Soy Sauce Stir Fry Noodles
This soy sauce stir fry noodles is a fast and delicious option if you’re craving for an Asian meal and don’t want to spend lots of time making it. It’s another famous street food in my homeland country Malaysia, in a city called Ipoh.
Servings: 2 people
Ingredients
The Sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sherry
- ½ tablespoon sugar
- ½ teaspoon white pepper powder
The Stir Fry
- 5.3 oz dry egg noodles (150 gr)
- 1 teaspoon sesame oil
- 2 garlic cloves , minced
- 1 thumb sized ginger , minced
- 10 medium sized shrimps , peeled and deveined
- 5 medium sized calamari , scored and cut into 1 inch (2.5 cm) pieces
- 3.9 oz canned mussels (110 gr), with its juice
- 1 cup bean sprout (100 gr)
- 0.7 oz chives (20 gr), cut into 1 inch (2.5 cm) length
Instructions
The Sauce
- Prepare all the ingredients before starting to cook. Put all of the sauce ingredients in a bowl, mix well and set aside.
The Stir Fry
- Bring a pot of water to a boil and place in the dry egg noodles. Cook the noodles according to the packet's instructions. Then drain the noodles and rinse them under cold water. Place the noodles in a bowl together with sesame oil, mix well and set aside.
- Place a wok or a pan on a medium high heat with some oil. Add in ginger, garlic and cook until they're golden brown. Then add in shrimps and calamari and continue cooking until they're almost cooked.
- Now add in the noodles and the sauce. Mix everything well. Then add in bean sprouts, chives and mussels together with its juice. Mix well and cook for another 30 seconds. Serve immediately. Note: Adjust salt if you need to
Nutrition
Calories: 274.1kcal | Carbohydrates: 35.5g | Protein: 21.8g | Fat: 4.7g | Saturated Fat: 1.3g | Cholesterol: 94.2mg | Sodium: 1542.8mg | Potassium: 403.2mg | Fiber: 3.1g | Sugar: 6.7g | Calcium: 70.5mg | Iron: 4.1mg
