This is not your typical hawker style noodles. No oil is used in the sauce. The sauce is light and watery. It doesn't coat the noodles the way oyster sauce and ketchup cling onto the noodles.
The recipe for the sauce was adapted from Kentaro Kobayashi's "Easy Japanese Cooking - Donburi Mania". It can be found on the Reference Guide page, Noodle Sauce.
3 nos Chinese Egg Noodles
3/4 cups Water (The original call for 1.5 cups)
3 tbsp Soy Sauce (I use Kikkoman Low Sodium Soy)
3 tbsp Sugar
3 tbsp Mirin
- Cook the noodles as per the instructions on the package.
- When cooked, drain the noodles.
- Rinse and drain the noodles in cold water.
- Pour noodles back into the pot.
- Mix the ingredients of the sauce together in a big bowl.
- Pour the sauce over and mix well.
- Serve noodles in a bowl, together with a good amount of sauce.
With that good amount of sauce in the bowl of noodles, you can slurp the noodles like you are eating noodle soup! It has the right amount of saltiness, with a hidden tinge of sweetness. You can taste the sauce before pouring it to mix with the noodles. Add more water if you find it too salty. Or more soy or sugar if you prefer it more salty or sweeter. I will definitely cook this again!