The sauce is what makes the Soy Sauce Pan-Fried Noodles super addicting.
A perfect balance between savoury and spicy. Depending on your spice tolerance, you can adjust the amount of Thai red chilli to add.
I recommend adding 2-3 chopped red chilli if you like it spicy. You will need soy sauce, dark soy sauce, sugar, sesame oil, and water for the sauce.
The sauce tastes good with everything; you can even use it as a stir-fry sauce if you are keto.
For the noodles, I am using Shanghai Noodles today to make the Soy Sauce Pan-Fried Noodles.
If you can’t find shanghai Noodles, you can also use frozen udon or chow mein noodles. Depending on the noodle you are using, there are different preparation instructions.
- If you use Chow Mein, blanch the noodles in hot water for 2-3 minutes, rinse with cold water and drain.
- Frozen udon: pour hot water over the udon to separate, drain and set aside.
- Shanghai noodles that are already pre-cooked like mine, you don’t have to do anything; however, if not, follow the exact instructions as chow mien.
Ingredients
- 450g of Noodles (cooked)
- 3 tbsp of Soy Sauce
- 2.5 tbsp of Dark Soy Sauce
- 2 tbsp of Sugar
- 2 tbsp of Sesame Oil
- 4 tbsp of Water or Vegetable Stock
- 6 cloves of Garlic (sliced)
- 3 stalks of Green Onion (cut into 2-inch pieces)
- 1-3 Red Chili (chopped)
- 1.5 cups of Bean Sprouts