Soy sauce chow mein noodles are fried noodles coated in a dark, glossy sauce of light soy sauce, dark soy sauce, oyster sauce, sesame oil, and a little sugar, with onion, garlic, and bell pepper for crunch. They take fifteen minutes to prepare, cook in ten, and serve two.
The two soy sauces do different jobs: the light one brings salt and the dark one brings color and a faint sweetness. Blanched noodles go into a hot pan with sauteed onion and garlic, and a short stir fry gives them a lightly browned edge, finished with sesame seeds and green onions for a plain but satisfying plate.
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Why You Will Love Soy Sauce Chow Mein Noodles
Two kinds of soy sauce give the noodles both flavor and a deep brown color.
The dish uses pantry ingredients and cooks in a single pan.
It works as a main dish or as a side next to roasted meat.
Ingredients for Soy Sauce Chow Mein Noodles
- The noodles are two hundred grams of fresh chow mein noodles, and the sauce is two tablespoons of light soy sauce, one tablespoon of dark soy sauce, one tablespoon of oyster sauce, one tablespoon of sesame oil, and one teaspoon of sugar.
- The vegetables are one chopped onion, two minced garlic cloves, and one cup of sliced bell pepper, and the garnish is one tablespoon of sesame seeds and two tablespoons of green onions.
Light soy sauce. It adds salt and savory flavor.
Dark soy sauce. It adds color and a mild sweetness.
Oyster sauce. It adds a rounded, umami depth.
Sesame oil. It adds a toasted aroma.
Onion and garlic. They give the noodles a sweet, savory base.
How to Cook Soy Sauce Chow Mein Noodles
1. Blanch the noodles. Boil the noodles for two minutes until tender, then drain and shake dry.
2. Mix the sauce. Stir the light and dark soy sauces, oyster sauce, sesame oil, and sugar in a small bowl.
3. Saute. Cook the onion and garlic in a hot, oiled pan for two minutes until fragrant.
4. Fry. Add the noodles and sauce and stir fry for four minutes until coated and lightly browned.
5. Finish. Add the bell pepper, cook for two minutes, and top with sesame seeds and green onions.
Drain the noodles well and let them steam dry for a minute. Wet noodles dilute the sauce and stick together in the pan. If they clump, toss them with a teaspoon of oil after draining, which keeps the strands separate and helps them brown when they hit the heat.
Use a wide pan or wok and keep the heat high. A crowded pan steams the noodles instead of frying them, and the edges stay pale. Stir fry in short stretches, then let the noodles sit for twenty seconds so a light crust forms before you toss them again.
What to Serve with Soy Sauce Chow Mein Noodles
Serve the noodles hot with a fried egg, steamed greens, or roasted pork. For more noodle dishes, try sesame soy chicken lo mein, Hokkien noodle stir fry, chili crisp noodles, or vegetable lo mein noodles.
Making Soy Sauce Chow Mein Noodles Ahead
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a hot pan with a splash of water for three minutes, stirring often, which restores the lightly crisp edges that a microwave would soften. Mix the sauce up to three days ahead.
Pro Tips for Soy Sauce Chow Mein Noodles
Flag the allergens. This dish contains soy, wheat, shellfish in the oyster sauce, and sesame, so check every label.
Do not taste raw sauce from meat. Do not taste any sauce that touched raw meat, and wash your hands and tools after handling it.
Check the noodles. They should be tender but still springy.
Use fresh noodles. Dried noodles need a longer boil.
Add protein. Sliced chicken or shrimp fits well.
Keep the pan hot. Heat gives a lightly browned edge.
Skip the oyster sauce. Add a pinch more sugar.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe storage of cooked noodles.
For a meatless dinner plate, add fried tofu or a handful of mushrooms. For a spicy one, stir a teaspoon of chili paste into the sauce. A handful of bean sprouts tossed in during the last minute adds a fresh crunch and a light, watery sweetness to the finished noodles.
If you only have one kind of soy sauce, use three tablespoons of regular soy sauce and a teaspoon of molasses or brown sugar to approximate the dark soy. The color will be slightly lighter, but the flavor is close, and the dish still cooks in the same time.
Common Questions About Soy Sauce Chow Mein Noodles
What is the difference between light and dark soy sauce in soy sauce chow mein noodles?
Light soy sauce is saltier and dark soy sauce is thicker and sweeter.
Can you make soy sauce chow mein noodles ahead of time?
Yes. Prep the sauce and vegetables early and fry just before eating.
Can you freeze soy sauce chow mein noodles?
Freezing softens them, so eat them fresh when you can.
Can I use spaghetti?
Yes, though chow mein noodles have a better chew.
Can I leave out the oyster sauce?
Yes. Use a bit more soy sauce.
Soy Sauce Chow Mein Noodles
Equipment
- Wok or large skillet
- Large pot
- Mixing bowl
Ingredients
Main Ingredients
- 200 g fresh chow mein noodles
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup bell pepper sliced
- 1 tbsp sesame seeds
- 2 tbsp green onions chopped
Instructions
Cooking
- Blanch. Boil the noodles 2 minutes and drain.
- Mix. Stir the sauces, sesame oil, and sugar.
- Saute. Cook the onion and garlic 2 minutes.
- Fry. Add the noodles and sauce and stir fry 4 minutes.
- Finish. Add the bell pepper, cook 2 minutes, and garnish.
