Easy, fast and delicious, these Pan Fried Asian Noodles are a meat-free alternative that's full of flavor!
Noodles are a staple food in so many countries because they are quick and hearty making them perfect for vegetarians as well as being the perfect compliment to delicious Chinese roasted meats and dishes. One of my favorite ways to enjoy noodle and rice dishes is topped with a fried egg - crispy at the edges and with a soft and gooey yolk - it is just heavenly!
As with most Asian dishes, prep is the key! Have your bean sprouts washed and your spring onions and chillies chopped and ready for when they are needed
GREAT HACK - SAVE TIME by boiling your water for pasta, noodles etc in the kettle first and then pour the boiled water into a saucepan and place on the stove to continue the boiling process as needed
You can add additional vegetables into the noodles - mushrooms, sliced onions and capsicum all work well
You can also make and slice an omelette (like you would do for fried rice) into these noodles
Small bits of cooked Chinese sausage, chicken, meat or prawns can also be added for yummy flavor combinations
If you like crunch, crushed peanuts add a great texture and flavor
YOU WILL NEED
230g | 8 ounces | 3 small bundles of thin dried egg noodles
1+1/2 cups bean sprouts
2-3 spring onions/scallions finely sliced - slice and keep the white ends too
4 teaspoons soy sauce
½ teaspoon sesame oil
1 teaspoon sugar
1+½ tablespoon Shaoxing Chinese cooking wine
1 tablespoon white vinegar
¼ teaspoon freshly ground white pepper
1-2 small green chillies finely chopped (optional but nice)
¼ teaspoon salt (if needed)
3 tablespoons oil
Fill a medium sized saucepan with water and bring to the boil OR boil a pot of water in the kettle first and pour into a medium sized saucepan to continue boiling on the stove. Add the noodles and boil for 3-4 minutes or as per cooking instructions, using your tongs to gently separate the noodles. Once cooked, empty into a colander and rinse under cold water and set aside to drain.
Rinse the bean sprouts in cold water, drain and set aside.
In a small bowl add the soy sauce, sesame oil sugar, wine, vinegar and white pepper into a small bowl and set aside.
Heat a large wok to medium-high and add 1 tablespoon of oil to coat the wok and gently roll the oil around the pan. Ensure your wok is hot. Spread the noodles in a thin, even layer in the wok and allow the bottom layer to brown and become crisp. This will take between 3-5 minutes.
Once the bottom is crisp and brown flip the noodles over and add another tablespoon of oil around the edge of the noodles to coat the other side of the wok and let the other side crisp up. A wide fish turner like spatula really helps to flip them easily.
Once the second side is nice and crisp and golden brown, set what will at this stage essentially be a "noodle pancake" into a plate and set aside.
Add one more tablespoon of oil into your wok and ensure it is nice and hot and add all of the white part of the spring onions to the pan and flash cook for about 15 seconds and are sizzling nicely.
Add the noodles back in and now toss them to break them up with tongs or use a fork to gently pry them apart again.
Add the soy sauce mixture and toss continuously using a set of tongs for a couple minutes and continue cooking until the noodles take on a golden brown color.
Toss in the bean sprouts, spring onion and chillies if you are using them and cook for another minute. Taste and see if salt is needed.
Garnish with some extra bean sprouts and spring onion if desired.
Serve immediately and enjoy as is or with your favorite Chinese dishes - also tastes fantastic with a fried egg!
SERVES 4 AS A SIDE DISH AND 2 AS A MEAL
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