Noodles marinara

The sweet soy sauce here is something we have in the fridge at all times. My kids love it drizzled over grilled salmon or chicken. It matches very well with grilled foods and rice.

• serves

  4

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

Stream free On Demand

Fruits Of The Sea

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Ingredients

Seasoned sweet soy sauce

• 1 tbsp vegetable oil
• 2 spring onions, roughly chopped 
• 2 cloves garlic, bruised 
• 2 cm ginger, sliced
• ½ cup soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp sugar

Noodles marinara

• 1 kg Hokkien noodles
• 5-6 tbsp sweet soy sauce (recipe above)
• 600 g good-quality marinara mix
• 4 tbsp vegetable oil
• 5 cloves garlic, roughly chopped 
• 2 cm ginger, sliced 
• 1 stalks celery, peeled and thinly sliced on a diagonal 
• 1 carrot, peeled, halved lengthways and thinly sliced on a diagonal 
• 1 small brown onion, thinly sliced 
• 4 spring onions, cut into 5 cm lengths 

Instructions

1. To make the sweet soy sauce, heat a small saucepan over medium heat, and add the oil, spring onions, garlic and ginger. Fry for about 2 minutes until fragrant, then add the soy sauce, dark soy sauce, sugar and 2 tbsp of water. Simmer for 5 minutes. Allow to cool, then strain.
2. Poke a few holes in the bag of noodles with a sharp knife and microwave for 4 minutes. Massage the bag to loosen the noodles without breaking them. 
3. Heat a wok over high heat and add the oil. Fry the seafood for about 3 minutes until very nearly cooked (not completely cooked), then remove from the wok, leaving the oil in the wok. Add a little extra oil if needed and fry the ginger, garlic, onion, spring onion, celery and carrot for about 3 minutes until softened but not browned.
4. Add the noodles to the wok with about 5-6 tbsp of the sweet soy sauce and toss for a minute or two to coat. You can add a little water or extra sauce if needed to moisten the wok while frying. Toss through the seafood and cook for a further minute or two until the noodles are tender and the seafood is cooked through. 

Note

• This recipe makes extra sweet soy sauce than what is required for this dish. You can seal and keep this on-hand. 

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fruits Of The Sea

Watch The Full Episode Here

G

Watch The Full Episode Here

G