Soy Butter Chicken Noodles
Soy Butter Chicken Noodles bring together seared chicken, glossy buttered noodles, and a soy-based sauce that clings to every strand. Finished with grated Parm cheese.
Equipment
- Large pot
- Colander or strainer
- Large skillet or frying pan
- Knife & cutting board
- Measuring cups & spoons
Ingredients
For the chicken
- 250g chicken breast or thigh sliced thinly
- 1 tbsp soy sauce
- ½ tsp black pepper
- 1 tbsp cooking oil
For the noodles
- 200g spaghetti or noodles
- salt for boiling water
- chili flakes for garnish
For the sauce
- 2–3 tbsp unsalted butter
- 1 ½ tbsp soy sauce
- 2 cloves garlic minced
- ⅓ cup pasta water adjust as needed
- ⅓ cup grated Parmesan more for topping
- black pepper to taste
Instructions
- Cook the noodles in salted water until just al dente. Reserve 1/3 cup of pasta water before draining.
- Season the chicken with soy sauce and pepper. Let it sit for a few minutes.
- In a pan, heat oil and sear the chicken until golden and cooked through. Remove and set aside.
- In the same pan, add butter and garlic. Let it sizzle gently until fragrant but not browned.
- Add soy sauce and a splash of pasta water to create a light, glossy emulsion.
- Toss in the noodles, coating them thoroughly in the butter-soy sauce.
- Return the chicken to the pan and mix everything together to combine the flavors.
- Turn off the heat, then stir in Parmesan gradually. The residual heat will melt the cheese into a smooth, creamy coating.
- Finish with a generous crack of black pepper and extra Parmesan on top.