Supreme Soy Noodles – the Asian noodles for everything!
Supreme Soy Noodles are THE Asian noodles to serve with everything and anything Asian, and they’re so easy and quick to make—my first new recipe in six months! Although there aren’t many add-ins, they are quick to prepare and flavorful enough to eat on their own. Yet they’re also neutral enough to partner with any mains. Asian main courses include Korean pulled pork, Chinese BBQ pork, sticky Asian wings, and chicken or beef satay skewers.
However, who am I to judge? If you even want them with your Sunday roast chicken, then go ahead!
If you’re wondering why I gave such a basic dish the rather grandiose name “Supreme Soy Noodles,” the truth is that I did it partially in jest to make myself laugh. (I am easily amused). I adore the imaginative, extravagant names Chinese eateries frequently give their food. So this is mine, which I will stick to because it was inspired by this dish. Because, despite its simplicity, it has teeth! Let me know if you give it a try and agree!
Why you will love this recipe
- A 30-minute dinner that is simple and quick to prepare for the weeknight
- Lower in fat and higher in vegetables, making it a healthier option than takeout!
- Only simple, easily accessible ingredients needed
- Versatile and highly customizable to suit your preference
How to make Supreme Soy Noodles
It’s a 4-minute cook. This is the kind of recipe that the world needs more of!
These noodles only take 3 minutes, so make sure you have all the ingredients chopped and ready to go! Once you start cooking, things move quickly!
- Sauce – Mix the sauce.
- Green onion: Dice the onion, taking care to keep the firmer white and pale green sections apart from the darker green portion. The white portion will be cooked first because it takes longer to cook. The green portion only needs to be added last because it wilts quickly.
- Cook noodles per the packet directions. Some advice: – Just before you begin stir-frying, cook the noodles. Before stir-frying, don’t leave cooked, drained noodles lying around as this increases the likelihood of them breaking or sticking to one another. – Boil the noodles thoroughly to ensure they cook through and loosen. After draining, give the noodles a quick rinse to prevent them from congealing into a sticky mass.
- Sauté aromatics: Heat the oil in a wok or big nonstick pan over high heat until it’s extremely hot. Next, in order to give the green onions a head start and flavor the oil, we begin by cooking the white and pale green portions of the onions for about 20 seconds. After that, add the garlic and cook for about ten seconds, or until it becomes slightly golden. Don’t let the garlic burn – it goes bitter!.
- Noodles and sauce: Add the noodles and toss for about a minute and a half, or until all of the noodles are coated evenly in the sauce and some of them begin to caramelize slightly. It could take a little longer based on how powerful your stove is. The caramelization step gives the noodles an incredible flavor, so don’t skip it!
- Green onion: Add the green portion of the onions last, and toss for 30 seconds, or until they wilt. That’s it, you’re done! Ready to serve!.
To serve, divide the noodles among individual serving plates or place them all into a large serving dish and let people help themselves.
Garnishes: Since I don’t add any, this dish can be served as a side dish. However, if you want to dress it up, a little bit of sesame seeds or finely sliced green onion would be a great addition.
