Do Share Recipe

Soy Sauce Noodles Recipe | Quick and Easy Dinner Idea

I recently made these delicious Soy Sauce Noodles Recipe, and I just had to share how quick and satisfying they turned out! This dish is simple, comforting, and full of savory umami flavor. The best part? It’s ready in about 20 minutes — perfect for when I want something fast but crave real flavor.

The glossy noodles, the light crunch from greens, and that deep soy aroma make this meal unforgettable. It’s one of those recipes I can whip up anytime and know it’ll hit the spot every single time. You can also enjoy similar Asian-inspired comfort food like this meatball subs recipe for a cozy meal night.

Ingredients

Here’s everything you’ll need, plus a few reasons why these ingredients work so well together.

(Note: Serves 1)

1 coil (about ¼ lb) wonton noodles or the same amount of angel hair pasta cooked al dente – I love wonton noodles for their chewy texture; if using pasta, make sure it’s just slightly undercooked so it doesn’t turn mushy later.
1 tablespoon reserved pasta or noodle water – helps the sauce cling perfectly to the noodles, creating a glossy finish.
½ stalk Chinese kale (kai lan), leaves and stalks separated – adds freshness, crunch, and a beautiful green color.
1 teaspoon pickled jalapeño – gives the dish a subtle tang and spice that brightens the sauce.
1 teaspoon fried shallots – adds crunch and a deep caramelized onion flavor; always use freshly fried shallots for the best taste.

Sauce:

1½ teaspoons thick soy sauce – gives the noodles that signature dark, glossy look and rich flavor.
1 teaspoon light soy sauce – balances the saltiness without overpowering.
1 teaspoon oyster sauce – adds depth, umami, and just a touch of sweetness.
½ teaspoon sesame oil – brings a nutty aroma that ties everything together; make sure it’s toasted sesame oil.
½ teaspoon shallot oil – enhances the savory aroma and gives a delicate fried-onion note.
Pepper to taste – freshly cracked black pepper adds warmth and spice.

Optional Chicken (for a heartier meal):

1 boneless, skinless chicken breast – lean, tender, and quick to cook.
1½ teaspoons hoisin sauce – for a sweet-savory glaze.
1 teaspoon honey – balances the salty soy sauces.
1 teaspoon oyster sauce – gives the chicken a rich umami flavor.
1 teaspoon thick soy sauce – deepens the color.
½ teaspoon five-spice powder – adds subtle warmth and aroma.

Variations

Looking to change it up a bit? Here are some ideas:

Dairy-free: The recipe is naturally dairy-free, making it a great choice for anyone avoiding milk products.
Sugar-free: Simply omit the honey or use a natural sweetener like stevia or monk fruit.
Vegetarian: Skip the chicken and add tofu, tempeh, or mushrooms for extra protein and texture.
Spicy version: Add more pickled jalapeño, drizzle chilli oil, or stir in a bit of sriracha.
Gluten-free: Use rice noodles or another gluten-free option and be sure your soy and oyster sauces are gluten-free certified.
Extra veggies: Toss in bean sprouts, carrots, mushrooms, or bell peppers for added crunch and color.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Equipment You Need

Large pot – to cook your noodles or pasta and reserve the water.
Strainer – for draining noodles while keeping them springy.
Large skillet or wok – to toss the noodles evenly with the sauce.
Mixing bowl – to mix your sauce ahead of time for easier cooking.
Tongs or chopsticks – to toss and coat the noodles perfectly.

How to Make Soy Sauce Noodles Recipe

Let’s get cooking! Here’s how I prepare my soy sauce noodles step by step.

Step 1: Prepare the sauce and chicken

Start by mixing the thick soy sauce, light soy sauce, oyster sauce, sesame oil, shallot oil, and pepper in a small bowl. If you’re adding chicken, combine hoisin sauce, honey, oyster sauce, thick soy sauce, and five-spice powder, then coat the chicken evenly. Cook it in a pan until golden brown and set aside.

Step 2: Cook the noodles and greens

Bring a large pot of water to a boil and cook the noodles until just al dente. Reserve a tablespoon of the cooking water before draining. In the same boiling water, quickly blanch the Chinese kale for 30 seconds — it should stay bright green and crisp. Drain everything well.

Step 3: Toss it all together

In a hot skillet or wok, add your drained noodles, then pour in the prepared sauce and reserved noodle water. Toss everything together quickly so the sauce coats the noodles evenly. Add the kale, pickled jalapeño, and fried shallots. If using chicken, slice it and toss it in now. Stir-fry for a few seconds more, then remove from heat.

Additional Tips for Making this Recipe Better

Here’s what I’ve learned after making this recipe a few times — these small tweaks make a big difference:

I always toss the noodles while they’re still hot; they soak up flavor better that way.
If you can, use fresh wonton noodles — they have a springy texture you won’t get from dried ones.
A quick drizzle of extra sesame oil before serving makes the aroma pop.
To add a slightly smoky flavor, let the noodles sit undisturbed for a few seconds in the hot pan before stirring again.
I never skip the fried shallots — they give that final crunchy, aromatic finish.

How to Serve Soy Sauce Noodles

Serve your noodles piping hot for the best texture and flavor. I like to plate mine in a shallow bowl, twirling the noodles neatly with chopsticks or a fork. Arrange the chicken slices on top, place the greens to one side, and sprinkle fried shallots for garnish. A few slices of pickled jalapeño or a small squeeze of lime brighten up the entire dish. Finish with chopped green onions or sesame seeds for a restaurant-style presentation.

Nutritional Information

Here’s an approximate breakdown per serving (without chicken):

Calories: 450 kcal
Protein: 20 g
Carbohydrates: 50 g
Fat: 14 g

Make Ahead and Storage

Storage

Once cooled, store leftovers in an airtight container and refrigerate for up to 2 days. Reheat gently in a skillet with a splash of water or stock to loosen the noodles.

Freezing

Freezing isn’t recommended for this dish since the noodles can become soft and lose their texture. You can, however, freeze the cooked chicken separately if you’ve prepared it.

Reheating

To reheat, I prefer using a pan over medium heat with a teaspoon of water added. Stir occasionally until the noodles are warmed through and regain their shine. Avoid microwaving uncovered, as it can dry them out.

Why You’ll Love This Recipe

Here’s why I think this recipe is such a keeper:

Quick and effortless: You can make it in just 20 minutes with minimal cleanup.
Packed with flavor: The combination of soy sauces, sesame oil, and oyster sauce creates a deep, umami-rich taste.
Versatile: Perfect for a quick lunch, side dish, or even a base for adding your favorite protein.
Customizable: Easily adjust spice levels, add vegetables, or change up the noodles to suit your taste.
Comfort food classic: It’s simple, satisfying, and delivers that perfect balance of savory, salty, and slightly sweet.

Soy Sauce Noodles are proof that the simplest ingredients can make the most comforting meal. Every time I make it, I’m reminded how satisfying a bowl of perfectly seasoned noodles can be — especially when it takes less time than ordering takeout.

Ben Carraoli