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Soy noodles

Name: Soy sauce noodles recipe
Yield: 6
Ingredients: 375g thin egg noodles; 60ml vegetable oil; 2 large handfuls bean sprouts (see notes); 2 handfuls enoki mushrooms (see notes); 1 handful garlic chives, cut into 4cm lengths; White pepper, to season; Toasted sesame seeds, to serve; Shredded long green shallots, to serve; 20.00 ml oyster sauce; 20.00 ml light soy sauce; 20.00 ml cooking caramel sauce; 20.00 ml sesame oil; 1 tsp caster sugar

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by Junda Khoo

CHEF

Sep 06, 2024

"My grandma always said, ‘Simple things, when done right, can be amazing’. These soy sauce noodles are an example of that! When done right, you should get the flavour from charred soy, chewy noodles and crunch from the bean sprouts and enoki mushrooms." – Junda Khoo

375g thin egg noodles
1/4 cup (60ml) vegetable oil
2 large handfuls bean sprouts (see notes)
2 handfuls enoki mushrooms (see notes)
1 handful garlic chives, cut into 4cm lengths
White pepper, to season
Toasted sesame seeds, to serve
Shredded long green shallots, to serve

Sauce

1 tbs oyster sauce
1 tbs light soy sauce
1 tbs cooking caramel sauce
1 tbs sesame oil
1 tsp caster sugar
White pepper, to season

Method

1.

Mix all the sauce ingredients in a large bowl until combined. Set aside.
2.

Bring a large saucepan of water to the boil over high heat. Cook the noodles according to packet instructions, until al dente (to keep the chewy texture) then drain and soak immediately in iced water to stop the cooking process. Drain well (this is important as you don’t want to dilute the sauce with excess water), then transfer to sauce and mix until well coated.
3.

Heat the oil in a large wok or large deep frypan over high heat until tendrils of smoke appear. Add the noodles and any sauce left in the bowl. Stir-fry for 2 minutes. Add the bean sprouts, enoki mushrooms and garlic chives and stir-fry for another 2 minutes. Season with white pepper and fine salt. Transfer to a serving dish. Serve sprinkled with toasted sesame seeds and shredded shallots.

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Recipe Notes

To store enoki, remove from packaging, cut off the roots, leaving them in single strands. Store in airtight container in the fridge with a slightly damp piece of cloth or paper towel on top. Before buying bean sprouts, check that they’re still crunchy (wilted droopy sprouts equal old stock). To store, remove from packet, rinse in cold water and drain. Transfer to a container with a lid, fill it with water until sprouts are covered, then store in the fridge with the lid closed. This will last for almost a week.