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Honey Miso Chicken Noodles

super easy

These Honey Miso Chicken Noodles have a nice balance of sweet and savory flavor and are perfect weeknight dinner! They are super easy to put together and require just a few basic ingredients that you already have in your pantry.

Honey Miso Chicken Noodles take center stage with their delightful fusion of flavors. First, the honey brings a touch of sweetness, perfectly countering the rich, salty depth of miso. Next, tender chicken pieces, infused with this golden sauce, melt in your mouth and complement the perfectly cooked noodles. Each bite is a harmonious dance of ingredients, making your taste buds sing. Whether you’re craving comfort or looking for a quick culinary adventure, this dish checks all the boxes.

You may also like Honey Sriracha Chicken Noodles or my Easy Chicken Chow Mein.



Adjust Servings
500 grams chicken breasts
1 teaspoon sesame oil
1 teaspoon cornstarch
3 garlic cloves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
150 grams snap pea
1 red bell pepper
250 grams soba noodles *or you can use any noodles of choice
sesame seeds for garnish
For the Sauce
3 tablespoons honey
3 tablespoons sriracha
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon miso paste
1 tablespoon cornstarch
2 tablespoon water
salt to taste
Nutritional Information
491 Calories
11 g Fat
31 g Protein
71 g Carbs
18 g Sugars


Prep the Chicken
In a mixing bowl, coat the chicken breasts (cut into bite-sized pieces) with 1 teaspoon sesame oil, 1 teaspoon cornstarch, minced garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well and set aside, allowing the flavors to mingle.
Mark as complete
Whisk Up the Sauce
In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and miso paste. In a separate cup, dissolve 1 tablespoon cornstarch in 2 tablespoons of water. Add this slurry to your sauce mixture. Adjust salt to taste. Set aside
Cook the soba noodles according to the package instructions. Once done, rinse with cold water to stop the cooking process and set aside.
Mark as complete
Bring It All Together
Heat a large skillet or wok over medium heat. Add marinated chicken pieces, half of the prepared sauce and cook until the chicken is seared and fully cooked through. Toss in the snap peas and thinly sliced red bell pepper. Sauté until slightly tender but still retaining a crunch.
Pour the prepared sauce into the skillet and let it bubble. Gently stir to coat the chicken and veggies in that luscious sauce. Toss in the cooked soba noodles and mix until everything is well combined and the noodles are warmed through. Serve and sprinkle some sesame seeds over the top for that extra crunch!
Mark as complete
When cooking the chicken, ensure your skillet is hot enough. A proper sear locks in the juices, ensuring tender, flavorful chicken.
After cooking soba noodles, rinse them in cold water. This stops the cooking process and helps remove excess starch, ensuring non-sticky, separate strands.
If you find the sauce too thick or thin for your liking, adjust by adding more water or letting it simmer longer.
Don't have soba noodles on hand? You can also use rice noodles, udon, or even spaghetti as an alternative.
Feel free to swap snap peas with other crunchy veggies like broccoli or green beans. Bell peppers can be replaced with colored capsicum or even sliced carrots for a sweet touch.
Store any leftover Honey Sriracha Miso Chicken Noodles in an airtight container in the fridge for up to 2-3 days.


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