pan fried noodles |
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This is another very easy recipe and when I made it, my kids said, "Wow, looks like takeout" High praise indeed. The flavor of the noodles is really good.
The important thing here is to take out the veggies and put set them aside while you pan fry the noodles so that they do no get mushy, and so that the noodles can get crisped by themselves. Use a flat-bottom frying pan, preferably non-stick, so that you will use less oil. You will need to re-oil the pan when you crispy up the noodles. |
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2 packages of dried Chinese egg noodles (I get these from Safeway)
2 zucchini, sliced very thinly 1 red pepper, julienned 1/2 an onion, sliced very thinly 6-10 fresh shiitake or your favorite mushroom, thinly sliced A bit of pork, 1/4 pound, thinly sliced (or chicken or tofu) |
Sesame oil
2-3T water 2 shakes of oyster sauce 2T shoyu 2T Japanese vinegar 4 cloves of garlic, finely chopped 1t fresh ginger |
Boil water to cook noodles. While this is going, mix together water, oyster sauce, shoyu and vinegar in a small bowl. Drop dry noodles in boiling water. Chinese egg noodles cook very quickly and they should be pretty close to done in about 3 minutes. Take them out, drain well, and toss with the sauce. Set it aside while you cook the vegetables.
In a flat-bottom frying pan, drizzle sesame oil and a bit of canola oil until the oil does the cascading sheets action in the pan. Add ginger and garlic and give a quick stir, add a shot of shoyu (it will sizzle immediately), then add the pork, chicken or tofu. Cook until just done--a couple of minutes for pork, and almost immediately for tofu. Remove from pan and set aside.
Add onions, zucchini, bell pepper and mushrooms, in that order to the pan. Allow the onions to soften a bit before adding the zucchini. Then do the same for the zucchini before you add the peppers. This is so that the things that take longest to cook don't end up making the peppers and mushrooms overly squishy. Cook until the mushrooms are just tender; this should take only a few minutes. Take out vegetables.
Add a bit more oil and swirl in the pan. Dump the cooked noodles back into the frying pan on fairly high heat. You should be able to hear the noodles sizzling. Flip the noodles once to get the other side crunchy and browned. Serve with vegetables.
In a flat-bottom frying pan, drizzle sesame oil and a bit of canola oil until the oil does the cascading sheets action in the pan. Add ginger and garlic and give a quick stir, add a shot of shoyu (it will sizzle immediately), then add the pork, chicken or tofu. Cook until just done--a couple of minutes for pork, and almost immediately for tofu. Remove from pan and set aside.
Add onions, zucchini, bell pepper and mushrooms, in that order to the pan. Allow the onions to soften a bit before adding the zucchini. Then do the same for the zucchini before you add the peppers. This is so that the things that take longest to cook don't end up making the peppers and mushrooms overly squishy. Cook until the mushrooms are just tender; this should take only a few minutes. Take out vegetables.
Add a bit more oil and swirl in the pan. Dump the cooked noodles back into the frying pan on fairly high heat. You should be able to hear the noodles sizzling. Flip the noodles once to get the other side crunchy and browned. Serve with vegetables.