Street-style Soy Noodles

Ingredients

For the Sauce

1/4 cup oyster sauce
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 teaspoon sesame oil
1/2 teaspoon granulated sugar, optional

For the Chicken

400 g chicken breast, pre-cut stir-fry strips, or chicken thigh
1/4 teaspoon white pepper, or black cracked pepper

For the Vegetables & Aromatics

3 spring onions, whites and green parts separated
3 cloves garlic, grated
200 g wombok cabbage, chopped, or 1 bag coleslaw mix
1 carrot, julienned

For the Noodles

450 g Hokkien noodles, NET package

For Cooking

2 tablespoons cooking oil, for stir-frying

For Garnish

1 tablespoon green spring onion, reserved from above
1 teaspoon sesame seeds
1 teaspoon chili oil, optional

Instructions

1
Combine the oyster sauce, dark soy sauce, light soy sauce, sesame oil, and optional sugar in a measuring jug or bowl. Stir until well mixed.
⏱️ 2 min
2
Place the pre-cut chicken breast (or chosen protein) in a bowl. Add 1 tablespoon of the prepared sauce to the chicken. Add a little bit of white pepper (or black cracked pepper). Mix thoroughly with tongs to coat the chicken and set aside.
⏱️ 3 min
3
Chop the white parts of the spring onion. Grate garlic (using a microplane) directly onto the chopped white spring onion on a plate.
⏱️ 5 min
4
Chop the green parts of the spring onion and reserve them on a separate plate to use for garnish later.
⏱️ 2 min
5
Chop the wombok cabbage. Peel the carrot, then use a julienne peeler to cut it into thin strips.
⏱️ 8 min
6
Take the 450g NET package of Hokkien noodles. Pierce the package with a fork. Place the pierced package into the microwave and heat for 1 to 1.5 minutes to steam and loosen the noodles.
⏱️ 2 min
7
Heat a pan (such as a cast iron skillet) over high heat. Add cooking oil to the hot pan. Add the marinated chicken to the pan and stir-fry until cooked through.
⏱️ 5 min
8
Add the chopped white spring onion and grated garlic to the pan with the chicken. Stir-fry for a short period until fragrant. Then, add the chopped wombok cabbage and julienned carrot to the pan. Mix with tongs and continue to stir-fry briefly.
⏱️ 4 min
9
Add the steamed Hokkien noodles to the pan. Pour the remaining prepared sauce over the noodles and vegetables. Add the reserved green spring onion (excluding the small amount set aside for final garnish). Mix all ingredients thoroughly with tongs until everything is well combined and coated with the sauce.
⏱️ 4 min
10
Transfer the street-style soy noodles from the pan into a serving bowl. Garnish with the remaining reserved green spring onion, sesame seeds, and chili oil if desired.
⏱️ 2 min