Bold, saucy and packed with flavour, this one-pan noodle dish is a game-changer for busy weeknights!
If there’s one thing I love, it’s a fast, flavour-packed dinner that requires minimal effort but delivers big time on taste. Enter Three Cup Chicken Noodles – a saucy, sticky, garlicky, slurpable masterpiece that comes together in one pan (because less dishes to wash up is a win in my book!).
This dish is based on the classic Taiwanese three cup chicken – which gets its name from the abundant sesame oil, soy sauce and cooking wine in the original recipe – but I’ve given it the weeknight-friendly treatment – aka, no clay pot, no long cooking time, and we’re throwing in noodles because noodles make everything more wonderful. It’s sweet, garlicky and loaded with Thai basil for that signature hit of freshness (and if the basil is “too much” and too adventurous for little eaters, you can serve theirs without!). If you love easy, one-pan, better-than-takeout dinners, you’re going to want to save this one.
Can I use a different type of noodle?
Absolutely! Egg noodles are traditional, so you can swap out the udon with those, but rice noodles, or even spaghetti, work in a pinch.
What can I substitute for Thai basil?
Thai basil has a slightly anise-like flavour, but if you don’t have it, regular basil or coriander (cilantro) work too!
Can I make this with a different protein?
Yes! Chicken thighs are my go-to for juiciness, but you can swap in prawns (shrimp), tofu or thinly sliced beef.
Is this spicy?
Nope! But if you love heat, add chilli (red pepper) flakes, fresh chilli or a drizzle of chilli oil.
Watch how to make Three Cup Chicken Noodles
What are some other quick and easy noodle dishes?
If you enjoyed Three Cup Chicken Noodles, I think you’ll love:
Caramelised Sticky Beef Noodles
Ginger Chicken Noodles
Red Curry Coconut Noodles
Filipino Stir-fried Noodles and Chicken
Three Cup Chicken Noodles
A one-pan, flavour-packed weeknight hero! These Three Cup Chicken Noodles are sticky, saucy, garlicky and ridiculously easy. Juicy chicken, slurpable noodles and fresh Thai basil – this is the ultimate better-than-takeout dinner!
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
STIR-FRY SAUCE
- 3 tbsp Chinese cooking wine
- 2 tbsp all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
STIR-FRY
- 2 tbsp oil
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp freshly minced ginger
- 1 tbsp freshly minced garlic
- 450 g (1 lb) udon noodles, prepared as per the packet instructions (see note 1)
- 2 firmly packed cups (100 g) Thai basil leaves (see note 2)
Instructions
- Make the sauce – In a small bowl, whisk together all the stir-fry sauce ingredients. Set aside.
- Cook the chicken – Heat the oil in a large, deep pan over medium–high heat. Add the chicken and cook for 3–4 minutes until golden brown. Add the ginger and garlic and cook, stirring, for 30 seconds.
- Add the sauce and noodles – Pour in the sauce and add the udon noodles. Use tongs to toss everything in the sauce.
- Finish with basil – Remove from the heat and stir through the Thai basil leaves, letting them wilt slightly in the residual heat.
- Serve – Serve immediately!
Notes
Note 1 – I used fresh udon noodles in this recipe. Follow the instructions on the packet. Most fresh udon noodles don’t need any preparation prior to stir-frying. You can toss them directly into the stir-fry.
Note 2 – If you don’t have Thai basil, you can use regular basil or coriander (cilantro).
Make Ahead
Sauce – Mix the stir-fry sauce up to 3 days in advance and store it in the fridge.
Leftovers
Store in an airtight container in the fridge for up to 3 days. Not suitable to freeze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken, Noodles, One-Pan
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Lisa says:
This was delicious and a winner for the family. Next time I’ll need to double it as there was only just enough for 3 of us (husband wasn’t home).
Nicole says:
Thanks for sharing, Lisa! Nic x
Nina says:
This was so yum all my kids loved it but there wasn’t enough for the 5 of us especially with 2 teenager boys …
To double this recipe would you literally just double everything?
Nicole says:
Hi Nina, yep, you would double everything. Nic x
Olivia says:
This recipe turned out so well and came together very quickly! My picky toddler even liked it!
Nicole says:
Hi Olivia, Haha, I’m always thrilled when I get the thumbs up from a ‘picky toddler’, as they are the hardest to impress! Nic x
Janine D. says:
Made this tonight and it was a hit with adults and kids. 👌 Will definitely make again. Thanks!
Nicole says:
So happy you all enjoyed this, Janine! Nic x
Joanne Castillo says:
Mine did not come out the same colour nor that sticky look they the sauce was a watery texture. The picture of this recipe had my cravings going so sad mine didnt come out the same
Nicole says:
Hi Joanne, I’m so sorry to hear that. Did you use dark soy sauce? And just wondering if the pan was hot enough for the sauce to caramelise? Nic x
Maria says:
Made this for dinner tonight and followed the recipe exactly however added more udon noodles as 450g wasn’t quite enough for 4 adults. As a result, had to add extra sauce.
Overall, very delicious and the whole family loved it!
Nicole says:
Hi Maria, I’m glad you enjoyed the recipe! Nic x
Mary-Jill says:
I don’t like liquorice so would ordinary basil be ok in this recipe?
Nicole says:
Definitely! It would be delicious. Nic x
Donna says:
What could I substitute the Chinese cooking wine for?
Nicole says:
Hi Donna, you could actually leave it out completely and the end dish would be equally delicious. You could also replace the cooking wine for 1-2 tbsp of rice wine vinegar or apple cider vinegar to brighten the marinade a little bit. Let me know if you try it, we love this recipe! Nic x