Reddit mentions: The best oyster sauces

Try Black Bean & Garlic sauce (very small amount, think of this stuff as a savory, garlic-ey version of molassas). This stuff is very good on white fish or chicken, very pungent. It's slightly fermented so you get little hints of vinegar notes too. Very cool flavor. You might do a quick marinade with it and your chicken, hoping most of it will cook off.

http://www.amazon.com/Lee-Kum-Kee-Black-garlic/dp/B000F08KCU/ref=pd_sim_sbs_325_1?ie=UTF8&dpID=51WHctQKAQL&dpSrc=sims&preST=_AC_UL160_SR117%2C160_&refRID=1VCNN3RM886QXSZPBABM


Also try:

Oyster sauce/fish sauce

http://www.amazon.com/Kikkoman-Sauce-Oyster-Green-12-4/dp/B00842LTE2/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1458411160&sr=1-4&keywords=oyster+sauce

Also has a very specific flavor (it's not super duper fishy it goes well with poultry or beef just fine) that I seem to love having in stir-frys.

As far as noodles go I recommend Yakisoba noodles, they're usually sold in the produce section of my grocery store. I've tried a few different noodles and these are the ones I seem to like best.

I've been wanting to find a 'Chow Mein' noodle that has the consistency of Panda Express Chow Mein (don't judge...), though I have trouble finding these kinds of noodles.

Anyway the yakisoba noodles are pre-cooked and vaccuum sealed (I think they are perishible, which is why they're in the produce section and not with the uncooked ramen noodle packs). They can also be frozen for later use, just let them thaw completely before using again.

The best way I've found to use these noodles is to cut the top off the vaccuum sealed pack, take out the spice packet (I rarely use these), and run the noodles under some hot water for 2-3 min. They should tender up nicely, drain the water and add to stir fry.



Another easy recipe I've found is making alfredo from scratch, totally not that hard and impressive af

Nice presentation. This recipe is on the simpler, less ingredients, basic side. Does not use a vegan imitation fish sauce and oyster sauce (there is a vegan version called vegetable mushroom oyster sauce by brand: Wan Ja Shan. Imitation oyster sauce). Those are 2 core ingredients in traditional shaken beef that give it a very rich flavor umami boost, makes the biggest difference in taste. The look is spot on. Looks good enough, would still eat :)

don't buy this online, get any brand at a local asian market for about $5;
http://www.amazon.com//dp/B00JB2GPIY
it's basically fried salmon that's dehydrated then ground up into a powder.
cook into or sprinkle on eggs with salt OR sugar depending on your tastes.

you can also make tamago which is a japanese sushi egg favorite;
add soy sauce and sugar to scrambled eggs before you cook them.

if you like the tamago idea, you can take it one step further with;
http://www.amazon.com//dp/B001G8DPOS
which adds a bit of mushroom flavor to included soy sauce and sugar,
and instead of cooking it in, you can use it after as a condiment.
try to find this taiwan favorite locally - i just paid $5 for a whole liter.
this stuff is amazing - i can put it on practically everything i eat.

Here are links to the boullion and veggie oyster sauce I used.

https://www.amazon.com/dp/B01LW6TN2A/ref=cm_sw_r_other_apa_i_v33XDbT80384

https://www.amazon.com/dp/B016EDAK0Q/ref=cm_sw_r_other_apa_i_C13XDbKXE3M6H