Pan-Seared Noodles: Quick, Easy, Delicious

Pan-searing is a cooking technique that achieves a crispy, browned, caramelized exterior on meats and vegetables. The process can be applied to noodles, too.

To pan-sear noodles, you'll need a wok or a large pan, and some oil with a high smoke point. Heat the oil in the pan, and then add your noodles. You can also add aromatics like garlic and ginger, meat, and vegetables. Stir-fry the ingredients, and then add the sauce or seasoning.

If you're using dried noodles, soak them in water first. Fresh noodles can be prepared by blanching them in boiling water or hot tap water.

Choosing the right pan

Material

The material of the pan is crucial for achieving the desired heat conduction and retention. Here are some common materials used for pans and their characteristics:

• Aluminum: Aluminum pans, such as the Winco Aluminum Stir Fry Pan, are lightweight and highly conductive, allowing you to quickly bring the pan to a rapid boil and adjust the heat as needed. However, they are not compatible with induction burners and are not suitable for long-simmered acidic sauces like tomato sauce due to the potential reaction between the metal and the acid.
• Cast Iron: Cast iron pans are known for their excellent heat retention, making them ideal for creating a well-browned exterior on your noodles. They get extremely hot and stay that way, providing the high temperatures needed for a proper sear. However, they require more maintenance and can be heavier than other options.
• Stainless Steel: Stainless steel cookware, especially 5-ply stainless steel, is a popular choice for pan-searing due to its quick and even heating capabilities. It eliminates hot spots and ensures consistent browning. Stainless steel pans are also durable, easy to maintain, and dishwasher-safe.
• Carbon Steel: Carbon steel pans offer quick heating and even heat distribution, preventing hot spots and ensuring an even sear. They are lighter than cast iron but still capable of retaining heat, making them a good choice for searing.

Size and Shape

The size and shape of the pan are also important considerations. For pan-searing noodles, you'll want a pan that is large enough to accommodate the amount of noodles you're cooking without overcrowding. A wider and deeper pan can be advantageous, providing ample space for stirring and tossing the noodles without the risk of spilling.

Compatibility with Heat Source

When choosing a pan, ensure that it is compatible with your cooktop or burner. For example, if you have an induction burner, keep in mind that 100% aluminum pans will not work. Check the specifications of your cooktop and select a pan made from a suitable material.

Ease of Cleaning and Maintenance

Consider how easy the pan will be to clean and maintain. Stainless steel and carbon steel pans are typically easier to maintain than cast iron, which requires regular seasoning. Stainless steel pans are often dishwasher-safe, while cast iron and carbon steel pans usually require hand washing.

In summary, when choosing a pan for pan-searing noodles, opt for a pan made from a material that offers excellent heat conduction and retention, such as aluminum, cast iron, stainless steel, or carbon steel. Select a size and shape that provides enough space for stirring and tossing the noodles without overcrowding. Ensure compatibility with your heat source, and consider the ease of cleaning and maintenance to suit your preferences.

Selecting the best oil

When pan-searing noodles, selecting the right oil is crucial to achieving the desired results. Here are some factors to consider when choosing the best oil for the job:

Smoke Point

The smoke point of an oil is the temperature at which it starts to smoke. When selecting an oil for pan-searing, it is essential to choose one with a high smoke point to prevent it from smoking and burning during the cooking process. Oils with a smoke point above 400°F (205°C) are ideal for searing. Some examples include refined neutral oils like canola, soy, vegetable, and peanut oil.

Stability

The stability of an oil refers to its ability to withstand high temperatures without degrading into harmful compounds. Look for oils that are highly stable and can be heated to temperatures required for searing (around 400-450°F or 205-232°C). Oils like avocado oil and ghee have high stability and can be heated up to 500°F (260°C) without issues. Extra virgin olive oil is also stable and can be used for searing, despite its lower smoke point.

Flavor

When pan-searing noodles, the oil you choose can impact the final flavor of your dish. If you want the natural flavor of the noodles to shine through, opt for a neutral-flavored oil like canola or grapeseed oil. On the other hand, if you want to add a nutty flavor to your dish, consider using unrefined peanut oil. Extra virgin olive oil can also be a good choice if its flavor complements the rest of the recipe.

Cost

Extra virgin olive oil tends to be more expensive than other oils, so if you're looking for a more budget-friendly option, consider using canola or avocado oil, which offer similar performance at a lower cost.

Other Considerations

When pan-searing noodles, it's important to heat the pan first before adding the oil. This will help prevent the oil from smoking too much. Additionally, consider using a cast-iron pan, which is ideal for searing as it can withstand high temperatures and distribute heat evenly.

In summary, when selecting the best oil for pan-searing noodles, look for oils with a high smoke point, stability, and a flavor profile that complements your dish. Canola, avocado, and extra virgin olive oil are great options, offering a balance of performance and flavor without breaking the bank.

Preparing the noodles

The first step in preparing your noodles for pan-searing is to choose the type of noodle you want to use. You can use fresh or dried noodles, with options such as Hong Kong-style fried noodles, Shanghai noodles, chow mein, egg noodles, udon, ramen, or yakisoba noodles. If you're using dried noodles, be sure to soak them in water until they are softened. For fresh noodles, you can simply blanch them in boiling water or even hot tap water to loosen them up. It is important not to overcook the noodles, as you want them to still have some bite.

Once your noodles are cooked, drain them in a colander and give them a rinse with cold water. To ensure your noodles don't stick together and are easier to work with, it is recommended to shake the colander a few times to get the noodles as dry as possible. Return the noodles to the pot and toss them with a little vegetable or peanut oil, or sesame oil.

Before adding the noodles to the wok, it is important to cut them into smaller pieces. This will make it easier to mix them with the other ingredients in the wok. You can use kitchen shears to cut the noodles right in the pot, aiming for pieces around 6 to 8 inches in length.

Now your noodles are ready to be added to the wok and stir-fried with the other ingredients!

Aromatics and seasoning

Aromatics are a key component of pan-seared noodle dishes, providing subtle yet essential flavours to the overall profile of the dish. The most common aromatics used in pan-fried noodle dishes are garlic and ginger. These ingredients are typically stir-fried first in the hot wok or pan to release their flavours and fragrance.

For example, in a soy sauce pan-fried noodle dish, garlic is added to the hot pan first, followed by the white parts of green onions and chopped red chilli. These aromatics are then sautéed together for 2-3 minutes before adding the noodles and sauce.

Another example is a simple noodle stir-fry, where garlic and ginger are stir-fried in the hot wok to season the entire dish with subtle flavours.

When choosing aromatics, it is important to consider the flavours you want to impart to the dish. For instance, garlic adds a savoury note, while ginger brings a subtle spice and warmth. Other aromatics that can be used include shallots, spring onions, and leeks.

In addition to aromatics, seasoning is crucial to enhancing the flavours of pan-seared noodles. Salt and pepper are the most basic seasonings, but other spices and herbs can be added to create more complex flavours. For instance, red pepper flakes or chilli oil can add a hint of spice, while sesame oil and sesame seeds can provide a nutty aroma and taste.

Furthermore, sauces are an integral part of seasoning pan-seared noodles. A simple sauce can be made by mixing soy sauce and rice wine or dry sherry. For a richer, more takeout-style flavour, oyster sauce, hoisin sauce, or chilli-garlic sauce can be added.

When seasoning pan-seared noodles, it is important to taste and adjust as needed. This may involve adding more salt to enhance the flavours, a squeeze of lemon juice for acidity, or a drizzle of sesame oil for extra aroma and depth.

Additionally, the type of noodle used can also impact the overall flavour of the dish. For example, using fresh noodles instead of dried can result in a better texture and faster cooking time. Moreover, choosing a noodle variety that complements the other ingredients in the dish is crucial. For instance, Hong Kong-style fried noodles, Shanghai noodles, and chow mein are great options for a stir-fried noodle dish, while rice noodles or soba noodles can also be used.

In conclusion, when crafting your pan-seared noodle dish, carefully consider the aromatics and seasonings to ensure a flavourful and aromatic final product.

Cooking technique

Pan-searing is a cooking technique that achieves a crispy, browned, caramelized exterior on meats and vegetables. The process of pan-searing can be applied to various foods; once you learn the method, you can adapt it as needed.

Equipment

Use a cast-iron pan or a stainless steel skillet or frying pan (not non-stick) for the best sear. Both of these pans are ideal for high-heat cooking, especially for getting a solid, browned crust.

The Best Noodles to Pan-Sear

Any noodle can be a candidate for pan-searing. If this is your first attempt at pan-searing noodles, stick with standard lo-mein egg noodles — preferably fresh noodles. They are easy to work with and make a great stir-fry. Once you get more comfortable, branch out to rice noodles, udon noodles, soba noodles, or even, in a pinch, regular Italian spaghetti noodles. You can also use fresh or dried noodles.

Preparing the Noodles

Prepare your noodles so that they are al dente and still have some bite. For most noodles, this means cooking them for a few minutes in boiling water, but thinner noodles, like cellophane rice noodles, usually just need to be soaked.

Building a Great Noodle Stir-Fry

A noodle stir-fry is a technique more than a recipe. In addition to the noodles, think about adding four to five cups of other stir-fry ingredients, like slices of chicken or beef, bell peppers, snow peas, bok choy, or napa cabbage. If you want to add harder vegetables, like broccoli or carrots, blanch or steam them before stir-frying to make them easier and quicker to stir-fry.

The Keys to Successful Pan-Searing

• Don't overcrowd the pan: If the food is too close together, it will create additional moisture that slows down browning. Use a larger pan or cook in batches to ensure a browned crust forms quickly without overcooking.
• Use a high-heat oil: Make sure to use a stable, high-heat oil to prevent excess smoking (some smoking is okay!).
• Don't be afraid of browning: One of the most common mistakes made by beginner cooks is that they are afraid of burning their food, so they flip it too early. A good sear needs a few minutes to get a deep golden brown color for chicken or cauliflower, while many red meats, like steak, need a deep brown color for optimal flavor and texture.

Method: How to Pan-Sear Noodles

• Prep the noodles: If needed, cut your noodles into portion-sized pieces. Generously season on both sides with salt and pepper.
• Preheat a pan on high heat: Set a large skillet on high heat.
• Add oil: Add 1 to 2 tablespoons of oil, swirling to coat the pan.
• Reduce the heat to medium-high and sear: Once the oil is shimmering and just barely smoking, carefully add your noodles to the pan. Don't overcrowd the pan; if you need to cook in batches, you can do so. Let sear for several minutes until nicely browned on one side.
• Sear on the other side: Once browned, use tongs or a spatula to flip and sear on the other side. If a proper crust has formed, the noodles should easily flip without sticking. If you notice sticking, wait another minute or so before flipping. Sear again for several minutes until browned on both sides.

Frequently asked questions