(Wok-seared edges, glossy sauce, no fluff — just flavor.)
These noodles are all about bold, direct taste: soy sauce-soaked strands, seared chicken, and vegetables that still have bite. No garnish, no restaurant polish — just honest, wok-fired food straight from your own kitchen.
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📝 Ingredients (serves 2): • 200g egg noodles or rice noodles • 1 chicken breast, sliced thin • 1 cup bell peppers, thinly sliced • ½ cup carrots, julienned • 2 garlic cloves, minced • 1 tbsp soy sauce • 1 tbsp dark soy sauce (for color + depth) • 1 tsp sesame oil • 1 tsp oyster sauce (optional) • 1 tbsp neutral oil for stir-frying • Salt & black pepper
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🔥 Instructions: 1. Cook noodles: Boil noodles according to package instructions. Drain, rinse with cold water, and toss with a bit of oil to prevent sticking. 2. Sear chicken: Heat oil in a hot wok or skillet. Add sliced chicken with salt and pepper. Cook until golden and cooked through. Remove and set aside. 3. Sauté veg: In the same pan, add garlic, bell peppers, and carrots. Stir-fry over high heat for 2–3 minutes until slightly softened but still crisp. 4. Combine everything: Return chicken to the pan. Add noodles, soy sauces, oyster sauce, and sesame oil. Toss quickly until everything is coated and heated through. 5. Serve: Scoop into a shallow bowl. Let the sauce and seared bits speak for themselves.
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