Experiment No. 023 — Street Noodles Lab (Lo Mein x Drunken x Wok-Style)
Category
Mains → Street Noodles Lab
Scope
Explore pan-Asian street noodle builds by merging the structure of Chinese-style lo mein, the heat and basil punch of Thai drunken noodles, and the high-heat gloss of wok-style street noodles.
Objective
Teach the technique of velveting chicken, balancing soy, fish, and oyster sauces with basil and chili heat, and achieving the signature glossy “street noodle” texture with options for lower-fat adaptations.
Yield
3 to 4 bowls
Prep and Cook Time
Prep: 20 minutes
Cook: 10 to 15 minutes
Total: 30 to 35 minutes
Formula — Weight, Volume, Ratio %
Weight provides accuracy, volume ensures accessibility, and ratio % keeps the noodle base consistent when scaling or switching protein and vegetable loads.
Noodle Base (4 servings)
Wide rice noodles or egg noodles: 250 g, about 9 oz, 28%
Chicken breast or thigh, thinly shaved: 300 g, about 10 oz, 33%
Cornstarch slurry (cornstarch + water, 1:1): 30 g, 2 tablespoons, 3%
Garlic and ginger, minced: 20 g, 2 tablespoons, 2%
Thai basil or sweet basil leaves: 10 g, 1 cup loosely packed, 1%
Neutral oil and sesame oil mix: 30 g, 2 tablespoons, 3%
Fresh or dried chili: to taste
Sauce base: about 100 g, 7 tablespoons, 11%
Vegetables (bell peppers, onions, bok choy, etc.): 200 g, 2 cups, 19%
Total batch weight: approximately 950 g
Sauce Matrices
Lo Mein Style (Chinese)
Soy sauce: 45 ml, 3 tablespoons
Oyster sauce: 15 ml, 1 tablespoon
Sesame oil: 5 ml, 1 teaspoon
Sugar or honey: 5 g, 1 teaspoon
Drunken Noodle Style (Thai)
Soy sauce: 30 ml, 2 tablespoons
Fish sauce: 15 ml, 1 tablespoon
Oyster sauce: 15 ml, 1 tablespoon
Palm sugar: 10 g, 2 teaspoons
Lime juice: 5 ml, 1 teaspoon
Chili flakes: 1/2 to 1 teaspoon
Street Fusion (Spicy Sweet-Sour)
Soy sauce: 30 ml, 2 tablespoons
Rice vinegar: 15 ml, 1 tablespoon
Sweet chili sauce or honey + chili: 15 ml, 1 tablespoon
Oyster or mushroom sauce: 15 ml, 1 tablespoon
Worcestershire: 5 ml, 1 teaspoon
Ketchup, optional: 5 ml, 1 teaspoon
Procedure
1. Velvet the Chicken
Toss chicken with 1 tablespoon cornstarch, 1 tablespoon water, and a pinch of salt. Rest 10 minutes.
2. Prepare the Noodles
For rice noodles, soak in hot water until pliable.
For egg noodles, boil 2 to 3 minutes, drain, and toss with a small amount of oil.
3. Wok Fry
Heat wok until smoking. Add 1 tablespoon neutral oil.
Flash-sear chicken until opaque, then remove.
Add garlic, ginger, and chili; stir until aromatic.
Add vegetables and cook until blistered.
4. Sauce and Noodle Toss
Return chicken to the wok. Add chosen sauce base.
Add noodles. Toss quickly with basil until glossy and well coated.
5. Finish and Serve
Top with extra basil, chili oil, or sesame seeds. Serve immediately.
Variant Paths
Classic Lo Mein
Proteins: chicken, shrimp, or tofu
Sauce path: Lo Mein
Produces a dark, glossy soy finish.
Thai Drunken Noodle
Proteins: chicken, shrimp, or beef
Sauce path: Drunken
Balanced heat and basil aroma.
Sweet-Sour Street Noodle
Proteins: chicken and shrimp
Sauce path: Fusion
Slightly tangy with a classic red tint.
Vegan
Protein: tofu or seitan
Sauce path: Lo Mein or Fusion
Basil and sesame provide lift.
Seafood
Proteins: shrimp and squid
Sauce path: Fusion
Brightened with lime and fish sauce.
Protein-Heavy
Proteins: chicken plus soft egg scramble
Sauce path: any
Egg enriches mouthfeel and sauce cling.
Field Data and Observations
Gloss comes from oil coating the noodle starches, creating the signature sheen.
Velveting protects proteins from drying and gives a silky bite.
Low-fat adaptations still achieve gloss using broth and a small amount of starch slurry.
The “street red tint” is produced by ketchup, chili paste, or sweet chili sauce.
Basil should be added at the end to prevent bitterness and preserve aroma.
