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Garlic Soy Sauce Noodles

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Garlic Soy Sauce Noodles

Garlic Soy Sauce Noodles

Dinner is on the table in only 30 minutes with these stir-fried noodles.

Nutrition Information
  • Calories: 120 kcal
  • Carbohydrates: 45g
  • Protein: 19g
  • Potassium: 333mg
  • Fiber: 1g
  • Sugar: 2g

Ingredients:

    Sauce

    • 2 tablespoons oyster sauce

    • 1 tablespoon granulated sugar

    • 1 tablespoon toasted sesame oil

    • 1 tablespoon dark soy sauce

    • 1 tablespoon light soy sauce

    • 1 teaspoon fish sauce

    • 1 teaspoon Maggi seasoning

    • 1/4 teaspoon black pepper

    Noodles

    • 8 ounces fresh thin Chinese egg noodles

    • 2 tablespoons canola oil

    • 1/2 cup thinly sliced yellow onion

    • 1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)

    • 4 large garlic cloves, finely chopped (about 1 1/2 tablespoons)

    • 1/4 cup unsalted butter, cut into 1/2-inch pieces

    • 1 cup mung bean sprouts

    • 2 medium scallions, thinly sliced on an angle (about 1/2 cup)

    • Chile crisp, for drizzling (optional)

Instructions:

    1. Make the sauce: Stir together all ingredients in a small bowl; set aside.

    2. Make the noodles: Bring a medium pot of water to a boil over medium-high. Add noodles, and cook according to package directions until chewy and al dente. Transfer noodles to a colander, and rinse under cold water; drain well. Spread noodles evenly on a clean kitchen towel, and pat dry. (This helps the noodles crisp when stir-fried.) Set aside.

    3. Heat a large wok or skillet over high for 1 minute. Add canola oil, and swirl to coat wok; heat until oil smokes slightly, 1 to 2 minutes. Add onion; cook, stirring often, until edges are golden brown, about 1 minute. Add ginger and garlic; cook, stirring often, until fragrant and lightly browned, about 20 seconds. Add reserved sauce; cook, stirring often, until slightly reduced, about 15 seconds. Add butter; cook, stirring constantly, until sauce is bubbling, about 15 seconds.

    4. Add reserved noodles to wok; toss well to coat in sauce, separating any noodles that clump together. Spread noodles into an even layer; let sizzle, undisturbed, for 1 minute. Toss well; repeat spreading and sizzling process until edges of noodles are slightly crisped, 2 to 3 more times.

    5. Add bean sprouts and scallions to noodle mixture; cook, stirring often, until just softened, about 30 seconds. Drizzle with chile crisp (if using), and serve immediately.

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