Amazing yet simple Chinese noodles with soy sauce and sesame oil for stacks of oriental flavour. These are really easy to make and will knock the socks off your local takeaway!
So next time you have a craving a chow mein from the takeaway, try these instead! They are great as a side dish to a Chinese meal, or with added veggies / tofu for a quick chow mein. Or just eat them on their own, they are delicious with some spinach (add to the noodles for last minute or two of cooking) and you can feel less guilty for eating just a giant bowl of noodles if there is a bit of green in there, right?
If you want to cut down the oil a bit in the recipe, you can replace the olive / groundnut oil with warm water instead, don’t replace the sesame oil though – that’s where the flavour is! But really, these still have stacks less oil and salt than a greasy takeaway equivalent, and won’t be hiding any nasties like MSG either!
Tomorrow I’ll share the recipe for my absolute favourite stir fry that I add these to – my broccoli, cauliflower and courgette stir fry.
Simple Chinese Noodles
- 250g dried noodles (I used brown rice noodles)
- 4 tablespoons Soy Sauce
- 1 tablespoon agave nectar (or brown rice syrup or just regular sugar)
- 2 cloves crushed garlic
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons olive or groundnut oil
- Pinch of chilli flakes (optional)
- 2 spring onions (finely chopped, to garnish)
- Cook your noodles according to packet instructions.
- While they are cooking, mix together all ingredients except spring onions in a glass or small bowl.
- Drain the noodles and pour over the sauce, tossing well. Sprinkle with onions.
- Enjoy on their own, as a side dish or as the basis of a gorgeous stir fry with your favourite veggies / tofu.