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 enjoy easy, one-pan, better-than-takeout dinners, you’re going to want to save this one. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.
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.
Can I add other vegetables?
This dish is super flexible! You can toss in whatever veggies you have on hand – but my favourites are sliced red onion, shredded bok choy, Chinese broccoli (gai lan), baby corn, snow peas (mangetout) and broccolini (tenderstem broccoli). Just keep in mind cooking times: harder vegetables like broccolini are best added earlier so they have time to soften, while leafy greens can be stirred in right at the end to wilt. It’s a great clean-out-the-fridge kind of meal.
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
Sarah says:
My family loved it but mine didn’t go as dark as photos used light soy an dark
Nicole says:
Hi Sarah, I use a combo of all-purpose (regular) and dark soy sauce. If you used light rather than all-purpose, that might be why the colour was lighter. And just wondering if the pan was hot enough for the sauce to caramelise? I hope this helps. Nic x
Luke says:
Made this tonight! Used regular basil, couple table spoons of rice wine conifer instead of the cooking wine, added in zucchini and it turned out delicious!!!
Nicole says:
Hi Luke, so happy you enjoyed it and I loved hearing how you tweaked it! Sounds wonderful! Nic x
Gigi says:
The best end of week dinner when you haven’t shopped and everything is just in your sights … wow, wow, wow
Another winner winner chicken dinner !
Nicole says:
Thank you for this lovely feedback, Gigi! I am so happy you enjoyed it! Nic x
Whitney says:
Would I be able to add vegetables to this dish? What ones would you recommend?
Nicole says:
Hi Whitney, yes you can! My favourites are sliced red onion, shredded bok choy, chinese broccoli (gai lan), baby corn, snow peas (mangetout) and broccolini (tenderstem broccoli). Just keep in mind cooking times: harder veg like broccolini are best added earlier so they have time to soften, while leafy greens can be stirred in right at the end to wilt. It’s a great clean-out-the-fridge kind of meal! Thanks to your excellent question, I am adding these tips to the recipe now. Nic x