Pan Fried Noodles
Crispy pan fried noodles tossed with carrots, bean sprouts and a garlicky soy-hoisin sauce. It's a fast, veggie-packed dinner that satisfies a takeout craving in 20 minutes.
Servings: 6
Ingredients
- ⅓ cup low sodium soy sauce
- 1 tablespoon hoisin sauce
- 4 garlic cloves peeled and minced
- 16 ounces yakisoba noodles or Hong Kong noodles
- 2 tablespoons vegetable oil
- 1 1/2 cups shredded carrots
- 1 tablespoon sesame oil
- 1 bunch green onions thinly sliced
- 1 1/2 cups bean sprouts
- 1 tablespoon sesame seeds
- Thinly sliced green onions for garnish
Instructions
- In a small bowl, whisk together the soy sauce, hoisin sauce and minced garlic. Set aside.
- Boil the noodles according to package instructions. Fresh noodles cook for about 1 minute and dried noodles for about 2 minutes. Drain well and shake off excess water.
- Heat a large skillet or wok over high heat and add the vegetable oil. Add the shredded carrots and cook until just softened, then transfer to a bowl and set aside.
- Add the sesame oil to the skillet, then add the noodles and spread into an even layer. Let sit undisturbed about 1 minute, then turn and repeat until the edges are golden and crisped. Return the carrots to the skillet and add 1 cup of the sliced green onions.
- Pour the sauce over the noodles and toss to coat. Add the bean sprouts and stir to combine. Cook, stirring frequently, for 1 to 2 minutes.
- Remove from heat and garnish with the remaining green onions and the sesame seeds. Serve immediately.
Notes
- Prep before you start. Have the sauce, veggies and noodles ready before the pan gets hot. The cooking goes quickly.
- High heat is essential. Medium heat steams the noodles soft rather than crisping them.
- Don't over-toss. Let the noodles sit about a minute per side to develop crisp edges.
- Drain the noodles well. Excess water prevents crisping.
- Noodle options. Fresh refrigerated yakisoba or Hong Kong noodles give the best texture. Instant ramen (seasoning packet discarded) is a solid backup.
- Bean sprout swap. Thinly sliced napa cabbage or snow peas work well and keep their crunch.
- Add protein. Cook diced chicken or shrimp first, set aside, and fold it in with the sauce.
- Make it spicy. Add sriracha, chili garlic sauce or red pepper flakes with the sauce.
- Doubling. Fry the noodles in two batches so the pan doesn't crowd and steam.
- Storage. Refrigerate in an airtight container up to 4 days. Reheat in a skillet with a splash of water and a little extra soy sauce and oil. Freezing is not recommended.
Nutrition
Calories: 396kcal | Carbohydrates: 56g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 2117mg | Potassium: 349mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5381IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 4mg
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