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Soy Sauce Noodles

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If you need a speedy, meatless dinner, this Soy Sauce Noodles recipe is the meal you can cook right now. I used Hong Kong Pan Fried Noodles, a pack of semi-cooked thin, wheat noodles.  Here in America, these are easily available at Asian groceries, in the refrigerated section. As an alternative, you can also use dry egg noodles.

Filipinos are drawn to Chinese recipes and cooking, because of the many similarities to our own Philippine cuisine in flavors, textures, ingredients, and appetite appeal. Like this dish. When I created a Tiktok video for my version of Soy Sauce Noodles, my friends and family asked ‘Is that pancit’? I can say both yes and no. It does look like our favorite pancit canton, but it is not. They’re simply pan-fried Chinese noodles, seasoned with soy sauce and oyster sauce.

This is the ideal wholesome meal that satisfies and warms you up. Serve it for lunch, merienda, a side dish, or even as a quick midnight snack when you crave the munchies. This cooks in less than ten minutes. When you twirl the thick, opaque noodles, coated with the savory sauces, you’ll enjoy how it fills you up. It’s so hefty and superb, you’ll forget it’s a meatless meal. Go cook some now!

Soy Sauce Noodles

This is my recipe version of Soy Sauce Noodles, a favorite fare at most Chinese restaurants. This meatless dish cooks fast and easy with thin wheat noodles, stir-fried with toyo (soy sauce), oyster sauce, and Shaoxing wine. Sprinkle scallion greens and some lemon juice at the end, for a quick lunch, merienda snack, a side dish, or even a midnight meal. This is an Asian in America recipe by Elizabeth Ann Quirino
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dinner, Lunch, Side Dish, Snack
Cuisine: Asian, Chinese
Keyword: Soy Sauce Noodles
Servings: 2 people
Calories: 35kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • 1 Wok or Skillet - large, 12 inches diameter
  • 1 small stock pot, for boiling water

Ingredients

Noodles

  • 8 ounces Hong Kong fresh pan fry noodles;
  • water for blanching

For Sauce:

  • 2 Tablespoons soy sauce;
  • 1 Tablespoon oyster sauce
  • 1 teaspoon sugar
  • ½ cup warm water; use the noodle water
  • 1 teaspoon Shaoxing wine
  • ½ teaspoon sesame oil

For Stir-fry:

  • 2 teaspoons vegetable oil
  • 2 cloves garlic, peeled, minced
  • 1 whole medium-sized onion, white or yellow; chopped
  • 2 stalks scallion whites
  • ½ cup sliced red bell pepper strips; remove seeds and white membrane

For garnish:

  • 2 stalks scallion greens, chopped
  • 1 whole lemon; juice for sprinkling

Instructions

To prepare noodles:

  • Boil water in a small stockpot. Over briskly boiling water, add 8 oz. of the noodles.
    Blanch for 30 seconds. Do not leave immersed for long or noodles will get mushy when cooking.
    Drain noodles. Reserve 1/2 cup water for the stir-fry later.
    Set noodles aside in a colander.

To cook :

  • In a small bowl, combine the sauce ingredients: soy sauce, oyster sauce, Shaoxing wine, water, sugar, and sesame oil. Blend and set aside.
    In a wok or skillet, over medium-high heat, pour the oil.
    Stir fry the garlic, onions, scallion whites and red bell pepper strips for 1 minute.
    Add the noodles. Combine well.
    Pour the sauce mixture. Toss well till the liquid coats the noodles. Cook for 5 minutes.
    Garnish with chopped scallion greens. Sprinkle some lemon juice all over and serve warm.

Cook's comments:

  • Noodles: As a substitute for noodles, you can use dried egg noodles for this recipe. Follow package instructions how to prepare. When cooked, add them to the recipe as instructed.
    Ingredients: Some recipes for this dish add mung bean sprouts. I have occasionally done so. I try not to add too many vegetables because it will change the composition of the dish entirely.

Nutrition

Serving: 100g | Calories: 35kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1251mg | Potassium: 44mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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