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

Cook Time5

Total Time10

Course: Dinner, Lunch, Side Dish, Snack

Cuisine: Asian, Chinese

Keyword: Soy Sauce Noodles

Servings: 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