Noodle Express Recipe

Prepare sauce

In a medium bowl whisk together soy sauce (0.5 cup), oyster sauce (2 tbs), hoisin (1 tbs), sesame oil (1 tsp), rice vinegar (1 tbs), dark soy (0.5 tsp, optional), sugar (1 tsp), chili garlic sauce (1 tsp, optional) and chicken/vegetable stock (1 cup). Taste and adjust saltiness—set aside.

Make cornstarch slurry

In a small cup combine 1 tsp cornstarch with 1 tbs water and stir until smooth. Set aside.

Marinate protein

Toss thinly sliced chicken (12 oz) with 1 tsp light soy sauce and 1 tsp cornstarch. Let rest 10 minutes while you prep vegetables.

Prep produce and noodles

Julienne carrot (1 cup), thinly slice bell pepper (1 cup), trim snow peas (1 cup), thinly slice 1/2 cup yellow onion, slice 4 stalks green onion separating whites and greens, mince 3 cloves garlic and grate 1 tsp ginger. Bring a large pot of salted water to a boil and cook 12 oz dried noodles according to package until just shy of al dente (usually 1-2 minutes less than package). Drain and toss with 1 tsp sesame oil or a little oil to prevent sticking.

High-heat stir-fry

Heat a large wok or wide skillet over high heat until very hot. Add 1.5 tbs vegetable oil and swirl. Add marinated chicken in a single layer (work in batches if needed) and sear without moving for 30-45 seconds, then stir-fry until just cooked through, about 2-3 minutes total. Transfer chicken to a plate and cover loosely.

Cook vegetables

Add remaining 1.5 tbs oil to the wok. Add white parts of green onion, sliced yellow onion, carrot and bell pepper. Stir-fry 1-2 minutes until beginning to soften. Add snow peas, garlic and ginger and stir-fry another 30-45 seconds until fragrant and bright but still crisp-tender.

Combine noodles & sauce

Return chicken to the wok. Add drained noodles and pour the prepared sauce over everything. Toss vigorously with tongs or two spatulas to coat and combine, stirring for 1-2 minutes so the sauce heats through and slightly reduces.

Thicken sauce & finish

Give the cornstarch slurry a quick stir then drizzle it into the wok while tossing; cook 30-60 seconds until sauce glossy and slightly thickened. Season with 0.25 tsp salt and 0.25 tsp black pepper, add sesame oil (if omitted earlier) and toss. Stir in green onion tops.

Transfer Noodle Express to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and chopped cilantro or extra green onion if using. Serve immediately with lime wedges on the side for squeezing over.