Supreme soy sauce noodles

These supreme soy sauce noodles are simple but satisfying – perfect for a quick and easy meal in only 10 minutes. Egg noodles are seasoned with light and dark soy sauce, oyster sauce, sugar and white pepper, while spring onion and beansprouts bring freshness and crunch to the dish.

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 250 g fresh thin egg noodles
• 2-3 tbsp vegetable oil
• 2 thick spring onions, julienned
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tsp dark soy sauce
• ½ tsp sugar
• salt and white pepper
• handful of beansprouts

Instructions

1. Bring a large saucepan of water to the boil. Blanch the egg noodles for 45 seconds, then drain very well.
2. Heat a wok over high heat and add the oil. Add the spring onion and fry for a minute until fragrant. Add the noodles and toss to coat in the oil. Add the sauces and sugar and season with salt and white pepper.
3. Toss to coat the noodles, then add the beansprouts and toss for a few more seconds. Transfer to a serving plate to serve.

Photography by Kitti Gould.

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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.

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Unexpected Guests

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Watch The Full Episode Here

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