|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 2g||7%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe goes by several different names, including "both sides browned" and "twice browned" noodles. In all cases, the boiled noodles are cooked to golden on one side, then turned over and cooked on the other side. If desired, the noodles can be placed in a cake pan before frying so that it forms a more attractive shape, but this isn't necessary. After frying, the noodles should be crispy on the outside, but still tender on the inside.
Pan-fried noodles are usually made with fresh Hong Kong pan fry noodles. If you can't find them, use dried thin wonton soup noodles, Chinese egg noodles, or fine egg noodles. Dried noodles weigh less than fresh noodles, so use only about 12 ounces of dried noodles.
Watch Now: Easy Pan-Fried Noodles Recipe
Gather the ingredients.
In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente—tender, but still firm.
Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.
In a heavy frying pan or a wok, heat the 3 tablespoons of peanut oil over medium-high to high heat. Add the noodles. Quickly spread them out to the edges of the pan and let them cook without stirring until they are browned on the bottom. This will take about 5 to 8 minutes.
Flip over and brown the other side.
Remove from the wok and plate.
Keep warm while preparing other ingredients for your meal.
What Do You Serve With Pan-Fried Noodles?
- If fresh noodles are not an option, use about 10 to 12 ounces of thin dry noodles (enough for 4 servings), such as egg-based Hong Kong noodles or fine egg noodles.
- If you don't have a large 12 to 14-inch frying pan or wok, cook the noodles as directed and then fry them in two batches.
- Hold the pan-fried noodles in a 170 F to 200 F oven if you are making a stir fry or sautéed items to go with them.
- Spicy Pan-Fried Noodles: When the noodles are done, add 2 teaspoons of soy sauce and spicy chili sauce, to taste.
- Pan-Fried Noodles With Hoisin Sauce: In a small bowl combine 1 1/2 tablespoons of hoisin sauce, 1 tablespoon of soy sauce, 1 tablespoon of water or dry sherry, and 1 to 2 tablespoons of honey or sugar; whisk and set aside. When the noodles are done, toss them with the sauce mixture. Garnish with sesame seeds or chopped scallions, if desired.