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Soy Sauce Noodles are seriously saucy and delicious! These easy instant noodles with soy sauce and sesame oil combine salty slickness with slippery noodles to tick all of your boxes!
Noodle recipes like my Hungover Noodles, Ginger Scallion Noodles and Garlic Noodles tick the Asian noodle craving and are SO easy. The Chorizo noodles are flavour packed!!
Instant Noodles are perfect to stir fry! We simply open the pack, discard the seasoning and cook the dry noodles!
For Asian style stir fry try the Pork with Asparagus in Oyster Sauce.
For nights when you want to skip the meat try the Vegan Brown Rice Noodles or theTofu Fried Noodle Salad recipe.
- Which Soy Sauce is good for noodles
- How do you flavour plain noodles
- Ingredients needed
- How to Make Noodles with Soy Sauce
- Easy Soy Sauce noodles method
- Frequently asked questions
- Expert tips
- 📖 Recipe
Which Soy Sauce is good for noodles
Standard Soy Sauce from the supermarket is great for noodles.
Did you know, however, that there is light soy sauce AND dark soy sauce.
I didn't know this for a long time and all of a sudden a number of the Asian dishes that I have tried found new understanding in my mind from this epiphany!
It is great to use a homemade sauce for noodles are you know exactly what has gone into the sauce and you can adjust to your tastes
The normal/regular/off the shelf/easy to find soy sauce is the most popular and one that I recommend most often for cooking with noodles.
For some recipes where you want a darker colour or salty sauciness, I recommend you use a combination of light and dark soy sauce.
How do you flavour plain noodles
Taking your noodles from drab to fab is very easy!
The way to do it is to focus on the sauce or sauce combinations and then you can switch in or out a number of delicious options.
I have kept our soy sauce noodles recipe very basic you might like to add additional textures with the following suggestions:
- add some Asian greens
- sliced, grated or shredded carrot
- leftover chicken
- cooked pork
- a sprinkle of your favourite nuts
- bean shoots
- a runny egg (or boiled)
- firm tofu, lightly pan fried
For the sauce combination in this recipe we use both soy sauces, fish sauce, sriracha and sesame oil.
The ingredients for this recipe are simple and easy to find at the local shops. They are set out in the photo below so you can see exactly what you need:
As you can see, the recipe calls for:
- noodles (instant, ramen, 2 minute)
- scallions (also known as shallots or green onions)
- light sauce sauce
- dark soy sauce
- fish sauce
- peanut oil
- sesame oil
- sriracha sauce (hot chilli sauce)
- salt and pepper (optional as soy sauce is very salty)
The dark soy sauce is thicker than light soy sauce and much more concentrated in flavour. The general rule is less is more or add a little, taste, add a little more as desired
How to Make Noodles with Soy Sauce
The photos below are the easy step by step instructions you need to bring this dish together:
- Add dry noodles to a heatproof boil, boil kettle and pour over (Photo 1)
- Use a knife and chopping board to slice garlic and shallots (Photo 2)
Peanut oilis lighter in colour than olive oil and popular in Asian cooking. (But you can use olive oil if you don't have peanut oil)
- Pour peanut oil to a wok and turn to medium heat (Photo 3)
- Add sliced garlic and stir fry (Photo 4)
The garlic cooks very quickly in a hot wok. It will sizzle as it goes. Use a non scratch utensil like a silicon or wooden spoon to move it around as it cooks (1-2mins).
Easy Soy Sauce noodles method
- Add scallions to the wok (Photo 5)
- Season with salt and pepper (Photo 6)
Continue to stir as you add ingredients in. For stir frying, I keep everything moving quite a lot of the time (its therapeutic!)
- Drain then add cooked noodles to the wok (Photo 7)
- Pour in the light soy sauce (Photo 8)
- Add the fish sauce (Photo 9)
- Followed by the sriracha (Photo 10)
- The add the dark soy sauce (Photo 11)
- Drizzle in the sesame oil (Photo 12)
The dark soy sauce is thick and rich. If you are new to cooking with it, add a little bit, taste part of the dish and add more to your liking.
Use your kitchen tongs as you are adding ingredients and lift the noodles up and stir.
This will ensure that the sauce is consistent across the dish and has an even saucy-ness!
The garlic and scallions will stick to the wok with noodles in centre, so portion that out over each serving as you serve the noodles.
Frequently asked questions
- there is 10 totalingredients for this recipe!
- use instant, 2 minute, ramen or your favourite noodles
- this is a VEGETARIAN recipe
- the sriracha is optional (not everyone loves chilli sauce!)
- this recipe will feed 4 people (1 noodle packet per serving)
- this is an easy recipe with simple ingredients
- both light and dark soy are essential for the sauciness
- refer to the noodle packet for cook time and instructions
- the recipe takes less than 15 mins
- we use garlic cloves and slice (texture is much better than minced)
- the garlic will cook quickly, 1-2 mins, then add other ingredients
- the dark soy is salty, use less if you are new to the flavour
- add Asian greens at the same time as the scallions for more crunch
- This is a super EASY recipe
- I use a stove top (non electric) wok on gas
I like using additional scallions on top (raw), but only the green bits, so there is no overly onion taste.
The hot sauce 'sriracha' is hot indeed. So take that ingredient slowly also if you haven't tried it.
These tips are to help you master this recipe from the 1st time you make it:
- Save time and boil the kettle (not a saucepan) to cook the noodles
- the peanut oil is to season the wok (essential) so the noodles don't stick
- reserve some shallots for garnish
- pour a little of the dark soy and sriracha into a small dish and use the tip of a finger to taste (then you know how slow to go)
- Add crunchy Asian veggies or leafy greens if you want more colour or texture in the dish
Throw some leftover cooked chicken, pork or fresh cooked shrimp in the wok and stir them through for more protein.
The simple Asian sauces combined are a winning combination. Resulting in slippery noodles that holler for chopsticks!
Asian Noodle recipes
You don't have to be a noodle lover to start down the path of enjoying Asian fusion foods.
These recipes are simple with basic ingredients, try them for yourself!
- Chicken Noodle Bowl
- Tofu Pad Thai recipe
- Yellow Curry Noodle Bowl
- Vegan Brown Rice Noodles
- Chicken Noodle Stir Fry
Or if cheesy garlic noodles are calling your name, give the Garlic Spaghetti Noodles a red hot go!
Soy Sauce Noodles
Soy Sauce Noodles are saucy and delicious! These easy instant noodles with soy sauce and sesame oil combine will tick all of your boxes!
5 from 5 votes
Course: Dinner, Lunch
Cuisine: asian, Australian, International
Keyword: soy sauce noodles
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Non stick utensil
Soy Sauce Noodles
- 4 packets instant noodles Note 1
- 1 tablespoon peanut oil
- 4 cloves garlic thinly sliced, Note 2
- 4 shallots finely chopped
- 2 tablespoon light soy sauce
- 1 tablespoon fish sauce Note 3
- 1 tablespoon dark soy sauce Note 4
- 1 tablespoon sriracha sauce Note 5
- 1 tablespoon sesame oil
- ¼ teaspoon salt Note 6
- ¼ teaspoon pepper
Soy Sauce Noodles
Add noodles to a heat proof bowl, boil the kettle and when boiled, pour water over the noodles
Add peanut oil to a wok, followed by sliced garlic, stir fry for 1-2 mins
Add chopped scallions, salt and pepper, stir fry 1 min(Video) SPICE UP YOUR WEEKLY MENU WITH THIS QUICK + EASY NOODLES RECIPE
Drain noodles and discard water
Add cooked noodles to wok
Pour in soy sauce, fish sauce, sriracha, dark soy sauce and stir to combine
Drizzle over sesame oil and stir again
Plate, top with leftover scallions and serve immediately
- Note 1 You can use packet noodles, dried noodles, instant noodles or 2 minute noodles. Cook according to the packet instructions (but don't use the seasoning or dried bits of stuff in the packet).
- Note 2 Have a look at the photos to see how I slice the garlic. We want to do this for texture. Minced garlic or garlic from a jar won't cut it for this recipe!
- Note 3 The flavour mellows with this one in the wok. It is not 'too fishy'. Try it as it brings a unique Asian taste to the dish.
- Note 4 This will be in the same aisle at the supermarket and will say 'dark' or 'premium' soy sauce. Pick up the bottle and roll it around a little. You will see that the colour is darker, the consistency thicker and it is less hard to 'see through'.
- Note 5 Its hot stuff baby! If you are new to it, take it slowly, less is more!
- Note 6 Omit the additional salt if you don't enjoy a lot of salt. The soy sauces are strong and salty, so again, less is more!
Calories: 95kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 1111mg | Potassium: 128mg | Fiber: 1g | Sugar: 2g | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg
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Saturday Night Takeaway recipes
This recipe is to give you the option of going to your favourite take away place on a Saturday night in mind only.
It is so easy to recreate Asian style food at home with simple ingredients.
This one is seriously saucy with juicy flavours!
Please give me a shout if you have questions or make the recipe as I would love to hear yourfeedback.
Wok on my friends.
- Seafood Yaki Udon
- Pork Mince Noodles
- Shrimp Yakisoba
- Chilli Garlic Noodles
As a general rule, it's light soy for dipping (or for use in any recipe that simply calls for 'soy sauce'), dark soy or the even richer, molasses-like black soy to coat fried noodles, greens, or pork belly, and sweet soy for final drizzling on a staples like fried rice, or again, fried noodles (one can never have ...What is Asian pasta called? ›
The two most common types of Chinese wheat noodles are lo mein and chow mein. Both are made from wheat flour and egg, and they're cylindrically shaped, like spaghetti, but a bit thicker, closer to 1/4 of an inch.What is lo mein sauce made of? ›
Sauce components: Lo mein sauce is mainly composed of sesame oil, light soy sauce, dark soy sauce, garlic, ginger, oyster sauce and a dash of sugar. If you like your noodles to have a little heat, you can sprinkle in some red pepper flakes.