Sweet Soy Waterfall Noodles are all about elegance, balance, and visual drama. The dish takes its name from the way delicate glass noodles cascade through a glossy sweet soy sauce, mimicking the flow of a waterfall as they’re lifted from the bowl.
For this version, I used velveted chicken, giving the dish a beautifully soft, silky texture that contrasts perfectly with the slippery noodles. The sweet soy sauce is gently simmered with aromatics and spring onions, creating a rich yet light glaze that coats every strand without overpowering the dish.
Quick to cook but deeply satisfying, these noodles are light, glossy, and packed with umami — a perfect example of how simple ingredients and classic Chinese techniques can create something truly special. Ideal as a comforting main or as part of a shared feast, this is a dish that looks impressive yet feels effortless.
Sweet Soy Waterfall Noodles
Ingredients
Velveting
- 250 g Chicken breast cut into thin slices
- 1/4 tsp Bicarbonate Soda
- 1 tbsp Chinese Rice Wine or Sweet Sherry
- 1 tbsp Light Soy Sauce
- 2 tsp Corn Flour
- 1/2 tsp Sesame Oil
Ingredients
- 2 Nests Glass Noodles dried
- 1 tbsp Sugar
- 1/2 cup Light Soy Sauce
- 1/4 cup Mirin
- 1 tbsp Oil Vegetable
- 2 tsp Ginger minced
- 3 Spring Onions cut into thin strips
Instructions
- Add chicken into a bowl
- Now add bicarbonate soda, soy sauce, and wine.
- Massage into chicken
- Next add the corn flour and sesame oil
- Massage into chicken and place to one side
- Place the noodles into a bowl and add boiling water allow to steep for 5 minutes until soft
- Drain noodles and place to one side
- Heat your wok and add oil along with spring onion and ginger
- Cook until fragrant
- Now add your marinated chicken and cook until browned and cooked through
- Add the soy sauce, mirin and sugar and bring to the boil.
- Cook for a further 2 to 3 minutes
- Add the drained noodles. Cook for 1 more minute or until the noodles have warmed through, then transfer to a serving bowl.
For more recipe checkout my Chinese Made Easy Cook Book
