Asian Fries Pan Fried Noodles Recipes

CANTONESE-STYLE PAN-FRIED NOODLES

Steps:

• Bring a large stockpot 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.

CHINESE FRIED NOODLES

Steps:

• Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
• Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
• In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
• Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

ASIAN TOFU WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS

Steps:

• Make the marinade by mixing together all the ingredients. Drain the tofu by placing on several sheets of kitchen paper on a plate, with several more on top, and a heavy weight (such as a pan) on top of that. Leave for at least 15 mins. Cut the tofu into cubes and put in a small bowl with the marinade. Cover and leave for 30 mins-1 hr.
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the tofu pieces and fry until hot and crispy. Just before you remove the tofu from the pan, add any remaining marinade and let it sizzle for 10 secs. Place the tofu on a plate and cover with foil to keep warm.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with tofu cubes and drizzle over any juices. Sprinkle with coriander and serve.

PAN FRIED NOODLES

Steps:

• Cook the egg noodles according to package directions.
• Drain and set aside.
• Melt butter in 10 inch skillet, over medium high heat, add diced onion and minced garlic, saute lightly until the onion is tender. (if using green pepper add it here).
• Add noodles and stir to mix in onions.
• Salt and pepper to taste.
• Cook on medium heat, stirring occasionally until noodles are crispy around the edges and light brown.

FRIED RAMEN NOODLE (ASIAN-STYLE)

Steps:

• 1. Fill a medium-sized (large enough to fit the ramen block with 1-2 inches of space around it) non-stick frying pan with water, half-way. Heat the pan with the water to a boil.
• 2. Place ramen block and sprinkle the soup base (if you like it) too. Let the ramen soften, flip it if it's still solid so that it is evenly moistened. Use a fork to loosen it up. Let the ramen soften some more, and if the water evaporates, great!
• 3. If there is still water in the pan after 3 minutes of cooking, drain the water. Slide the noodles off the pan and into a clean plate.
• 4. Drizzle some oil in the pan and let it heat up at Maximum heat. Once the pan is hot, slide back the noodles into the pan. Evenly distribute the noodles over the pan.
• 5. Drizzle 2-3 tablespoons of sauce. Let it fry. Occasionally lift the ramen to check the underside. If it's brown, use a spatula to flip it and let the other side cook. Let the other side fry. Again, lift and check. If it's brown, slide it off the pan and into your plate.

PAN FRIED NOODLES

Steps:

• Gather the ingredients.
• In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente -tender, but still firm.
• Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.
• In a heavy frying pan or a wok , heat the 3 tablespoons of peanut oil over medium-high to high heat. Add the noodles. Quickly spread them out to the edges of the pan and let them cook without stirring until they are browned on the bottom. This will take about 5 to 8 minutes.
• Flip over and brown the other side.
• Remove from the wok and plate. Keep warm while preparing other ingredients for your meal.

ASIAN FRIES - PAN FRIED NOODLES

Steps:

• To start you will need a good quality wok or non stick pan, and only use a wooden spatula, so you don't scratch it and break the seal. It is helpful to use a wooden spatula that is square and has a point so you can gently separate the noodles while stirring.
• Let the udon noodles thaw a bit. If you can't wait to thaw, put them in the microwave for one minute each side.
• Put the butter, garlic and grape seed oil into the wok and slowly heat the wok no higher than medium heat. **Do not let your garlic burn** The reason to use grape seed oil is because its very neutral and has a high smoke point so it doesn't burn easily.
• When the noodles are thawed gently pull them apart with your fingers.
• When the garlic starts to sizzle and just before it starts to turn golden brown add the udon noodles into the wok.
• After the noodles have been moved around and thoroughly coated in butter, garlic and grape seed oil, turn the heat up to almost high. (only for a few minutes).
• If you don't like garlic, just leave it out.
• *stay with it constantly and gently stir the noodles or they will burn*.
• Gently stir and flip the noodles, after each flip, spread them out gently again.
• The noodles should begin to turn golden brown (not burnt but crispy looking) and when they begin to look this way ad in a few twists of the pink sea salt and 2 Tbsp's of soy sauce.
• Keep stirring it gently.
• Turn the heat back down to just below medium and cook for 1 more minute just until the salt and soy sauce have evenly spread, then turn off burner.
• During this process if you feel the heat get too hot or are afraid its burning, lift the pan off the heat.
• If you want it spicy, add it in now and be subtle.

PAN- FRIED NOODLES, CHINESE VEG PAN- FRIED HAKKA NOODLES

Steps:

• For the noodlesCombine the noodles and cornflour in a bowl and mix well.Heat the oil in a broad non-stick pan, spread the noodles evenly over it and cook on a medium flame till they turn brown at the bottom.Turn over and cook on a medium flame till they turn brown and crisp.
• For the vegetablesCombine the cornflour and ¼ cup of water in a bowl and mix well. Keep aside.Heat the oil in a broad non-stick pan, add the garlic and green chillies and saute on a high flame for 30 seconds.Add the capsicum and saute on a high flame for 1 minute.Add the carrot, broccoli, soy sauce, tomaot ketchup, salt and pepepr, mix well and cook on a high flame for 2 minutes, while stirring occasionally.Add the cornflour-water mixtrue, mix well and cook on a high flame for 1 minute, while stirirng continously. Keep aside.
• How to proceedPlace the noodles on a serving plate, top with the vegetables and serve immediately.

PAN-FRIED NOODLES

Steps:

• First prepare all the ingredients, as shown in the picture below. Tips: appropriate amount of noodles, appropriate amount of soy sauce, appropriate amount of starch, one egg, appropriate amount of green onion.
• Then add an appropriate amount of water to the pot, wait for the water to boil, add the noodles and cook, as shown in the picture below.
• Then remove the noodles and let them pass in cold water, as shown in the picture below.
• Then add the noodles, beat an egg in the center, and fry until golden on both sides, as shown in the picture below.
• Then put the right amount of cooking oil in the pot, pour in the chopped green onion, soy sauce and water starch, and stir well.
• Then pour the sauce on top of the noodles.
• Then sprinkle pork floss on the surface.
• A delicious pan-fried noodle is ready, I hope everyone will like it. Have you learned it? Give it a try as soon as possible. If you have any good suggestions or different views on the editor's approach, please leave a message to the editor. Thank you. Remember to follow the editor and forward the works of the editor. The editor will continue to provide you with food tutorials, and your support will be the biggest motivation for the editor.