Oh, the joy of slurping up noodles! There’s something magical about the way they twirl around the fork, each strand clinging to just enough sauce—like a delicious dance of flavors. Whether it’s the sizzle of the pan or the aroma that fills the kitchen, these pan-fried noodles have become my latest culinary obsession—so simple yet so utterly satisfying.
Steps
- Warm 2 teaspoons of vegetable oil in a large pan over medium-high heat. Add shredded carrots and sliced white onions, cooking them for 3-5 minutes until they soften. Stir in the green onions and minced garlic, cooking for an additional 30 seconds before removing the vegetables from the pan and keeping them warm.
- Rinse the noodles under hot water to separate them. In the same pan, heat the remaining tablespoon of vegetable oil. Add the noodles, cooking them for 3-4 minutes on each side until they become browned and crispy at the edges.
- Return the cooked vegetables to the pan with the noodles. In a small bowl, mix together soy sauce, hoisin sauce, sesame oil, cornstarch, and 2 tablespoons of cold water.
- Add bean sprouts to the noodle and vegetable mixture, stirring to combine. Pour the sauce into the pan and bring it to a simmer, cooking for 2-3 minutes until the sauce thickens slightly and the bean sprouts wilt.
- Garnish the dish with sesame seeds and additional sliced green onions if desired, then serve immediately.
Ingredients
- fried noodles recipe, rewritten to avoid plagiarism:
- 1 tablespoon plus 2 teaspoons vegetable oil, divided
- 1 cup shredded carrots
- 1/2 cup thinly sliced white onion
- 1/2 cup green onions, cut into 1-inch pieces and then sliced lengthwise
- 2 teaspoons minced garlic
- 12 ounces cooked fresh noodles (such as yakisoba or Hong Kong noodles)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- 1 cup bean sprouts
- 1 tablespoon sesame seeds
- Thinly sliced green onions for garnish (optional)
Nutritional Values
Calories: 397kcal | Carbohydrates: 86g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 631mg | Potassium: 243mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5470IU | Vitamin C: 9.7mg | Calcium: 74mg | Iron: 3mg
FAQ
- How can I make pan fried noodles at home?
- To make pan fried noodles, start by sautéing shredded carrots and white onions along with green onions and garlic. Add the noodles to the pan and cook until they are browned and crispy. Mix a sauce using soy sauce, hoisin sauce, sesame oil, and cornstarch, then combine it with the noodles and vegetables in the pan. The dish is ready to serve once everything is well mixed.
- What type of noodles are ideal for a stir fry?
- For stir fry dishes, thin noodles such as Japanese yakisoba or Chinese egg noodles like chow mein are recommended. These noodles have a mild flavor and absorb the sauce well, providing a nice crispy texture when pan-fried. If thin noodles are unavailable, dried noodles can be used after cooking them according to package instructions.
- What are some variations for pan fried noodles?
- Pan fried noodles can be customized by adding different proteins like chicken, beef, pork, shrimp, or tofu, and incorporating various vegetables such as broccoli, bok choy, or snow peas. The sauce can be enhanced with ginger, chili sauce, or oyster sauce for more flavor.
- What distinguishes lo mein from pan fried noodles?
- The main difference lies in the texture and cooking method. Pan fried noodles are typically crispier and made with thinner noodles, cooked longer in the pan for that texture. In contrast, lo mein noodles are softer and use thicker noodles, requiring a shorter cooking time.
- Can I prepare the sauce for pan fried noodles in advance?
- Yes, the sauce can be prepared up to a day in advance. Store it in the refrigerator and give it a quick whisk before adding it to the pan during the cooking process.
Tips
- Save time by using pre-cooked refrigerated noodles, commonly found in the produce section of most grocery stores. This eliminates the need for boiling and streamlines the preparation process.
- For added convenience, opt for pre-shredded carrots, which reduce prep time without compromising on flavor or texture.
- Prepare the sauce up to a day in advance to enhance the dish’s efficiency. Just give it a quick whisk before incorporating it into the pan with the noodles and vegetables.
- For a crispy texture, choose thin noodles like yakisoba or chow mein, which fry up nicely in the pan. If you prefer, thicker options such as Shanghai noodles can also be used for a slightly different experience.
Equipment
- Wok or Large Non-Stick Pan: Essential for stir-frying noodles and vegetables effectively.
- Whisk: Useful for mixing the sauce ingredients smoothly.
- Chef’s Knife: A high-quality knife can help efficiently slice vegetables like onions and green onions.
- Cutting Board: A sturdy cutting board is important for preparing vegetables.
- Stainless Steel Tongs: Helpful for tossing the noodles and vegetables together in the pan.
