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Supreme Soy Noodles

Nagi Maehashi
Soy noodles needs more than just soy sauce, otherwise they are way too boring! This is a great Chinese noodle side for everything Asian. They're flavoured enough to eat plain, but neutral enough to serve alongside mains (see in post for accompanying main suggestions). Supremely easy, supremely tasty – Supreme Soy Noodles!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dinner, Main Course
Cuisine Asian cuisine, Chinese
Servings 5 People
Calories 315 kcal


  • 500 g fresh yellow or white noodles medium thickness (see Note 1)
  • 2 tbsp oil vegetable, canola, or peanut
  • 8 green onions ends trimmed, cut into 7cm / 2.5” lengths, white parts separated from green parts
  • 2 garlic cloves finely chopped


  • 2 tsp sesame oil toasted sesame oil
  • 2 tsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp mirin


  • Mix Sauce ingredients in a small bowl.
  • Cook noodles per packet directions (see cooking tip in Notes). Drain and give it a quick rinse under tap water to stop them sticking together as they sit.
  • Sauté garlic – Heat oil in a large deep non-stick skillet or wok over high heat. Add white part of green onions, stir for 20 seconds. Add garlic and stir for 10 seconds or until light golden.
  • Add noodles, sauce – Add noodles then pour over Sauce. Toss for 1 1/2 minutes. Don’t skimp on this step, the flavour is so much better when the noodles caramelise slightly. If your stove is a bit weak, you might need to go longer!
  • Green onions – Add green onion and toss until just wilted, about 20 seconds. Serve immediately.


Noodles – Fresh noodles work best here, medium thickness. I used Shanghai noodles (white, see photo in post). Hokkien or lo mein noodles are also ideal.
If using dried noodles (egg noodles, rice noodles, ramen noodles, even spaghetti!) – use 250g / 8 oz uncooked weight (once cooked, it will be around 700g / 1.2 lb which is the cooked weight of 500g/1 lb fresh noodles).
2. Soy sauce subs – Light soy sauce can be substitute with all-purpose soy sauce. Dark soy gives the noodles colour and flavour. It can be substituted for more light soy sauce and will still be tasty, but noodles won’t be as dark and slightly less intense in flavour. See here for more info on different soy types and subs.
this recipe is sponsored by Mediterranean Supermarket 
3. Oyster sauce provides flavour and sweetness, don’t skip it. Subs: These days you can get even vegetarian oyster sauce, even at some large grocery stores! Hoisin is an acceptable sub though it adds a five spice flavour (still tasty, just different!)
4. Mirin – Substitute with Chinese cooking wine OR dry sherry + 1 tsp white sugar (mirin is sweeter). For non-alcoholic, substitute with 1 tbsp extra oyster sauce.
5. Leftovers will keep for 4 to 5 days in the fridge. Freezing not recommended.
Keyword Asian cuisine, beef dish, chinese