I love how quickly and easily a stir-fry comes together, and I especially love it when noodles are involved. I’ve always preferred them to rice, and I like how I can just throw them in at the end and they soak up all the delicious flavors from the sauce. These chicken and broccoli noodles are delicious and easy to make, even if you are short on time.
Additions and Substitutions
Dark soy sauce may be available at your regular supermarket, but if not, it is easily found at Asian supermarkets. If you can’t find it or don’t want to buy it, you could just use regular soy sauce. It won’t quite taste the same but it will work. I’d also add a little sugar, since dark soy sauce is slightly sweet.
Yakisoba noodles can be found in the refrigerated section of my supermarket, but if they aren’t available to you then you can use any other noodle you like the look of. Failing that, you could just use spaghetti. Yakisoba noodles are usually sold fresh rather than dry so they cook quickly; keep in mind that any substitution you make could take longer so always read the package directions.
How to Make Chicken and Broccoli Noodles with Dark Soy Sauce
Prepare for Cooking Noodles
If your noodles need to be boiled, set a pot of water on the stove and start bringing it to a boil over medium-high heat.
Some noodles might say on the package that you can microwave them instead, so you can do that if you prefer. The yakisoba noodles I buy give microwave instructions but I boil them for a couple of minutes instead because I feel they become more pliable and less prone to breaking.
Although you could cook the noodles earlier, I feel they don’t mix as easily into the stir-fry if they’ve been sitting in the colander for a while. The aim is to have the noodles finish cooking no more than a few minutes before they are added to the wok.
Add the chicken stock, dark soy sauce, oyster sauce, mirin, and cornstarch to a bowl and mix well to combine. Set aside for now.
Season the chicken lightly with salt (you won’t need much since the sauce will be salty enough).
Set a wok or large skillet over medium-high heat and add 1 tablespoon of oil. When it’s hot, add the chicken and cook, stirring often, until it’s just cooked through, about 5 minutes.
As when following any recipe, moderate the heat if needed to suit your stove—if you feel the chicken is browning too quickly, you can decrease the heat, or increase it if the chicken seems to be taking forever to cook.
Transfer the cooked chicken to a clean bowl and set aside.
Add the remaining tablespoon of oil to the wok, then add the broccoli florets. Cook, stirring often, for 3-4 minutes, until the broccoli is just starting to char around the edges. It doesn’t need to be completely tender at this point as it will cook longer in the sauce.
Add Garlic, Sauce, and Chicken
Add the garlic and cook, stirring, for 30 seconds or so. Give the sauce a stir as the cornstarch has probably settled to the bottom, then add it to the wok with the cooked chicken. Start bringing the sauce to a simmer, stirring often.
Now is a good time to cook your noodles, assuming they only need a few minutes, like yakisoba (you may want to start earlier if you are substituting something that takes longer, like spaghetti). Your water should be boiling by now, so add the noodles and cook them according to the package directions.
Drain the cooked noodles in a colander.
When the sauce has thickened slightly and the broccoli is cooked to your liking, add the noodles. Toss to combine with the sauce until the noodles are well coated.
Serve immediately, topped with sliced green onion if you like.
Chicken and Broccoli Noodles with Dark Soy Sauce
- 1/2 cup chicken stock
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons mirin
- 2 teaspoons cornstarch
- 2 tablespoons peanut oil or other neutral oil such as canola, divided
- 1 pound chicken thighs boneless, skinless, cut into 1-inch pieces
- Salt to taste
- 8 ounces broccoli florets about 4 cups
- 3 cloves garlic minced
- 12 ounces yakisoba noodles or whatever noodles you prefer
- 2 green onions sliced, optional
- Start a pot of water boiling for your noodles (unless you're microwaving them). You'll be cooking them according to the directions on the packet.
- In a medium-sized bowl, combine the chicken stock, dark soy sauce, oyster sauce, mirin, and cornstarch. Set aside.
- Season the chicken lightly with salt. Heat a large wok or skillet over medium-high heat and add 1 tablespoon of the oil. When hot, add the chicken and cook, stirring often, until cooked through, about 5 minutes. Transfer the cooked chicken to a clean bowl and set aside.
- Add the remaining tablespoon of oil to the wok. When hot, add the broccoli and cook, stirring, for about 3-4 minutes. The broccoli should be starting to char around the edges, but it will cook more in the sauce so it doesn't need to be completely tender.
- Add the garlic and cook, stirring, for 30 seconds or so. Give the sauce a stir and add it to the wok along with the cooked chicken. Bring to a simmer, stirring often.
- This is a good time to cook your noodles! Add them to the boiling pot of water and drain in a colander when done.
- When the sauce thickens and the broccoli is done to your liking, stir in the cooked noodles.
- Serve noodles in plates or bowls, topped with sliced green onion if you like.
Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!