Soy sauce: You can use either light soy sauce, liquid seasoning, or Maggi sauce. These sauces bring add the salty umami flavors to the dish. For this recipe, I’m using Maggi sauce.
Oyster Sauce: Oyster sauce adds a rich, savory depth to the sauce. I religiously use Lee Kum Kee Premium oyster sauce. If you’re vegetarian, you can substitute with this vegetarian alternative.
Fish Sauce: Adds an extra layer of umami and saltiness. If you’re looking for a vegetarian alternative, you can simply omit and replace with salt, if needed. My choice of fish sauce is Three Crabs brand from Viet Huong.
Parmesan Cheese: The parmesan gets added at the end to quickly melt into the noodles. It changes not only the texture of the dish to silky smooth but also provides an additional layer of creamy umami flavor.
Don’t add too much. Just enough to give it oomph and a light creamy coating on the noodles. But of course, go ahead and grate more on top if you absolutely love parmesan.
I’m using a zester/grater that conveniently finely shreds the cheese perfectly.
