Chinese Soy Sauce Noodles Food

CHINESE CHILLED NOODLES

Steps:

• Bring a large pot of water to a boil. Meanwhile, in a large bowl, combine the sesame oil, black soy sauce, balsamic, sugar, salt, and Chile Oil. Whisk to blend. Stir in half of the sliced scallions. Set aside in the refrigerator.
• When the water boils, season with salt until the water tastes like seawater. Plunge the pasta in the boiling water and cook, 3 to 5 minutes, until al dente. Place a colander in the sink. Remove the pot from the heat and pour off most of the water into the colander, catching any pasta as the water pours out.
• Remove the colander from the sink and fill the pot still containing the pasta with cold water. You want the pasta to cool quickly by being submerged in the cold water. This will assure a chewy texture.
• Drain the pasta thoroughly in the colander, shaking it a few times to remove excess water covering the pasta. Spread a kitchen towel on a flat surface and turn the noodles onto the towel. Gently use a second towel to dry the noodles. Removing the excess moisture assures that the sauce will have its proper flavoring effect on the noodles. Any water from cooking the pasta dilutes the noodles and makes them taste more like water than anything else. Gingerly transfer them the bowl with the sauce. Use your hands to mix the pasta and the sauce, taking care that all of the pasta gets coated. Cover with plastic and refrigerate until ready to serve.
• These noodles can marinate for a few hours or overnight before serving. Serve them cold, tossing them again in the sauce just before serving, and garnish with the remaining scallions.
• Remove the stems from the chiles then place in a food processor and blend until they are completely broken down.
• Use a rubber spatula and scrape into a medium sized saute pan. Add the oil and stir well. Set the pan over medium-low heat. Gently warm up the oil slowly so it draws out the color and flavor of the chiles. Stir well and season with salt. Once the oil is barely simmering, cook for 5 to 6 minutes. hut off heat and allow to cool. Store in an airtight container until ready to use.

CHINESE NOODLE CHICKEN

Steps:

• In a large skillet brown chicken in oil, stirring constantly until juices run clear.
• Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.
• Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve.

SOY SAUCE FRIED NOODLES

Steps:

• Bring a pot of water to a boil. Cook the egg noodles until soft (2-3 minutes for fresh noodles). Drain and set aside.
• Combine the soy sauces, sugar, and sesame oil in a small bowl and set aside.
• Heat a wok (or large, heavy pan) over very high heat. Add 1 tbsp of oil and swirl the wok to cover the bottom. (See note below about stir-frying and portion size)
• Add the eggs slowly to the wok, stirring quickly to yield small pieces of egg.
• Add the white portion of the scallions, ginger, and garlic to the wok and stir fry for about 1 minute, or until the scallions are tender.
• Add the scallion greens to the wok along with half the sauce and stir-fry for about 30 seconds.
• Remove everything from the wok, setting it aside in a bowl.
• Add the remaining oil. Allow the wok to heat back up.
• Add the noodles to the wok and stir fry for about 1 minute, stirring continuously.
• Add the egg and vegetables back to the wok. Add the remaining sauce and stir fry for an additional minute or so.
• Remove from heat and serve immediately.

CHINESE SOY SAUCE NOODLES

Steps:

• Pour the sesame oil, soy sauce, fish sauce, oyster sauce and Chinese rice wine (optional) in a small cup. Season with a pinch of pepper and sugar. Stir well and then put it aside until needed later.
• Pour the vegetable oil in large wok or non-stick pan and place it over medium heat. Once the oil is hot, add the raw onion.
• Stir fry the onion for 5 minutes until it start to soften a little. Don't burn it. Then add the noodles.
• Turn the heat high now. Stir fry the onion and noodles over high heat for a couple of minutes until the noodles are hot. Drizzle with the soy sauce mixture.
• Stir fry and toss the noodles well until the soy sauce is evenly divided and has colored the noodles.
• Then transfer the noodles onto plates. Serve hot.

SOY SAUCE PAN FRIED NOODLES (CANTONESE CHOW MEIN)

Steps:

• Bring a large pot of water to a boiling and cook the noodles for 1 minute. During the process, separate the noodles. Transfer the noodles out and drain.
• In a small bowl, mix all the ingredients of the sauce and set aside.
• Add around 2 tablespoon of oil in wok and slow down the fire, fry until the noodles becomes dry and crispy. However this is only optional if you want a real Cantonese flavor. You can skip this to make a regular chow mein recipe. Transfer the noodles out.
• Turn up the fire and add another tablespoon of oil, add onion and the white sections of green onions in.
• Place noodles back, add blanched chive, spring onions and drizzle the sauce. Mix well. Sprinkle some salt if necessary. Serve immediately.

CANTONESE SOY SAUCE PAN-FRIED NOODLES

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!

SUPREME SOY SAUCE FRIED NOODLES RECIPE

Steps:

• Method :Combine all the ingredients of sauce well. Make sure the sugar is dissolved completely. Set aside. Blanch the noodles in boiling water according to the package instructions. I only cooked the noodles for about 1 to 2 minutes. Don't over cook it as you don't want your noodles turn mushy. Use a pair of chopsticks to help loosen the noodles. Drain well. Set aside. Heat oil in a wok over high heat. Quickly stir fry the bean sprouts and chives until slightly softened. Dish up and set aside. Add oil in the same wok. Saute the onion until translucent. Make sure not to burn it. Push the onion to the sides of wok. Add more oil in the middle. Saute the ginger and shallot. Toss in the noodles. Use chopsticks to help loosen them. When the noodles are heated enough, sprinkle the sauce in a steady stream and combine the noodles well. When you're satisfied with the colour and taste. Toss back the bean sprouts and chives. Quickly combine well. Dish up. Top with some sesame seeds for garnish. Serve immediately.

SOY SAUCE NOODLES

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

SOY SAUCE CHICKEN AND NOODLES | MARION'S KITCHEN

Steps:

• Step 1.Soak the mushrooms in 1 cup hot water for 20 minutes or until softened. Drain and set aside. Strain and reserve the soaking liquid.
• Step 2.Heat the vegetable oil in a large saucepan over medium-high heat. Add the ginger, garlic and spring onion and stir-fry for a minute. Then add the star anise, cinnamon stick, mushrooms, mushroom soaking liquid, Shaoxing wine, light soy sauce, dark soy sauce, sugar and 3 cups of water. Bring to a simmer. Then add the chicken and simmer for another 10 minutes. Turn the heat off, cover and allow the chicken to steep in the hot liquid for 30 minutes.
• Step 3.Lift out the chicken and mushrooms and reserve for later. Taste the braising liquid and season to taste with salt. Place a quarter cup of the liquid into 4 shallow serving bowls. Add the cooked noodles and top with cooked Chinese broccoli, sliced reserved chicken and a mushroom. Drizzle each plate with a little sesame oil and spoon a little sambal on the side if using.
• Notes: - Sambal oelek is a chilli paste that can be found in the Asian aisle of most supermarkets or from an Asian grocery store.

SOY SAUCE FRIED NOODLES

Steps:

• Separate the noodles from each other, and place on a plate. Cut the Chinese Broccoli stems at an angle so they cook easier, in about 2″ (5cm) long pieces. Make sure to clean well. Fry the garlic on high in the oil until lightly browned and fragrant. Add the pork (or chicken) and fry until cooked through. Keep stirring so the garlic doesn't burn. Add the noodles. Keep stirring so they don't stick. Add the Chinese Broccoli, and mix well. You may need to add a little bit of water so everything cooks & doesn't stick. Don't add too much that the noodles get clumpy though. Add around 1 teaspoon at a time. When the Chinese Broccoli is cooked (leaves are wilted and stems are darker green, about 1 minute), add the soy sauces, sugar and white pepper. Mix well. Push the noodles to the side and add a little bit of oil to the pan. Crack the egg into the pan on top of the oil. Scramble in the pan and let sit until solid. Break it up a bit and mix with the noodles. Dish out and serve with soy sauce, sugar, vinegar, chili powder and white pepper so you can flavor to your taste preference at the table.

SOY SAUCE NOODLES

Steps:

• Pour the Sesame Oil (1 teaspoon), Dark Soy Sauce (1 tablespoon), Fish Sauce (1 teaspoon), Oyster Sauce (1 teaspoon), and Shaoxing Cooking Wine (1 tablespoon) in a small cup. Season with Salt (1 pinch), Ground Black Pepper (1 pinch), and Granulated Sugar (1 pinch). Stir well and set aside.
• Pour half of the Vegetable Oil (1 1/2 tablespoon) in a large wok and place it over high heat. Once the oil is hot, add the cooked Egg Noodles (8 ounce) and fry for a couple of minutes until they start to crisp up lightly. Transfer the noodles to a plate.
• Add the rest of the Vegetable Oil (1 1/2 tablespoon) to the wok together with the Onion (1). Stir fry the onion over high heat for 2 minutes.
• Add the noodles back to the wok and drizzle with the soy sauce mixture.
• Stir fry and toss the noodles well until the soy sauce is evenly divided and has colored the noodles.
• Transfer the noodles onto plates and serve hot. Enjoy!

SOY SAUCE NOODLES (阳春面)

Steps:

• If making two small bowls, divide the green onions evenly between two bowls and add 1/4 teaspoon sugar, 1/4 teaspoon chicken bouillon powder, 1 teaspoon sesame oil, and 1 or 2 teaspoons soy sauce to each bowl (depending on preference and the saltiness of the stock used). Add everything to a big bowl if making 1 serving.
• Bring a pot of water to a boil. At the same time bring the chicken stock to a boil and add 1 cup to each bowl. Stir to dissolve the sugar and chicken bouillon powder.
• If adding bok choy or another vegetable blanch them in the boiling water until just cooked through, between 30 seconds to 1 minute, until just cooked through. Distribute the bok choy evenly between the bowls (or if you would like to lay them on top for looks, set them aside and place them on after the noodles are added).
• Boil the noodles according to the instructions on the package, try to get them al dente so they don't overcook in the broth, usually 1 minute less than indicated on the package.
• Drain the noodles and rinse briefly under cold water to stop the cooking. Add half to each bowl.
• Taste and add more sesame oil or soy sauce if needed. Top with other ingredients if using.

CHINESE PEANUT SESAME NOODLES

Steps:

• Bring a pot of salted water to boil. Add the spaghetti and cook until al dente. Drain, rinse well with cold water, and toss with a glug of sesame oil.
• Whisk together the 2 tablespoons sesame oil, soy sauce, rice vinegar, tahini or sesame paste, peanut butter, sugar, ginger, garlic, and chili paste/oil (if using).
• Pour the sauce over the noodles and toss to coat with most of the scallions and a generous sprinkle of sesame seeds. Serve, garnishing with some peanuts, a sprinkle of sesame seeds, and the remaining scallions.PRO TIP: Have leftovers? The sauce may seize up in the fridge, making the noodles appear a little dry. Rewarm in a pot over medium-low heat with a couple tablespoons of water, tossing frequently, until reconstituted.

BALANCED SOY CHILI SAUCE

Steps:

• Heat both oils in a small saucepan on medium heat. Add minced ginger and chili flakes. Sauté until the ginger is just starting to brown.
• Add soy sauce, rice vinegar, water, and raw sugar. Bring to a boil, then reduce heat to a simmer. Add cornstarch slurry and stir frequently for about 5 minutes, until sauce is thickened.
• Turn off the heat and garnish with minced scallions if you like.

YANG CHUN NOODLES-EASY SOY SAUCE NOODLES

Steps:

• If you prefer to use chicken stock, heat chicken stock in a small pot.
• In serving bowl, combine soy sauce, sugar, green onion and lard (or sesame oil).
• In another pot with boiling water, cook the noodles accordingly.
• Pour around 2 cups of chicken stock or liquid for cooking the noodles into serving bowl to tune the seasonings.
• Transfer noodles and serve hot!

SOY SAUCE NOODLES(YANG CHUN MIAN)

Steps:

• Add soy sauce, vinegar, salt, white pepper powder, minced scallions and chicken powder to a big bowl
• Heat 2 tablespoon oil until just beginning to smoke， splash the heated oil on the seasonings in the bowl
• Add hot water to the bowl
• Boiling the noodles until cooked through
• Add the noodles cooked to the soup.
• Serve immediately.

NOODLES IN SESAME-SOY SAUCE

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.

ASIAN GARLIC NOODLES

Steps:

• Bring a large pot of salted water to a boil. Cook the noodles/pasta according to package instructions. If using fresh noodles, you may simply need to blanch them. (Reserve some of the pasta cooking water, as you may need it in the sauce later.)
• Meanwhile, heat the butter in a large skillet over medium heat and add the garlic. Cook for 5 minutes, until lightly caramelized, and stir in the turmeric (if using), oyster sauce, soy sauce, brown sugar, and sesame oil. Stir for 1 minute and add the scallions.
• After 30 seconds, to let the scallions wilt, toss in the cooked pasta and parmesan cheese. If the sauce is too thick, add a few tablespoons of the noodle cooking water to loosen them up. Serve!

CANTONESE CHOW MEIN (豉油王炒面)

Steps:

• Here's a quick run-down of the types of HK-style noodles you can buy:
• We'll wash and chop our vegetables:
• Mix dark soy sauce, light soy sauce, oyster sauce, sugar, water in a bowl until the sugar dissolves.
• We'll start by heating our wok to around 350-400°F (176-204°C). Depending on your stove, this should take around 2-3 minutes.
• Overview
• Transfer the noodles onto a plate, and call your loved ones over.

SOY SAUCE NOODLES

Steps:

• Prepare ingredients.
• Boil half a pot of water to cook the noodles.
• Add the noodles after the water has boiled.
• To cook the noodles, prepare the light soy sauce, salt and sugar.
• Pick and wash the shallots and cut into chopped green onions.
• Take out the cooked noodles (this noodles are more resistant to cooking and will not smash the soup, and cook until there is no white core), and you can pass in cold water.
• Add the red oil, sauce, shallots, peanuts, capers, and mix well.
• The delicious red oil noodles are ready.

SOY SAUCE PAN FRIED NOODLES (CANTONESE CHOW MEIN)

Steps:

• 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.