Supreme Soy Noodles is a simple dish to make that has tons of flavor! It has become one of our go-to-recipes when we are looking for a super quick side dish or a meatless meal.
Did I mention it’s ready in 10 minutes!
This recipe is one we make often here at home, has been adapted from Naga at Recipe Tin Eats.
Supreme Soy Noodles get their dark color and rich flavor from combining two types of soy sauce, light and dark. You can find dark soy sauce in the Asian section of some grocery stores, or at an Asian market. I ordered mine online from Amazon. Both are dark in color but each add a distinct taste to the dish.
If you want to learn more about soy sauces this link, from American Test Kitchen, has a lot of information.
Try some of our other recipes.
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Supreme Soy Noodles
Equipment
- large skillet or wok, saucepan, colander
Ingredients
Ingredients
- 1/2 lb dried noodles or 1 pound fresh noodles (Shanghai, Hokkien or lo mein, rice noodles, or even spaghetti)
- 2 tablespoons oil
- 8 green onions, trimmed and cut into 2.5" pieces
- 2 cloves garlic, finely chopped
Noodle Sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoon light soy sauce
- 1 tablespoons dark soy sauce (Substitution: regular soy sauce, note that the flavor and color will be slightly lighter)
- 1 tablespoons oyster sauce
- 1 tablespoons mirin (Substitution: dry sherry +1 tsp white sugar)
Instructions
Sauce
- Mix sauce ingredients and set aside
Noodles
- Cook the noodles per the package instructions. Drain and give a quick rinse to help keep them from clumping together.
- Heat the oil in a skillet or wok over high heat, add the white part of the green onions and stir for about 20 seconds. Add garlic and cook until fragrant, about 10+ seconds. Do not let it brown.
Combine Noodles and Sauce
- Add cooked noodles then pour in the sauce. Toss until the noodles absorb the color of the sauce.
- Garnish with the green portion of onion, or if you don't have green onion use a leaf or two of chopped Asian Basil or sesame seeds. Serve.
