Name: ONE-PAN FIRE GARLIC CHICKEN NOODLE BOWL
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, thinly sliced; 2 servings noodles (ramen, rice noodles, or soba); 3 cloves garlic, minced; 3 tbsp soy sauce; 2 tbsp chili garlic sauce or sriracha (adjust to taste); 1 tbsp honey or brown sugar; 1 tbsp rice vinegar or lime juice; 1/2 cup water or chicken broth; 1 tsp toasted sesame oil; 1 tbsp vegetable oil; 2 green onions, chopped; Optional: red pepper flakes, sesame seeds, shredded carrots, bok choy; Salt and black pepper to taste

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This One-Pan Fire Garlic Chicken Noodle Bowl is the kind of bold, saucy, and satisfying dish I turn to when I want maximum flavor with minimal cleanup. Tender chicken, chewy noodles, and a spicy garlic sauce all come together in one pan—no extra pots, no stress. It’s quick, fiery, and exactly what I crave when I need something comforting with a serious flavor kick.

ONE-PAN FIRE GARLIC CHICKEN NOODLE BOWL

Why You’ll Love This Recipe

I love how this dish brings restaurant-style flavor right to my kitchen in under 30 minutes. The spicy garlic sauce is addictively bold, the chicken stays juicy, and the noodles soak up all that fiery goodness. It’s made in one pan, which means cleanup is easy, and the ingredients are simple and flexible. Whether I want a solo dinner or an easy weeknight meal for two, this bowl always delivers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts, sliced
Noodles (I use ramen, rice noodles, or soba depending on my mood)
Garlic, minced
Soy sauce
Chili garlic sauce or sriracha
Honey or brown sugar
Rice vinegar or lime juice
Water or chicken broth
Toasted sesame oil
Vegetable oil
Green onions, chopped
Optional: crushed red pepper flakes, sesame seeds, shredded carrots, or bok choy

directions

I heat a bit of vegetable oil in a large skillet or wok over medium-high heat.
I add the sliced chicken, season lightly with salt and pepper, and cook until browned and cooked through—about 5–7 minutes. Then I transfer it to a plate.
In the same pan, I reduce the heat slightly and add a drizzle of sesame oil. I sauté the minced garlic for about 30 seconds until fragrant.
I stir in the soy sauce, chili garlic sauce, honey, and vinegar. I add water or broth and bring the sauce to a simmer.
I add the dry noodles directly into the sauce and cook them until tender, tossing occasionally so they soak up all that flavor.
Once the noodles are cooked, I return the chicken to the pan and toss everything together until well combined and coated in sauce.
I remove it from the heat, garnish with green onions, sesame seeds, or extra chili flakes, and serve hot.

Servings and timing

This recipe makes 2–3 servings.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: About 30 minutes

Variations

Sometimes I swap the chicken for shrimp, tofu, or thinly sliced beef. If I’m out of chili garlic sauce, I mix sriracha with minced garlic for a quick sub. I also throw in vegetables like snap peas, shredded cabbage, or bell peppers for a more filling bowl. When I want it extra spicy, I double the chili garlic sauce or add a spoonful of sambal oelek.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or broth and warm it in a skillet over medium heat so the noodles loosen up and the sauce stays glossy. The microwave works too—just 1–2 minutes with a splash of liquid.

FAQs

Can I use pre-cooked noodles?

Yes, I’ve used pre-cooked ramen or rice noodles. I just add them after the sauce simmers and toss to heat through—no need to cook them in the liquid.

What’s the best chicken cut to use?

I prefer boneless thighs for their flavor and tenderness, but chicken breast works just as well if I don’t overcook it.

How spicy is this dish?

It has a kick, but I can control the heat by adjusting the amount of chili garlic sauce or leaving out the red pepper flakes.

Can I make this vegetarian?

Absolutely. I use tofu instead of chicken and vegetable broth instead of chicken broth. It still tastes amazing.

What noodles work best?

I usually use ramen or thin rice noodles, but lo mein, soba, or even spaghetti all work if that’s what I have on hand.

Conclusion

This One-Pan Fire Garlic Chicken Noodle Bowl is everything I want in a quick meal—spicy, garlicky, saucy, and completely satisfying. It’s easy to make, even easier to clean up, and endlessly adaptable to whatever I have in my fridge. When I want bold flavor in under 30 minutes, this bowl is my go-to.