Pan Fried Noodles
Discover the ultimate comfort food with this Pan Fried Noodles recipe, a perfect balance of crispy textures and bold flavors. Fresh egg noodles are pan-fried to golden perfection, creating irresistibly crunchy edges, then tossed in a savory blend of soy sauce, oyster sauce, and a hint of sweetness. A colorful medley of stir-fried veggies—crisp bell peppers, shredded cabbage, tender carrots, and fresh bean sprouts—adds a delightful crunch and vibrant flair. Finished with aromatic garlic and green onions, this quick and easy dish comes together in just 30 minutes, making it an ideal weeknight dinner. Elevate your noodle game with this restaurant-quality favorite that's as satisfying as it is simple to prepare!
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Recipe Information
Ingredients
- 400 grams Fresh egg noodles
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Dark soy sauce
- 1 teaspoon Sugar
- 3 cloves Garlic
- 3 stalks Green onions
- 1 medium Carrot
- 2 cups Cabbage
- 1 large Bell pepper
- 1 cup Bean sprouts
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Bring a pot of water to boil, add the egg noodles, and cook according to package instructions (usually 1-2 minutes for fresh noodles). Drain and rinse thoroughly with cold water to stop the cooking process.
Drizzle the noodles with sesame oil, toss to coat, and set aside. This prevents them from sticking together.
In a small bowl, mix the soy sauce, oyster sauce, dark soy sauce, sugar, cornstarch, and water to create the sauce. Stir until well combined and set aside.
Finely mince the garlic, julienne the carrot and bell pepper, shred the cabbage, and chop the green onions into 2-inch pieces.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Spread the noodles evenly across the pan and let them cook undisturbed for 3-4 minutes until the bottom is golden and crispy.
Flip the noodles (you can use a spatula or divide them into smaller sections to make flipping easier) and cook the other side for another 3-4 minutes. Remove the noodles from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same pan. Sauté the garlic for 30 seconds until fragrant.
Add the carrot, cabbage, and bell pepper to the pan, stir-frying for 2-3 minutes until tender but still crisp.
Toss in the green onions and bean sprouts, cooking for another minute.
Push the vegetables to one side of the pan and pour the sauce into the empty space. Let it bubble for a few seconds, then mix it with the vegetables.
Return the crispy noodles to the pan, tossing everything together to coat the noodles evenly with sauce.
Serve hot and enjoy your pan-fried noodles!
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.1 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 372 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
