What can I say? I adore noodles. I could live on noodles, be it wheat or rice, udon or glass. As long as they are dressed with some decent sauce, a few shreds of pak choi or beansprouts, I’m theirs until the bottom of the bowl. Or the bottom of the box – because that’s one takeaway staple most of us couldn’t give up.
I tried to reproduce the takeaway flavour but failed as no MSG available. Joking there, of course, that’s one takeaway aspect you can do without – but the both light and dark soy sauce, the random pinch of sugar; the crispy-almost-burnt noodles make for a deeply satisfying dish.
There are plenty more stir-fry recipes on https://www.cuisinefiend.com/ —Cuisine Fiend
For the marinade:
dark soy sauce
Shaoxing wine or dry sherry
For the stir fry:
fresh medium egg noodles or 2 servings dried