How to Cook Chinese Pasta With Soy Sauce

Infuse noodles with Chinese-inspired flavors for a homemade spin on the take-out classic. This dish is incredibly versatile and open to interpretation, so you can play around with it depending on your preferences. You can use plain spaghetti, or try a Chinese-style noodle like rice vermicelli, chow mein noodles or Chinese egg noodles. Healthier than most restaurant versions, this quick-cooking dish becomes a complete, satisfying meal with the addition of meat and veggies. For an authentic twist, try garnishing your noodles with crushed peanuts or raw vegetables like scallions and bean sprouts.

Things You'll Need

Pot
Skillet
Oil

Vegetables (optional)
Meat (optional)

Instructions

Fill a pot with water and bring it to a boil over high heat. Cook the pasta according to package instructions.
Dilute the soy sauce in a 1-to-1 ratio with water. When the soy sauce cooks in the hot skillet, some will evaporate so the additional water ensures that there's enough liquid in the pan.
Heat a large, nonstick skillet over medium-high heat with a small amount of oil. If you wish, quickly stir-fry thinly sliced vegetables like carrots, peppers, zucchini and onions. Aromatics like garlic and ginger will give the dish complex flavor. Cook the vegetables until they just become tender.
Drain the pasta and transfer it to the skillet. You can also add cooked meat to the skillet, like shredded chicken or beef.
Pour the diluted soy sauce into the skillet. You'll need about 1/3 cup each of soy sauce and water for 1 pound of pasta. Toss the pasta, meat and vegetables in the soy sauce until everything is evenly coated and heated through.

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