Soy Sauce Pan Fried Noodles
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.
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.
Notes
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 the 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 in the last step, so they will be cooked by the time you finish making the dish. Tried this recipe?Let us know how it was!