This Dean noodles menu recipe is a savory, takeout-style bowl of stir-fried noodles with chicken, crisp vegetables, and a soy-sesame sauce. It is a practical home version rather than a claim to reproduce a particular restaurant’s dish, and the ingredients can be adjusted to suit what is available.

Ingredients

12 oz (340 g) dried wheat noodles, such as lo mein or Chinese egg noodles
1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size strips
1 tablespoon (15 ml) neutral oil, such as canola, divided
1 medium yellow onion, about 1 cup (150 g), thinly sliced
1 medium red bell pepper, about 1 cup (150 g), thinly sliced
2 cups (150 g) shredded green cabbage
1 medium carrot, about ¾ cup (75 g), cut into thin matchsticks
3 scallions, about ½ cup (30 g), sliced; separate the white and green parts
3 tablespoons (45 ml) low-sodium soy sauce
1 tablespoon (15 ml) oyster sauce
1 tablespoon (15 ml) water
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon (5 g) cornstarch
1 teaspoon (5 g) finely grated fresh ginger
2 garlic cloves, about 2 teaspoons (6 g), minced
¼ teaspoon (0.5 g) ground white or black pepper
1 teaspoon (5 ml) rice vinegar, plus more to taste
1 teaspoon (3 g) toasted sesame seeds, optional

Instructions

Set out and cut the vegetables and chicken before heating the pan; stir-frying moves quickly. In a small bowl, whisk together the soy sauce, oyster sauce, water, sesame oil, cornstarch, ginger, garlic, and pepper until the starch is dispersed. The oyster sauce adds a rounded, savory flavor; for a vegetarian option, use vegetarian mushroom stir-fry sauce instead.
Bring a large pot of water to a boil. Cook the noodles according to the package directions, stopping just short of fully tender if they will be stir-fried afterward. Drain well, rinse briefly with cool water to halt cooking, and shake off excess water. If the package calls for a different method, follow its directions; fresh noodles may need only a short boil or a rinse.
Heat a large wok or wide skillet over medium-high to high heat. Add about ½ tablespoon (7 ml) of the neutral oil, then add the chicken in a single layer. Cook for 5–7 minutes, turning occasionally, until browned and cooked through. Check the thickest pieces with a food thermometer: chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Transfer the chicken to a clean plate.
Add the remaining ½ tablespoon (7 ml) oil to the pan. Add the onion, bell pepper, cabbage, carrot, and scallion whites. Stir-fry for 3–4 minutes, keeping the vegetables moving; they should be hot and slightly softened but still retain some crispness. If the pan is crowded, cook the vegetables in two batches to prevent them from steaming.
Return the chicken to the pan and add the drained noodles. Whisk the sauce once more, then pour it around the edge of the pan. Toss with tongs for 2–3 minutes, until the sauce coats the noodles and everything is steaming hot. If the noodles seem dry, add water 1 tablespoon (15 ml) at a time; if the sauce pools, toss another minute to let it cling.
Turn off the heat and stir in the rice vinegar and scallion greens. Taste and adjust with a little more vinegar or soy sauce if needed. Serve promptly, topped with sesame seeds if using.

Tips

Prep first. Cut everything and mix the sauce before cooking. A hot pan leaves little time to measure ingredients once the stir-fry starts.
Keep the pan uncrowded. A wok is useful but not essential; a broad skillet works. If ingredients pile up, cook in batches so they sear rather than release water and turn soggy.
Prevent sticky noodles. Drain them thoroughly and toss with a few drops of neutral oil if they must sit briefly. Avoid overcooking them in the pot, since they soften further in the pan.
Adjust salt carefully. Soy and oyster sauces vary in saltiness. Start with the listed amounts, taste at the end, and add more only if the noodles need it.

Serving Suggestions

Serve the noodles hot as a complete meal, or pair smaller portions with steamed broccoli, cucumber salad, or a light soup. Put extra rice vinegar, chili crisp, or sliced scallions on the table so diners can season their own bowls. If you add chili oil or a spicy sauce, begin with a small amount; the noodles are savory rather than inherently hot.

Variations

Vegetarian: Replace the chicken with 8 oz (225 g) sliced firm tofu, and use vegetarian mushroom stir-fry sauce in place of oyster sauce. Pat the tofu dry and brown it in the pan before cooking the vegetables. For a vegan version, check that the noodles contain no egg.

Different protein: Thin strips of beef or pork can replace chicken, but cook them separately and follow the appropriate food-safety temperature. Whole cuts of beef or pork should reach 145°F (63°C) and rest for 3 minutes; ground meat should reach 160°F (71°C). Shrimp can also be used; cook until opaque and pearly, reaching 145°F (63°C).

More vegetables: Add sliced mushrooms, snow peas, or bok choy. Use about 1–2 cups (75–150 g) extra vegetables and cook firm vegetables first. A little chili paste or red pepper flakes adds heat without changing the basic method.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. They keep for 3–4 days in the refrigerator. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator for more even reheating. Noodles may soften after freezing.

Reheat only the portion you plan to eat in a skillet over medium heat with 1–2 tablespoons (15–30 ml) water, stirring until steaming hot throughout. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Reheated leftovers should reach 165°F (74°C). Avoid repeatedly cooling and reheating the same batch.

Frequently Asked Questions

What noodles work best?
Lo mein noodles or Chinese egg noodles are convenient and hold up well to tossing. Dried wheat noodles are widely available; fresh noodles cook faster, so use the package timing. Spaghetti can work in a pinch, though it has a different texture and flavor.

Can I make this without a wok?
Yes. Use the widest, heaviest skillet you have and cook over medium-high to high heat. A smaller pan may need you to stir-fry the vegetables in batches so they brown rather than steam.

Can I prepare the components ahead?
You can slice the vegetables and chicken and mix the sauce up to a day ahead, storing them separately in covered containers in the refrigerator. For best texture, cook the noodles and stir-fry shortly before serving. Keep raw chicken separate from ready-to-eat ingredients.

Why are my noodles clumping?
They may be overcooked, insufficiently drained, or left sitting together after boiling. Cook them just shy of tender, drain well, rinse briefly, and toss them into the hot pan promptly. A small splash of oil can help if you need to hold them for a few minutes.

Is oyster sauce essential?
No. It contributes a sweet, deep savory note, but the recipe still works without it. Use vegetarian mushroom stir-fry sauce for a close non-seafood substitute, or omit it and add a little extra soy sauce, tasting carefully because that will make the dish saltier.

How can I make the sauce thicker or less salty?
The cornstarch thickens the sauce as it heats, so whisk it again immediately before adding it. For a less salty bowl, use reduced-sodium soy sauce and avoid adding extra until you taste the finished noodles. If the sauce becomes too thick, loosen it with water a tablespoon at a time.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Dean Noodles Menu: A Savory Chicken Noodle Bowl