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Cooking + Entertaining

Soy noodles: the recipe for a colorful and tasty oriental dish

Soy noodles: the recipe for a colorful and tasty oriental dish


canned bamboo shoots

The soy noodles are a great classic of oriental cuisine, especially the Chinese one. Before the Song dynasty (960-1279) encouraged the cultivation of wheat, pasta was produced with legume or other cereal flours, or with starch obtained from various roots or bulbs. Soy noodles are very thin and after cooking they take on an elastic and translucent appearance, greatly increasing their volume due to the presence of starch in their composition, a characteristic that also makes them a satiating food. Delicate and with a neutral taste, they go well with many different ingredients, such as chicken and prawns: we offer them in vegetarian versionenriched with sautéed vegetables, sprouts and then blended with the inevitable soy sauce.

Soy noodles are a tasty alternative to pasta and rice: gluten free and lactose, are very easy to prepare and really suitable for everyone. In addition, a low glycemic index makes them optimal for the nutrition of diabetics. You can prepare them on the occasion of a dinner with friends fusion themed, having fun serving them with classic chopsticks. You can add your favorite vegetables, replace the soy sauce with tamari and add some pan-roasted almonds or cashews, for a pleasant crunchy note.

For a impeccable preparation of soy noodles, do not boil the pasta before seasoning it, but soak it in water at room temperature for about 30 minutes before searing it in a wok (or in a large pan) at high temperature together with the sauce.

Find out how to prepare them by following the step by step procedure and advice. Also try the kung pao chicken and finish the meal with a mouthwatering fried ice cream.

How to make soy noodles

Collect the soy noodles in a bowl filled with room temperature water 1 and let them soften for 30 minutes.

Clean the onion, cut it in half and slice it finely 2.

Slice the courgettes in the oriental way: cut them obliquely to obtain oval slices 3-4 mm thick 3.

Obtain from the slices many sticks by cutting with a knife in the direction of their long side 4.

Clean the carrot and cut it the same way 5.

Drain a handful of bamboo shoots and pat them with absorbent kitchen paper 6.

Slice these into sticks as well 7.

Collect the sprouts along with the onion, carrots and zucchini in a bowl 8so keep aside.

Wash the pepper, dry it and cut it in half. After cleaning it from seeds and filaments, cut this into sticks as well 9.

Heat a generous round of seed oil in a wok over high heat and sear the peppers for a few seconds 10.

Add the other vegetables, stirring over high heat 11.

Drain the soy noodles from the soaking liquid and add them to the wok 12always on a very hot fire.

Add the soy sauce and cook while stirring 13.

Finally add 200 ml of water 14 and a grated fresh ginger. Cook for a few minutes, stirring constantly.

Finish cooking when the spaghetti has absorbed the liquids 15.

Serve the soy noodles with vegetables piping hot 16.


It is recommended to prepare soy noodles and enjoy them at the moment.

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