Street-style Soy Noodles

• 29.6 ml oyster sauce
• 14.8 ml light soy sauce
• 1½ tbsp dark soy sauce
• 14.8 ml sesame oil
• 4.93 ml sugar
• 600 g (1¼ lb) boneless, skinless chicken breast, finely sliced
• 2.46 ml ground white pepper or freshly cracked black pepper
• 14.8 ml light olive oil or any neutral oil of your choice
• 14.8 ml freshly minced garlic
• 2 spring onions (scallions), finely sliced, green and white parts separated
• ½ wombok (napa) cabbage, finely shredded
• 1 carrot, julienned
• 500 g (1 lb) fresh egg noodles, prepared as per the packet instructions
• Sesame seeds (to serve)
• Chilli oil (optional, to serve)
• Black vinegar (optional, to serve)

Steps

1. 1

   In a small jug, combine all the sauce ingredients (oyster sauce, light soy sauce, dark soy sauce, sesame oil, and sugar). Set aside.

2. 2

   Place the finely sliced chicken in a medium bowl. Add 1 tablespoon of the prepared sauce mixture and the white pepper. Toss well to coat.

3. 3

   Heat oil in a large, heavy-based frying pan over high heat. Add the chicken and cook, stirring, for 1–2 minutes until just cooked through.

4. 4

   Add the minced garlic and the white parts of the spring onions to the pan. Cook for 30 seconds until fragrant.

5. 5

   Add the shredded wombok cabbage and julienned carrot. Toss for 2–3 minutes until the vegetables are just softened but still crisp.

6. 6

   Add the prepared noodles, the remaining sauce, and most of the green parts of the spring onions. Toss continuously for 1–2 minutes until the noodles are glossy and evenly coated.

7. 7

   Divide into bowls and garnish with reserved spring onion, sesame seeds, chilli oil, and a drizzle of black vinegar if desired.