Stir Fry Soy Sauce Egg Noodles

She’s savory. She’s sweet. She’s crunchy, yet so juicy. She’s Stir Fry Soy Sauce Egg Noodles.

This dish is so damn good, yet so easy to make. There’s juicy steak throughout, crunchiness from the bean sprouts and vegetables, , and lots of savory flavors, with a hint of sweetness, going on in this flavor packed dish. Also, the egg noodles give this dish a great texture and compliments the marinade very well.

This is something I watched my Mom make this weekend. It’s a dish she whips up very quickly, and kind of the go-to meal when we crave something simple, yet flavorful. It’s not necessarily a Korean dish, but something us all Asians eat in various ways. I think of it as pad thai’s long lost sister.

Also, this stir fry is not super oily at all— it has just right amount of it so you won’t get that gross feeling you get after eating chow-mein from some restaurant.

It’s absolutely delicious, easy to make, and the ingredients are simple. This dish is always left with just crumbs and requests for seconds. You definitely have to try this once in your lifetime. I’m hungry writing this lol.

Below is the recipe. Below the recipe, is a picture guide + recipe.

Eat well.

Yield: 2

Author: Sarah Ahn

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Stir Fry Soy Sauce Egg Noodles

A simple dish to make when you are craving a savory Asian food! The egg noodles give this dish a great texture and compliments the marinade very well.

prep time: 10 Mcook time: 15 Mtotal time: 25 M

ingredients:

• 75g egg noodles

Meat

• 200 g steak, thinly sliced
• 1 tsp garlic, chopped
• 2 tsp soy sauce
• 1 tsp sugar
• black pepper

Vegetables

• Vegetable Oil, to coat the skillet
• 1 medium carrot, thinly sliced
• 1/4 (100 g) cabbage, thinly sliced
• 1/2 tsp soy sauce
• 1/2 tsp sugar
• 1 handful (70 g) mushroom, thinly sliced
• 1/2 tsp soy sauce
• 2 tbsp garlic, chopped

Sauce

• 1 tsp soy sauce
• 3 green onions, thinly sliced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tbsp fish sauce
• 1/2 tbsp sugar
• black pepper

Garnish

• 1 tbsp sesame oil
• 1 handful (110 g) bean sprouts
• 1/2 tbsp sesame seed

instructions:

How to cook Stir Fry Soy Sauce Egg Noodles

Egg Noodles

1. Bring a medium pot of water to boil and add in the noodles.
2. Separate  the noodles and cook for 3-5 minutes, until al dente. 
3. Immediately drain noodles and rinse noodles with cold tap water. This prevent the noodles from sticking together. Set aside.

Meat

1. In a medium bowl add 200 g sliced meat, 1 tsp garlic, 2 tsp soy sauce, 1 tsp sugar, and black pepper. Mix until meat is well coated . Set aside.

Vegetables

1. Heat the oil in a very large skillet over medium high heat.
2. Add in sliced carrots and stir for 3-5 minutes (until it's cooked 80% through)
3. Add in 1/4 (100 g) cabbage, 1/2 tsp soy sauce, and  1/2 tsp sugar. Stir for 3 minutes. Do not overcook the cabbage, it should still hold its crunch. Set aside.
4. In the same skillet, heat oil.  Add in handful of mushrooms and 1/2 tsp soy sauce. Cook until the mushroom is just about tender. Set aside.
5. In the same skillet, heat oil. Add in 2 tbsp garlic. Cook until crispy. Tip: Do not stir often, this will cause the garlic to stick to the pan. Set aside.

Final steps

1. In the same skillet, add marinated meat. Cook until it is just about fully cooked. Set aside. Leave the remaining meat marinade in the pan. This will provide flavor to the stir fry.
2. Add in cooked noodles and 1 tsp soy sauce. Give it a quick mix. 
3. Add in green onions and  all the meat and vegetables you set aside (meat, carrots, cabbage, mushroom, and garlic). Mix well. 
4. Add in 1 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 tbsp fish sauce, 1/2 tbsp sugar, and black pepper. Mix well. 
5. Once the noodles are well mixed with the sauce, add in 1 tbsp sesame oil, handful of bean sprouts, and 1/2 tbsp of roasted sesame seeds. Mix well.
6. Turn off the heat, garnish with more sesame seeds, and serve.

NOTES:

By adding the seasoning/sauces separately for each ingredient, the ingredient is able to soak in the seasoning/sauces MUCH better, as opposed to adding in all at once. When setting aside the meat and vegetables, I suggest you set aside all those ingredients on one plate (less dishes for you).

Boil water in medium pot. Add egg noodles and cook until al dente. Strain, run under cold water, and set aside.

Preparation: Thinly slice all vegetables (excluding bean sprouts) & meat
Vegetables: 1 medium carrot (no skin), 1/4 (100 g) cabbage, 1 handful (70 g) mushrooms
Meat: Any steak is fine. Pork belly is good too. 200 g of meat.

In a medium bowl add 200 g sliced meat, 1 tsp garlic, 2 tsp soy sauce, 1 tsp sugar, and black pepper. Mix until meat is well coated . Set aside.

Heat the oil in a very large skillet over medium high heat. Add in sliced carrots and stir for 3-5 minutes (until it's cooked 80% through).

Add in 1/4 (100 g) cabbage, 1/2 tsp soy sauce, and  1/2 tsp sugar. Stir for 3 minutes. Do not overcook the cabbage, it should still hold its crunch. Set aside.

In the same skillet, heat oil. Add in handful of mushrooms and 1/2 tsp soy sauce. Cook until the mushroom is just about tender. Set aside.

In the same skillet, heat oil. Add in 2 tbsp garlic. Cook until crispy. Set aside.
Tip: Do not stir often! This will cause the garlic to stick to the pan.

Tip: Set aside all on the same plate, less dishes for you

In the same skillet, add the marinated meat. Cook until it is just about fully cooked. Set aside.
Leave the remaining meat marinade in the pan. This will provide flavor to the stir fry.

Add in cooked noodles and 1 tsp soy sauce. Give it a quick mix. 

Add in green onions and  all the meat and vegetables you set aside (meat, carrots, cabbage, mushroom, and garlic). Mix well. 

Add in 1 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 tbsp fish sauce, 1/2 tbsp sugar, and black pepper. Mix well.

Once the noodles are well mixed with the sauce, add in 1 tbsp sesame oil, handful of bean sprouts, and 1/2 tbsp of roasted sesame seeds. Mix well.

Turn off the heat, garnish with more sesame seeds, and serve.