Noodles with oyster sauce are one of the most famous outside of China and at the same time affordable for the average consumer of folk cuisine. The sweet and sour, unusual taste of thick oyster sauce goes well with all types of Asian noodles.
Oyster sauce is one of the most famous sauces in Asia. It is the rich buttery taste, thick caramel consistency and excellent compatibility with various types of products that make this sauce ideal for cooking Chinese, Thai and Japanese dishes.
Traditionally, oyster sauce is used to make noodles in a wok. In this case, you can use any Asian noodles to your taste: udon, soba, funchose, etc.
The ingredients necessary for making Chinese noodles can be easily purchased at any Russian grocery store.
Of course, for the preparation of Chinese noodles, other ingredients are also needed: any meat (pork, chicken, beef or seafood), vegetables. The set of vegetables is not limited to exotic species and may include carrots, onions, tomatoes and garlic that are quite available in Russia. Ideally, Oyster Sauce Chinese Noodles should be cooked in a deep, round wok, but regular deep pans can also be used.
One of the most popular recipes is prepared with the addition of chicken fillet. To prepare 4 servings of Chinese noodles with oyster sauce and chicken, you will need: 1 pack of any Asian noodles, 300 g of chicken fillet, 1 onion, 4 cloves of garlic, 0.5 cucumbers, 3-4 small tomatoes, 0.5 small carrots, 1 small chili, 10 tbsp. tablespoons of oyster sauce, as well as mushrooms (champignons or shiitake) to taste. It is not necessary to put salt in the cooking process, since it is already included in the oyster sauce. Spices (black pepper, coriander) and sesame seeds can be added at the end of cooking.
The typical cooking time for the entire dish is about 25 minutes (including the preparation of vegetables and meat).
Initially, it is worth boiling the noodles in a separate pan and throwing them in a colander to drain the water. While the noodles are boiling, you need to cut the vegetables and meat. For Chinese noodles, meat is usually cut into thin long pieces, which are quickly fried in oil. Carrots are traditionally cut into strips, onions in half rings, tomatoes, chili and cucumber in small thin pieces. Garlic should be chopped very finely and added at the end of cooking to add a spicy, tangy flavor to the noodles.
A frying pan with a small amount of vegetable oil for frying should be heated over high heat and put in meat and vegetables (except garlic). Fry, stirring constantly, for about 7-8 minutes, then add the garlic and continue frying for another 1-2 minutes. After that, pour oyster sauce over the fry and put on low heat.
It should be remembered that oyster sauce has a rather thick consistency, so there are no strict guidelines for the amount of sauce. 2 minutes after adding the sauce, you can put the finished noodles in the resulting gravy, mix the resulting dish thoroughly and remove from heat. The Chinese sprinkle it with white or roasted sesame seeds for a spicy flavor and add a little more salt, but this is optional.
Quick cooking preserves the vitamins and nutrients in vegetables, so Chinese noodles can be recommended as a healthy dish.
