Soy Sauce Noodles Food

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!

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 CHOW SHRIMP EGG NOODLES

Steps:

• Bring a wok or a large pot of water to a boil and add 2 tablespoons salt. Cook the dried noodles until just softened and the noodles have separated, 2 to 3 minutes. Drain and run the noodles under cold water. Drain thoroughly.
• Cut your choice of protein into 1/2-inch-thick slices (if using shrimp, leave them whole). Whisk 2 teaspoons of the light soy sauce, 1/4 teaspoon of the sugar and the cornstarch together in a small bowl until combined. Add the protein, toss to coat and set aside to marinate.
• Mix the remaining 1 tablespoon plus 1 1/2 teaspoons light soy sauce with the oyster sauce, dark soy sauce, sesame oil, ground white pepper and the remaining 2 teaspoons sugar in a small bowl until the sugar has dissolved. Set the seasoning sauce aside.
• Heat a wok or a large skillet over high heat until smoking. Swirl 2 tablespoons of the vegetable oil around the hot wok and heat until smoking again. Spread the cooked noodles in a thin even layer and fry undisturbed until the noodles are crisp on the bottom, about 4 minutes. Flip and fry until the other side is crisp, about 2 minutes. Transfer noodles to a plate and set aside.
• Heat the wok over high heat until smoking. Swirl in the remaining 1 tablespoon vegetable oil, spread the marinated protein in an even layer and cook undisturbed until browned on the first side, about 2 minutes. Flip the protein and stir-fry until seared on the other side, about 1 minute. Add the onion and the white parts of the scallions and stir-fry until softened and starting to brown and the protein is cooked through, about 3 minutes.
• Add the bean sprouts or leafy greens, cooked noodles and seasoning sauce in this order. Stir-fry until the sauce is evenly distributed. Swirl the shaoxing wine around the sides of the wok, toss in the green parts of the scallions and stir-fry until combined. Enjoy hot!

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.

SIMPLE SESAME SOY SAUCE NOODLES

Steps:

• Prepare the sauce in a bowl with all of the ingredients.
• Then add the noodles (cooked).
• If desired you can add vegetables or hot chili sauce.

HONG KONG-STYLE SOY SAUCE NOODLES

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.