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Sizzled-Oil Oyster Sauce Noodles
These noodles are simple to make and require only a few ingredients—ones we like to keep on hand because they instantly add big, bold flavor. Oyster sauce is the major player here, lending salty-sweetness, plus loads of umami. This is a deconstructed stir-fry. We borrow a Chinese technique and use hot oil to tame the pungency of garlic and scallions and bloom their aromas. Then we add the aromatics to the noodles and toss to incorporate. To make the noodles heartier, serve them topped with runny-yolked fried eggs.
4
Servings
20 minutes
Ingredients
-
12
ounces dried lo mein OR dried udon noodles OR dried non-instant ramen OR linguine
-
2
tablespoons toasted sesame oil
Directions
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01In a large pot, bring 4 quarts water to a boil. Add the noodles and cook, stirring occasionally, until tender. Drain in a colander and rinse under cold water, tossing, until cool to the touch. Drain again, shaking the colander to remove as much water as possible, then return the noodles to the pot.
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