Main/Stir Fries

Fried Noodles

Time: 25 min Yields: serves Cost: $1.80 per serve Difficulty: 5/10

From The Woks Of Life. I wanted noodles but really crispy and I tried googling it and that’s literally a thing which is such great news. For spreading the noodles in the pan, my pan is definitely a lot smaller than their wok, which is why I break up the noodles a little before adding them back to the pan, else it’s unmanageable.

Ingredients

  • Bean sprouts 1.5 cups
  • Spring onions 2 whole

    • sauce

  • Chinese cooking wine 0.5 tbsp
  • Soy sauce 2 tsp
  • Dark soy sauce 1 tsp
  • Sesame oil 0.5 tsp
  • White sugar 0.25 tsp
  • Salt 0.25 tsp
  • Pepper 0.25 tsp
  • Chow mein noodles (Hong Kong Style Egg Noodles) 225 grams
  • Vegetable oil 3 tbsp

Steps

  1. Fill a medium pot with enough water to submerge the noodles, bring the water to a boil.
  2. Rinse bean sprouts in cold water and drain. Cut the spring onions into 2 inch julienned sticks.
  3. Mix sauce ingredients in small bowl.
  4. Boil the noodles for 1 minute, rinse in cold water and drain well.
  5. Heat 1 tbsp of oil on high heat in a large frying pan. Add the noodles in an even layer. Tilt the pan to coat them in oil, then fry until crispy on bottom, 4 minutes.
  6. Flip noodles and add another 1 tbsp of oil around the outside, tilt pan again. Fry until crunchy and a fair bit dried out, 2 minutes. Set aside.
  7. Still on high heat, add another tablespoon of oil and then the white parts of the spring onions. Fry for 15 seconds.
  8. Break up the noodles a little bit, then add them to the frying pan and continue breaking them up. Add the sauce and toss well for 2 minutes.
  9. Add the bean sprouts and rest of the spring onions and toss again until the bean sprouts just start to turn transparent, still crunchy. 1 minute. Remove and plate.