Panfried Noodles

Frying noodles in a wok
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  • 17 mins
  • Prep: 7 mins,
  • Cook: 10 mins
  • Yield: 2 servings
Ratings (53)

By Rhonda Parkinson

Updated 03/15/18

This recipe goes by several different names, including "both sides browned" and "twice browned" noodles. In all cases the boiled noodles are browned 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 browned on the outside, and tender inside.

What You'll Need

  • 1 pound fresh or dried egg noodles
  • 1 tablespoon sesame oil
  • 3 tablespoons peanut or vegetable oil, or as needed

How to Make It

  1. 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.
  2. In a heavy frying pan or a wok, heat 3 tablespoons oil over medium-high to high heat. Add the noodles. Quickly spread them out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (5 to 8 minutes).
  1. Flip over and brown the other side. Remove and plate. Keep warm while preparing other ingredients for the meal.
Nutritional Guidelines (per serving)
Calories 973
Total Fat 40 g
Saturated Fat 4 g
Unsaturated Fat 25 g
Cholesterol 0 mg
Sodium 2,400 mg
Carbohydrates 132 g
Dietary Fiber 6 g
Protein 18 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)