20 Minute Honey Garlic Chicken Udon Noodles

Beat the 1 large egg lightly in a bowl, add the ½ tsp kosher salt, then work in the 1 ¼ cups all-purpose flour with a fork until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead firmly for 3–4 minutes until smooth and very stiff — it should feel like firm Play-Doh.

Wrap the dough in plastic wrap and rest at room temperature for 20 minutes; this relaxes the gluten and makes rolling possible.

On a well-floured surface, roll the dough as thin as you can — aim for roughly 1–2 mm, nearly translucent. Dust the top generously with flour.

Roll the sheet loosely into a log, then slice across into 5 mm ribbons. Shake the ribbons apart and dust with more flour so they don't clump.

Bring a large pot of salted water to a boil. While it heats, mix the 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl to make the sauce.

Heat 1 tbsp neutral oil in a large skillet or wok over high heat until shimmering. Add the 10 ½ oz chicken thighs in a single layer and sear undisturbed for 3 minutes until golden.

Flip the chicken, add the 4 cloves minced garlic and the ½ tsp chili flakes if using, and stir-fry for 2 minutes until the garlic is fragrant and the chicken is cooked through.

Pour the sauce into the skillet and toss to coat. Reduce heat to low and keep warm while the noodles cook.

Drop the hand-cut noodles into the boiling salted water and cook for 3–4 minutes, stirring once, until tender but still slightly chewy. Drain well.

Add the drained noodles directly to the skillet with the remaining 1 tbsp neutral oil. Toss everything together over medium heat for 1 minute until the sauce clings to the noodles.

Divide between bowls and top with the sliced scallions and 1 tsp sesame seeds. Serve immediately.