Pan-Fried Noodles

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Servings: 4 servings Difficulty: Advanced
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Crispy, golden noodle cakes topped with savory stir-fried pork and vegetables
Pan-Fried Noodles recipe image
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Pan-Fried Noodles

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 153.2
Dietary:
V Vegan

Description

This classic dish features pan-fried fresh thin noodles that develop a deliciously crispy, golden-brown crust while remaining tender inside. The noodles are cooked slowly in small amounts of oil and broth, allowing them to caramelize naturally. They serve as the perfect base for a rich, savory topping of barbecued pork strips and tender bok choy, all bound together in a glossy sauce made with soy, oyster sauce, and a hint of rice wine. The combination of textures—crunchy noodles, juicy meat, and crisp vegetables—makes for a satisfying and comforting meal.

Ingredients

Directions

  1. Bring a large pot of water to a boil.
  2. Add the fresh thin noodles and blanch for about 2 minutes to remove excess starch and loosen them.
  3. Drain the noodles well and rinse briefly with cold water if needed to stop cooking.
  4. Scatter the drained noodles on a baking sheet or large plate.
  5. Use chopsticks and clean hands to gently untangle the noodles as much as possible.
  6. Heat 1 tablespoon of peanut oil in each of two large, heavy skillets over medium-low heat.
  7. Divide the noodles evenly between the two skillets, pressing them down to form a flat, even layer about 1-inch deep.
  8. Pour 1/3 cup of chicken broth into each skillet.
  9. Cook uncovered, allowing the broth to simmer and absorb into the noodles.
  10. Periodically add small amounts of oil and broth to keep the noodles moist while the bottom crust forms.
  11. Continue cooking for 10 to 12 minutes, until the bottom is golden brown and crispy.
  12. Shake the pan gently to ensure the noodle cake is not stuck; dribble oil around the edges if it sticks.
  13. Cover the skillet with a wide lid or large plate.
  14. Carefully flip the skillet over onto the lid/plate to release the noodle cake.
  15. Slide the noodle cake back into the skillet, uncooked side down.
  16. Cook for another 5 to 7 minutes to brown the second side, adding oil around the edges if necessary.
  17. While the noodles finish cooking, prepare the sauce: In a small bowl, dissolve cornstarch in 2 tablespoons of cold chicken broth.
  18. Heat remaining peanut oil in a wok or large skillet over high heat.
  19. Add bok choy and stir-fry for 1 minute until coated with oil and slightly wilted.
  20. Add barbecued pork strips and stir-fry until heated through.
  21. Pour in the remaining 1/2 cup chicken broth, soy sauce, rice wine, and oyster sauce.
  22. Bring the sauce to a boil, then stir in the cornstarch slurry.
  23. Cook until the sauce thickens and becomes glossy, about 1 minute.
  24. Slide the pan-fried noodle cakes onto serving plates.
  25. Spoon the hot pork and vegetable sauce over the top of the noodles.
  26. Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 153.2kcal
% Daily Value *
Total Fat 7.2g12%
Saturated Fat 1.2g6%
Cholesterol 23.8mg8%
Sodium 640.1mg27%
Total Carbohydrate 18.5g7%
Dietary Fiber 1.2g5%
Sugars 0.6g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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