Description
Street-style soy noodles featuring tender chicken breast, fresh egg noodles, and crisp vegetables tossed in a savory oyster and soy sauce mixture, finished with fragrant garlic, spring onions, and optional chili oil and black vinegar for an authentic, flavorful dish ready in just 15 minutes.
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 (other meat options: beef or pork, thinly sliced)
- ½ tsp ground white pepper or freshly cracked black pepper
Cooking & Aromatics
- 1 tbsp light olive oil (or any neutral oil)
- 1 tbsp freshly minced garlic
- 2 spring onions (scallions), thinly sliced, green and white parts separated
Vegetables
- ½ wombok cabbage, finely shredded (substitute: napa cabbage or bok choy)
- 1 carrot, julienned (substitute: bell pepper or snow peas)
Noodles & Garnish
- 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 all the sauce ingredients – oyster sauce, light soy sauce, dark soy sauce, sesame oil, and sugar – in a small jug and set aside to allow flavors to meld.
- Prepare the chicken: Place the thinly sliced chicken breast in a medium bowl. Add 1 tablespoon of the sauce mixture and the ground white or black pepper. Toss well using tongs to ensure the chicken is evenly coated.
- Cook the chicken: Heat the light olive oil in a large, heavy-based frying pan over high heat. Add the marinated chicken and stir-fry for 1–2 minutes until the chicken changes color and is just cooked through.
- Add the aromatics: Add the minced garlic and the white parts of the spring onions to the pan. Stir and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add the vegetables: Toss in the finely shredded wombok cabbage and julienned carrot. Stir-fry for 2–3 minutes until the vegetables are just softened but remain crisp and vibrant.
- Finish the noodles: Add the cooked fresh egg noodles, the remaining sauce, and the green parts of the spring onions to the pan. Toss continuously for 1–2 minutes to coat the noodles evenly in the sauce and warm through until the noodles appear glossy.
- Serve: Divide the noodles between bowls. Garnish with the reserved spring onion greens, a sprinkle of sesame seeds, chili oil if desired, and a drizzle of black vinegar for extra tang and depth of flavor.
Notes
- For alternative meats, thinly sliced beef or pork can be used instead of chicken.
- If wombok cabbage is unavailable, napa cabbage or bok choy are excellent substitutes. Similarly, bell pepper or snow peas work well in place of carrot for crunch and color.
- Prepare fresh egg noodles according to packet instructions before adding to the stir-fry to ensure proper texture.
- Black vinegar adds a tangy note typical in street-style noodle dishes but is optional depending on your preference.
