A quick and flavorful twist on instant noodles transforms a pantry staple into a rich, aromatic dish. Marinated chicken and mushrooms are seared before being simmered in a glossy sauce blending sweet honey, savory soy, and a kick of chili garlic, all thickened with a simple cornstarch slurry. The slightly undercooked noodles are tossed into the fragrant mixture, finished with sesame oil and seeds for added depth. Perfect for those craving a comforting, one-pan meal with bold, layered flavors.
Ingredients: - 2 packets white Mi Goreng Indomie - 300 g marinated chicken, cut into bite-sized pieces - A handful of sliced mushrooms - Ginger and garlic paste - 2 tbsp light soy sauce - 1 tbsp honey - 1 tsp chili garlic sauce - Indomie oil, thick soy sauce, and seasoning packets - 1½ tsp cornstarch mixed with 1½ tsp water - Vegetable oil - Sesame oil and sesame seeds Method: Cook the marinated chicken in vegetable oil until golden and fully cooked. Remove. Brown the mushrooms in the same pan and set aside with the chicken. Boil the noodles until slightly undercooked. Reserve some noodle water and drain. Add a little oil to the pan and fry the ginger and garlic paste until fragrant. Return the chicken and mushrooms. Add soy sauce, honey, chili garlic sauce, and all the Indomie packets. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy. Add the noodles and toss everything together. Add a splash of noodle water if the sauce is too thick. Finish with sesame oil and sesame seeds. Sweet, savory, garlicky, slightly spicy, and so comforting! ❤️ Full recipe: https://huginabite.wordpress.com/2026/10/31/sticky-honey-garlic-chicken-ramen/ submitted by /u/huginabite [link] [comments]
