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Tea house noodles


  • Heat a little oil in a wok (or large non-stick pan) and toss the chicken until almost cooked. Remove and set aside.
  • Add a little more oil to the wok, if needed, and briefly cook the garlic, ginger and chilli. Then add the stock, kecap manis, fish sauce and sugar. Mix well and bring to a simmer.
  • At the same time, soak the noodles in boiling water until just separated. Drain well.
  • Then return the chicken to the wok. Toss well and gently cook until tender, before adding the bok choy, tofu, spring onions, bean shoots and noodles. Briefly toss to heat, adding more stock if needed.
  • Serve in large bowls.


  • vegetable oil
  • 3 small skinless chicken breasts, evenly cubed
  • 2 garlic cloves, crushed
  • a good knob of ginger, grated
  • 1 small red chilli, seeded & sliced
  • ½ cup chicken stock
  • 2 tbsp kecap manis (Indonesian sweet soy sauce)
  • 3 tbsp Asian fish sauce
  • 1 tbsp shaved palm (or soft brown) sugar
  • 1 packet udon noodles
  • leaves of 2 baby bok choy, halved
  • ½ small packet fried tofu, cubed
  • 3 spring (green) onions, cut into lengths
  • 1 handful bean shoots

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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