Soy Sauce Noodles Recipe

Ben Carraoli

I recently made these delicious Soy Sauce Noodles, 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.

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Prep Time 10

Cook Time 10

Servings: 1

Ingredients Method Notes

Ingredients

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.
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.
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.

Method

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.
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.
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.

Notes

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.