Now that we’ve mastered Homemade Chinese Noodles, the next quest is to find the best way to serve them, or what sauce to douse them in. Your precious homemade noodles deserve the utmost respect!
As you can guess from the title above, I’m going with soy sauce and butter on this. There’s no other more successful marriage than soy sauce + butter in the culinary world. That may be a bit of an exaggeration, but I can’t help being excited.
Soy sauce and butter are like old reliable friends. When in doubt, try reaching out to them, that’s my advice to you. Something magical happens when you combine soy sauce and butter.
Soy Sauce + Butter Makes a Sublime Sauce
Just look at how the sauce coats these noodles. Glistening and silky… I want to take a big mouthful and slurp, that’s what I wanna do.
In my college days, in order to stave off hunger, I used to heat up leftover rice, piled on some steamed vegetables, then quickly made a sauce of melted butter and soy sauce. Delicious!
Now I’m calling out to these old friends again to help elevate these Homemade Chinese Noodles.
Besides soy sauce and butter, what else is in this dish?
We’re off to a great start with soy sauce and butter. But let’s build on that with a few other innocuous ingredients, to round everything up. I’m thinking of ingredients like garlic and salmon.
What, you can’t stand salmon?! You almost sound like I did in 2020, a rookie when it came to salmon consumption. This is now 2021, the year of embracing salmon. Let’s all be more salmon-friendly. It’s so good when cooked properly, and it’s so good for you.
As far as garlic is concerned, if you don’t like it, I’m not sure what to say to you. It’s pretty much in everything, except maybe ice cream. Well, no, I’ll take that back. It IS in ice cream!
I’m not entirely sure I would recommend garlic ice cream to you, but I would not hesitate to recommend this Soy Sauce Garlic Noodles with Salmon to everyone who would listen.
Here’s the Handy-Dandy Recipe For the Soy Sauce Garlic Butter Noodles with Salmon:
- 2 portions (4 oz. each) of Homemade Noodles
- 1 tablespoon olive oil
- 4 - 6 garlic cloves, minced
- ½ teaspoon red chili flakes (optional)
- 2 salmon fillets (3 oz. each), cut into bite-size pieces
- 2 tablespoons light or low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon brown sugar
- 2 - 4 tablespoons butter
- Up to ½ cup of warm chicken stock or the water from boiling the noodles
- 1 bunch leafy green vegetable (bok choy, choy sum, or spinach) or broccoli
- In a big pot, bring 10 cups of water to a boil.
- Meanwhile, in a big skillet or wok, heat oil on medium-high. Add garlic, stir and cook until it’s golden and slightly crisp. Watch closely so you don't burn the garlic.
- Sprinkle chili flakes, let them sizzle in the oil for just several seconds.
- Add the salmon pieces, cook, turning once, for about 1 minute on each side, until they just turn opaque, but are still pink in the middle. They will continue cooking and will be perfect by the time the rest of the ingredients are mixed in. Push them to one side of the skillet/wok.
- Now add all the sauces, then the sugar. The sauce will be thick. Add a couple of tablespoons of chicken stock or the boiling water from the noodles to thin it. Turn down the heat to low and keep the sauce warm.
- Boil noodles in the boiling water for just 1 minute. Strain and add them to the sauce. Toss the noodles in the sauce, adding butter 1 tablespoon at a time, until they’re coated nicely with the sauce and look glistening. If sauce is too dry, add more chicken stock/boiling water as needed.
- While noodles are cooking, blanch vegetables or you can boil them in the same pot that’s been used to boil the noodles in.
- Serve the noodles with salmon pieces on top and vegetables on the side.