Best Soy Jam Noodles Recipes

SOY SAUCE CHOW SHRIMP EGG NOODLES

Steps:

• Bring a wok or a large pot of water to a boil and add 2 tablespoons salt. Cook the dried noodles until just softened and the noodles have separated, 2 to 3 minutes. Drain and run the noodles under cold water. Drain thoroughly.
• Cut your choice of protein into 1/2-inch-thick slices (if using shrimp, leave them whole). Whisk 2 teaspoons of the light soy sauce, 1/4 teaspoon of the sugar and the cornstarch together in a small bowl until combined. Add the protein, toss to coat and set aside to marinate.
• Mix the remaining 1 tablespoon plus 1 1/2 teaspoons light soy sauce with the oyster sauce, dark soy sauce, sesame oil, ground white pepper and the remaining 2 teaspoons sugar in a small bowl until the sugar has dissolved. Set the seasoning sauce aside.
• Heat a wok or a large skillet over high heat until smoking. Swirl 2 tablespoons of the vegetable oil around the hot wok and heat until smoking again. Spread the cooked noodles in a thin even layer and fry undisturbed until the noodles are crisp on the bottom, about 4 minutes. Flip and fry until the other side is crisp, about 2 minutes. Transfer noodles to a plate and set aside.
• Heat the wok over high heat until smoking. Swirl in the remaining 1 tablespoon vegetable oil, spread the marinated protein in an even layer and cook undisturbed until browned on the first side, about 2 minutes. Flip the protein and stir-fry until seared on the other side, about 1 minute. Add the onion and the white parts of the scallions and stir-fry until softened and starting to brown and the protein is cooked through, about 3 minutes.
• Add the bean sprouts or leafy greens, cooked noodles and seasoning sauce in this order. Stir-fry until the sauce is evenly distributed. Swirl the shaoxing wine around the sides of the wok, toss in the green parts of the scallions and stir-fry until combined. Enjoy hot!

SOY JAM NOODLES

Steps:

• 1. Slice radishes. Peel and shred cucumber then soak briefly in ice water. Shred scallions and celery. Blanch bean sprouts. Trim tough stems from Chinese parsley. Place each vegetable in a separate serving dish. 2. Prepare egg threads (see HOW-TO, _Egg Threads: To prepare). Place in another serving dish. 3. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 4. Mince or grind pork, together with ginger root and remaining scallions. 5. Mix soy jam and water in a bowl. 6. Heat oil. Add pork mixture and stir-fry until pork loses its pinkness (1 to 2 minutes). 7. Stir in diluted soy jam and cook, covered, 10 minutes over medium heat, stirring frequently. 8. Transfer noodles to individual bowls. Place the meat sauce mixture in a serving bowl at the center of the table, with the dishes of vegetables and egg threads nearby. (To eat: the diner spoons 1 or 2 tablespoons of the meat sauce over his noodles, then takes a little of each vegetable and the egg threads and mixes them all together.) NOTE: This is the family-style way of serving noodles. (Sometimes the noodles are soft-fried first.) Various dishes of diced cooked meat and seafood, diced hardboiled eggs and crushed walnuts or almonds can also be served with the noodles. When they are, a meatless sauce is generally used. (See Seasonings and Sauces, Chicken Stock Sauce for Noodles.) VARIATIONS: * For the soy jam, substitute 8 tablespoons yellow bean paste and 4 tablespoons soy sauce, and mix with the water. Simmer 15 minutes in step 7 then stir in 1 teaspoon sugar. * For the soy jam, substitute 1 cup hoisin sauce. Add in step 7 and stir in to heat. Then gradually add the water and cook 10 minutes as above. * In step 6, before stir-frying pork, add to the hot oil 1 garlic clove, crushed, and/or a few drops of sesame oil. * For the individual vegetables, substitute the following, tossed together and blended: 2 cups celery, shredded and blanched 1 cucumber, peeled and shredded 1 tablespoon peanut oil 1 tablespoon light soy sauce 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon sesame oil and a dash of pepper.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.