Recipe video above .Soy noodles needs more than just soy sauce, otherwise they are way too boring! This is a great Chinese noodle side for everything Asian. They're flavoured enough to eat plain, but neutral enough to serve alongside mains (see in post for accompanying main suggestions). Supremely easy, supremely tasty - Supreme Soy Noodles!If you want to add more veg and protein, better to use the Lo Mein recipe (need more sauce!).
Prep Time5 minutesmins
Cook Time5 minutesmins
Course: Noodles, Side Dish
Cuisine: Asian, Chinese
Servings: 4- 5 as side
Calories: 315cal
Author: Nagi
Ingredients
500 g / 1 lbfresh yellow or white noodles, medium thickness (see Note 1)
2tbspoil(vegetable, canola, or peanut)
8green onions, ends trimmed, cut into 7cm / 2.5” lengths, white parts separated from green parts
2garlic cloves, finely chopped
Soy-sauce noodle sauce:
2tspsesame oil(toasted sesame oil)
2tsplight soy sauce(Note 2)
1tbspdark soy sauce(Note 2)
1tbspoyster sauce(Note 3)
1tbspmirin(Note 4 for subs)
Instructions
Mix Sauce ingredients in a small bowl.
Cook noodles per packet directions (see cooking tip in Notes). Drain and give it a quick rinse under tap water to stop them sticking together as they sit.
Sauté garlic - Heat oil in a large deep non-stick skillet or wok over high heat. Add white part of green onions, stir for 20 seconds. Add garlic and stir for 10 seconds or until light golden.
Add noodles, sauce - Add noodles then pour over Sauce. Toss for 1 1/2 minutes. Don’t skimp on this step, the flavour is so much better when the noodles caramelise slightly. If your stove is a bit weak, you might need to go longer!
Green onions - Add green onion and toss until just wilted, about 20 seconds. Serve immediately.
Notes
1. Noodles - Fresh noodles work best here, medium thickness. I used Shanghai noodles (white, see photo in post). Hokkien or lo mein noodles are also ideal.If using dried noodles (egg noodles, rice noodles, ramen noodles, even spaghetti!) - use 250g / 8 oz uncooked weight (once cooked, it will be around 700g / 1.2 lb which is the cooked weight of 500g/1 lb fresh noodles).2. Soy sauce subs - Light soy sauce can be substitute with all-purpose soy sauce. Dark soy gives the noodles colour and flavour. It can be substituted for more light soy sauce and will still be tasty, but noodles won't be as dark and slightly less intense in flavour. See here for more info on different soy types and subs.3. Oyster sauce provides flavour and sweetness, don't skip it. Subs: These days you can get even vegetarian oyster sauce, even at some large grocery stores! Hoisin is an acceptable sub though it adds a five spice flavour (still tasty, just different!)4. Mirin - Substitute with Chinese cooking wine OR dry sherry + 1 tsp white sugar (mirin is sweeter). For non-alcoholic, substitute with 1 tbsp extra oyster sauce.5. Leftovers will keep for 4 to 5 days in the fridge. Freezing not recommended.TIP: Cooking noodlesCook the noodles per the packet directions. Some require only soaking, most require boiling. For boiled noodles, start the timer when you first drop the noodles into the boiling water, not from when it comes back up to the boil. Loosen noodles as they cook with tongs or chopsticks. Rinse under cold tap water so they don’t clump into an unworkable block as they cool, and shake off excess water before using.