Pan Fried Noodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
397 kcal
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Course
Main Course
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Cuisine
Asian
Pan Fried Noodles
Description
Pan Fried Noodles features cooked fresh noodles seared in vegetable oil until crispy edges develop. The noodles are combined with softened carrots, onions, green onions, and bean sprouts, which add both sweetness and crunch throughout. A sauce made from low sodium soy, hoisin, toasted sesame oil, and cornstarch thickens as it simmers with the ingredients, coating each bite with balanced savory and slightly sweet notes. Toasted sesame seeds add subtle nuttiness on top.
The dish finishes with fresh green onions for brightness, and it can be served as a standalone meal or a side to complement other dishes. Its mix of textures from crispy noodles and tender vegetables provides interest in every forkful.
The method includes rinsing noodles under hot water to separate them before frying, ensuring they don't clump, and cooking the sauce until it just thickens to avoid sogginess.
Ingredients
- 1 tablespoon vegetable oil divided use, 2 teaspoons
- 1 cup carrot shredded
- 1/2 cup white onion thinly sliced
- 1/2 cup green onions cut into 1 inch pieces, then thinly sliced lengthwise
- 2 teaspoons garlic minced
- 12 ounces noodles such as yakisoba or Hong Kong noodles, cooked, fresh
- 1/4 cup soy sauce low sodium
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil toasted
- 2 teaspoons cornstarch
- 1 cup bean sprout
- 1 tablespoon sesame seeds
- green onion optional, thinly sliced, for garnish
Instructions
- Heat 2 teaspoons of vegetable oil over medium high heat in a large pan. Add the carrots and white onions to the pan.
- Cook for 3-5 minutes or until vegetables are softened.
- Add the green onions and garlic and cook for 30 seconds. Remove the vegetables from the pan, and cover to keep warm.
- Rinse the noodles under hot water to separate them.
- Heat the remaining tablespoon of vegetable oil in the pan. Add the noodles and cook for 3-4 minutes per side or until browned and crispy on the edges.
- Add the vegetables back to the pan.
- In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, cornstarch and 2 tablespoons of cold water.
- Add the bean sprouts to the pan, and toss to combine.
- Add the sauce to the pan and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened and bean sprouts have wilted.
- Sprinkle with sesame seeds and additional green onions if desired, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 86g | 29% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 631mg | 26% |
| Potassium | 243mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5470IU | 109% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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