Marianne Martinez
Pan-fried noodles are a quick, easy, and delicious dish that can be made in under 15 minutes. The recipe is simple and can be adapted to your liking. You can use a variety of noodles, such as Shanghai noodles, udon, chow mein, or Hong Kong-style pan-fried noodles. The noodles are typically boiled, blanched, or fried and then tossed with a sauce made from soy sauce, sesame oil, and chili oil. You can also add vegetables, protein, and aromatics like ginger and garlic to customize the dish to your preferences. The key to crispy pan-fried noodles is drying them thoroughly after rinsing with cold water to stop the cooking process.
| Characteristics | Values |
|---|---|
| Preparation time | 15 minutes |
| Noodle type | Shanghai noodles, QQ noodles, chow mein noodles, udon noodles, Hong Kong style noodles, lo mein noodles, egg noodles, spaghetti |
| Sauce ingredients | Soy sauce, dark soy sauce, sesame oil, water, sugar, Thai Red Chili, white pepper, salt, wine, chili sauce, chili oil |
| Protein | Tofu, chicken, beef, pork |
| Vegetables | Broccoli, bean sprouts, peppers, baby corn, bok choy, baby bok choy, yellow onion, carrots, oyster mushrooms, scallions, garlic |
| Cooking instructions | Boil noodles, heat oil in a pan, add aromatics, stir-fry, add sauce, cook until sauce is absorbed, add scallion greens and bean sprouts |
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What You'll Learn
Noodle types and preparation
The type of noodle you use for your pan-fried dish depends on your preference, as does the preparation method. Fresh noodles are best, and you can find these in the refrigerator aisle. Hong Kong noodles are a great option, and you can usually find them in the Asian aisle of your supermarket. If you want to use thin noodles, opt for a Hong Kong style noodle, but if you prefer your noodles extra crispy, a thicker noodle is recommended. Yakisoba noodles, Shanghai noodles, and QQ noodles are also good choices for pan-fried dishes. You can also use frozen udon or chow mein noodles.
If you are using chow mein, blanch the noodles in hot water for 2-3 minutes, rinse with cold water, and drain. For frozen udon, pour hot water over the noodles to separate them, then drain and set aside. Precooked Shanghai noodles can be added directly to your pan; if they are not pre-cooked, follow the instructions for chow mein. QQ noodles should be boiled in hot water for 6 minutes, then rinsed with cold water and drained.
Before pan-frying, it is important to pat your noodles dry of any excess moisture. Then, toss them in sesame oil to ensure they do not stick to the pan and to make them extra crispy. Use a large skillet or wok to heat the oil over high heat. Spread the noodles evenly in the pan and fry until golden brown, usually around 8 to 10 minutes on each side. You can also pour in some water, cover, and cook for 1 to 2 minutes before frying to get your noodles softened.
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Sauce preparation
The sauce is what makes the pan-fried noodles savoury and flavourful. The sauce can be prepared in advance and mixed together up to a day before making the noodles. The sauce can be customised according to one's preferences.
To prepare the sauce, combine the ingredients in a bowl and set it aside. The ingredients can include light soy sauce, dark soy sauce, oyster sauce, sugar, MSG, water, cornstarch, hoisin sauce, sesame oil, rice wine or vinegar, ginger, garlic, and pepper. You can also add in some red chilli for spice and scallions for a stronger onion flavour. If you want to add a tangy twist to your sauce, you can add lime juice.
The sauce should be whisked before adding it to the pan. You can also add cornstarch to the sauce to help it stick to the noodles. The sauce is then poured over the noodles and tossed together.
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Frying the noodles
First, choose the right type of noodle. For pan-fried noodles, thicker, fresh or frozen noodles are best. Hong Kong-style noodles are a popular choice, but you can also use chow mein, udon, or even spaghetti in a pinch.
Next, prepare the noodles according to the package instructions. This usually involves blanching the noodles in hot water for a couple of minutes, then rinsing and draining them. It's important to dry the noodles thoroughly after blanching to help them crisp up when fried. You can use a paper towel or a tea towel to absorb excess moisture. If the noodles are sticking together, toss them with a teaspoon of sesame oil to help them separate.
Once your noodles are prepared, it's time to heat up your pan. Use a large, non-stick pan or wok over medium-high to high heat. Add a couple of tablespoons of vegetable or neutral oil to the pan to prevent the noodles from sticking. Spread the noodles out in an even layer in the pan. You may need to work in batches, depending on the size of your pan.
Let the noodles fry undisturbed for several minutes until they are golden brown and crispy on the bottom. This usually takes around 4-6 minutes. Then, using a confident, sharp jerk of the pan handle, flip the noodles over. Alternatively, for a safer method, flip the noodles onto a plate or lid, then slide them back into the pan. Add a little more oil to the rim of the pan, and fry the second side for another 5-7 minutes.
While the second side fries, you can prepare your stir-fry toppings or sauce. Once the noodles are crispy and golden on both sides, it's time to plate them and add your desired toppings.
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Adding ingredients and stir-frying
Once your noodles are cooked and dried, it's time to start stir-frying. Heat a couple of tablespoons of vegetable oil in a non-stick pan over medium-high heat. If you're using a wok, you'll need to add more oil to coat the surface—about 2 to 3 tablespoons. Heat the oil in your wok over high heat.
If you're adding aromatics like garlic, ginger, and white parts of green onion, add them to the hot oil now. You can also add other vegetables like bok choy, broccoli, baby corn, carrots, or onions at this stage. Sauté these ingredients for about a minute over high heat.
Next, add your cooked noodles to the pan or wok and stir-fry quickly to separate the noodles and combine them with the vegetables and aromatics. Add an additional 2 tablespoons of neutral oil to properly coat the noodles.
If you're making a sauce with soy sauce, dark soy sauce, sesame oil, and sugar, add it to the pan now and toss the noodles to combine. Continue stir-frying for 3-4 minutes until the sauce has fully absorbed into the noodles.
If you're adding protein like beef, chicken, pork, or tofu, you can add it to the pan at this stage. Stir-fry until the protein is cooked through.
Finally, toss in the scallion greens and bean sprouts and stir-fry for another minute. Plate your pan-fried noodles and enjoy!
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Serving suggestions
There are many ways to serve pan-fried noodles, depending on your preferences and dietary requirements. Here are some ideas:
- Vegetarian option: For a vegetarian-friendly version, you can skip the meat and add extra vegetables of your choice. Tofu is also a great source of protein that can be added.
- Meat options: Chicken, pork, or beef are popular choices to add to pan-fried noodles. For a melt-in-your-mouth texture, marinate the beef before cooking. Alternatively, for a cheaper option, beef flank steak or skirt steak works well in a stir-fry.
- Noodle types: You can use various types of noodles for pan-fried dishes, such as Shanghai noodles, QQ noodles, udon, chow mein, or frozen/fresh thin Hong Kong-style noodles. If you're using dried noodles, it's best to blanch them first, and you may need to adjust the cooking time.
- Sauce: A simple sauce made with soy sauce, dark soy sauce, sesame oil, water, and sugar is a common choice. For spice lovers, add some Thai red chili or chili oil to the sauce. Alternatively, you can use a combination of chili sauce, soy sauce, and sesame oil.
- Vegetables: Bok choy, onions, carrots, broccoli, bean sprouts, peppers, baby corn, and scallions are all great choices to add to your pan-fried noodles.
- Sides and toppings: Pan-fried noodles can be served as a main dish or a side. For a side dish, a simple green salad or stir-fried leafy greens can complement the noodles. For a topping, try a saucy stir-fry or sweet and sour pork.
- Presentation: For a unique presentation, try cooking the noodles in a large, flat pancake shape. This can be served as a base for a stir-fry or other toppings.
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Frequently asked questions
You can use a variety of noodles for pan-fried noodles, including Shanghai noodles, QQ noodles, frozen udon, chow mein, and Hong Kong-style pan-fried noodles.
The preparation method varies depending on the type of noodle you are using. For example, if you are using chow mein, you should blanch the noodles in hot water for 2-3 minutes, rinse them with cold water, and then drain them. If you are using Hong Kong-style pan-fried noodles, you should boil them for about 1 minute, drain them, and then spread them out in a thin, even layer in a wok or pan.
A simple sauce can be made with soy sauce, dark soy sauce, sesame oil, water, and sugar. You can also add chili sauce, chili oil, or white pepper for a spicier dish.
You can add a variety of vegetables, such as bok choy, onions, carrots, baby corn, bean sprouts, peppers, and broccoli. You can also add protein like tofu, chicken, beef, or pork.
