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
- 1 Wok or Skillet - large, 12 inches diameter
- 1 small stock pot, for boiling water
- 8 ounces Hong Kong fresh pan fry noodles;
- water for blanching
- 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
- 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
- 2 stalks scallion greens, chopped
- 1 whole lemon; juice for sprinkling
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.
- 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.
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.
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