Sweet Soy Sauce & Garlic Noods

My love for noodles is deep and true. Whether it’s sweet, savory, spicy, dry or saucy, I will twirl it or slurp it and I will love it.

I first made this super quick noodle recipe because I didn’t want to let some egg noodles that have been sitting in my fridge for a while go to waste. So I raided my pantry and fridge for a quick dinner and now it’s my favorite way of making noodles.

This recipe makes A LOT (because I suck at estimating noodles), but it's good if you need a quick family meal or something for your weekly meal prep, especially since it keeps (and reheats) well.

Prep Time: 15 minutes

Cooking Time: 20-25 minutes

Good for 6-8 people

INGREDIENTS

5 garlic cloves, roughly chopped

1 medium onion, sliced

200g chicken thighs, chopped into 1” cubes

1/2 tsp ground black pepper

2 tbsp vegetable oil, for sautéing

500g dry egg noodles

Lemon/Calamansi (optional)

Toasted sesame seeds (optional)

Crispy fried onions (optional)

Spring onions, chopped (optional)

For the sauce:

30g Mama Sita Pancit Canton Mix (not an ad)

4 tbsp sweet soy sauce (kecap manis)

3 tbsp oyster sauce

2 tbsp honey

1 tbsp soy sauce

1 tsp chili flakes or togarashi (optional)

500ml (2 cups) water

PROCEDURE

Season your chicken pieces with freshly ground black pepper, then sauté the meat with garlic and onion in a hot pan (preferably large) with a some oil over medium/high heat until it’s light golden brown.

While waiting for the chicken to cook, make the sauce. In a bowl, combine all the ingredients for the sauce and mix well. This is not a sponsored post for Mama Sita’s (how I wish) but I looove their pancit canton mix. If you don’t have it, you can use bouillon cubes with additional pepper. No need to add salt. Set aside.

Once the chicken gets a bit of color, add the sauce and mix well over medium flame. Let the sauce come to a quick boil then add the noodles on top. If you’re using dry noodles, cover the pan so the steam will soften the noodles. Mix the noodles every five to seven minutes to make sure every strand is coated with the sauce. You can add more water if it’s too dry. Everything’s done when the noodles are al dente and thoroughly coated with the sauce, roughly 15 to 20 minutes depending on the kind of noodles you're using.

Serve with lemon or calamansi on the side and sprinkle with toasted sesame seeds, crispy onions, and spring onions on top. Serve with a crispy fried egg with a jammy yolk for maximum enjoyment.