken breast, a sticky sweet honey garlic sauce, coleslaw mix, and sesame soy instant noodles.
Each serving has 34g protein with just 7g fat and 380 calories. That makes this a great high protein meal you can make in about 20 minutes!
I first used Trader Joe’s squiggly knife cut style noodles to make my popular crispy hoisin beef noodles and was blown away by how much I liked the noodles themselves. If you’ve tried the similar Momofuku noodles, TJ’s has them beat by a wide margin. Very good noodles!
If you don’t have access to a Trader Joe’s, that’s totally fine. The honey garlic ground chicken and coleslaw combo will work with any noodles, rice, or even stuff like lettuce wraps or baked wonton cups.
I mentioned the hoisin beef that I paired with these noodles. Which goes to show the possibilities of other protein and sauce combos. I’ll point you toward my firecracker chicken and chili crisp ground beef, and Japanese barbecue chicken recipes in case you need some inspiration. All would work just as well with the crisped slaw mix and noodles.
The recipe card below can be printed or saved to your device for later. You can also leave a recipe review there once you fall in love with these chicken noodle bowls. If you have a question about an ingredient swap or anything else, I’m always happy to help in the comments section below.
Sticky Honey Garlic Chicken Noodles
Ingredients
- 4 cups (170g) Coleslaw Mix
- 2 teaspoons (10g) Olive Oil
- 1 pound Ground Chicken Breast
- 3 Tablespoons (63g) Honey
- 2 Tablespoons (30g) Chili Garlic Sauce or Sriracha
- 2 Tablespoons (30g) Coconut Aminos or low sodium soy sauce
- 2 Tablespoons (30g) Chinese Black Vinegar or balsamic vinegar
- 2 Frozen Crushed Ginger Cubes or 2 teaspoons freshly crushed ginger
- ¼ cup Water
- 2 packs (95g each) Trader Joe's Squiggly Knife Cut Style Noodles or other instant ramen like Momofuku noodles*
- Chives or Scallions and Toasted Sesame Seeds for serving
Instructions
- Bring a pot of water to a boil for the noodles.
- Meanwhile, heat the olive oil in a large nonstick pan over medium heat. Once hot, add the coleslaw mix. Stir to coat in the oil and add a pinch of salt. Cook until the veggies start to brown on the bottom but are still tender crisp, about 3-4 minutes. Transfer to a bowl and set aside.
- Add the ground chicken to the same pan and cook for 2-3 minutes per side until golden brown before breaking apart with a spatula and fully cooking.
- Add the honey, chili garlic sauce, coconut aminos, vinegar, ginger, and water to the cooked chicken. Stir everything together and cook until the liquid is fully reduced and starting to caramelize on the bottom, about 3-4 minutes longer. (Avoid over stirring as it will prevent browning.)
- Start cooking the noodles in the boiling water while the sauce reduces. Once cooked, reserve about ½ cup of the water and drain the rest. Add the sauce packets that come with the noodles to the pot along with the crispy ground chicken and slaw mix. Use the reserved water as needed to bring everything together.
- Garnish with sliced green onion or chives and toasted sesame seeds. Enjoy!
