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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Soy Sauce Noodles
...in your mind.
Soy Sauce Noodles

Soy Sauce Noodles

One of my favorite, all time dim sum items - ever. Serves 3-4

Ingredients

  • 1 tablespoon light soy (regular soy)
  • 1 tablespoon dark soy, or double the light soy
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 6 ounces thin chow mein noodles,like these
  • 4 green onions, white & light green parts, cut once lengthwise, then into roughly 2 inch pieces - with the dark green top cut into 2 inch pieces
  • 1/2 small yellow onion, sliced
  • 1 cup bean sprouts
  • oil

Directions

  1. Combine soy, oyster sauce, sesame oil and sugar - mix until sugar dissolves then set aside
  2. Cook noodles 2 minutes, rinse with cool water then dry well and make sure they’re separated (you don’t want a clump) and set aside
  3. Heat a pan or wok to medium high with about a tablespoon of oil, then add the yellow onion and the white and light green parts of the green onions – stir well and soften, about 2 minutes then remove
  4. Add another tables of oil, swirl around well and put in the noodles, being sure to separate lightly as you do
  5. Sort of coral then into a circle in a fairly flat single-ish layer - and let them cook, shaking the pan lightly as you do
  6. And when you start to hear the bottom of the noodles as you move them in the pan, they’re starting to get crispy. it’s time to flip and repeat
  7. When that side starts getting crispy, add the cooked vegetables, stirring a bit to mix, then the sauce and when it’s mixed through, finally the bean sprouts and dark green tops
  8. Toss eveything really well, then plate
Soy Sauce Noodles

Soy Sauce Noodles

One of my favorite, all time dim sum items - ever. Serves 3-4

Ingredients

  • 1 tablespoon light soy (regular soy)
  • 1 tablespoon dark soy, or double the light soy
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 6 ounces thin chow mein noodles,like these
  • 4 green onions, white & light green parts, cut once lengthwise, then into roughly 2 inch pieces - with the dark green top cut into 2 inch pieces
  • 1/2 small yellow onion, sliced
  • 1 cup bean sprouts
  • oil

Directions

  1. Combine soy, oyster sauce, sesame oil and sugar - mix until sugar dissolves then set aside
  2. Cook noodles 2 minutes, rinse with cool water then dry well and make sure they’re separated (you don’t want a clump) and set aside
  3. Heat a pan or wok to medium high with about a tablespoon of oil, then add the yellow onion and the white and light green parts of the green onions – stir well and soften, about 2 minutes then remove
  4. Add another tables of oil, swirl around well and put in the noodles, being sure to separate lightly as you do
  5. Sort of coral then into a circle in a fairly flat single-ish layer - and let them cook, shaking the pan lightly as you do
  6. And when you start to hear the bottom of the noodles as you move them in the pan, they’re starting to get crispy. it’s time to flip and repeat
  7. When that side starts getting crispy, add the cooked vegetables, stirring a bit to mix, then the sauce and when it’s mixed through, finally the bean sprouts and dark green tops
  8. Toss eveything really well, then plate