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street-style soy noodle recipe with chilli oil

Street-style Soy Noodles

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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.

  • Total Time: 15 minutes
  • Yield: Serves 4

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 (11/4 lb) boneless, skinless chicken breast, thinly 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), thinly sliced, green and white parts separated
  • ½ wombok cabbage, finely shredded (see note 2 for subs)
  • 1 carrot, julienned (see note 2 for subs)
  • 500 g (1 lb) 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

  1. Make the sauce – Combine all the sauce ingredients in a small jug and set aside.
  2. 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.
  3. 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.
  4. Add the aromatics – Add the garlic and the white parts of the spring onions. Cook, stirring, for 30 seconds until fragrant.
  5. Add the vegetables – Add the wombok and carrot and cook for 2–3 minutes, tossing, until just softened but still crisp.
  6. 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.
  7. 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 (101/2 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. 

  • Author: Nicole
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: Asian-inspired

Find it online: https://simplehomeedit.com/recipe/street-style-soy-noodles/