Soy Calamansi Noodle Stir Fry
The irresistible salty-tangy flavor combo comes alive in this soy calamansi noodle stir fry recipe. The dish comes with a lot of meat and plenty of vegetables too!
- 150 grams dried egg noodles
- 100 grams pork sliced thinly then cut into strips and seasoned very lightly with salt and pepper
- 150 grams mushrooms whatever variety you prefer
- 1 small carrot julienned
- 8 green beans stringed then sliced thinly on the diagonal
- 4 shallots peeled
- 4 cloves garlic minced
- 1 cup shredded white cabbage
- 3 tablespoons peanut oil
For the sauce
- 3 to 4 tablespoons light soy sauce
- 3 tablespoons oyster sauce
- 3 to 4 tablespoons calamansi juice (see notes after the recipe)
- 1 generous pinch sugar
- Cook the noodles in boiling water. For best results, undercook them a bit so they can finish cooking in the sauce later. Drain and set aside.
- Prepare all the ingredients for the meat-vegetable stir fry.
- In a small bowl, stir together all the ingredients for the sauce.
- Heat the oil in a wok.
- Add the pork and stir fry just until the meat changes color.
- Add the rest of the ingredients in the following order and with a 30-second interval between each addition: shallots, garlic, green beans and cabbage (these two at the same time), the julienned carrot and, finally, the sliced mushrooms. Season with more pepper if you like.
- Add the noodles. Pour in the sauce.
- Stir fry until the noodles are heated through and has absorbed the sauce.
No access to fresh calamansi or bottled calamansi juice? No problem. Use lemon or lime juice instead. The tanginess and aroma will be different but you will still get that lovely salty-tangy combo. Updated from a recipe originally published in December 18, 2011