Soy Sauce Pan-Fried Noodles has been on my and my husband’s weeknight dinner rotation for the past few weeks!
The preparation time is less than 15 minutes, and you can modify the ingredients according to what you have in your refrigerator.
Broccoli, baby corn, peppers, and bean sprouts are examples of vegetables.
For protein, you can add tofu, chicken, beef, or pork.
For the noodles, I am using Shanghai Noodles today to make the Soy Sauce Pan-Fried Noodles.
You can substitute frozen udon or chow mein noodles in place of Shanghai noodles if you can’t find them. Prepare according to the instructions provided for the particular type of noodle you are using.
- When using Chow Mein, blanch the noodles for two to three minutes in hot water, then rinse with cold water and drain.
- Pour hot water over frozen udon to separate it, then drain and set it aside.
- If your Shanghai noodles are precooked like mine, you can skip this step; otherwise, prepare them exactly as chow mien suggests.
What Can I Use in Place of Oyster Sauce?
In my opinion, the oyster sauce’s rich, salty flavor is what makes this dish what it is, so I wouldn’t recommend replacing it. Having said that, a number of readers have reported using the much sweeter hoisin sauce with positive outcomes. Replace the oyster sauce in this recipe for garlic noodles at your own peril.
The sauce is what makes the Soy Sauce Pan-Fried Noodles super addicting.
A perfect balance between savory and spicy. The amount of Thai red chili you add can be adjusted based on your tolerance for heat.
I suggest adding about two to three chopped red chilis if you like your food spicy. To make the sauce, you’ll need water, sugar, sesame oil, and dark and soy sauce.
Everything pairs well with the sauce, and if you’re on a ketogenic diet, you can even use it as a stir-fry sauce.
