Description
A quick and flavorful street-style soy noodles recipe featuring tender chicken, fresh vegetables, and a savory soy-based sauce, perfect for a satisfying weeknight meal.
Ingredients
Scale
Sauce
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1½ tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
Chicken and Seasoning
- 600 g (1¼ lb) boneless, skinless chicken breast, thinly sliced
- ½ tsp ground white pepper or freshly cracked black pepper
- 1 tbsp light olive oil (or any neutral oil)
- 1 tbsp freshly minced garlic
Vegetables
- 2 spring onions (scallions), thinly sliced, green and white parts separated
- ½ wombok cabbage, finely shredded
- 1 carrot, julienned
Noodles and Garnishes
- 500 g (1 lb) fresh egg noodles, prepared as per packet instructions
- Sesame seeds
- Chilli oil (optional)
- Black vinegar for drizzling (optional)
Instructions
- Make the sauce: Combine oyster sauce, light soy sauce, dark soy sauce, sesame oil, and sugar in a small jug and set aside.
- Prepare the chicken: Place the thinly sliced chicken in a medium bowl, add 1 tablespoon of the sauce and ground white or black pepper, then toss well to coat using tongs.
- Cook the chicken: Heat the light olive oil in a large, heavy-based frying pan over high heat. Add the chicken and stir-fry for 1–2 minutes until just cooked through and changed color.
- Add the aromatics: Add the minced garlic and the white parts of the spring onions to the pan. Stir and cook for 30 seconds until fragrant.
- Add the vegetables: Stir in the finely shredded wombok cabbage and julienned carrot. Cook for 2–3 minutes, tossing continuously until the vegetables are just softened but still crisp.
- Finish the noodles: Add the cooked fresh egg noodles, remaining sauce, and the green parts of the spring onions (reserve some for garnish). Toss continuously for 1–2 minutes until the noodles are glossy and fully coated with the sauce.
- Serve: Divide the noodles between bowls, then garnish with reserved spring onion, sesame seeds, a drizzle of chili oil, and black vinegar if desired.
Notes
- Note 1: Other meats like pork, beef, or tofu can be used as alternatives to chicken.
- Note 2: Napa cabbage or regular cabbage can substitute wombok. Other vegetables like bell peppers or bok choy are also good alternatives.
- Note 3: Use fresh egg noodles for the best texture; if unavailable, dried noodles may be substituted and cooked according to package instructions.
- Note 4: Black vinegar adds a tangy contrast, but it is optional based on personal taste.
