This wholesome, savoury bowl of Soy Sauce Chicken Noodles gets done in less than 30 minutes! Tender chicken, perfectly braised in a rich soy sauce-infused broth, and springy noodles – this is going to be your new weeknight favourite.
When it comes to comfort food that’s bursting with umami goodness, look no further than Soy Sauce Chicken Noodles. This recipe combines succulent chicken, rich soy sauce-based broth, and slurp-worthy noodles to elevate your noodle game.
The best part of this recipe is that this takes less than 30 minutes to prepare! In this recipe, I show you how to be efficient in the kitchen, so you can dig in a flavour-rich bowl of Chicken Noodles quick, perfect for a weeknight dinner at home!
Why you will Love this Soy Sauce Chicken Noodle Recipe
- Quick and Easy: With this recipe, you get a full noodle dish, bursting with umami flavour in less than 30 minutes!
- Satisfying Comfort: This dish is the epitome of comfort food. The combination of tender chicken, hearty noodles, and savoury sauce is a comforting embrace on a plate.
- Flavour Explosion: The marriage of soy sauces, dry spices and aromatic seasonings results in a symphony of flavours that dance on your taste buds.
- Texture Harmony: Tender succulent chicken, and chewy noodles creates a dynamic texture profile that keeps every bite exciting.
- Egg Noodles: The choice of noodles is crucial for texture. These are usually thin, springy egg noodles with a good bite and slurp to pair perfectly with the tender chicken and sauce. The noodles can be referred to as wanton noodles. I can get them fresh here, ready to eat with a quick blanch in boiling water. Otherwise dried egg noodles such as this and this are great pantry staples. Good alternatives include chow mein or lo mein noodles and soba noodles.
- Chicken: Chicken thighs are a fantastic choice for this recipe because they stay tender and moist during the braising process, absorbing the flavours of the sauce beautifully. I used boneless chicken thighs here for convenience, but bone-in will work even better. With bone-in chicken, you can afford to leave it in the sauce longer to further absorb the sauce and give the skin good colour.
- Chicken Broth: The chicken broth serves as the base of the braising liquid, infusing the chicken and noodles with a rich, comforting taste. You can use homemade or store-bought chicken stock.
- Soy Sauce Duo: The combination of light soy sauce and dark soy sauce not only provides saltiness but also imparts a deep, rich colour to the dish. This duo is the foundation of the umami-packed sauce.
- Brown Sugar: A touch of brown sugar rounds out the flavours to complement the savoury components of the sauce. You can use regular white sugar as well; brown sugar adds a nice caramelised notes to the soy sauce.
- Garlic, Ginger and Spring Onion Whites: These aromatic ingredients infuse the chicken and sauce with flavour and fragrance. I like to keep them whole and chunky so I can remove them easily later on. Make sure to keep the tops of the spring onions for garnishing!
- Cinnamon, Star Anise and Bay Leaves: Adding these three dried spices add another layer of flavour to the sauce! The dry spices are optional, but highly recommended to get the sauce to restaurant-level quality.
How to Make Soy Sauce Chicken Noodles
1. Make the Braising Liquid
To a saucepan, add some oil. Heat over low to medium heat. Once hot, add garlic, ginger, spring onion whites, cinnamon and star anise. Stir fry until fragrant.
Pour in chicken stock, along with the light soy sauce, dark soy sauce and brown sugar. Add in bay leaves, if using. Stir to combine. Allow the sauce to come up to a boil. Give sauce a taste test and add a pinch of salt, only if needed.
2. Braise Chicken
Once the sauce boils, add chicken. Allow the sauce to come up to a boil again, before turning down the heat to let the chicken simmer to cook.
TIP! Add boiled eggs to the sauce for extra protein!
3. Blanch Vegetables and Noodles
While chicken cooks, blanch vegetables and the noodles. Keep to one side.
TIP! Keep the blanching pot right by the sauce pan. It’s best to cook the noodles right before serving as noodles can stick together when it cools and if not combined in a sauce or a liquid.
4. Turn off heat
Once chicken cooks, turn off the heat.
If using boneless chicken thighs, the chicken should cook through in 15 to 20 minutes. Allow it to simmer for longer if using bone-in.
Allow chicken to stay in the braising liquid until ready to serve. The longer the chicken stays in the braising liquid, the darker the colour will be!
When ready to use, remove chicken from the liquid and slice to smaller pieces for serving.
5. Plate and Serve
To a bowl, add 3-4 tablespoons of the braising sauce. Add the cooked noodles and give a stir to combine with the sauce.
More Recipes Like This
- Rice Cooker Chicken Rice
- Ayam Kicap Manis | Kicap Manis Chicken Stir Fry
- Easy Chow Mein | Supreme Soy Sauce Noodles
Soy Sauce Chicken NoodlesCourse: Recipes
200g egg noodles
3-4 stalks chye sim or your favourite leafy vegetable, blanched
- Braising Liquid
1 tsp vegetable oil
3-4 garlic cloves, smashed
1 inch ginger, sliced
2 spring onions, white root portion
1 cinnamon stick
1 star anise
2 dried bay leaves (optional)
500ml chicken stock
3 tbsps light soy sauce
2 tbsps dark soy sauce
1 tbsp brown sugar
500g boneless chicken thighs
1/4 tsp salt, or to taste (optional)
- To Serve (per bowl):
Spring onions, top green portion, sliced for garnish
1 tsp sesame oil
1 tsp sambal or chilli oil (optional)
- In a saucepan or pot, add oil and heat. Once hot, add garlic, ginger, spring onion roots, cinnamon stick and star anise. Stir fry until fragrant.
- Once fragrant, pour in chicken stock, light soy sauce, dark soy sauce and brown sugar. If using bay leaves, add at this stage. Stir to combine and allow sauce to come to a boil.
- Once boiling, lower in chicken. Allow sauce to come up to a boil again, before turning down the heat to a gentle simmer. Let chicken cook fully. Option to put on lid on saucepan.
- Once chicken cooks fully, turn off the heat.
- When ready to serve, blanch vegetables and noodles according to packet instructions.
- To Serve
- Blanch noodles according to packet instructions. If using fresh noodles, blanch for 2-3 minutes to retain the spring.
- Remove chicken from the braising liquid, and slice for easier serving.
- To a bowl, add 3-4 tablespoons of the braising liquid, sesame oil and sambal or chilli oil, if using. Stir to combine. Add the cooked noodles and toss through to coat noodles. Top with the sliced chicken, blanched greens and garnish with spring onions. Serve immediately!