One Pot Asian Garlic Chicken Noodles

This quick and flavour-packed One Pot Asian Garlic Chicken Noodles brings together garlicky chicken, colourful vegetables, and a deeply savoury sauce all in a single pan. With spaghetti as the noodle base, you skip separate boiling and clean-up becomes a breeze. I love how the noodles soak up every drop of the glossy sauce for a comforting dinner that is never boring, even on the busiest weeknights.

I first threw this together after a long day at work when I only had odds and ends in the fridge. It surprised me how easily spaghetti soaks up all that rich flavoursome sauce and since then it has become a weeknight hero in my home.

Ingredients

• Boneless skinless chicken thighs: choose pieces with even size for quick cooking and juicy results

• Spaghetti: regular dried spaghetti grabs the sauce beautifully and is easy to find

• Mushrooms: look for firm white or cremini mushrooms for the best earthy bite

• Red pepper: pick ones with tight shiny skin for sweetness and crunch

• Carrot: thinly sliced for quick tender bites use sweet crisp carrots

• Sesame oil: check the aroma it should smell distinctly nutty

• Stock: chicken or vegetable make sure it is low sodium if you want to control salt

• Oyster sauce: go for a thick glossy variety for richness and shine

• Hoisin sauce: should be deep reddish brown and slightly sticky

• Light soy sauce: essential for savoury flavour always taste first and adjust as needed

• Black pepper: freshly cracked gives the warmest hint of spice

• Dark soy sauce: offers extra depth and beautiful colour in the finished noodles

• Green onions: fresh and bright ends add herbal snap and cut through richness

• Garlic: firm plump cloves give the purest aroma and flavour

• Ground ginger: buy in small jars to keep it fragrant

• Low calorie spray: use for a light golden sear on chicken and veg without adding heaviness

Step-by-Step Instructions

Prep the Ingredients:

Take time to trim the chicken and cut into bite-size pieces Slice all veg thinly so they cook fast and evenly Mince the garlic as finely as you can this will melt into the sauce

Sear the Chicken:

Heat a large non-stick pan with a spritz of low calorie spray Add chicken thighs in a single layer Over medium heat cook without moving until they get golden edges Turn and brown the other sides This step adds foundational flavour

Add Aromatics:

Lower the heat slightly Add all the minced garlic and ground ginger Sauté gently for about one minute until fragrant but not browned Stir in mushrooms carrots and red pepper Let soften for two to three minutes so they begin to release their juices

Build the Sauce:

Pour in both soy sauces oyster sauce hoisin sesame oil and black pepper Stir the sauces through the chicken and veg letting them bubble together briefly

Cook the Pasta:

Add dry spaghetti straight into the pan Break in half if needed so it fits Add enough hot stock to just cover the noodles Push noodles down so they are mostly submerged Bring the pot to a simmer Cover and cook stirring occasionally for about ten to twelve minutes until the noodles are tender and glossy If sauce gets too thick add a splash more stock

Finish and Serve:

Uncover and toss everything together Let the sauce thicken slightly until it coats the noodles Scatter chopped green onions over the top Taste and tweak seasoning if needed Serve right away for the slurpiest results

Oyster sauce is my favourite ingredient here the way it transforms plain noodles into something special brings back memories of celebratory family takeout nights Spread out at the kitchen table we would try to guess the secret ingredient that made everything taste so moreish Now it is the heart and soul of this quick dinner

Storage Tips

Cool leftovers quickly and pop them into an airtight container Noodles will keep in the refrigerator for up to three days To reheat sprinkle with a little water and microwave gently This freshens up the sauce and brings back the glossy coating

Ingredient Substitutions

Chicken breast or even tofu make straightforward swaps for protein lovers or vegetarians No fresh mushrooms Handy frozen mixed veg work well Light soy sauce can be subbed with tamari for gluten free needs

Serving Suggestions

Round out your meal with crisp steamed bok choy a pile of quick sautéed cabbage or hot edamame For a little something spicy a scoop of kimchi wakes everything up Serve hot scattered with extra fresh green onion or toasted sesame seeds for crunch

A Noodle Dish with a Twist

This recipe draws from classic Asian flavours but uses spaghetti as a clever shortcut You get the toothy bite of noodles with a silky savoury sauce all finished in one pan perfect for nights when you need comfort without compromise

Common Recipe Questions

→ Can I use a different type of pasta or noodle?

Absolutely! While spaghetti works well by absorbing the sauce, you can substitute with other long noodles such as linguine, rice noodles, or even udon for a chewier texture. Just adjust cooking time as needed.

→ How do I prevent the noodles from sticking or getting mushy?

Stir the noodles regularly as they cook, and make sure there’s enough liquid in the pan. Avoid overcooking by keeping a close eye as the liquid reduces.

→ What vegetables can I add or substitute?

This dish is flexible—try snap peas, baby corn, bok choy, or broccoli for extra colour and crunch. Adjust cooking time for tender results without overcooking.

→ Is there a vegetarian version?

Yes, simply omit chicken and load up on mushrooms, bell peppers, and carrots. Swap oyster sauce for mushroom or vegetarian oyster-style sauce to keep the umami richness.

→ How can I make it spicier?

Add chilli flakes, a dash of sriracha, or a drizzle of chilli oil during or after cooking to suit your heat preference.

→ Does it store well for leftovers?

It keeps well in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or stock to loosen the noodles and sauce.