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10-minute Taiwanese Ginger Soy Noodles

These Taiwanese Ginger Soy Noodles are perfect for when you want something quick, flavorful, and satisfying without paying for takeout or waiting for it to arrive.
Prep Time2 minutes
Cook Time8 minutes
Course: Main dish
Cuisine: Asian, Taiwanese
Servings: 2 Servings
Calories: 483kcal
Author: Edwina

Ingredients

  • 8 slices ginger slice very thinly.
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon vegetable oil
  • 3 tablespoons soy sauce
  • 2 teaspoons mushroom oyster sauce can be substituted with regular oyster sauce.
  • 1.5 teaspoons sugar
  • 2 servings dry noodles

Optional Toppings

  • fried eggs
  • chopped cilantro

Instructions

Make the dressing

  • Put ginger slices in the oil on a cold saucepan and bring the heat to medium, cooking until the ginger starts sizzling. Bring the heat down to medium low and continue cooking for 3-4 minutes, flipping the ginger slices halfway through so they cook evenly, until the edges start to curl.
  • Add soy sauce, mushroom oyster sauce and sugar to the saucepan and continue to cook for another 10 seconds, to bring out the aroma of the soy sauce.

Cook the noodles

  • Cook the noodles according to the package instructions.

Assemble

  • Mix dressing with the noodles according to taste and then add optional toppings if using.

Notes

  1. Fry the ginger on low heat. This prevents it from burning, which can leave a bitter taste in the dish.
  2. Add regular vegetable oil along with the sesame oil. Toasted sesame oil has a low smoke point, so heating it alone can make it bitter — vegetable oil helps raise the smoke point and keeps that from happening.
  3. Don't overcook the noodles. Drain them when they're slightly undercooked, since they'll continue cooking a bit from the residual heat.
  4. Add fresh herbs and garlic to upgrade the dish. A bit of chopped scallion, cilantro, or minced garlic can take the flavor to the next level.
  5. Bringing this to a potluck? Rinse the noodles in cold water after cooking to prevent them from sticking together.
  6. Make a double batch of the dressing and store it in the fridge for up to 2 weeks, so you'll have it ready for quick meals later.

Nutrition

Calories: 483kcal | Carbohydrates: 50g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Sodium: 1685mg | Potassium: 94mg | Fiber: 0.5g | Sugar: 4g | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 1mg