Soy Sauce Noodles

This is the easiest version of the Asian standby as it uses pretty much all pantry ingredients and comes together in the time it takes to cook the noodles. While many versions are pan fried, this version is a slightly lighter take with the cooked noodles being tossed with the soy sauce mixture. The fresh crunch of cucumber and the bright notes of scallions are the perfect balance to those deeply savory noodles.

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Serves 4

INGREDIENTS

1 pound lo mein noodles (see note)
2 mini cucumbers (or half a regular cucumber)
2 tablespoons soy sauce
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
2 teaspoons sugar
1 teaspoon fish sauce
2 teaspoons toasted sesame oil
2 teaspoons grapeseed or other neutral oil
3 scallions, thinly sliced on the diagonal
2 teaspoon toasted sesame seeds
2 tablespoons roasted peanuts, lightly chopped

METHOD

Bring water to a boil and cook noodles according to package instructions.

While noodles are cooking, cut cucumbers on a steep diagonal into ¼” slices, then cut each slice into a julienne. Transfer to a small bowl.

In a small saucepan over medium, whisk together soy sauce, dark soy, oyster sauce, honey, fish sauce, sesame oil, grapeseed oil, sriracha (if using) and 1 tablespoon warm water until sugar is dissolved and sauce is slightly thickened—about 3 minutes.

In a mortar and pestle, add sesame seeds and gently crush. Transfer to a bowl.

When noodles are done, drain, rinse with cold water and transfer back to the pot. Add soy sauce mixture and most of the scallions (leave some aside for garnish) and toss to combine. Transfer to a serving platter, add cucumber, then top with remaining scallions, sesame seeds and peanuts and serve immediately.

Note: Any Asian noodle or even spaghetti can work for this recipe.