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Smoked Beef Jerky
Snack American

Smoked Beef Jerky

4.5

Prep
10 min
Cook
360 min
Total
850 min

Instructions

  1. 1 Combine soy sauce, black pepper, vinegar, hot pepper sauce, and Worcestershire sauce in a large, nonporous bowl; add sirloin slices and mix well to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
  2. 2 Arrange sirloin slices, unstacked, onto wire racks; discard marinade. Place the racks into an outdoor smoker. Add wood chips according to manufacturer's directions.
  3. 3 Smoke over low heat until edges of sirloin slices appear dry with just a slight hint of moisture in the center, 6 to 8 hours.

By Doug Patrick

Dried Beef Cheese Ball
Snack American

Dried Beef Cheese Ball

4.6

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cream cheese, dried beef, and green onions in a medium bowl. Mix until evenly blended.
  3. 3 Stir in Worcestershire sauce, onion salt, and MSG (if using). Mix well until smooth.
  4. 4 Form into a ball and refrigerate for at least 30 minutes before serving to firm up.
  5. 5 Just before serving, roll in bacon bits and garnish with additional green onion, if desired.

By Kristi Demanette

Air Fryer Steak Jerky
Snack American

Air Fryer Steak Jerky

3.0

Prep
10 min
Cook
135 min
Total
1105 min

Instructions

  1. 1 Combine steak strips, soy sauce, steak seasoning, brown sugar, Worcestershire sauce, and liquid smoke in a resealable plastic bag. Marinate for at least 8 hours, or overnight.
  2. 2 Measure skewers to fit across the air fryer basket, slightly overlapping the edge. Trim off excess length.
  3. 3 Preheat the air fryer to 200 degrees F (95 degrees C) for 10 minutes.
  4. 4 Thread beef strips onto skewers, leaving room in between each strip, while the air fryer is preheating.
  5. 5 Air fry for 2 hours. Adjust cooking time as most air fryers have a maximum setting of 30 minutes. Rearrange the skewers during the reset time.
  6. 6 Reduce temperature to 180 degrees F (80 degrees C). Air fry for an additional 15 minutes.
  7. 7 Remove strips to a paper towel-lined storage container. Seal. Allow to rest overnight before serving.

By thedailygourmet

Best Beef Jerky
Snack

Best Beef Jerky

Prep
10 min
Cook
300 min
Total
1810 min

Instructions

  1. 1 Place beef brisket in the freezer for 1 hour to make slicing easier.
  2. 2 Place brisket on a flat work surface. Slice on the grain into the thinnest possible strips, about 1/4-inch-thick.
  3. 3 Place beef strips in the bottom of a large bowl or container. Pour in teriyaki sauce, soy sauce, Worcestershire sauce, corn syrup, liquid smoke, brown sugar, sesame seeds, garlic powder, honey, onion powder, and cayenne pepper. Mix well until beef is evenly coated and submerged. Cover with plastic wrap and marinate in the refrigerator for 24 hours.
  4. 4 Remove beef and pat dry using paper towels. Place beef in a single layer on the trays of a dehydrator machine. Cook at 155 degrees F (68 degrees C), or according to manufacturer's instructions, until dry and firm, yet slightly pliable, about 5 hours.
  5. 5 Leave beef out in the air to cool until dry; the longer you leave it out, the drier it will get.

By Culinary Envy

Deer Jerky
Snack American

Deer Jerky

4.7

Prep
20 min
Cook
360 min
Total
860 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside.
  3. 3 Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly distribute marinade.
  4. 4 Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings. Remove venison from the marinade and shake off excess.
  5. 5 Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.

By MIKE SHELTON

Beer-Marinated Deer Jerky
Snack American

Beer-Marinated Deer Jerky

5.0

Prep
15 min
Cook
Total
855 min

Instructions

  1. 1 Trim and discard any fat or gristle from venison.
  2. 2 Combine beer, soy sauce, Worcestershire sauce, salt, garlic, curry powder, black pepper, and ginger in a medium stainless steel bowl; add venison and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight.
  3. 3 Remove venison from marinade and shake off excess. Discard remaining marinade.
  4. 4 Place venison on the racks of a dehydrator leaving room for air to circulate.
  5. 5 Dehydrate venison according to manufacturer's instructions until reaches desired consistency, 6 to 8 hours.

By Phillip Miller

Spicy Salmon Jerky
Snack American

Spicy Salmon Jerky

4.8

Prep
10 min
Cook
Total
610 min

Instructions

  1. 1 Slice salmon into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch thick. Remove pin bones with needle-nose pliers. Don't slice bony sections near center of fillet.
  2. 2 Whisk soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, liquid smoke, black pepper, and hot sauce together in a large glass or ceramic bowl. Add salmon and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
  3. 3 Remove salmon from marinade and shake off excess. Pat salmon dry using paper towels. Discard remaining marinade.
  4. 4 Place salmon strips in a dehydrator; run according to manufacturer's instructions until desired doneness reached, about 6 hours. Check every few hours for doneness.

By Allrecipes Member

Tiffany's Sauteed Mushrooms
Snack American

Tiffany's Sauteed Mushrooms

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat; add mushrooms, onion, garlic, balsamic vinegar, Worcestershire sauce, salt, and black pepper. Bring mixture to a simmer and cook until liquid is 2/3 reduced, about 10 minutes; sprinkle with sugar. Cook and stir until sugar is dissolved, 1 to 3 minutes.

By TIFFSPA1

Matt's Jerky Recipe
Snack American

Matt's Jerky Recipe

4.7

Prep
15 min
Cook
480 min
Total
1595 min

Instructions

  1. 1 Freeze beef about 20 minutes to make it easier to slice. Slice beef, against the grain, into strips about ¼-inch thick.
  2. 2 Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne pepper, and black pepper together in a large bowl. Add beef strips; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, stirring at least twice, for 18 to 24 hours.
  3. 3 Preheat a dehydrator to 160 degrees F (70 degrees C) according to manufacturer's instructions.
  4. 4 Remove beef strips from marinade and shake off excess; arrange on dehydrator trays. Discard remaining marinade. Dehydrate beef strips until dried, about 8 hours.

By Mattey

Doc's Best Beef Jerky
Snack American

Doc's Best Beef Jerky

4.7

Prep
20 min
Cook
240 min
Total
740 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika in a glass bowl.
  3. 3 Place beef strips in a 9x13-inch glass baking dish. Pour marinade over top; toss until evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
  4. 4 Remove beef strips from the bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
  5. 5 Arrange pounded beef strips in a single layer on the trays of a dehydrator. Dry at the dehydrator's highest setting until jerky is done to your liking, at least 4 hours.
  6. 6 Enjoy!

By Doc the WV Gourmet

Sara's Beef Jerky
Snack American

Sara's Beef Jerky

4.4

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Preheat oven to 200 degrees F (95 degrees C).
  2. 2 In a medium, nonporous bowl, combine the salt, liquid smoke, garlic powder, monosodium glutamate, onion powder, soy sauce, Worcestershire sauce and ground black pepper to taste.
  3. 3 Place meat slices in this mixture and coat well. Then place the meat slices onto two 10x15 inch baking dishes in a single layer.
  4. 4 Bake at 200 degrees F (95 degrees C) for 8 hours.

By Sara

Sweet and Spicy Venison Jerky
Snack American

Sweet and Spicy Venison Jerky

4.7

Prep
15 min
Cook
240 min
Total
1695 min

Instructions

  1. 1 Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours, stirring it a few times as it marinates to ensure even absorption of marinade.
  2. 2 Remove venison strips from marinade and squeeze off excess. Discard remaining marinade. Arrange venison on the racks of a food dehydrator in a single layer.
  3. 3 Dry venison on High until dry but still pliable, about 4 hours. Jerky should bend without breaking. Store jerky in an airtight container or in a resealable plastic bag.

By Kristi Whittington

Midg's Mouth Watering Beef Jerky
Snack American

Midg's Mouth Watering Beef Jerky

4.0

Prep
15 min
Cook
300 min
Total
1065 min

Instructions

  1. 1 Cut beef into 1/4-inch thick slices. Combine soy sauce, water, Worcestershire sauce, sugar, salt, onion powder, garlic powder, and liquid smoke. Pour marinade into heavy-duty resealable bag. Add beef and mix well; seal bag and refrigerate 12 hours.
  2. 2 Remove beef from marinade, pat dry with paper towels, and allow to stand for 30 minutes. Discard used marinade. Meanwhile, soak wood chips.
  3. 3 Preheat smoker for 10 minutes.
  4. 4 Arrange beef on drying racks. Smoke for 5 to 7 hours, depending on how you like it, replenishing wood chips as necessary.

By Midg

Amazing Turkey Jerky
Snack American

Amazing Turkey Jerky

3.5

Prep
25 min
Cook
Total
445 min

Instructions

  1. 1 Combine ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl. Mix well and cover. Marinate in the refrigerator for 2 to 12 hours.
  2. 2 Tape 2 paint stir sticks 2 inches apart on a flat work surface. Cover with a large piece of plastic wrap. Place a golfball-sized piece of turkey mixture between the sticks. Cover with another piece of plastic wrap. Roll turkey mixture into a thin strip using a rolling pin. Transfer strip to a dehydrator tray. Repeat with remaining turkey mixture.
  3. 3 Dehydrate at 160 degrees F (70 degrees C) until thoroughly dried, 5 to 8 hours.

By PJB

Mike's Peppered Beef Jerky
Snack American

Mike's Peppered Beef Jerky

4.6

Prep
25 min
Cook
600 min
Total
2065 min

Instructions

  1. 1 Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
  2. 2 Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
  3. 3 Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
  4. 4 Preheat oven to 300 degrees F (150 degrees C).
  5. 5 Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
  6. 6 Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
  7. 7 Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
  8. 8 If desired, sprinkle strips with more coriander seeds and black pepper.
  9. 9 Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded.

By Michael D

Jerky Lover's Jerky - Sweet, Hot and Spicy!
Snack American

Jerky Lover's Jerky - Sweet, Hot and Spicy!

4.8

Prep
15 min
Cook
300 min
Total
510 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix together onion powder, garlic powder, and black pepper in a small bowl or cup. Season beef lightly, using only part of the spice blend and reserving the rest. Place beef into an airtight plastic container or bowl, and refrigerate.
  3. 3 Stir together brown sugar, soy sauce, pineapple juice, balsamic vinegar, teriyaki sauce, Worcestershire sauce, and liquid smoke flavoring. Heat until brown sugar has completely dissolved. Refrigerate marinade until cool.
  4. 4 Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
  5. 5 Arrange beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes. Dry for 5 hours, or to your desired dryness.

By DIXYCHIK

Lucy's Quick Tonkatsu Sauce
Pantry Japanese

Lucy's Quick Tonkatsu Sauce

4.7

Prep
5 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Combine ketchup, soy sauce, Worcestershire sauce, sherry, sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup; stir well with a fork.
  2. 2 Microwave at high power for 1 minute. Stir; set aside to allow the flavors to incorporate, about 1 hour.

By LucyDelRey

Teriyaki Steak Tips
Dinner Japanese

Teriyaki Steak Tips

5.0

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Combine teriyaki sauce, Worcestershire, chili sauce, soy sauce, garlic powder, onion powder, and pepper into a resealable plastic bag. Add steak tips. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove steak tips from the marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
  4. 4 While the marinade is simmering, place steak tips on the preheated grill and cook for about 10 minutes for medium-rare or medium, flipping once halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  5. 5 Serve steak tips with sauce in a bowl on the side.

By vpecchia

Japanese Influenced BBQ Sauce
Japanese

Japanese Influenced BBQ Sauce

3.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes.
  2. 2 Stir tomato paste, sake, water, sugar, vinegar, miso paste, soy sauce, Worcestershire sauce, mustard, chili powder, ginger, and red pepper flakes with the garlic in the saucepan; bring to a simmer and cook, stirring frequently, until thickened, about 30 minutes.

By Chuck

Japanese Curry
Dinner Japanese

Japanese Curry

4.9

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
  2. 2 Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.

By MMSVA

Ashley's Chicken Katsu with Tonkatsu Sauce
Dinner Japanese

Ashley's Chicken Katsu with Tonkatsu Sauce

4.3

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
  2. 2 Heat oil in deep-fryer to 350 degrees F (175 degrees C).
  3. 3 Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
  4. 4 Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

By BASKETBALLGIRL

Teriyaki Rib Eye Steaks
Dinner Japanese

Teriyaki Rib Eye Steaks

4.6

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Whisk soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger together in a large glass or ceramic bowl. Pierce steaks several times with a fork. Add steaks to bowl; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
  2. 2 Cook steaks in a hot skillet, wok, or hibachi over medium heat, 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Agent48

Kid-Friendly Chicken Katsu
Dinner Japanese

Kid-Friendly Chicken Katsu

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place chicken in a bowl and sprinkle with garlic salt. Toss to coat and let sit for 5 minutes.
  2. 2 Meanwhile, place flour in a bowl. Place eggs in a second bowl. Place bread crumbs in a third bowl. Toss chicken in the flour, dip in the eggs, and toss in the bread crumbs.
  3. 3 Heat 2 inches of oil in a cast iron pan over medium heat. Lower chicken carefully into the hot oil in batches. Fry until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
  4. 4 Meanwhile, combine ketchup, soy sauce, sugar, and Worcestershire sauce in a saucepan over medium heat. Cook, stirring occasionally, until sugar has dissolved, 6 to 8 minutes.
  5. 5 Serve chicken with the sauce.

By meloakley

Air Fryer Tonkatsu
Dinner Japanese

Air Fryer Tonkatsu

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Make sauce: Whisk together ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic in a medium bowl until sugar is dissolved. Set sauce aside.
  2. 2 Preheat an air fryer to 350 degrees F (175 degrees C).
  3. 3 Prepare pork chops: Lay pork chops on a clean work surface; season with salt and pepper.
  4. 4 Beat eggs in a flat dish. Place bread crumbs in a separate flat dish.
  5. 5 Dip a pork chop in beaten eggs, then dredge in bread crumbs. Dip again in eggs, then press in bread crumbs to thoroughly coat. Repeat with remaining pork chops.
  6. 6 Place pork chops in the basket of the preheated air fryer and spray the tops with nonstick cooking spray. Air-fry for 10 minutes. Flip chops over using a spatula and spray the tops with nonstick cooking spray again. Air-fry for 10 more minutes. An instant-read thermometer inserted into the center of pork chops should read 145 degrees F (63 degrees C).
  7. 7 Transfer pork chops to a cutting board and slice. Serve with sauce.

By Soup Loving Nicole

Air Fryer Chicken Katsu with Homemade Katsu Sauce
Dinner Japanese

Air Fryer Chicken Katsu with Homemade Katsu Sauce

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Prepare sauce: Whisk ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic together in a bowl until sugar has dissolved. Set katsu sauce aside. Preheat an air fryer to 350 degrees F (175 degrees C).
  3. 3 Meanwhile, lay chicken pieces on a clean work surface. Season with salt and pepper.
  4. 4 Place beaten eggs in a flat dish or shallow bowl. Pour bread crumbs into a second flat dish. Dredge chicken pieces in egg and then in bread crumbs. Repeat by dredging chicken in egg and then bread crumbs again, pressing down so the bread crumbs stick to the chicken.
  5. 5 Place chicken pieces in the basket of the preheated air fryer. Spray the tops with nonstick cooking spray.
  6. 6 Air fry for 10 minutes. Flip chicken pieces over using a spatula and spray the tops with nonstick cooking spray. Cook for 8 minutes more. Transfer chicken to a cutting board and slice. Serve with katsu sauce.
  7. 7 Serve with katsu sauce and enjoy!

By Soup Loving Nicole

Chicken Katsu Curry
Dinner Japanese

Chicken Katsu Curry

5.0

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Make curry sauce: Heat oil in a large pot over medium-high heat. Cook onions in hot oil until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
  2. 2 Remove from heat and stir in curry sauce mix until dissolved. Add ketchup, Worcestershire sauce, jam, and soy sauce. Simmer until sauce is thickened, 10 to 15 minutes.
  3. 3 Meanwhile, make chicken katsu: Flatten chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper.
  4. 4 Place flour onto a large plate, add beaten egg to a small plate, and place bread crumbs onto a second large plate.
  5. 5 Press chicken into flour to coat, dip in beaten egg, and press in bread crumbs to coat generously.
  6. 6 Heat oil in a large saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into hot oil and fry until golden brown, about 3 minutes per side. An instant-read thermometer inserted into a cutlet should read 165 degrees F (75 degrees C).
  7. 7 While chicken is cooking, stir curry powder into sauce until incorporated.
  8. 8 Slice chicken into strips and spoon curry sauce over the top to serve.

By Dav3d

Yaki Udon
Dinner Japanese

Yaki Udon

4.3

Prep
Cook
15 min
Total
35 min

Instructions

  1. 1 Whisk together oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire, sesame oil, sugar, Sriracha, and garlic in a small bowl; set aside. Remove root ends from scallions and discard. Chop whites and light greens into 2-inch pieces and quarter pieces lengthwise; set aside. Thinly slice remaining dark greens of scallions and reserve for garnish.
  2. 2 Heat oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook, undisturbed, until browned on first side, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are tender and golden brown on both sides, about 4 more minutes. Add bok choy, carrots, sliced whites and light greens of scallions, and 1/4 cup water to pan with mushrooms. Cook, stirring occasionally, until vegetables are just tender, about 3 minutes.
  3. 3 Add udon noodles and remaining 1/4 cup water and cook, gently separating noodles with tongs or spoon. Add reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are well-coated, about 1 minute. Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately. Recipe developed by Marianne Williams

By Andrea Lobas