Noodle Bowl Recipe

Cook noodles

Bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente (usually 3–4 minutes for fresh, 4–6 minutes for dried). Drain and rinse briefly under warm water to stop cooking and prevent sticking. Toss with 1 teaspoon neutral oil to keep separate and set aside.

Prep chicken and veg

Pat the chicken slices dry and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Julienne the carrots, thinly slice the white onion into half-moons, rinse and drain bean sprouts, and slice scallions on the bias. Mince garlic and ginger.

In a small bowl, whisk together soy sauce (3 tbs), oyster sauce (1 tbs), rice vinegar (1 tbs), sesame oil (1 tsp), sugar or honey (1 tsp), chili garlic sauce (optional, 1 tsp), and the cornstarch dissolved in 1 tablespoon cold water. Taste and adjust: add a pinch more sugar for sweetness or 1/2 tsp extra soy for saltiness. Set sauce aside.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Add the seasoned chicken in a single layer and let it sear without moving for 30–45 seconds, then stir-fry for 1–2 minutes more until just cooked through and pieces are no longer pink (internal temp 165°F / 74°C). Remove the chicken to a plate and cover to keep warm.

Return the wok to high heat and add the remaining 1 tablespoon neutral oil. Add the sliced white onion and stir-fry 30–45 seconds until it begins to soften and edges become translucent.

Add the minced garlic and ginger; stir constantly for 15–20 seconds until fragrant but not browned.

Add the julienned carrots and stir-fry 1–2 minutes until they begin to soften but retain crunch.

Add the drained bean sprouts and cooked noodles to the wok. Toss quickly to combine and warm through, about 30–45 seconds.

Return the cooked chicken to the wok. Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the noodle-vegetable-chicken mixture. Toss constantly for 1 minute until sauce thickens slightly and evenly coats all ingredients.

Taste and adjust seasoning: add up to 1/2 tsp more salt or soy sauce if needed, or a squeeze of lime for brightness.

Divide the noodle bowl among 2–3 bowls (see servings). Garnish with sliced scallions and a sprinkle of toasted sesame seeds. Serve immediately with lime wedges and extra chili sauce on the side.