Soy Sauce Noodles Recipes

CANTONESE SOY SAUCE PAN-FRIED NOODLES

CANTONESE SOY SAUCE PAN-FRIED NOODLES image

These Cantonese soy sauce pan-fried noodles are so easy to make, with simple ingredients. Just make sure you have a HOT wok to get that seared "wok hay" flavor that everyone loves and craves.

Provided by Sarah

Categories Noodles

Time 30m

Number Of Ingredients 11

Ingredients

1 1/2 cups bean sprouts
2 scallions
2 teaspoons soy sauce
1 teaspoon dark soy sauce
½ teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon sugar
½ tablespoon shaoxing rice wine
¼ teaspoon white pepper
8 oz. fresh thin Hong Kong Style Egg Noodles
3 tablespoons vegetable oil

Steps:

Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and set aside.
Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2 minutes. Rinse in cold water and drain very well.
Heat the wok over high heat and add a tablespoon of oil to coat the wok (you can also use a cast iron or non-stick pan for this). Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 5 minutes for the first side.
Flip the noodles over. add another tablespoon of oil around the perimeter of the wok, and let the other side crisp up. Don't stress if you can't turn the noodles over in one shot. The goal here is just to get an even crispness and to dry out the noodles during this cooking stage. Set the noodles aside on a plate.
Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan. Cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they're not all in one big clump. Add the soy sauce mixture and toss continuously for a couple minutes. Keep the heat on high.
After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy.
Plate and serve!

Nutrition Facts : Calories 387 kcal, Carbohydrate 35 g, Protein 9 g, Fat 25 g, SaturatedFat 18 g, Cholesterol 33 mg, Sodium 723 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

SOY SAUCE NOODLES

Soy Sauce Noodles image

Soy Sauce Noodles are saucy and delicious! These easy instant noodles with soy sauce and sesame oil combine will tick all of your boxes!

Provided by Adrianne

Categories Dinner Lunch

Time 15m

Number Of Ingredients 11

Ingredients

4 packets instant noodles (Note 1 )
1 tbsp peanut oil
4 cloves garlic (thinly sliced, Note 2)
4 shallots (finely chopped)
2 tbsp light soy sauce
1 tbsp fish sauce (Note 3 )
1 tbsp dark soy sauce (Note 4)
1 tbsp sriracha sauce (Note 5 )
1 tbsp sesame oil
1/4 tsp salt (Note 6 )
1/4 tsp pepper

Steps:

Add noodles to a heat proof bowl, boil the kettle and when boiled, pour water over the noodles
Add peanut oil to a wok, followed by sliced garlic, stir fry for 1-2 mins
Add chopped scallions, salt and pepper, stir fry 1 min
Drain noodles and discard water
Add cooked noodles to wok
Pour in soy sauce, fish sauce, sriracha, dark soy sauce and stir to combine
Drizzle over sesame oil and stir again
Plate, top with leftover scallions and serve immediately

Nutrition Facts : Calories 95 kcal, Carbohydrate 7 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 1111 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

HONG KONG-STYLE SOY SAUCE NOODLES

Hong Kong-Style Soy Sauce Noodles image

Provided by Andrew Zimmern

Categories main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 red Fresno chile, seeded, deveined and thinly sliced lengthwise
3 dried hot chiles
1 teaspoon grated garlic (about 1 large clove)
1 teaspoon grated ginger (about one 2-inch piece, peeled)
1 teaspoon toasted sesame oil
1 teaspoon sugar
2 tablespoons naturally-brewed soy sauce, such as Kikkoman or Yamasa
1 tablespoon sake
8 ounces fresh thin egg noodles
3 tablespoons peanut oil, plus an extra teaspoon if needed
1 bunch Chinese or garlic chives, cut into 2-inch lengths
1 cup soy bean sprouts

Steps:

Combine the Fresno chile, dried chiles, garlic and ginger in a small bowl. Reserve.
Combine the sesame oil, sugar, soy sauce and sake in a small bowl for the liquid seasonings. Reserve.
Separate the noodles with your fingers so they no longer stick together.
Preheat a wok over high heat until hot. Add the 3 tablespoons peanut oil and swirl to coat. When the oil is hot, add the noodles-they should brown immediately. Toss several times.
Add 1 teaspoon of peanut oil if the wok is too dry, then add the chiles, garlic and ginger. Toss and cook for a few seconds, then add the chives. Cook, tossing with chopsticks or tongs, for 45 seconds.
Add 1/4 cup of water, which will steam the noodles, and cook for a few seconds. Add the bowl of liquid seasonings and bean sprouts. Cook, tossing, until the noodles are cooked through, about 10 seconds. Serve immediately.

NOODLES IN SESAME-SOY SAUCE

Noodles in Sesame-Soy Sauce image

It tastes like something you might eat at a Chinese Restaurant but it's pretty healthy. Eat it as a side dish or appetizer.

Provided by Bellinda

Categories Chinese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons soy sauce
1 -2 tablespoon dark sesame oil
1 teaspoon sugar
2 teaspoons white vinegar
2 cucumbers, peeled and julienned
3 cups vermicelli or 3 cups rice noodles, cooked
6 scallions, chopped
2 tablespoons sesame seeds

Steps:

Sauce: In a small bowl combine soy sauce, oil, sugar and vinegar.
In a large bowl, combine cucumbers, noodles and sauce. Stir. Transfer to a platter and sprinkle with scallions and sesame seeds.
To give it more flavor you might stir in minced garlic and some chili sauce. Also play around with the amount of ingredients to you likings.

SESAME NOODLES

Sesame Noodles image

This homemade sauce makes a sweet and spicy foil for linguine. The best sesame noodles I have every had!

Provided by scoopnana

Categories Main Dish Recipes Pasta

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package linguine pasta
6 cloves garlic, minced
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 teaspoon sesame seeds, toasted

Steps:

Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 52 g, Fat 14.8 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 1.3 g, Sodium 699.2 mg, Sugar 10 g

SIMPLE SESAME SOY ORIENTAL NOODLES

Simple Sesame Soy Oriental Noodles image

Make and share this Simple Sesame Soy Oriental Noodles recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb udon noodles or 1/2 lb soba noodles
1 1/2 tablespoons canola oil
2 teaspoons dark sesame oil
2 -3 tablespoons soy sauce (more or less to taste)
1 tablespoon honey or 1 tablespoon rice syrup
1 teaspoon grated fresh ginger
1 teaspoon rice vinegar
2 -3 scallions, sliced

Steps:

Start cooking the udon noodles according to the package directions.
In a bowl, whisk together the next 6 ingredients.
When the noodles are done, drain and transfer to a large bowl; drizzle the sauce over the noodles; toss quickly.
Sprinkle the sliced scallions over the top.

Nutrition Facts : Calories 293.4, Fat 8, SaturatedFat 0.8, Sodium 1553, Carbohydrate 47.7, Fiber 2.7, Sugar 4.7, Protein 7.6

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