Super easy and delicious hot oyster garlic noodles. Noodles are my favorite choice for hurry meals. Noodle can be super dedicate and time consuming, but they can be super quick and easy too. This is another easy noodle dish with great flavor. In Cantonese cuisine, people love to use oyster with garlic in seafood and noodles. But I find that it tastes super good even with chili pepper. You can serve this even as breakfast because it only needs 10 minutes.
About Oyster sauce
Oyster sauce has a sweet and salty taste and with some smoky feeling. Commonly oyster sauce is made from oyster extracts, sugar, water, soy sauce and wheat flour. It is a seasoning for beef and fish recipes.Oyster sauce in mainly used in Guangdong Cuisine. It goes super well with broccoli and other green vegetables. Also it is widely used in dipping sauce.
I find it super good with noodles too because of the thicken paste like texture so it can attach to noodles well.
Cook’s Note
- Since oyster sauce is quite salty, so spare the amount and skip salt.
- If you want to make this for children, you can simply skip fresh chili pepper and pepper flakes. It creates a lovely sweet and savory flavor which will be loved by children.
Instructions
Heat a pot of water to a boiling, prepare to cook noodles.
Place oyster sauce in center, and then lay chopped garlic, chopped spring onion, pepper circle and pepper flakes around.
Heat 2 tablespoons of hot oil and drizzle the hot oil on top of the seasonings. Then add light soy sauce, black vinegar and sugar. Mix well and let the sauce combine for a moment.
Read the instruction on the package, learn the cooking time. And cook noodles half minute less. Then drain the extra water, mix with the sauce. In addition, add some toasted sesame seeds and peanuts to add some crispiness.
Mix well and serve hot!
Other noodle recipes
- Dan Dan noodles— a famous Sichuan style minced pork noodles
- Biang Biang noodles – a northern hand pulled hot noodles.
- Scallion oil noodles — a Shanghai homestyle noodle
- Hot and sour noodles — a quick, appetite boosting noodle.
- Braised noodles with green beans — a new way of making noodles with pork belly and beans.
Hot oyster noodles
Ingredients
- 1 serving noodles , either fresh or dried ones worked.
- toasted sesame seeds to taste
- toasted peanuts to taste
Sauce
- 1 tbsp. oyster sauce
- 2 fresh peppers , cut into small circles
- 1/2 tbsp. light soy sauce
- 1 tsp. vinegar
- 1 tsp. sugar
- 2 cloves garlic , chopped
- 1 scallion , chopped
- 1/2 tbsp. pepper flakes , or to taste.
Instructions
- Heat a pot of water to a boiling, prepare to cook noodles.
- Place oyster sauce in center, and then lay chopped garlic, chopped spring onion, pepper circle and pepper flakes around.
- Heat 2 tablespoons of hot oil and drizzle the hot oil on top of the seasonings. Then add light soy sauce, black vinegar and toasted sesame seeds. Mix well and let the sauce combine for a moment.
- Read the instruction on the package, learn the cooking time. And cook noodles half minute less. Then drain the extra water, mix with the sauce. In addition, add some toasted sesame seeds and peanuts.
- Mix well and serve hot!
Nutrition
Wonderful Elaine, they are fast and delicious. Thanks for sharing
Haha, that’s right. Fast and delicious. Thank you Cristina!
I‘ve been wanting to make this dish for a while now and just finished eating them.
I love this fast and easy to make dish. I also added some bell pepper (which I had left over). It tasted really good. The peanuts and sesame give the dish a nice crunch to it.
Thank you for sharing this recipe. This is another „keeper“ from your dished for me.
Thank you Sonja for such a lovely feedback. It is always a keeper for me too! Happy cooking!
Hallo Elaine, your recipes all look lovely and delicious! Could I use this recipe to try out the taste of Sichuan peppercorns? I finally bought some, and would like to do a simple recipe with them.
Or a chicken recipe would be better?
Thank you for this site 🙂
Marion
Marion,
If you want to use Sichuan peppercorn, I recommend starting with Mapo tofu or Boiled Fish-Sichuan–Shui Zhu Yu Recipe. They can bring you to the real world of Sichuan peppercorn in a very fast speed.
I was following recipe instructions on YouTube from a Malaysian cook (Spice n’ Pan’s Sichuan noodles) and it turns out I basically made Elaine’s hot oyster noodles. The main difference is that his recipe calls for Sichuan peppercorn power as well. It is so delicious! Go ahead and use your Sichuan peppercorn. I’d recommend putting them through a spice grinder so you don’t bite into one. Save having them whole for when you’re used to them.
Spice N’ Pans is great. He’s a Singaporian (home) cook.