Costco Chicken Garlic Butter Noodles
A whole rotisserie chicken tossed through an aggressively garlicky brown butter soy sauce.
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Rate
Servings: 4
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Unit Conversion
Metric conversions are approximate
Equipment
Ingredients
Chicken
- 1 Rotisserie chicken whole, shredded into large pieces, keep in the bag
Sauce
- 8 tbsp Butter unsalted
- 14 garlic cloves, minced
- 3 tbsp Soy Sauce
- 2 tbsp Dark Soy Sauce
- 2 tbsp Oyster sauce
- 1 tbsp Rice vinegar
- 1.5 tsp Fish Sauce
- 1.5 tsp Sesame oil
- 1 tsp Sugar
- 4 cup Chicken stock
- 10 stalks Scallions
Noodles
- 16 oz Egg noodles
To Finish
- Toasted sesame seeds
- Chili crisp (optional)
- Freshly cracked black pepper (optional)
Instructions
Shred the Chicken
- Pull the entire rotisserie chicken apart into large rough pieces directly in the bag. Skin on or off — your call. Set aside.
Cook the Noodles in Stock
- Bring chicken stock to a boil in a large pot. Add egg noodles and cook until just tender, 4–5 minutes, and the stock is fully reduced. Add more water or stock as needed.
Build the Sauce
- In a wide deep skillet or wok over medium heat, melt butter. Let it cook until amber and nutty smelling, 3–4 minutes. Watch it closely and avoid burning the butter.
- Add all minced garlic at once. Cook over medium, stirring constantly, 2–3 minutes until deeply golden and sweet smelling.
- Add soy sauce, dark soy sauce, oyster sauce, fish sauce, sesame oil, sugar, scallions and rice vinegar. It'll sizzle hard.
Combine Everything
- Toss the cooked noodles, shredded chicken, and sauce together until every strand of noodle is coated and glossy. The sauce should coat everything with a little liquid pooling at the base.
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