Do you ever have those moments when you’re craving Chinese take-out but have no time to go out? Perhaps you’re stuck at home, or maybe it’s a rainy evening and there’s nowhere to go. You don’t want to settle for take-out again, but ordering delivery just won’t do. You need something quick, cheap, and easy…but that doesn’t taste as if it came from a packet.
We all get lazy sometimes and want an authentic home-cooked meal without having to put in the effort. Thankfully, there are some really simple ways to spice up your pan-fried noodles with very little effort required.
These crispy pan-fried noodles are like the Chinese version of pappardelle, with a crunchy exterior and a chewy interior.
Adding some savory ingredients like soy sauce, sesame oil, garlic, and green onions will make these noodles even more satisfying.
The result is an appetizing dish that goes well with any Asian-inspired meal.
What are pan-fried noodles in a Chinese restaurant?
Pan-fried noodles are a popular dish in Chinese restaurants. They are made by stir-frying noodles in a pan with vegetables and meat. The noodles are usually coated in soy sauce, which gives them a savory flavor.
What is the difference between lo mein and pan-fried noodles?
There are a few key differences between lo mein and pan-fried noodles. Firstly, lo mein is made with soft wheat flour noodles, while pan-fried noodles (chow mein) are made with harder wheat flour noodles. This means that lo mein will have a softer, more delicate texture, while pan-fried noodles will be chewy and have a bit more bite to them.
Another difference is in the way the noodles are cooked. For lo mein, the noodles are boiled in water, then drain and toss with the sauce. For pan-fried noodles, the noodles are stir-fried in a bit of oil until they are crispy, and the sauce is added. This gives pan-fried noodles a slightly more robust flavor, as well as a more interesting texture.
So, in summary, the key differences between lo mein and pan-fried noodles are the type of noodle used, the cooking method, and the resulting texture and flavor.
What kind of meat can you add to chow mein noodles?
You can add any kind of meat to chow mein noodles, including chicken, beef, pork, or shrimp. If you’re looking for a more vegetarian option, you can also add tofu.
Secret tips to achieve the chewy and crispy texture for pan-fried noodles
I personally use chow mein noodles (egg noodles), and there are a few tricks to achieving a chewy texture when you are to cook the noodles.
What you want to do is spreading the noodles evenly on a plate and microwave it for one minute. Now the surface of the noodles that get exposed to the air slightly shrinks and dries up, but the bottom is still moist. Flip the noodles to expose the bottom, and microwave again for 1 more minute.
Doing this helps remove the moisture from the noodles, and the microwave “push & pull” on the noodles causing them to be tough and rubbery.
We’re not done yet. You now want to cook the noodles.
Make sure to not let it sit in boiling water too long and wait until the cooking water is at a full boil before adding the chow mein. You want to drain the noodles the moment you see the water bubbling from underneath the noodles. Don’t worry, we’re still going to pan-fry the noodles, so they will be cooked by the time you finish making the dish.
Ingredients needed to make soy sauce pan-fried noodles
- 16 oz (450 grams) of chow mein or egg noodles (cooked)
- red chili (optional)
- 2 tablespoons of sugar
- 1 cup of bean sprouts
- 5 stalks of green onions
- sesame oil
- 1 cup of water
- minced garlic
- 3 tablespoons of vegetable oil
- 1/4 cup of soy sauce
- 1 tablespoon of dark soy sauce
- rice cooking wine (optional)
How to make soy sauce pan-friend noodles (chow-mein)
- Prep the noodles and other ingredients
- Spread the egg noodle on a plate as much as possible, and microwave it for one minute. The surface of the noodles gets exposed to the air will slightly shrink and dries up, but the bottom is still moist. Flip the noodles to expose the bottom, and microwave again for 1 more minute.
- In a big pot, add water and bring it to boiling. Make sure to add the noodles only after the water is fully boiled. Drain the noodles the moment the water starts to bubble from underneath the noodles.
- Making the sauce mixture by mixing soy sauce, dark soy sauce, sugar, water, and red chili.
- Chop the green onion into 2 inches chunks, and have the bean sprouts ready.
- Stir-fry the noodles in a wok or skillet
- Heat up the vegetable oil and toss the noodles really well. This is the step to achieving the crispy texture. Take the noodles out on a plate.
- In the same pan, saute the garlic. Add the sauce mixture and cook over medium heat to get rid of the raw taste from the sauce. Simmer for about 2 – 3 minutes.
- Add the crispy noodles and vegetables (green onion, and bean sprouts).
- Add cooking wine
- Stir for a few minutes until the bean sprouts get soft.
- Turn off the heat and drizzle some sesame oil. Garnish with chili if desired.
Soy Sauce Pan Fried Noodles
Ingredients
- 16 ounce (450 grams) of chow mein or egg noodles (cooked)
- red chili (optional)
- 2 tablespoons sugar
- 1 cup bean sprouts
- 5 stalks green onions
- sesame oil
- 1 cup water
- minced garlic
- 3 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- rice cooking wine (optional)
Instructions
Prep the noddles and other ingredients
- Spread the egg noodles on a plate as much as possible, and microwave it for one minute. The surface of the noodles gets exposed to the air will slightly shrink and dries up, but the bottom is still moist. Flip the noodles to expose the bottom, and microwave again for 1 more minute.
- In a big pot, add water and bring it to boiling. Make sure to add the noodles only after the water is fully boiled. Drain the noodles the moment the water starts to bubble from underneath the noodles.
- Making the sauce mixture by mixing soy sauce, dark soy sauce, sugar, water, and red chili.
- Chop the green onions into 2 inches chunks and have the bean spouts ready.
Stir-fry the noodles in a wok or large skillet
- Heat up the vegetable oil and toss the noodles really well. This is the step to achieving the crispy texture. Take the noodles out on a plate.
- In the same pan, saute the garlic. Add the sauce mixture and cook over medium heat to get rid of the raw taste from the sauce. Simmer for about 2 - 3 minutes.
- Add the crispy noodles and vegetables (green onions & bean sprouts).
- Add cooking wine.
- Stir for a few minutes until the bean sprouts get soft.
- Turn off the heat and drizzle some sesame oil. Garnish with chili if desired.
