My Top Picks

Asian Soy Noodles

Shared with me by: Ben (son)

This is a great Chinese noodle side dish for everything Asian.
Pairs well with Korean Beef
Ben made Christmas Eve 2023

Ingredients

  • 1 lb. fresh yellow or white soy noodles, medium thickness (see Note)
  • 2 t. canola oil
  • 8 green onions, ends trimmed, cut into 2-1/2-inch lengths (white parts separated from green parts)
  • 2 garlic cloves, finely chopped

Soy Sauce Noodle Sauce

  • 2 t. sesame oil (toasted sesame oil)
  • 2 t. low sodium soy sauce (Kikkoman)
  • 1 t. dark soy sauce (see Note)
  • 1 t. oyster sauce (see Note)
  • 1 t. mirin (see Note)

Instructions

Mix sauce ingredients in a small bowl.

Cook noodles per packet directions. Drain and give it a quick rinse under tap water to stop them sticking together as they sit.

**Some noodles 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.

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, then pour over sauce. Toss for 1-1/2 minutes. Don’t skimp on this step, the flavor is so much better when the noodles caramelize slightly.

Add green onion and toss until just wilted, about 20 seconds. Serve immediately.

NOTE: Serve 4

Fresh Shanghai noodles work best, medium thickness (found at an Oriental market).
Hokkien or lo mein noodles are also ideal. If using dried noodles (egg noodles, rice noodles, ramen noodles, even spaghetti!) use 8 oz. uncooked.

Light soy sauce: can be substituted with all-purpose soy sauce. Dark soy gives the noodles color and flavor. 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 flavor.

Oyster sauce provides flavor and sweetness, don’t skip it. Hoisin is an acceptable substitute though it adds a five-spice flavor (still tasty, just different).

Mirin: you can substitute with Chinese cooking wine OR dry sherry + 1 tsp white sugar (mirin is sweeter).

Leftovers will keep for 4 to 5 days in the fridge. Freezing is not recommended.