Oyeniyi Honey Soy Noodles
Possibly this recipe exists somewhere out there in the world: I never hunted for a recipe but I do admit to watching our local noodle shop make our favourites and decided to make my own recipe. Having cooked this many times now, I can say the dish is a constant crowd-pleaser. What better name, therefore, than Oyeniyi Honey Soy Noodles. If you don’t find the finished product appetising, you can skip the rest of the article! I can assure you what ever volume I cook disappears around here. Masterchef wouldn’t give me gold stars for plate presentation, but when producing 6 meals in a short space of time it is taste, not presentation, that matters!
No, that isn’t the good china. THAT is still safely away from young, slippery hands!
Regular readers may recall my concerns about Indomie noodles after I discovered Indomie was a brand and not a Yoruba word! Clearly noodles were second only to rice as a favourite dish: if I cooked at home I could make healthy noodles!
This is also an opportunity to pump up the vegetable intake, so here are my ingredients.
2 red peppers (or 1 red and 1 yellow for colour variation)
1 green pepper
2 large onions
4 bok choy bunches
1 kilo (2.2 pounds) of marinated, chopped chicken breast
broccoli or snow peas
hot dried crushed chillies
soy sauce (Kikkoman)
virgin olive oil
I cheat (I’m a busy woman!!) as I buy the chicken at the Victoria Market already chopped and marinated. I just add more honey and soy as I cook. However I have in the past marinated myself. I use roughly equal parts of honey and soy, but it really is a matter of personal taste I think.
The hardest (i.e., the longest) part is chopping the vegetables thinly so they cook quickly. I didn’t do the best job on the carrots today, but I was in a hurry: they were thin, just not elegant!
Mr O Jnr 2 helped out with the bok choy! Yes, that is a 1.5 kilo tin of Milo…. don’t ask …..
We cook a lot of noodles. Therefore we need a LARGE pot!
Into that large pot goes 12 cakes of noodles from our catering size packet.
Most people may not need that many cakes, but I find that makes 7 meals. The females eat less noodles than the males around here and I usually make enough for a work lunch the next day.
These noodles are boiled for 3 to 4 minutes only, then drained and run under cold water.
My secret weapon is my electric wok. Only I clean my wok! It has 15 heat settings and I use the highest (that would be 15 on the dial ) Note the dried chillies waiting patiently.
It is important to heat the wok before trying to cook anything.
2/3rds of a cup of water with a little virgin olive oil in popped in the wok, followed by the hard vegetables and the meat. Cook for about 1 minute then add the bok choy.
Add salt to taste and the crushed chillies. In our house this varies from person to person: some like a pinch of chilli, some like a lot.
Once the bok choy looks almost cooked, I add the previously boiled noodles. The amount depends on the person, but about 1.5 cakes give or take. As you can see, make sure you turn on the range hood fan!
Add extra honey and soy as desired/required.
Stir constantly. I didn’t time how long I cook after I add the noodles, I just go by how it looks! It isn’t very long.
I feel like a short-order cook as each meal has to be cooked individually. Really, the time is in the vegetable chopping, the actually cooking doesn’t take that long: I have it down to a finely tuned production line these days!
I do a variation of beef noodles. I also switch around the second green vegetable as indicated above. Very, very quietly *looking around so no-one hears* I am improving the vegetable to noodle ratio…..
Now, if I can just teach everyone to use chop sticks……..
If you try this at home, please come back and tell me whether it worked for you!
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