Excuse me while I slurp up a few more noodles. These pan-fried noodles are promptly becoming my life. In my steer, iodine ’ molarity calling them a hybrid between garlic noodles, pan-fried noodles, and chow mein ( because, hello, I needed the veggies ! ). And when therefore much good gets together on a plate these noodles become so hard to resist .But before we jump drumhead first into a bowl of these yue noodles, how was your weekend ? Did you freeze ? I sure did ! The husband and I made a trip to Austin this weekend and even though it ’ s a short 2.5 hour trip there, the temperatures were so much cold there than in Houston. chiefly because we get a decent warm, humid breeze from the Gulf that comes our way. We did a little raise up to Mt. Bonnell and a parka crown would ’ ve come in handy. And right after that, a dainty cappuccino to thaw us out. When you know all I truly wanted were a bowl of these noodles to slurp on. Oh how these are arrant for freezing coldness days like today.
last week, I had the sudden recommend for noodles ( um.. when do I not ? ) and wanted something restaurant-style, crunchy, smoky, with fresco vogue veggies. You know, the kind of noodles that are cooked on a burning hot wok so the noodles get courteous and crisp around the edges but the centers are still soft and noodle-like .
And I have to say, that this is in truth more of a guide than a recipe because it ’ s then well customizable ! I wanted the crush of chow mein in these noodles then I tossed in a handful of bean sprouts, shredded carrots, and lots of coleslaw manner shredded pilfer. The carrots and coleslaw sliced cabbage are a raw material in our house, we use them on fair about everything — a little more crunch to salads, on breakfast sandwiches, these pan-fried noodles, and even in chicken sandwiches and such. It ’ s a great way to sneak in some extra veggies. 
The sauce for this bowl of heaven is extremely simpleton besides. A little oyster sauce, soy sauce, carbohydrate, sesame oil, minced garlic, and loss capsicum flakes. That ’ s it. You can make this recipe vegetarian friendly by swapping out the oyster sauce for dark soy sauce or using an fake oyster sauce ( though that can be more unmanageable to find ). besides, this recipe calls for egg noodles, which I was lucky adequate to find at my even grocery store store in the asian food aisle. Most grocery store stores do carry them .
Whatever you do, make these. Because these noodles are a life-changer. wholly what every Monday needs .
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Yield: 4-6 servings
Cantonese-Style Pan-Fried Noodles
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
An easy Cantonese-style pan-fried attic dish that comes together sol quickly ! These taste just like your front-runner restaurant ‘s version and now it ‘s easy to make them at base !
Ingredients
- 12 ounces Hong Kong style egg noodles
- 8 scallions
- 2 teaspoons oyster sauce
- ¼ cup low sodium soy sauce
- 2 teaspoons sugar
- 2 teaspoons minced garlic
- ¼ – ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 2 tablespoons + 2 teaspoons toasted sesame oil
- 2 tablespoons high heat oil (such as canola, vegetable)
- 1 ½ cups mixed veggies (such as coleslaw style cabbage, shredded carrots, and bean sprouts)
Instructions
- Bring a large stockpot of water to boil. While the water is boiling, separate the greens from the whites of the scallion. Cut into one-inch pieces then quarter the 1-inch piece vertically so you end up with thinly julienned scallions, set aside. 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.
- When the water comes to a boil, add the noodles and allow them to boil for 2-4 minutes (according to package directions). Drain and rinse under cold running water.
- Heat a large wok or a 16-18 inch skillet over high heat. Let the skillet heat for several minutes until it becomes SCREAMING HOT. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of canola oil. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minute or until they become crispy.
- Flip the noodles over using a large spatula. Do this carefully, don’t worry if you cannot get all of them to turn at once. Do it in portions if necessary. 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. Let the noodles fry for an additional 3-5 minutes. Remove the noodles to a plate.
- Heat the remaining 1 teaspoon of sesame oil, along with the white part of the scallion and let sizzle for just 10 seconds. Add the shredded carrots if using, and let cook for an additional 10 seconds. Add the noodles back into the skillet and toss. Separate the noodles so there aren’t any large clumps. 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.
- Add the bean sprouts if using and the greens of scallions. Toss to combine and serve immediately.
Notes
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