An easy Cantonese-style pan-fried noodle dish that comes together so quickly! These taste just like your favorite restaurant’s version and now it’s easy to make them at home!
Excuse me while I slurp up a few more noodles. These pan-fried noodles are quickly becoming my life. In my head, i’m calling them a cross between garlic noodles, pan-fried noodles, and chow mein (because, hello, I needed the veggies!). And when so much goodness gets together on a plate these noodles become so hard to resist.
But before we jump head first into a bowl of these Cantonese noodles, how was your weekend? Did you freeze? I sure did! The hubby and I made a trip to Austin this weekend and even though it’s a short 2.5 hour trip there, the temperatures were so much colder there than in Houston. Mainly because we get a nice warm, humid breeze from the Gulf that comes our way. We did a little hike up to Mt. Bonnell and a windbreaker jacket would’ve come in handy. And right after that, a nice cappuccino to thaw us out. When you know all I really wanted were a bowl of these noodles to slurp on. Oh how these are perfect for freezing cold days like today.
Last week, I had the sudden urge for noodles (um.. when do I not?) and wanted something restaurant-style, crunchy, smoky, with fresco style veggies. You know, the kind of noodles that are cooked on a burning hot wok so the noodles get nice and crispy around the edges but the centers are still soft and noodle-like.
And I have to say, that this is really more of a guide than a recipe because it’s so easily customizable! I wanted the crunch of chow mein in these noodles so I tossed in a handful of bean sprouts, shredded carrots, and lots of coleslaw style shredded cabbage. The carrots and coleslaw sliced cabbage are a staple in our house, we use them on just about everything — a little more crunch to salads, on breakfast sandwiches, these pan-fried noodles, and even in chicken sandwiches and such. It’s a great way to sneak in some extra veggies. The sauce for this bowl of heaven is super simple too. A little oyster sauce, soy sauce, sugar, sesame oil, minced garlic, and red pepper flakes. That’s it. You can make this recipe vegetarian friendly by swapping out the oyster sauce for dark soy sauce or using an imitation oyster sauce (though that can be more difficult to find). Also, this recipe calls for egg noodles, which I was lucky enough to find at my regular grocery store in the asian food aisle. Most grocery stores do carry them.
Whatever you do, make these. Because these noodles are a life-changer. Totally what every Monday needs.
- 12 ounces Hong Kong style egg noodles
- 8 scallions
- 2 teaspoons oyster sauce
- ¼ cup low sodium soy sauce
- 2 teaspoons sugar
- 2 teaspoons minced garlic
- ¼ – ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 2 tablespoons + 2 teaspoons toasted sesame oil
- 2 tablespoons high heat oil (such as canola, vegetable)
- 1 ½ cups mixed veggies (such as coleslaw style cabbage, shredded carrots, and bean sprouts)
- Bring a large stock pot of water to boil. While the water is boiling, separate the greens from the whites of the scallion. Cut into one inch pieces then quarter the 1-inch piece vertically so you end up with thinly julienned scallions, set aside. In a bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, salt, and 1 teaspoon of sesame oil, stir to combine, set aside.
- When the water comes to a boil, add the noodles and allow them to boil for 2-4 minutes (according to package directions). Drain and rinse under cold running water.
- Heat a large wok or a 16-18 inch skillet over high heat. Let the skillet heat for several minutes until it becomes SCREAMING HOT. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of canola oil. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minute or until they become crispy.
- Flip the noodles over using a large spatula. Do this carefully, don’t worry if you cannot get all of them to turn at once. Do it in portions if necessary. Drizzle the remaining 1 tablespoon of sesame oil and 1 tablespoon of canola oil around the perimeters of the pan and again, lift the skillet with handle and swirl the pan to allow the oil to distribute. Let the noodles fry for an additional 3-5 minutes. Remove the noodles to a plate.
- Heat the remaining 1 teaspoon of sesame oil, along with the white part of the scallion and let sizzle for just 10 seconds. Add the shredded carrots if using, and let cook for an additional 10 seconds. Add the noodles back into the skillet and toss. Separate the noodles so there aren’t any large clumps. Toss in the shredded cabbage mix, if using and drizzle with the soy sauce mixture and toss continuously for 1-2 minutes or until the sauce distributes evenly over the noodles.
- Add the bean sprouts if using and the greens of scallions. Toss to combine and serve immediately.