So I was cleaning out my pantry the other day when I found these noodles. My husband has been working on his Ramen soup every weekend, and I thought these noodles belonged to him. He looked at them and said no and ‘just trash them’ (because they looked a little stuck together from coastal humidity). I didn’t trash them. Instead I googled what I could do with them.
I don’t even know how I got them. At first I thought they were from my friend who comes up from Belize and brings me all sorts of goodies from their stores, but I realized the price was in Mexican pesos. Maybe I had purchased them? Were gifted them? There’s no way to know. Just to know what to do with them.
They are so delicate and thin I thought they deserved some veggies and a typical light Asian sauce. I did find out that these noodles are most popularly pan-fried to get a little crispy.
I liked that idea. Why? Because the sauce doesn’t get all stuck up in the noodles and lost.
It didn’t take very long to find a combination of flavors that I liked. We have been making all sorts of Chinese foods for a few years now so we buy the club-house size of soy sauce, and always have garlic, ginger, oyster sauce, and that ever-stinky-but-must-have fish sauce.
It’s a nice vegetarian dish that can be whipped up quickly, but the meat eaters won’t even notice meat is missing because of the little crunch in those noodles. Or if you must have the meat, toss it with some pan-fried sirloin or chicken.
- 4 TAB soy sauce
- 2 TAB mirin
- 2 TAB sesame oil
- 1 TAB brown sugar
- 1 teaspoon sriracha
- 220 grams Cantonese style noodles (I used half a pack)
- 4 TAB vegetable oil
- 2 garlic cloves, minced
- 4 green onions, chopped
- 2 carrots, grated or diced
- 1 cup bean sprouts
Combine soy sauce, mirin, sesame oil, brown sugar, and sriracha in a bowl. Whisk until combined.
Bring a pot of water to boil. Cook noodles 2-3 minutes or until tender. Drain and rinse under cold water.
In a large wok, heat 1 TAB vegetable oil over medium-high heat. Add noodles and cook for 2-3 minutes, without stirring, until bottoms become slightly browned. Flip over and cook another 2-3 minutes. Transfer to plate and repeat with remaining noodles until finished.
Add 1 TAB vegetable oil to wok over medium heat. Add carrot, green onions, and garlic and cook 30 seconds until fragrant, taking care to not let garlic burn. Return noodles to wok and add sauce and toss until combined. Serve immediately.
Serves 2 hungry people.