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Honey Sriracha Chicken Noodles

20 Minutes

super easy


Indulge in this Honey Sriracha Chicken noodles recipe, which is a warming symphony of flavours. Imagine: savory noodles perfectly paired with sweet notes. The one-pan meal is a tribute to the rich tapestry of Asian cuisine.

Every bite is like a ride. They’re sweet. They’re spicy. It’s a quick dinner recipe that hits all the right notes. With a spicy sriracha flavor and a sweet drizzle of honey. The perfect balance.

And now don’t just think about the food. This Sriracha honey noodle recipe is a treat. Enjoy it as a healthy dinner idea. Enjoy an explosion of flavors. Love how it satisfies your cravings.

Every noodle is a journey. Ordinary food? Far from it. This is a simple noodle recipe that tells a story. It’s not just a dinner, it’s a memory.



Adjust Servings
450 grams lean chicken breasts
1 teaspoon sriracha
2 tablespoons low sodium soy sauce
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon baking soda
250 grams rice noodles
3 spring onions
100 grams green beans
For the Sauce
100 grams honey
2 tablespoons sriracha *adjust up to your taste
2 tablespoons low sodium soy sauce
2 teaspoons minced ginger
2 teaspoons minced garlic
1 teaspoon sesame oil
1 teaspoon cornstarch
Nutritional Information
439 Calories
3 g Fat
24 g Protein
78 g Carbs
24 g Sugars


Prepare the Noodles
Begin with the rice noodles. Place 250 grams of rice noodles in a large bowl. Pour over enough hot water to cover them and let them soak until they become soft. It takes about 15-20 minutes.
Mark as complete
Marinate the Chicken
While the noodles are soaking, let's prepare the chicken. Take 450 grams of lean chicken breasts and cut them into bite-sized pieces. In a bowl, combine the chicken with 1 teaspoon sriracha, 2 tablespoons low sodium soy sauce, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon baking soda. Toss everything together until the chicken is well-coated with the marinade. Set this aside for a few minutes to allow the flavors to meld.
In a separate bowl, prepare the sauce. Combine 100 grams of honey, 2 tablespoons of sriracha, 2 tablespoons of low sodium soy sauce, 2 teaspoons of minced ginger, 1 teaspoon sesame oil, and 1 teaspoon of cornstarch. Whisk it all together until it's thoroughly combined.
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Cook the Chicken
Heat a large pan over medium-high heat. Add the marinated chicken and stir-fry until it's browned and cooked through. This should take about 5 to 7 minutes. Next, add the veggies to the pan. This includes 3 chopped spring onions and 100 grams of green beans. Stir-fry these with the chicken for about 2-3 minutes, or until they begin to soften.
Finally, drain the soaked noodles and add them to the pan, along with the prepared sauce. Toss everything together to combine, and let it cook for another 2-3 minutes so that the noodles can soak up all the delicious flavors of the sauce.
Mark as complete
You can use any type of noodle for this recipe – from udon to ramen to spaghetti.
Control the heat by adjusting the amount of sriracha. Start with a smaller amount, taste, and add more if you can handle the heat.
Feel free to adjust the honey to suit your taste. If you like your noodles a bit sweeter, go ahead and add an extra drizzle.
If you don't have sriracha on hand, any hot sauce will do the trick. Keep in mind that each sauce has a unique flavor profile, so the taste may vary slightly.
Maple syrup or agave nectar can be used as a vegan substitute for honey. They both offer the sweetness needed to balance the spice of sriracha.
The Honey Sriracha Noodles are best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days.

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