Description
This Street-style Soy Noodles recipe is a quick and flavorful dish combining tender chicken breast, fresh egg noodles, and crunchy vegetables all coated in a savory soy-based sauce with a hint of sweetness and spice. Perfect for a weeknight dinner, it offers a delightful balance of textures and tastes inspired by street food flavors.
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
- 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 of your choice)
Aromatics and Vegetables
- 1 tbsp freshly minced garlic
- 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 the 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. Stir well and set aside to infuse flavors.
- Prepare the chicken: Place the thinly sliced chicken breast in a medium bowl and add 1 tablespoon of the prepared sauce and ground white or black pepper. Toss thoroughly with tongs to coat the chicken evenly.
- Cook the chicken: Heat the light olive oil in a large, heavy-based frying pan over high heat. Add the marinated chicken and stir continuously for 1–2 minutes, cooking just until the chicken turns opaque and is cooked through.
- Add the aromatics: Into the pan with the chicken, add freshly minced garlic and the white parts of the spring onions. Stir for about 30 seconds until fragrant to build depth of flavor.
- Add the vegetables: Toss in the finely shredded wombok cabbage and julienned carrot. Continue to cook for 2–3 minutes, stirring frequently until the vegetables are just softened but remain crisp for a nice texture.
- Finish the noodles: Add the prepared fresh egg noodles to the pan along with the remaining sauce and the green parts of the spring onions, reserving some for garnish. Toss continuously for 1–2 minutes until the noodles are heated through and evenly coated, becoming glossy in the sauce.
- Serve: Divide the soy noodles between serving bowls. Garnish with reserved spring onion greens, sprinkle with sesame seeds, and add chilli oil and a drizzle of black vinegar if desired to enhance the flavor profile.
Notes
- For meat alternatives, thinly sliced pork, beef, or tofu can be used instead of chicken.
- If wombok cabbage is unavailable, substitute with napa cabbage, savoy cabbage, or bok choy for similar texture and flavor.
- Fresh egg noodles should be cooked according to the packet instructions before adding; alternatively, dried noodles can be used if rehydrated properly.
- Black vinegar adds a tangy depth to the dish but is optional—it can be omitted or substituted with rice vinegar.
