Thai-Inspired Soy Sauce Noodles with Vegetables and Chicken
Prep time: 
Cook time: 
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Yield: 4 servings
A balanced flavor profile makes these Thai-inspired noodles pop with flavor! Plus this dish comes together in just 30 minutes and is a great way to use any veggies and protein you have on hand.
  • 2-3 cloves garlic, grated or crushed
  • 1 tablespoon fresh-grated ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon fish sauce
  • ½ to 2 teaspoons crushed red pepper flakes (more or less to taste)
  • ½ lb (250 g) thin Asian egg noodles (or any noodles you like, cooked to al dente)
  • 3 tablespoons sesame oil
  • ¾ lb (340 g) thinly sliced green cabbage
  • 1 large onion, halved and thinly sliced
  • 1 medium-large red bell pepper, thinly sliced
  • ¾ lb (340 g) boneless, skinless chicken breast, cooked (you can use leftover or rotisserie chicken)
Garnish Ideas (optional):
  • 2 scallions, green and white parts, thinly sliced
  • 2 tablespoons peanuts, finely chopped
  • Crushed red pepper flakes, to taste
  • Fresh lime wedges, for squeezing on top
  1. Whisk together all ingredients for the sauce and set aside.
  2. If you’re using thin Asian egg noodles, bring a medium-large pot of water to a boil. Once boiling, salt the water and then add the noodles. Cook until they’re al dente, about 3 to 4 minutes. Drain immediately.
  3. Heat the sesame oil in a large, deep skillet over medium-high heat. Add the cabbage, onion, and red bell pepper and cook (uncovered) until tender, about 8 minutes, stirring occasionally.
  4. Stir the sauce, chicken, and noodles into the vegetables and cook until everything is warm, about 2 minutes, stirring frequently.
  5. Serve with any garnishes you like.
Recipe by An Edible Mosaic™ at