Noodles marinara

Ingredients

Seasoned sweet soy sauce

• 1 tbsp vegetable oil
• 2 spring onions, roughly chopped 
• 2 cloves garlic, bruised 
• 2 cm ginger, sliced
• ½ cup soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp sugar

Noodles marinara

• 1 kg Hokkien noodles
• 5-6 tbsp sweet soy sauce (recipe above)
• 600 g good-quality marinara mix
• 4 tbsp vegetable oil
• 5 cloves garlic, roughly chopped 
• 2 cm ginger, sliced 
• 1 stalks celery, peeled and thinly sliced on a diagonal 
• 1 carrot, peeled, halved lengthways and thinly sliced on a diagonal 
• 1 small brown onion, thinly sliced 
• 4 spring onions, cut into 5 cm lengths 

Instructions

1. To make the sweet soy sauce, heat a small saucepan over medium heat, and add the oil, spring onions, garlic and ginger. Fry for about 2 minutes until fragrant, then add the soy sauce, dark soy sauce, sugar and 2 tbsp of water. Simmer for 5 minutes. Allow to cool, then strain.
2. Poke a few holes in the bag of noodles with a sharp knife and microwave for 4 minutes. Massage the bag to loosen the noodles without breaking them. 
3. Heat a wok over high heat and add the oil. Fry the seafood for about 3 minutes until very nearly cooked (not completely cooked), then remove from the wok, leaving the oil in the wok. Add a little extra oil if needed and fry the ginger, garlic, onion, spring onion, celery and carrot for about 3 minutes until softened but not browned.
4. Add the noodles to the wok with about 5-6 tbsp of the sweet soy sauce and toss for a minute or two to coat. You can add a little water or extra sauce if needed to moisten the wok while frying. Toss through the seafood and cook for a further minute or two until the noodles are tender and the seafood is cooked through. 

Note

• This recipe makes extra sweet soy sauce than what is required for this dish. You can seal and keep this on-hand. 

Photography by Kitti Gould.

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