Easy Soy Garlic Noodles
Servings 2 - 4
Equipment
- Wok or Large Skillet
Ingredients
Sauce:
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp mirin
- 2 tsp light soy sauce **You can use regular soy sauce if needed
- 2 tsp toasted sesame oil
Veggies & Noodles:
- 1 lb fresh udon noodles **Fresh noodles are best: Shanghai noodles or lo mein will also work.
- 2 tbsp peanut oil **Vegetable oil will also work
- 8 green onions, trimmed, cut into 2" lengths, white parts separated from green parts
- 2 large garlic cloves, finely chopped
Serving:
- Toasted sesame seeds
- Spicy chili crunch **Click the link up above for the recipe
- Sriracha
Instructions
- Prepare the sauce by combining the dark soy sauce, oyster sauce, mirin, light soy sauce, and sesame oil in a small jar and whisking. Set aside until needed.
- Cook the noodles per the packet instructions; drain. Side Note: If the noodles are sticking together, rinse them. My udon noodles did not stick together.
- Cook the veggies by heating the peanut oil in a large wok or large skillet over high heat. Add the white portion of the green onions and the bell pepper and cook, stirring constantly, for 1 minute.
- Add the drained noodles and the well-whisked sauce and toss to coat for 1-2 minutes. Side Note: Don't skip this step; the flavor is better when the noodles are caramelized slightly. If your stove isn't very hot, cook a little longer.
- Add the green portion of the green onions and toss until just wilted, about 20 seconds.
- Serve immediately with toasted sesame seeds and spicy chili crisp, if desired.