Pan Fried Noodles Recipe

I absolutely adore this recipe because it lets me whip up an incredibly flavorful and fresh meal in no time, perfect for those busy weeknights when I’m craving something homemade but don’t want to spend hours cooking. The combination of crispy, golden-brown noodles and the vibrant, crunchy vegetables is just irresistible, making every bite a delightful experience that’s as Instagram-worthy as it is delicious!

Pan Fried Noodles are a delightful dish I love for their perfect blend of textures and flavors. This particular recipe spotlights the use of fresh egg noodles.

They are sautéed and tossed with an array of colorful, crunchy vegetables: bell peppers, carrots, and snow peas. The dish’s delightful aroma can be credited to copious amounts of garlic.

The flavor is equally captivating, thanks to the use of several umami-packed sauces. No single sauce dominates; they coexist in harmonious depth and semi-sweet balance.

The dish is finished with a drizzle of potent toasted sesame oil and garnished in classic Chinese style with ample sliced green onions.

Pan Fried Noodles Recipe Ingredients

• Fresh Egg Noodles: Rich in carbohydrates, providing energy and a satisfying texture.
• Vegetable Oil: Offers healthy fats essential for cooking and enhancing flavors.
• Assorted Vegetables: High in fiber, vitamins, and antioxidants, promoting overall health.
• Garlic: Contains compounds with medicinal properties; adds aromatic flavor.
• Soy Sauce: Provides umami depth and a savory, salty taste.
• Oyster Sauce: Offers a sweet and savory essence and enriches the dish’s taste profile.
• Hoisin Sauce: Adds sweetness and complexity with a hint of umami.
• Sesame Oil: Infuses a nutty aroma and flavor; packed with healthy fats.

Pan Fried Noodles Recipe Ingredient Quantities

• 8 oz (225g) fresh egg noodles or 6 oz (170g) dried egg noodles
• 2 tablespoons vegetable oil
• 2 cups assorted vegetables (such as bell peppers, carrots, and snow peas), sliced
• 1/2 cup bean sprouts
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground white pepper
• 2 green onions, sliced
• Salt to taste

How to Make this Pan Fried Noodles Recipe

1. Make the Egg Noodles: When working with dried egg noodles, follow the package instructions to achieve the correct water temperature and cooking time. The noodles should be cooked to the al dente stage. Drain the noodles in a colander. Immediately rinse the noodles under cold running water. This stops the cooking process and also cleans the noodles. If using fresh egg noodles, the process is similar, with one notable exception. Because fresh egg noodles are not dried and therefore have worked gluten in them, fresh egg noodles do require a little cooking before ‘draining and rinsing.’

2. Heat Oil
In a big frying pan or wok, medium-high heat is used to get 1 tablespoon of vegetable oil hot.
1. Use a large skillet or wok.
2. Put in the oil and get it hot.!

3. Stir-Fry Vegetables: Add the assorted vegetables to the pan and stir-fry for 3-4 minutes until they begin to soften.

4. Include bean sprouts and garlic: Include the bean sprouts and minced garlic in the pan and stir-fry for an additional 1-2 minutes until the bean sprouts are at crisp-tender stage.

5. Remove Vegetables: Transfer the vegetables and bean sprouts to a plate and set aside.

6. Fry the Noodles
In the same skillet, put in the leftover 1 tablespoon of vegetable oil. Place the cooked noodles in the pan and spread them evenly. Let them fry undisturbed for about 2-3 minutes until the bottom has turned a golden brown and is crispy.

7. Season the Noodles: Drizzle the soy sauce, oyster sauce, hoisin sauce, and sesame oil over the noodles.
Stir to cover the noodles evenly.

8. Mix Ingredients: Place the stir-fried vegetables back in the pan with the noodles. Add a generous sprinkle of ground white pepper, and continue to stir-fry all the ingredients together for about 2-3 minutes.

9. Include Green Onions: Include the sliced green onions, mixing them with the noodles and vegetables. Make sure to combine everything well before tasting. If you think it needs any extra seasoning, add a little salt.

10. Presentation: The plate that holds the pan-fried noodles must contain the crispy bits that make the dish truly enjoyable. The noodles themselves should be served hot. And ready to eat. And should the cook be inclined to take any culinary liberties and add to their dish, such as including fried tofu or experimenting with the types or amounts of vegetables used, the dish should still be called “pan-fried noodles.”

Pan Fried Noodles Recipe Equipment Needed

1. Large pot
2. Colander
3. Large frying pan or wok
4. Knife
5. Cutting board
6. Spatula or stir-fry utensil
7. Measuring spoons
8. Plate (for setting aside vegetables)

FAQ

• Q: Can I use whole wheat noodles instead of egg noodles?Yes, you can replace the noodles with whole wheat or even rice noodles if you prefer, but the cooking time may vary slightly.
• Q: How do I prevent the noodles from sticking to the pan?A: Before adding the noodles, make sure your pan is hot, and use the full amount of vegetable oil specified to help prevent the noodles from sticking.
• Q: Can I add protein to this dish?A: Certainly! Cooked chicken, beef, tofu, or shrimp can be mixed with the noodles and vegetables. They can be a complement to the dish.
• Q: What can I use if I don’t have oyster sauce?A: You can replace it with vegetarian oyster sauce made from mushrooms, or ramp up the soy sauce and hoisin sauce for a similar flavor.
• Q: How can I make this dish gluten-free?A: Substitute rice noodles for egg noodles, and make sure your soy sauce, oyster sauce, and hoisin sauce are gluten-free.
• Q: Can this be made ahead and reheated?Yes, it is possible to prepare the noodles in advance and then warm them up in a skillet with a little bit of water or broth to maintain their moisture.

Pan Fried Noodles Recipe Substitutions and Variations

Use rice noodles or soba noodles in place of fresh or dried egg noodles.
Swap out vegetable oil for canola oil or peanut oil.
For a vegetarian option, substitute oyster sauce with mushroom sauce or vegetarian oyster sauce.
Substitute soy sauce with tamari or liquid aminos for a gluten-free option.
If preferred, you can swap ground white pepper with ground black pepper.

Pro Tips

1. Pre-Cook Veggies: To ensure the vegetables retain their vibrant color and texture, blanch them in boiling water for 1-2 minutes before stir-frying. This will help speed up the cooking process and maintain a crunch.