soy sauce noodles

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

Soy Sauce Noodles

instant noodles (Note 1)

peanut oil

garlic (thinly sliced, Note 2)

shallots (finely chopped)

tbsp light soy sauce

tbsp fish sauce (Note 3)

tbsp dark soy sauce (Note 4)

tbsp sriracha sauce (Note 5)

tbsp sesame oil

salt (Note 6

tsp pepper

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

https://embed.mediavine.com/videos/vc6ry62xhfmatzl9mheb

These easy instant noodles with soy sauce and sesame oil combine salty slickness with slippery noodles to tick all of your boxes!

Fine egg noodles served with delicious soy braised tender chicken slices, rich savoury sauce, blanched green vegetables and sambal sauce.

Soy Sauce Chicken Noodles

21 oz Chicken breast ((boneless skin-on chicken thigh

Ginger

Garlic

Spring onions

½ tsp Chinese five spices

pods Star anise ((optional))

White pepper

Sugar

soy sauce ((

tbsp Dark soy sauce

tbsp Shaoxing wine

((Or salt

tsp Sesame oil ((toasted))

Water

tsp Corn starch ((mix it with 2 tbsp of water))

Vegetable oil

noodles

Pak choy ((bok choy, kai lan, broccoli

onions (chopped)

Sambal sauce ((Sambal oelek/ Chilli garlic sauce oil

Sauté the ginger slices, garlic cloves in the large saucepan for 1 minute and follow with the white part of spring onions. Continue stir for 1-2 minutes until slightly brown and nice fragrant comes out.

Pour two cups of water, light soy sauce, dark soy sauce and Chinese Shaoxing wine. Bring it to boil and add the chicken breasts, white pepper, Chinese five spices, and star anise. Let the sauce boil again.

Then reduce the heat and simmer for 20 minutes. Flip the chicken breasts halfway through.

Remove the chicken breast from the sauce, cut into medium slices and keep it warm.

Strain the herbs and spices with a strainer.

Add corn starch water slurry, sesame oil, black pepper and salt to taste into the sauce. Reduce the sauce to desire thickness and keep it warm.

To serve the dish, blanch the noodles and vegetables for 1-2 minutes. Place the sauce in the bottom of the bowl, add the noodles in, topped with chicken slices, blanched vegetables, spring onions and sambal sauce.

These quick &amp; easy pan fried noodles are made with a handful of ingredients in a single pan, making it the perfect meal to add to your dinner rotation. Tossed in a savory sauce and aromatic vegetables, these stir-fried noodles are packed with flavor and can easily be customized to your liking.

10-Minute Pan Fried Noodles

300 g fresh noodles (see notes below)

tbsp neutral oil

garlic (minced)

green onions (cut lengthwise in 2" pieces)

bean sprouts (or other vegetables)

tsp sesame oil (to finish)

soy sauce

tbsp dark soy sauce

tbsp sugar

white pepper (or black pepper)

water

Combine the sauce ingredients in a bowl and prepare the noodles as per package instructions. Rinse the noodles under cold water, drain, and set aside.

Heat oil in a wok or a large pan over medium heat. Add garlic and white parts of green onion and cook until fragrant. Add noodles and mix to combine.

Pour in the sauce and cook for about 2-3 minutes until the noodles are caramelized. Add bean sprouts, reserved green onion, and sesame oil to finish. Enjoy!

Simple, easy and super yum 15 minute noodles! These Cantonese pan fried soy sauce noodles are often served as a side dish (similar to fried rice), accompanied by various meat, vegetable and dim sum dishes. Nonetheless, these noodles are perfectly delicious served on its own.Makes 4 portions or 6 smaller portions to be served with other dishes as a side dish.

Soy Sauce Pan Fried Noodles (Cantonese Chow Mein)

bean sprouts (washed, drained (note 2))

spring onions (green onions) (or 4 small ones)

1½ tbsp neutral tasting oil (or peanut oil)

½ tbsp soy sauce

tsp brown sugar (or white)

½ tsp sesame oil

¼ tsp white pepper

salt

Trim and cut spring onions into 6 cm (2½ inches) long then thinly slice lengthways.

Combine soy sauce seasoning ingredients in a small bowl, mix well.

Cook egg noodles according to packet instructions then drain. Usually, this takes about 2 - 3 minutes.

In a large, non-stick frying pan (or wok if using), saute spring onions until lightly golden and aromatic. About 1 - 2 minutes.

Push spring onions to the rims of the pan then add drained noodles and toss through on the highest heat. You might need to loosen the noodles before adding them to the pan (note 3). About 1 minute.

Drizzle in soy sauce seasoning and toss through for about 1 minute until the seasoning is well distributed amongst the noodles.

Add in bean sprouts and toss through for a further 2 minutes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647346681/kthmhpzpabksrcfx4zgg.mp4

Simple, easy and super yum 15 minute noodles! These Cantonese stir fried soy sauce noodles are often served as a side dish (similar to fried rice), accompanied by various meat, vegetable dishes and dim sum dishes. Nonetheless, these noodles are perfectly delicious served on its own.

Your first bite of this versatile Chicken Scallion Noodles recipe will make you forget all other noodle dishes. The combination of earthy, fragrant aromatics and savory noodles will make you keep coming back for more.

Chicken Scallion Noodles (better than takeout)

chicken thighs

Knife cut noodles (you can use any noodles you want)

beans

tbsp avocado oil

shallot

garlic

green onions

Salt & black pepper

Sauce:

tbsp dark soy

tbsp honey

tbsp toasted sesame oil

Prep your ingredients so they are ready - MISE EN PLACE. This comes together really quickly.

Slice your shallot, mince your garlic, and slice your green onions. Separate the white part from the green. Set all your aromatics aside. 

Cut the beans into 1-inch pieces. Set aside

Combine your sauce ingredients in a bowl and set it aside. 

Cut your chicken into strips. Season with salt and pepper. Set it aside. 

Fill a large pot of water and bring it to a boil. 

Once the water is boiling, cook the noodles to the instructions. Drain and set aside. You want to start your wok cooking during this time so that it all cooks at the same time the noodles are cooking. 

In a wok, on medium heat, add your oil. When the oil is hot, add your chicken. Saute for 8-10 minutes until cooked through. Remove and set aside. 

Add a little bit more oil if needed. Saute your shallots for 2 minutes until it is a little crispy. 

Add in the white parts of the green onions and garlic. Saute for 1 minute. 

Add in the beans and saute for 2 minutes. 

Add in your drained noodles and sauce, and combine really well.

Garnish with the remaining green onions, and you're done! 

Here is a quick and easy noodle recipe that is incredibly simple to make and versatile. Add in any type of protein you like, such as tofu, chicken, beef and mix in your favorite vegetables for a complete meal.

Pan-Fried Soy Sauce Noodles (Mi Xao Xi Dau)

oz pan fry egg noodles (Wyzen brand)

sesame oil

sugar

vegetable oil

onion

bean sprouts (about 1 lb)

garlic chives (about

Perilla Oil Noodles <br>(Deulgireum Makguksu)

unseasoned dried seaweed (dried seaweed for gimbap)

sesame seeds

oz (200 grams) dried buckwheat noodles/soba noodles (or spaghetti noodles, etc.)

Microgreens (or thinly sliced lettuce), to serve

Soft/Hard-Boiled Eggs (optional), to serve

soy sauce, plus more if needed

tbsp white or balsamic vinegar

Tear the seaweed sheets into smaller pieces. Place them in a blender, along with the sesame seeds. Blend on high speed until they become a fine powder. (If you're using seasoned dried seaweed, just tear them with your hands and add them at the end.)

Thinly slice the green onions.

Make the sauce: Combine all the sauce ingredients in a small container and mix well.

Prep Ingredients

Bring a pot of water to a boil. Add in the noodles. Cook according to the package instructions. (If the water rises up and it's about to boil over, just add half a cup of water. Repeat two or three times until noodles are cooked through.)

Drain the noodles. Using your hands, wash under cold water. (This will help remove some of the starch and make the noodles more chewy and bouncy.) Squeeze out the noodles as best as you can. Let them drain for 1 to 2 minutes.  

Cook Noodles

Transfer the noodles to a large mixing bowl. Pour the sauce over the noodles. Toss together. Taste and add more soy sauce if needed.

Divide the noodles into serving bowls. Top with some seaweed and sesame seed mixture, microgreens, and boiled eggs (if using). Sprinkle with green onions. Enjoy!

Assemble

Top 7 soy sauce noodles recipes from across the web

The most viewed soy sauce noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Soy Sauce Noodles

Soy Sauce Chicken Noodles

10-Minute Pan Fried Noodles

Soy Sauce Pan Fried Noodles (Canton...

Chicken Scallion Noodles (better th...

Pan-Fried Soy Sauce Noodles (Mi Xao...

Perilla Oil Noodles <br>(Deulgireum...

Top 7 soy sauce noodles recipes from across the web

The most viewed soy sauce noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soy Sauce Noodles

Soy Sauce Chicken Noodles

10-Minute Pan Fried Noodles

Soy Sauce Pan Fried Noodles (Canton...

Chicken Scallion Noodles (better th...

Pan-Fried Soy Sauce Noodles (Mi Xao...

Perilla Oil Noodles <br>(Deulgireum...

The most viewed soy sauce noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine