Tuesday 27 May 2014

Fried Soy Sauce Noodles

Last evening I was very tired after long hours of shopping. When we returned home, it was almost time for dinner. So I planned to prepare something which doesn’t make me spend lot of time in the kitchen. At that moment, all I could think of is none other than Soy Sauce fried noodles. Here comes the recipe of the tasty and spicy Indian style noodles. Egg noodles are fried together with a small bunch of bean sprouts, chives, and more importantly premium soy sauces. In my kitchen, as always, I have roughly doubled the amount of bean sprouts. The end result is having bites of noodles with a little more crunchiness and sweetness. I also like the garlic flavor from the chives. However, you may skip it for a lighter taste or simply replaced them by a few cloves of garlic, crushed, for the aroma, and some garnishing green onions (scallion), sliced, for the colour. Have fun with your variations to whip up this simple and quick vegetarian dish!
  • 200g fresh egg noodles
  • 100g bean sprouts, trimmed heads and tails
  • 40g chives, cut into about 5cm length
  • 1/4 from large onion
  • shredded ginger
  • 2 shallots, sliced
  • sesame seeds, toasted for garnish
  • 2 tbsp water
  • 1 tbsp light soy sauce
  • 1 1/2 tsp dark soy sauce
  • 1 1/2 tsp raw sugar
  • 2 tsp oyster sauce
  • sesame oil, to taste
1. Combine all the ingredients of sauce well til the sugar is dissolved completely. Set aside
2. Blanch the noodles in boiling water 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
3. Heat oil in a wok over high heat. Quickly stir fry the bean sprouts and chives until slightly softened. Dish up and set aside
4. 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. When the noodles are heated enough, sprinkle the sauce in 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.
If you use fresh egg noodles, briefly blanch them in hot water to soften a bit and to remove the starchy coating, if any. Whichever type is used, do not over-boil them, otherwise they will break easily while being stir-fried.
It is important to drain excess water from the noodles. Wet noodles easily lump together and are not good for stir-frying.
There is a lot of flexibility with this recipe. Add some of your favourite veggies to the mix. Toss it with prawns, chicken or even some pulled pork. Top it with a soft boiled egg, some toasted nuts or sesame seeds. Either way it will be delicious!

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  1. Yummy..its so attractive...irresistible..

  2. looks super yummy Jas...would love to taste it..

  3. Yummy noodles feels like grab a spoon from that photo

  4. Your picture makes me want to dig in! I also love the addition of the sprouts.

  5. Yummy luking noodles r so tempting..

  6. love this yummy noodles, going to make it soon.

  7. My son's favorite ,looks colorful and yummy too!!!

  8. That is really delicious Noodles love it. I will try this weekend.

  9. Wow!! looks super tempting & colorful!!