Soy Sauce Noodles Recipe

Today I immersed myself in the flavors of homemade soy sauce noodles. I fell in love with the crisp texture of lightly fried egg noodles mingling with crunchy bean sprouts, carrots and green onions in a sweet, savory blend. It awakens my passion for Asian cooking and unites me with dear friends.

I recently tried my hand at this fun twist on Asian pasta dishes and couldn’t wait to share it with everyone. I started with 8 oz of thin egg noodles and seared them in 3 tbsp of vegetable oil until they got just that perfect amount of crisp – not too overdone, but still showing off their golden hints.

Then, I mixed in 2 tbsp of soy sauce and 1 tbsp of dark soy sauce along with a little 1 tsp of sugar that balanced the flavors real nicely. The dish really came alive when I tossed in 1 cup of crunchy bean sprouts, 2 sliced green onions and a medium carrot julienned fine.

I even drizzled 1 tsp of sesame oil at the end, just for a little extra flavor boost. This recipe instantly reminded me of my days exploring sizzling Asian cooking styles at the farmers market.

If youve been curious about something new in the soy sauce noodles category, this dish is def worth a try.

Why I Like this Recipe

I love this recipe because it always makes me feel like I’m treating myself to something special. I like that the noodles get a little crispy around the edges which gives them a fun texture and a bit of crunch, and the sweet and savory soy sauce mix just hits the spot every time. I also dig how the fresh bean sprouts, green onions and carrots add a refreshing crunch that brightens up every bite. Lastly, I appreciate how simple it is to prep and cook, making it a go-to meal when I’m in a hurry but still craving something yummy.

This dish is basically thin egg noodles that are stir fried until they’re just a bit crisp then tossed with a sauce that’s both sweet and savory from the soy sauces and a touch of sugar. The veggies like crunchy bean sprouts, sliced green onions and julienned carrot are mixed in towards the end so they stay fresh and give a nice crisp feel. Its pretty straightforward to make and even though it’s simple, the flavors really come together to make an awesome, hearty meal.

Ingredients

• Egg noodles: got energy from carbs and a light, bouncy texture.
• Soy sauce: offers salty and savory notes that really intensify dish flavors.
• Dark soy sauce: adds extra rich color and tang to the overall mix.
• Crunchy bean sprouts: provide fiber along with protein, making this dish fresh.
• Carrot: provides sweet crunch and extra vitamins, balancing overall flavor nicely.
• Green onions: deliver a mild flavor that lifts and brightens up sauces.
• Vegetable oil: used to fry the noodles and mix the flavors evenly.
• Sugar: gives a slight contrast to the salty taste and rounds out sauce.
• Sesame oil: optional but adds a nutty aroma for extra flavor punch.

Ingredient Quantities

• 8 oz thin egg noodles
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1 cup crunchy bean sprouts
• 2 green onions, sliced thin
• 1 medium carrot, julienned
• 1 tsp sesame oil (optional)

How to Make this

1. Cook the noodles in a large pot of boiling water until they are just tender then drain them and rinse with cold water to stop the cooking process

2. In a small bowl mix together the soy sauce, dark soy sauce, sugar and if you like, sesame oil

3. Heat the vegetable oil in a large frying pan or wok on medium high heat

4. Add the noodles to the pan and stir fry them for about 2 minutes until they start getting a little crisp around the edges

5. Pour the sauce over the noodles and toss well so the noodles are evenly coated

6. Stir in the crunchy bean sprouts, sliced green onions and julienned carrot

7. Keep stir frying everything together for another minute just until the vegetables are heated through but still have their crunch

8. Give it a taste and if needed add a bit more soy sauce and serve hot Enjoy!

Equipment Needed

1. Large pot for boiling the noodles
2. Colander for draining and rinsing the noodles
3. Small bowl to mix the sauce ingredients
4. Measuring spoons for the soy sauces, sugar and sesame oil
5. Large frying pan or wok for stir frying
6. Spatula or stirring spoon for tossing the noodles and vegetables
7. Knife and cutting board to slice the green onions and julienne the carrot

FAQ

Soy Sauce Noodles Recipe Substitutions and Variations

• Thin egg noodles – You can swap these for spaghetti or rice noodles if that’s what you’re more comfortable with.
• Vegetable oil – Can be replaced with canola oil or peanut oil, depending on what you have at home.
• Soy sauce – If you want a gluten free answer, try using tamari or coconut aminos.
• Crunchy bean sprouts – Alfalfa sprouts are a good enough alternative if you cant find bean sprouts.
• Dark soy sauce – You may use a splash of molasses mixed with regular soy sauce as a backup and it does work pretty well.

Pro Tips

1. Make sure you drain and rinse the noodles really well in cold water so they dont overcook later then stick together when frying, it really helps get that nice crispy edge.
2. Get your pan super hot before you add the noodles, cause if its not hot enough the noodles will get soggy instead of getting that charred texture that gives the dish its flavor.
3. Try not to overcook the vegetables, they should keep their crunch so add them in at the end and stir quickly, this way they keep their fresh texture and add a good bite to the dish.
4. If you really love the nutty flavor sesame oil adds, just drizzle a tiny bit more at the end of cooking for an extra kick, but be careful cause it can easily overpower the other flavors.