Not going to give you a long drawn out story about how my grandmother used to make this after working a long day in the cane fields because first, my maternal grandmother was Portuguese and secondly, she never made shoyu noodles in her life. But it’s a favourite of mine and can be found in a lot of Chinese restaurants in Hawai’i.
Shoyu Noodles
Ingredients
- 1½ to 2 cups protein of your choice (cut into bite sides pieces, optional)
- 2ish cups prepared thin yellow egg noodles
(can be Taiwanese Noodles / Yakisoba, etc. I suggest “fresh” Yakisoba noodles because they are easy enough to find and you can simply run them in hot water to break them apart) You could actually also use the wider chow fun rice noodles but you’ll be making chow fun instead.
- 1 medium onion, sliced thinly. Can use shallots
- 8 oz mung bean sprouts (can use more if you like)
- 5 stalks green onions, mince the white part and cut the green parts into longer sections. Separate.
- 2 cups chopped bok choy, or any sturdy green of your choice.
Like on choy, yu choy, mustard greens, collard greens, tatsoi) - 2 tablespoon minced ginger
- 2 tablespoon minced garlic (or more if you like)
- 3 tablespoon shoyu / soy sauce
- 3 tablespoon koikuchi / dark soy sauce (If you can’t find dark soy sauce, double up a bit on the regular and add more oyster sauce…or even a bit of black bean sauce if you can find that. It’ll change the flavour a bit but still be good.)
- 2 tablespoon oyster sauce
- 1 teaspoon sugar
- salt / pepper to taste
- cooking oil
- toasted sesame seeds (optional)
You’re going to need a bowl to put the cooked veggies in while you cook the noodles so.. head’s up.
Directions
Cook the noodles per instructions if they need boiling. If using the precooked yakisoba noodles, simply run them under hot water until they separate. If not yakisoba, then once the noodles are cooked, dry them well and then add a little bit of oil to the noodles and toss lightly. Let them cool.
In a wok or a large skillet, put a little bit of oil and brown the meat with the sliced onion / shallots. When browned, add the greens, the white part of the green onions, garlic and ginger. Salt and pepper to taste. A few shakes will be good. Once this is all browned and cooked down, put them into that bowl I warned you that you’d need.
Next, brown the oiled noodles in the hot pan. They’re not going to get very brown but if you can get a bit of char on them, good.
Once they are a bit more golden, add the soy sauces, oyster sauce, and sugar. Mix well.
Add bowl of meat and veggies, mix well and then add the bean sprouts and rest of the green onions. Once the bean sprouts are a little wilted, it is ready to serve. Can top with toasted sesame seeds if you like.
