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 minutes mins
Cook Time5 minutes mins
Total Time10 minutes 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
1 Wok or Skillet - large, 12 inches diameter
1 small stock pot, for boiling water
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
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.
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