Macau Oyster Sauce Noodles
A classic Macau street food with springy noodles coated in a savory-sweet oyster sauce, aromatic with garlic and scallions. Simple yet unforgettable.
Ingredients
9 items- Alkaline noodles or egg noodles 300g
- Oyster sauce 2 tablespoons
- Light soy sauce 1 tablespoon
- Dark soy sauce 1 teaspoon
- Sugar 1 teaspoon
- Sesame oil 1 teaspoon
- Garlic 2 cloves
- Scallions 3
- Cooking oil 2 tablespoons
Nutrition
Steps （6 steps）
In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil, and 2 tablespoons warm water. Stir until the sugar is fully dissolved. Set aside.
Bring a large pot of water to a boil over high heat. Add noodles and gently loosen with chopsticks. Cook until just tender (about 3-4 minutes). Drain and rinse under cold water to stop cooking; drain well.
Heat a wok or pan over medium-low heat. Add cooking oil, then minced garlic and half of the scallions. Stir-fry for about 30 seconds until fragrant but not browned.
Increase heat to medium. Add the drained noodles and toss quickly with chopsticks to separate and heat evenly.
Pour the prepared sauce along the edges of the wok. Stir-fry vigorously for about 1 minute until the noodles are evenly coated and develop a glossy, light brown color.
Turn off the heat. Sprinkle the remaining scallions over the noodles and toss with residual heat. Serve hot. Optionally add a dash of white pepper.
Tips
Rinsing the cooked noodles in cold water is essential for a springy texture. Prepare the sauce in advance to avoid last-minute rush. A final drizzle of fried garlic oil or scallion oil enhances the flavor.
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