10-Minute Soy Garlic Noodles
With a handful of Asian pantry staples, you can transform humble wide-cut noodles into a restaurant-worthy dish that'll keep you dreaming of the bustling night market noodle stalls! Heavily influenced by Chinese flavors and cooking technique, these noodles were also inspired by the "eat it and beat it" noodle shops of Japan, where they are cooked, served, and eaten within minutes of each other.
Ingredients
- 1 tbsp dark soy sauce
- 2 tbsp regular soy sauce
- 2 tbsp rice vinegar
- 1 tbsp dried chili flakes
- 1 tbsp palm sugar
- 6 scallions sliced into thin matchsticks
- 2 cloves garlic minced
- 1 tsp grated ginger
- 3 tbsp coconut oil
- 7 oz dried wide hand cut noodles
Instructions
- Set aside a small portion (about 2 tbsp) of sliced scallions. Then in a mixing bowl, combine the first 8 ingredients. Set aside.
- Bring a large pot of water to a boil. Add the noodles and cook for 3-4 minutes until tender but not overcooked. Drain and keep warm.
- While the noodles are cooking, heat the coconut oil in a small pot over medium high until melted. Take a small piece of scallion and drop it into the oil. If it sizzles, then the oil is hot enough.
- Carefully pour the hot oil over the garlic scallion mixture and let it sizzle for a few seconds. Stir to combine.
- Add in the noodles and toss to combine with the sauce. If the noodles seem sticky beforehand, run them under some hot water to loosen them first before adding to the sauce.
- Top with sliced scallions and serve.
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