SOY SAUCE NOODLE RECIPE RECIPES
SOY SAUCE NOODLES RECIPE | SIDECHEF - RECIPES AND MEAL IDEAS
Straight from Hong Kong. Easiest noodle recipe ever: Stir-fried Chinese soy sauce noodles with onion!
Provided by Simple. Tasty. Good.
Categories Pescatarian Easy Quick and Easy Dairy-Free Full Meal Beginner Stove Peanut-Free Tree Nut-Free Tomato-Free
Total Time 900S
Yield 2
Number Of Ingredients 11
Steps:
- Pour the Sesame Oil (1 teaspoon), Dark Soy Sauce (1 tablespoon), Fish Sauce (1 teaspoon), Oyster Sauce (1 teaspoon), and Shaoxing Cooking Wine (1 tablespoon) in a small cup. Season with Salt (1 pinch), Ground Black Pepper (1 pinch), and Granulated Sugar (1 pinch). Stir well and set aside.
- Pour half of the Vegetable Oil (1 1/2 tablespoon) in a large wok and place it over high heat. Once the oil is hot, add the cooked Egg Noodles (8 ounce) and fry for a couple of minutes until they start to crisp up lightly. Transfer the noodles to a plate.
- Add the rest of the Vegetable Oil (1 1/2 tablespoon) to the wok together with the Onion (1). Stir fry the onion over high heat for 2 minutes.
- Add the noodles back to the wok and drizzle with the soy sauce mixture.
- Stir fry and toss the noodles well until the soy sauce is evenly divided and has colored the noodles.
- Transfer the noodles onto plates and serve hot. Enjoy!
Nutrition Facts : Calories 340 calories, ProteinContent 8.8 g, FatContent 14.3 g, CarbohydrateContent 44.2 g, FiberContent 2.5 g, SugarContent 2.8 g, SodiumContent 392.7 mg, SaturatedFatContent 9.5 g, TransFatContent 0.0 g, CholesterolContent 47.6 mg, UnsaturatedFatContent 2.9 g
SOY SAUCE NOODLES | LOVE AND OLIVE OIL
Thin egg noodles stir fried until just crisp, and then tossed with a sweet and savory soy-based sauce, crunchy bean sprouts, green onions, and carrot.
Provided by Love and Olive Oil
Total Time 30 minutes
Yield 2 side servings
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together soy sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, and sriracha. Set aside.Bring a large pot of water to a boil. Add noodles and cook for 2 to 3 minutes or until tender. Drain and rinse under cool water.In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high until it shimmers. Add noodles and cook for 2-3 minutes, without stirring, until bottoms are slightly browned. Flip over as best you can and let cook for another 2 minutes. (Even though the noodles will not get entirely crispy, this step helps dry them out so they do not stick and absorb all the flavorful sauce.) Slide noodles onto a plate and set aside temporarily.Return skillet to medium-high heat with remaining 1 tablespoon oil. Add garlic along with white and light green parts of green onion and quickly sautée until fragrant, about 30 seconds. Return noodles to skillet along with soy sauce mixture. Toss well with a pair of tongs or chopsticks, breaking up clumps of noodles as you go, until noodles are entirely coated, about 2 to 3 minutes. Add dark green parts of green onion, carrot ribbons, and bean sprouts and cook for 1 minute more or until just softened.Remove from heat and divide among bowls; serve immediately.
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