Street-style Soy Noodles
Servings: 4 servings
Calories: 858kcal
This Street-style Soy Noodles recipe is a fast, fakeaway-style noodle dinner made with pantry sauces, tender chicken and crunchy veggies. Everything comes together in one pan in under 15 minutes – perfect for busy weeknights when you want something comforting and family-friendly without the effort.
Ingredients
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 boneless, skinless chicken breast, finely sliced, (see note 1 for other meat options)
- ½ tsp ground white pepper or freshly cracked black pepper
STIR-FRY
- 1 tbsp light olive oil or any neutral oil of your choice
- 1 tbsp freshly minced garlic
- 2 spring onions (scallions), finely sliced, green and white parts separated
- ½ wombok (napa) cabbage, finely shredded (see note 2 for subs)
- 1 carrot, julienned (see note 2 for subs)
- 500 g fresh egg noodles, prepared as per the packet instructions (see note 3)
To serve
- Sesame seeds
- Chilli oil (optional)
- Black vinegar for drizzling (optional, see note 4)
Instructions
- Make the sauce – Combine all the sauce ingredients in a small jug and set aside.
- Prepare the chicken – Place the chicken in a medium bowl. Add 1 tablespoon of the sauce and the pepper. Toss well to coat using tongs.
- Cook the chicken – Heat the oil in a large, heavy-based frying pan over high heat. Add the chicken and cook, stirring, for 1–2 minutes, or until just cooked through and changed colour.
- Add the aromatics – Add the garlic and the white parts of the spring onions. Cook, stirring, for 30 seconds until fragrant.
- Add the vegetables – Add the wombok and carrot and cook for 2–3 minutes, tossing, until just softened but still crisp.
- Finish the noodles – Add the noodles, remaining sauce and the green parts of the spring onions (reserving some for garnish, if you like). Toss continuously for 1–2 minutes until the noodles are glossy and evenly coated in the sauce.
- Serve – Divide between bowls and finish with the reserved spring onion, sesame seeds, and chilli oil and a drizzle of black vinegar, if using.
Notes
Note 1 – You could also use boneless, skinless chicken thigh, pork or beef stir-fry strips or even prawns (shrimp) or tofu.
Note 2 – Vegetable substitutions Use any vegetables you like – up to 4 cups in total. A great no-chop shortcut is a 300 g (10½ oz) bag of store-bought pre-cut coleslaw mix.
Note 3 – Egg noodles I’ve used fresh hokkien noodles here. A great cheat’s method is to pierce the packet and microwave for 1–2 minutes to soften and steam before adding straight to the stir-fry. This only works with fresh, thick noodles – always check the packaging is microwave-safe. You can use any noodles you like, just ensure you cook them as per the packet instructions and rinse in cold water to stop them breaking in the stir-fry. Try dried egg noodles, rice noodles or even spaghetti.
Note 4 – Black vinegar Made from glutinous rice and aged for depth, black vinegar (also known as chinkiang) adds a subtle tang that lifts the dish at the end. If unavailable, omit it or substitute with rice wine vinegar. Personally, I love that final little hit of acidity!
Make Ahead
See leftover instructions below.Leftovers
Refrigerate in an airtight container for up to 3 days. Not suitable to freeze.Recipe source:
Thank you to Jessica Brook for your help developing this recipe.Nutrition Facts
Street-style Soy Noodles
Amount per Serving
Calories
858
% Daily Value*
Fat
22
g
34
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
9
g
Cholesterol
91
mg
30
%
Sodium
2229
mg
97
%
Potassium
1297
mg
37
%
Carbohydrates
113
g
38
%
Fiber
9
g
38
%
Sugar
11
g
12
%
Protein
47
g
94
%
Calcium
168
mg
17
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
