Supreme Soy Noodles
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Servings
4 - 5 as side
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Calories
315 kcal
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Course
Side Dish, Main Course
Supreme Soy Noodles
Description
Supreme Soy Noodles uses fresh or dried medium-thickness noodles cooked until tender then quickly stir-fried in a hot pan with a fragrant base of garlic and white parts of green onions sautéed in neutral oil. The sauce is a balanced blend of toasted sesame oil, light and dark soy sauces, oyster sauce for depth and slight sweetness, and mirin providing mild sweetness and acidity. Tossing the noodles in this sauce over high heat allows slight caramelization, enhancing flavor and texture.
The green parts of the green onions are added at the end to wilt lightly, contributing freshness and a vibrant color contrast. This dish offers a satisfying combination of tender noodles coated evenly with a savory, umami-rich sauce, making it a flexible side or main course in an Asian-inspired meal.
Notes highlight noodle selections favoring fresh varieties like Shanghai or Hokkien noodles but provide guidance for dried noodle substitutions. The recipe recommends rinsing noodles after cooking to prevent sticking and adjusting soy sauce types for taste and color preferences. Cooking tips ensure noodles are not overcooked and that starches are dissolved properly to avoid sauce lumps. Leftovers store well refrigerated but freezing is not advised.
Ingredients
- 500 g / 1 lb noodles medium thickness (see Note 1, fresh, yellow or white
- 2 tbsp neutral cooking oil vegetable, canola, or peanut, generic cooking oil
- 8 green onions , ends trimmed, cut into 7cm / 2.5” lengths, white parts separated from green parts
- 2 garlic finely chopped, cloves
Soy-sauce noodle sauce:
- 2 tsp sesame oil (toasted sesame oil)
- 2 tsp soy sauce Note 2, light
- 1 tbsp dark soy sauce (Note 2)
- 1 tbsp oyster sauce (Note 3)
- 1 tbsp mirin (Note 4 for subs)
Instructions
- Mix Sauce ingredients in a small bowl.
- Cook noodles per packet directions (see cooking tip in Notes). Drain and give it a quick rinse under tap water to stop them sticking together as they sit.
- Sauté garlic - 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, sauce - Add noodles then pour over Sauce. Toss for 1 1/2 minutes. Don’t skimp on this step, the flavour is so much better when the noodles caramelise slightly. If your stove is a bit weak, you might need to go longer!
- Green onions - Add green onion and toss until just wilted, about 20 seconds. Serve immediately.
Notes
- Fresh medium-thickness noodles (Shanghai or Hokkien) provide optimal texture, but dried noodles can be used with adjusted quantities.
- Rinse noodles under cold water after cooking to prevent sticking.
- Use a combination of light and dark soy sauces for balanced flavor and color; oyster sauce is important for sweetness and depth.
- Mirin adds mild sweetness; substitute with Chinese cooking wine or dry sherry plus sugar if needed.
- Do not overcook noodles; stir-frying longer enhances flavor through slight caramelization.
- Leftovers keep 4-5 days refrigerated; freezing is not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 as side
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315cal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 791mg | 33% |
| Potassium | 91mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 23mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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