In bowl, mix wasabi powder with water to make a paste; cover and set aside. Cook noodles in boiling water 2 to 3 minutes or just until tender. Drain, rinse and drain again. For each serving, to order: Heat 1 tablespoon peanut oil in wok or skillet; add 1 1/2 teaspoons garlic. Cook 30 seconds. Add 1 1/2 cups (about 6 1/2 ounces) noodles, 1 tablespoon soy sauce, 1/2 teaspoon oyster sauce and 1/2 teaspoon sugar. Stir-fry rapidly to combine. Remove from heat; add 1 teaspoon wasabi paste and 1 1/2 teaspoons sesame oil. Toss to coat evenly. Season with salt. Plate noodles; top with 2 1/2 ounces cucumber strips.
ingredients
4 ounces wasabi powder
1/3 to 1/2 cup water
6 pounds fresh Chinese wheat noodles
1 1/2 cups peanut oil
3/4 cup minced garlic
1 1/2 cups Kikkoman Soy Sauce
1/4 cup oyster sauce
1/4 cup sugar
3/4 cup Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
salt
3 3/4 pounds peeled, seeded English cucumbers, cut into long, thin strips
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE