Quick Cantonese Style Soy Sauce Noodles
Are you looking for a fast and delicious meal? Try these Quick Cantonese Style Soy Sauce Noodles! This recipe is perfect for busy days when you want something tasty without spending too much time in the kitchen. With just a few basic ingredients, you can whip up a flavourful dish that the whole family will love! This will serve 2 adults or 4 as a side dish.
Ingredients
- 280g packet fresh chow mein noodles (See Note 2)
- 4 cloves garlic, finely sliced
- 1 long red chilli, thinly sliced (deseeded for less heat if desired)
- 1 brown onion, sliced
- 1 stick celery, thinly sliced
- 3 cups green cabbage, sliced
- 2 spring/green onions, cut into 1cm slices
- ½ bunch chives, cut into 5cm lengths
- ½ cup coriander leaves
SAUCE
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon kecap manis (See Note 3)
- 1 tablespoon caster sugar
- 2 teaspoons sesame oil
- 2 teaspoons Sriracha sauce (optional)
TO GARNISH
- Spring/green onion curls (See Note 4)
- Sliced red chilli, extra
Instructions
- Cook noodles according to package directions. Drain and refresh under cool running water then toss with a dash of oil to stop them sticking.
- Combine all sauce ingredients in a bowl, stirring well until sugar is dissolved.
- Heat 1 tablespoon of vegetable oil in wok or large pan over medium high heat. Add the garlic, chilli, onion and celery, stir-fry 2 minutes. Add the prepared noodles and stir-fry for a further 2 minute
- Add the cabbage and spring onions and toss with the noodles until just starting to wilt but still crunchy. Pour in the sauce and toss well to coat. Add the chives and coriander and remove from heat. Toss to combine.
- Divide between bowls and and garnish with spring onion curls and extra chilli if desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CHOW MEIN NOODLES
I used Evergreen Chow Mein Noodles which are available from the chilled dairy/pasta isle from Woolworths supermarket. They are only $2.70 a packet, so super cheap. If you can't get these you can use any style of noodle you like, fresh or dried. Just make sure to slightly undercook them and refresh under cold water to stop the cooking process then give them a light toss with a little oil to stop them sticking. - KECAP MANIS
Kecap manis is a thick, sweet soy sauce commonly used in Indonesian cuisine but also in other Asian cuisines. It is made by combining soy sauce with palm sugar or coconut sugar, which gives it a rich, molasses-like flavour and a syrupy consistency. Its sweet and savoury taste makes it a versatile addition to many recipes, adding depth and a touch of sweetness. - HOW TO MAKE SPRING ONION CURLS
These are so pretty and add a decorative touch to your dish, plus they only take a few minutes to make. They can also be made ahead of time and kept in the fridge in the bowl of iced water.
Only using the green part of a spring onion, cut the green tops into approximately 8cm lengths. Using a sharp knife, slice each piece lengthwise into thin strips. Place these strips in a bowl of ice water and let them soak for about 5-10 minutes. The cold water will cause the strips to curl up nicely. Once they are curled, drain them and pat dry with a paper towel. Use the spring onion curls to garnish your dishes for a fresh and elegant presentation.