Yaowaraj Noodle Recipe

If using fresh noodles, gently loosen them and separate into nest-sized portions. If using refrigerated noodles, briefly run under warm water to separate. If using dried noodles, cook according to package until al dente, drain and toss with 1 teaspoon oil to prevent sticking.

Slice chicken thinly across the grain. If using tofu for vegetarian version, press to remove excess liquid and slice into strips.

Mix the sauce: in a small bowl whisk together XO sauce, light soy sauce, dark soy sauce, oyster sauce, fish sauce (or ½ tsp soy for vegetarian), sugar, and white pepper. Taste — it should be savory, slightly sweet and umami-forward.

Beat the eggs lightly with a pinch of salt and pepper. Prepare aromatics: mince garlic, thinly slice shallot, and slice green onions bias; separate whites and greens of the green onions if desired.

1 — Heat wok and cook protein

Place a wok or large heavy skillet over high heat until very hot (smoking lightly). Add 1 tablespoon neutral oil and swirl. Add the chicken slices in a single layer, stir-fry quickly until just cooked through (about 2–3 minutes). Remove chicken to a plate. If using tofu, fry until golden on both sides and remove to plate.

2 — Aromatics and eggs

Add another 1 tablespoon oil to the hot wok. Add shallot and garlic, stir-fry 20–30 seconds until fragrant but not burned. Push aromatics to the side, add beaten eggs into the center, scramble lightly until mostly set but still soft, then break into pieces and mix with aromatics.

3 — Combine noodles and sauce

Add remaining 1 tablespoon oil and add the loosened noodles to the wok. Toss and stir-fry, pressing them gently so they heat through and pick up some char from the wok. Pour the prepared sauce evenly over the noodles and toss aggressively to coat. If the mixture seems dry, add 1–2 tablespoons water or warm stock to help the sauce distribute and to create a little steam for wok hei.

4 — Return protein & add vegetables

Return the cooked chicken (or tofu) to the wok, add the bean sprouts (if using), and about half of the sliced green onion whites. Stir vigorously for 1 minute until everything is combined and heated through. Add sesame oil and give a final toss.

5 — Finish & garnish

Turn off the heat. Taste and adjust seasoning with a pinch more soy or a squeeze of lime if desired. Transfer to serving plates, scatter chopped green onion tops and cilantro leaves over the noodles. Serve hot with lime wedges on the side.