Soy Sauce Noodles
These addictively delicious noodles make the perfect lunch or supper, they are perfect for busy weekdays and are sure to be a hit with everyone who tries them!
Ingredients
- Sesame oil if you are in a pinch you can also use avocado oil or olive oil, but the finished noodles won’t be as flavorful
- 2 cloves garlic finely minced
- 1/2 cup soy sauce I like to use regular soy sauce, but you can also use dark soy sauce or light soy sauce
- 2 tbsp molasses I know this seems like an odd ingredient, but trust me it tastes amazing!
- 1 tbsp raw honey
- 1/2 - 1 tsp crushed red pepper flakes
- 1 tsp freshly ground black pepper
- 2 tbsp cornstarch + 2 tbsp cold water
- 16 oz noodles of choice I like to use spaghetti noodles or ramen noodles. But you can use any type of noodle you like, thin egg noodles, lo mein noodles, fresh noodles, Hong Kong-style egg noodles, and thin wheat noodles are all great options! I would recommend thin noodles, but you can use any of your favorite noodles for this recipe!
- 4 hard boiled eggs for serving, optional
Instructions
- Bring a large pot of water to a boil over medium high heat. Once the water is boiling add your noodles of choice, and cook according to the package instructions.
- Drain the cooked noodles, then rinse them under cold water to keep them from sticking, and set aside.
- Drizzle roughly 1 tablespoon of sesame oil into a saucepan or a deep frying pan. Heat over medium heat until the oil is hot. Add the minced garlic and cook for 1-2 minutes or until soft and fragrant.
- Add the soy sauce, molasses, and honey, and whisk until the honey and molasses are completely incorporated.
- Then add the freshly ground black pepper and the crushed red pepper flakes, and cook until fragrant.
- In a small bowl combine your cornstarch and cold water, pour the cornstarch mixture into the soy sauce mixture, and whisk to combine, then bring the mixture to a simmer.
- Continue whisking the mixture as it simmers. Cook until it thickens to the consistency of a stir-fry sauce, then reduce the heat to low.
- Add the cooked noodles to the thickened soy sauce mixture and toss them with a fork or chopsticks until they are completely coated in the sauce. Continue to cook just until hot.
- Transfer the finished noodles to a bowl and serve topped with halved hard-boiled eggs.
- Enjoy!
Notes
Any leftover noodles can be stored in an airtight container in the fridge for up to 3 days!
I love to serve these noodles with a few hard-boiled eggs, but they are also great with fried cabbage, or your favorite chicken, beef, or shrimp! You can even use these noodles are part of your next stir fry! Or serve them topped with spring onions, crunchy bean sprouts, shiitake mushrooms, Asian greens, garlic chives, or, sesame seeds.
If you don’t have any honey on hand you can use brown sugar or even maple syrup instead!
Nutrition
Calories: 1307kcalCarbohydrates: 181gProtein: 43gFat: 46gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gCholesterol: 373mgSodium: 7999mgPotassium: 988mgFiber: 6gSugar: 29gVitamin A: 701IUVitamin C: 2mgCalcium: 181mgIron: 13mg
Tried this recipe?Let us know how it was!