Nothing will satisfy your craving for an Asian dish better than a good portion of spicy Pan Fried Noodles. Coated in a savory sauce and tossed with fresh vegetables, this recipe is as simple as it gets. This recipe is a perfect balance between savory and spiciness.
Asian culture is well-known for various versions of pan-fried noodle recipes. The pan-fried noodles recipe I made today is close to authentic Chinese chow mein. A quick and easy dish that can be customized however you like.Â
Lately, visiting Chinese restaurants, I caught up in the idea that I always order noodles. It is one of my favorite Asian-style dishes. Moreover, I adore this cuisine because I can always improvise my own dishes from the ingredients I have on hand. The mix and match options are various. Today It was savory and super addicting Chinese fried noodles with chicken breast. All you need is some noodles, fresh vegetables, protein(any meat you prefer), and the key ingredients for the sauce. But this key ingredient is pretty simple – qualitative dark soy sauce. It adds a light caramelized taste and beautiful dark brown color.
The recipe did not require any special skills. Just blanch noodles, brown the meat and vegetables, toss them with soy sauce and fry everything together.
And one more reason to make Chinese fried noodles – this recipe is made in one pan and can be on the table in just 30 minutes!
What are pan-fried noodles called?
Pan-fried noodles are also called chow mein noodles. The pan-fried noodles are blanched in boiling water and then fried to a light, crispier texture.
Lo mein vs Chow mein:
Lo mein and Chow mein are actually similar dishes. The main differences are:
- Lo mein means tossed noodles, while chow mein means fried noodles.
- Chow mein dishes are usually made with thicker noodles, either fresh or dried, to get that good crispy texture. While for Lo mein, it is better to use fresh egg noodles.
- Pan-fried noodles, also called Chow mein, are often fried longer than lo mein noodles. The longer the noodles are fried, the crispier they get.
Which noodles are best for stir fry?
As for me, the best noodles for stir fry are egg noodles. I like to use the thin ones with a mild flavor, like yellow egg noodles, Hong Kong style noodles, or Yakisoba noodles. Actually, these are almost the same noodles, they just can come in come in different forms and can differ a little in flavor. They absorb well all the flavors. Either fresh or dry noodles will work well for this recipe.
For purchase check the Asian section of your grocery store or buy them online.
How do you make Pan Fried Noodles?
An easy dish that can be enjoyed for a quick and light lunch or dinner. The pan fried noodles are beautifully browned to perfection and enhanced in a flavorful sauce.Â
As I previously mentioned, I made my pan fried noodles with chicken, although it is not obligatory. If you crave a vegetarian version of noodles, then just skip the meat.Â
So first, take care of the chicken meat. Cut it into thin slices and transfer it to a mixing bowl. Add then cornstarch, salt, and sesame oil. Stir to combine and set aside for a while.Â
Chop the vegetables. Cook the noodle according to package instructions, drain and set aside. Make sure not to overcook noodles, cook till al dente. Otherwise, you will get sticky and mushy pan fried noodles.
Meanwhile, combine the ingredients for the sauce: dark soy sauce, oyster sauce, and black pepper. Set aside.
Now the chicken is ready for cooking. Heat skillet with one tablespoon of oil until very hot. Stir in the chicken and cook until lightly brown. Transfer to a plate. Add one more tablespoon of oil to the same pan. When the oil is shimmery, add the pepper, green onions, and spices (garlic powder, chili flakes) and saute for 3-4 seconds. Toss the noodles with some kitchen tongs and add them to the pan. Pour the sauce and add fried chicken slices. Mix well so all the noodles are coated with the sauce. Continue cooking at high heat for about 4-5 minutes, stirring and flipping occasionally. Switch off the heat and stir in bean sprouts.
Garnish with more sprouts and sesame seeds. Drizzle with a bit of chili oil. Serve immediately.
Pan Fried Noodles
Equipment
- 1 wok/skillet/pan
Ingredients
- 1 chicken breast 6-7 oz
- 1 1/2 tsp cornstarch
- 1/3 tsp salt
- 1 tbsp sesame oil
For sauce:
- 3 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1/4 tsp black pepper
For Stir Fry:
- 2 tbsp oil
- 4 green onions green part
- 1 pepper
- bean sprouts
- 1/4 tsp chili flakes
- 1 tsp granulated garlic
- 14 oz Chinese egg noodles
- 1 tbsp sesame seeds
Instructions
- Cut chicken meat into thin slices and transfer it to a mixing bowl. Add then cornstarch, salt, and sesame oil. Stir to combine and set aside for a while.
- Chop the vegetables. Cook the noodle according to package instructions, drain and set aside.
- Meanwhile, combine the ingredients for the sauce: dark soy sauce, oyster sauce, and black pepper. Set aside.
- Heat skillet with one tablespoon of cooking oil until very hot. Stir in the chicken and cook until lightly brown. Transfer to a plate. Add one more tablespoon of oil to the same pan. When the oil is shimmery, add the pepper, green onions, and spices (garlic powder, chili flakes) and saute for 3-4 seconds. Toss the noodles with some kitchen tongs and add them to the pan. Pour the sauce and add fried chicken slices. Mix well so all the noodles are coated with the sauce.
- Continue cooking at high heat for about 4-5 minutes, stirring and flipping occasionally. Switch off the heat and stir in bean sprouts. Garnish with more sprouts and sesame seeds. Drizzle with a bit of chili oil. Serve immediately.
Nutrition
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