Simple Asian Street Noodles

Prep Time: 15 mins	Cook Time: 15 mins
Total Time: 30 mins	Serves: 4

Across Asia, noodle dishes take countless forms, from quick wok-fried noodles sold by street vendors to bowls dressed with intensely savory sauces, fresh vegetables, herbs, and chiles. This recipe takes inspiration from that broad tradition, bringing together noodles, crisp vegetables, and a flavorful sauce in a dish designed for the home kitchen rather than replicating one particular regional specialty.

Quick cooking is part of its appeal. Once the vegetables are chopped and the sauce is mixed, the dish comes together in minutes, making it especially useful for busy weeknights. It's also wonderfully adaptable: vegetables can be changed with the season, the heat adjusted to taste, and chicken, shrimp, tofu, or another protein added when you want something more substantial.

What Kind of Noodles Should You Use?

The best noodle depends on the texture you're after. Wheat-based noodles generally provide a pleasantly chewy texture and hold up well when tossed in a hot pan, while rice noodles create a lighter result.

Whatever variety you choose, follow the package directions rather than relying on one universal cooking time. Noodles vary considerably in thickness and composition, and many need only a few minutes to cook.

Don't Overcook the Noodles

If the noodles will spend additional time in the pan with the vegetables and sauce, cook them only until just tender. They will continue to soften as everything is tossed together.

Overcooked noodles can quickly become soft or begin to break apart, particularly once they're coated in sauce. Have the remaining ingredients ready before the noodles finish cooking so you can move directly into assembling the dish.

Prepare Everything Before You Begin Cooking

Fast noodle dishes leave very little time for chopping once the pan is on the heat. Slice the vegetables, measure the sauce ingredients, and have any garnishes ready before you begin.

This approach is often referred to by the French culinary term mise en place, meaning to have everything “put in place.” It's particularly useful for stir-frying, where ingredients may cook in only a minute or two.

Ingredients

Noodles:

• 1 package thick Asian noodles (375 grams)

• 1 pound chicken breast, thinly sliced

• 1 onion, thinly sliced

• 1 package (8-10 oz.) bean sprouts

• 1 red pepper thinly sliced

• 1 tbsp sesame seed oil

• 1 tbsp canola or other vegetable oil

Sauce:

• 1 tbsp cornstarch

• 1-1½ cups chicken broth (depending on how saucy you want your noodles)

• 1 clove garlic, finely minced

• 1 tsp ginger, finely minced

• 2 tbsps brown sugar

• 2-3 tbsps rice wine vinegar

• 1-2 tablespoons of soy sauce

• 1-2 tbsps bean paste

• 1-2 tbsps hoisin sauce

• Sriracha or spice, to taste

Instructions

1. Thinly slice the chicken, onion, and red pepper so that they cook quickly and combine easily with the noodles. Prepare the remaining vegetables and set aside.

   
   

2. In a medium bowl or large measuring cup, whisk together the sauce ingredients until well combined and the cornstarch has completely dissolved. Set aside.

   
   

3. Cook the noodles for 2 to 3 minutes, or until partially cooked but still quite firm. Drain and set aside. They will finish cooking in the sauce.

   
   

4. Heat the oils in a large sauté pan or wok over medium-high heat. Add the onion and red pepper and cook for 2 to 3 minutes, stirring frequently, until they begin to soften.

   Add the chicken and cook, stirring frequently, until cooked through. Add the bean sprouts and continue cooking for 1 to 2 minutes.

   
   

5. Give the prepared sauce another quick stir, then pour it into the pan. Bring to a brief boil and cook just until the sauce begins to thicken. Add the partially cooked noodles and toss well to coat, allowing them to finish cooking and absorb some of the sauce. Work quickly at this stage to avoid overcooking the noodles. Serve immediately.