Your email address will not be published. Privacy Policy. Pan fried noodles topped with stir fried vegetables, shrimp, chicken, and flavored with a thick gravy-like sauce. Remove from skillet and set aside. Sign up my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update! Toss in the shredded cabbage mix, if using and drizzle with the soy sauce mixture and toss continuously for 1-2 minutes or until the sauce distributes evenly over the noodles. The recipe might look long, but I promise it is incredibly easy to cook. It’s a perfect meal that has everything you need to fill you up and satisfy your Chinese food craving. Bonnell and a windbreaker jacket would’ve come in handy. I was afraid of pan frying the noodles at home, as I have a very sensitive smoke alarm, but it all turned out perfect by using more a medium heat (took longer, but the noodles crisped up great!). Cue…like, 10 minutes of speculation in which we go over every possible hot sauce brand and ingredient we can think of until one of us has the sense to pull out a bottle of Lady Sauce and brandish it in our guest’s face. My previous comment was supposed to have 5 stars with it. In a bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, salt, and 1 teaspoon of sesame oil, stir to combine, set aside. Subscribe now for full access. Add the onion and carrots. Do this carefully, don't worry if you cannot get all of them to turn at once. I’m so happy to hear you make it so often, Gloria! While enjoying Supreme Soy Sauce noodles from your recipe, I decided to check out this recipe for spicy fried noodles. I am so excited to share this recipe for pan-fried Chinese style noodles with you. Some don’t require boiling and you can directly pan fry them. Thank you so much for posting so many awesome recipes, you’ve totally changed our lives! Keep warm while preparing other ingredients for your meal. Et, voila! Preparation. (or other type of thin noodles) (Footnote 1). Combine the beef and the marinade ingredients in a medium-sized bowl. You can find the noodles and the chili sauce (to be discussed in a moment) for this recipe at any Chinese grocery store. Or you won’t get the crispy texture you’re looking for in the next step. Hahaha love that this recipe inspired you in the kitchen, Dayn! Must be fate. Now, almost 7 years later to the day, we’re reviving it with new photos, clearer instructions, and nutrition info. Pour 1 tablespoon of oil into the same pan. Our favorite quick meal growing up (and still today)! This site uses Akismet to reduce spam. An easy Cantonese-style pan-fried noodle dish that comes together so quickly! Please check our privacy and disclosure policy. We used them in our Chicken Chow Mein recipe: While the water is boiling, separate the greens from the whites of the scallion. If you are a fan of Chinese take-out, you are probably familiar with this dish. Required fields are marked *. Did you freeze? Feedback like this is what keeps us doing what we’re doing! It should not be considered a substitute for a professional nutritionist’s advice. Serving size for a recipe can always be found just above the title of the recipe on the recipe card. 1 pound fresh noodles (or dried egg noodles). Let stand while you prepare the noodles. Perhaps with some stir-fried leafy greens to round it out! Those crunchy-fried noodles with the crispy texture. Jennifer Steinhauer, Jody Adams, Ken Rivard, Julia Moskin, Yotam Ottolenghi, Sami Tamimi. Let cook undisturbed for 30 seconds or so, or until the bottom turns golden brown. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. And here are the ingredients that will make the sauce: A trifecta of chili sauce, soy sauce, and sesame oil. Glad to hear it! Thanks so much for this amazing addition. Had this with cantoneese style pork in a crock pot. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Bonus: This dish is made in one pan. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Looking for more authentic recipes? And  I have to say, that this is really more of a guide than a recipe because it’s so easily customizable! Hi Rosalie, I’ve kept mine for 9 months in the fridge before without issue. I added fried tofu and some yellow capsicum and I didn’t have any beans handy. It brought me back 60 years! Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking. Not sure the portion sizes can survive four people, we did it for three and there is a little left! Drizzle the remaining 1 tablespoon of sesame oil and 1 tablespoon of canola oil around the perimeters of the pan and again, lift the skillet with handle and swirl the pan to allow the oil to distribute. Drain thoroughly. Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe. Totally what every Monday needs. And when so much goodness gets together on a plate these noodles become so hard to resist. Thanks! You can make this recipe vegetarian friendly by swapping out the oyster sauce for dark soy sauce or using an imitation oyster sauce (though that can be more difficult to find). Remove from the heat and serve while everything is still warm. Can you use flat iron steak instead of flank or skirt steak? Most of the ingredients on the list are for making that wonderful brown sauce. will change the nutritional information in any recipe. Drizzle with about 2 teaspoons of soy, a teaspoon of sesame oil, and some of that Lady Sauce. Let the skillet heat for several minutes until it becomes SCREAMING HOT. Pan Fried Noodles are super quick and perfect for a busy weeknight! (or other chili oil/chili sauce of your choice). After frying, the noodles should be crispy on the outside, but still tender on the inside. It’s a great way to sneak in some extra veggies. Heat up a non-stick pan (we use a cast iron skillet) over medium-high heat. This recipe serves 4-6. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Ramen noodles can also be used but they may not get as crispy. We just can’t get enough of these stringy, slurpy dishes. When you have everything ready to go, it couldn’t be simpler to prepare. If you’re still worried, try using ‘vegetarian oyster flavored sauce’ – it’s usually made with mushrooms , These noodles are so easy and so versatile – I love that you can add any vegetables that the kids will love I’ve had to pin this for later, thank you Marzia x Even today, I make this regularly, for a quick lunch, dinner, or snack. They are covered in a savory sauce and tossed with fresh and bright vegetables. No Matter The Noodle, Flavors To Match. Learn how your comment data is processed. Yes, that’s right, Olga––each batch should be fried separately. Slide onto a serving plate and toss with about two teaspoons of soy sauce, a teaspoon of sesame oil, and some chili sauce. When it’s boiling, drop in the noodles and boil them for just ONE minute. and wanted something restaurant-style, crunchy, smoky, with fresco style veggies. If we had to pick a favorite it would probably be the chili crisp one. Delicious! After a few minutes, add bean sprouts and stir to combine everything together. You may not find the exact brand pictured below, but be sure the package has the words “fried noodle” on it. So delicious and easy to follow recipe. It’s a spicy mix of dry roasted chili peppers and fermented black soybeans that is just…uncommonly good. Stir to mix everything well. Would give this a whole sky full of stars. I’m gluten intolerant. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes.