Recipe: Andrew Zimmern's Hong Kong Style Soy Sauce Noodles

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce + sugar

Mushroom sauce is plant-based and cheaper alternatives mimic sweetness.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, while rice noodles are gluten-free.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, and canned tuna offers a budget-friendly protein.

Cook egg noodles in boiling water until al dente, then drain and set aside.

Heat sesame oil in a large wok over medium-high heat until shimmering.

Add minced garlic and ginger, stir-frying until fragrant, about 30 seconds.

Incorporate sliced carrots and bell pepper, cooking until slightly softened, about 2-3 minutes.

Add cooked chicken, shrimp, or tofu, stirring until heated through, about 2 minutes.

Add the drained noodles to the wok, tossing to combine with the vegetables and protein.

Pour soy sauce and oyster sauce over the noodles, mixing thoroughly to coat evenly.

Add bean sprouts and chopped green onions, stir-frying for an additional 1-2 minutes.

Season with black pepper and toss again to combine all ingredients.

Serve hot, garnished with fresh coriander if desired.

Cooking Techniques

Spice Level:

Allergens