Fried Homemade Noodles Food

STIR-FRIED NOODLES

Steps:

• Cook the noodles according to pack instructions.
• Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
• Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
• Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

FRIED BUTTERED NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.

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.

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.

HOW TO MAKE CRISPY FRIED NOODLES AT HOME

Steps:

• Boil the noodles with salt and a teaspoon of oil till al dente. My rule of thumb is to boil the noodles for 60 seconds less than the package instructions.
• Immediately drain them in a colander and wash them thoroughly with cold water.
• Once they are completely drained, spread them out in an even layer on a sheet or parchment paper and leave them out to dry for 30 minutes.
• After 30 minutes, sprinkle the noodles with cornflour and toss them well.
• Heat oil in a cast iron skillet or frying pan till it starts shimmering (350F/ 180C). You can drop a small piece of noodle in the oil to check if it's hot enough. If there is no movement in the oil when you drop the noodle, it's not hot enough.
• Keep the heat to medium high, and add a handful of noodles to the oil, spreading them out. Deep fry them for 2-3 minutes till they are a deep golden brown. Do this in batches so that the temperature of the oil does not drop down significantly once you add the noodles.
• Drain them out on some tissue paper and let them cool completely before using. You can store them in an airtight container for up to 10 days.

STIR-FRIED SEAFOOD WITH NOODLES

Steps:

• Cook the noodles in boiling water according to packet instructions. Drain, rinse them thoroughly under cold water and set aside.
• In a large frying pan or wok heat 1 tablespoon of olive oil, add the peppers, leeks and onions, stir fry until lightly brown. Add the cherry tomatoes and cook for a further 2 minutes. Remove from the pan and set aside in a warm place.
• Heat the remaining oil in the same pan, add the garlic and add the mixed seafood and cook over a high heat. Cook for 7-8 minutes if the seafood is frozen (or 3-4 minutes if it is defrosted or fresh).
• Add the drained noodles, reserved vegetables, coriander and balsamic vinegar and stir fry until piping hot, season to taste and sprinkle with extra balsamic vinegar if necessary.

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.

STIR-FRIED HO FAN OR HO FUN (FLAT RICE NOODLES)

Steps:

• Heat a large pan or wok. Once hot, add in some oil. Pan fry the tofu strips until lightly golden brown, around 3-4 minutes. Move the tofu to the side of the pan.
• Add in more oil and sauté the bell peppers and mushroomsms (or other veggies/mushrooms you're using) until cooked through. Move them to the side of the pan as well. Add in the onion and sauté until translucent. Mix everything together and season with some soy sauce.
• Add in the rice noodles and season with soy sauce, stir-fry/vegetarian oyster sauce, and dark soy sauce. Carefully mix everything together and leave to cook for a few more minutes. Add in the chives and beansprouts (if using). Mix. Adjust according to desired taste. Turn off heat.
• Serve and enjoy while hot!

STIR-FRIED GINGER NOODLES

Steps:

• Bring a large heavy-based saucepan of salted water to a boil and blanch the noodles for about 2 minutes. Refresh under cold water.
• Peel and finely chop the ginger and garlic. Cut the chile in half lengthwise, deseed, and finely chop. Shred the spring onions and pick the leaves from the cilantro. Wipe and slice the shiitake mushrooms.
• Heat the sunflower oil in a large heavy-based wok. When hot, fry the garlic, ginger, chile, and mushrooms until brown, about 3 minutes. Add the noodles and spring onion; stir to combine, about 3 minutes.
• To serve, arrange the noodles in a serving dish and garnish with cilantro leaves.

ORIENTAL FRIED NOODLES

Steps:

• Prepare the pork with 1 tbsp corn flour, 1 tsp sesame oil, 1 tbsp oyster sauce and 1 strand of chopped spring onions, mix well and set aside.
• Heat the wok and add 5 tbsp of vegetable oil.
• Add diced chinese sausage, fry till fragrant and add in shitake mushroom for a quick stir-fry, set aside.
• Stir-fry marinated pork till slightly brown and set aside.
• Fry king prawn and set aside.
• Add in chopped garlic and red onions, fry till fragrant.
• Add in Chye Sim stem, quick stir-fry, add in noodles, fry thoroughly and add in remaining chye sim leaves and spring onions, add half cup of water and cover wok for 3 minutes.
• Add in noodle sauce and stir well.
• Add in all the ingredients (white mushrooms and enopi mushrooms cook only here to prevent overcooked), except the egg and stir well.
• Move the dish slightly aside and add in 1 tbsp vegetable oil, crack the egg in, fry till half cooked and fold in the noodles.
• Fry for another 2 minutes
• Ready to serve!

SINGAPORE FRIED NOODLES

Steps:

• PREPARATION.
• Boil noodles until cooked but still firm- 3 minutes.
• Drain and rinse with cold water, then refrigerate.
• Thaw shrimp and cut off tails.
• Beat eggs and stir fry/scramble.
• Set aside.
• Blanch bean sprouts, water chestnuts and corn.
• Set aside.
• Slice onion and set aside.
• Mix sauce ingredients in bowl and set aside.
• STIR FRY.
• Add 2 tbsp peanut oil to hot wok.
• When oil begins to smoke, toss in garlic, ginger, shrimp& blanched vegetables.
• Stir-fry on high heat for 2 minutes.
• Add sauce and continue cooking about three minutes.
• Remove to holding bowl.
• Rinse wok and return to high heat.
• When it is dry, reduce heat to medium and add remaining peanut oil.
• Heat oil to moderate (don`t let it smoke).
• Add curry powder, stirring to mix with oil.
• Cook curry powder for about 30 seconds, making sure it doesn't burn.
• Add noodles and toss to coat and heat them.
• Add vegetables and toss together.
• Turn heat down to low.
• Slice tomatoes.
• Add eggs and tomatoes and shrimp and mix together.

FRIED NOODLES

Steps:

• Heat oils together in pan.
• Add noodles and fry for about 3 minutes, over med-high heat.
• Add veggies if using.
• Add soy sauce as evenly through the mixture as you can.
• Add garlic and ginger if using.
• fry 2 or 3 more minutes more while mixing with your spatula.
• When it seems done to you, remove from heat and serve!

FRIED CABBAGE AND NOODLES

Steps:

• Heat a large, deep pan over medium heat. To the pan, add 3 tablespoons of butter and 1 tablespoon of oil. Add onions and cook for 8-10 minutes or until they begin to soften and become lightly golden brown.
• Add shredded cabbage to the onions and toss to combine. Add 3 tablespoons of water to the pan, reduce to medium low, and cover with a lid. Allow mixture to simmer for 15 minutes (or until cabbage is tender). stirring occasionally.
• Remove lid from pan, stir in remaining 2 tablespoons of butter, then toss cooked egg noodles with onions and cabbage. Turn heat up to medium and allow everything to cook together for 8-10 minutes, giving everything a toss frequently. Be sure to adjust the heat so that the cabbage and noodles get slightly crispy in places, but so that it does not burn. If the pan seems a bit dry, you can add a few more tablespoons of butter, or a little bit of water or reserved cooking liquid.
• Remove pan from the heat and season to your taste with salt and pepper. Sprinkle with paprika before serving.

FRIED NOODLES

Steps:

• Put the beaten eggs and flour + salt together, stir and knead it into a dough cake, wrap it in plastic wrap and let it wake up for 20 minutes. Sprinkle some flour on the tabletop, use a dough roll to press the dough into a thin strip, roll it slightly thin, roll the dough on the dough and push it 3 times, pull out the dough stick, and thin it on the dough, the same as the previous operation of the dough Fold the dough into a stack with a thickness of 2-4 mm and cut it into the width you like with a knife!
• Prepare the materials
• Wash tomatoes and cut into small diamond-shaped pieces or slices. Wash the scallions and cut the chopped green onions.
• Wash the cucumber, shredded and set aside
• Oil hot pot + fried minced meat + fried green onion + thirteen fragrant fried + fried soy sauce + fried tomato chunks for 2-3 minutes after the soup + water starch fry out of the pan
• Meat sauce finished
• Wash the pot + bring to a boil in cold water + cook the prepared noodles and use cold water to cool down
• Prepare a large bowl and put the noodles at the bottom + cucumber (radish + carrot + watercress) + fried meat sauce.

FRIED NOODLES

Steps:

• In a large skillet add butter let melt then add Cooked Noodles.
• Fry Noodles for around 10 minutes stirring occasionally.
• Let the outside of the Noodles get crispy.
• Portion out and serve on a plate.
• Add a dollop of Sour Cream.
• Enjoy.

HOMEMADE FRIED NOODLES

Steps:

• Prepare all the ingredients, peel the potatoes, wash and dice, wash the carrots and dice directly.
• Boil a pot of clean water, add the dough after the water boils, gently cook for about 2 minutes, remove the cold water, and drain for later use.
• Stir the eggs with a little salt, heat the oil in the pan, pour in the egg mixture and stir-fry and set aside for later use.
• Then pour a little vegetable oil in the pot, pour in the chopped green onion and sauté until fragrant.
• Pour in diced potatoes and diced carrots, drizzle with Xinhe original soy sauce, and stir-fry over high heat.
• Pour 2 tablespoons of scallion-mate bean paste and stir-fry evenly.
• Pour in a small bowl of water, simmer for about 5 minutes, and simmer the potatoes until cooked.
• Then pour in eggs and chopped green onion.
• Stir fry evenly and turn off the heat.
• Prepare a large bowl, put half a bowl of noodles, and spread the fried fried sauce, cucumber shreds, carrots, and a bowl of delicious homemade fried noodles.

SHANGHAI FRIED NOODLES

Steps:

• In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.

FRIED MUNG BEAN NOODLES

Steps:

• The ingredients are all ready. This is brought to me by a local colleague from Xiangxi back to the countryside for the Chinese New Year. It is really rare to see it in the market.
• Mung bean flour
• The chili powder looks very spicy, but in fact it has a slight spicy taste.
• The noodles made of mung beans should be available on the market. I used fresh noodles today. If you are working, you need to soak them in water and chop the red pepper.
• Heat the oil pan, put the noodles in and stir fry
• Until the powder skin becomes soft, the color of the whole powder becomes darker
• Add salt
• Add chili powder, stir-fry evenly, then out of the pan

CRISPY PAN-FRIED NOODLES WITH CHICKEN AND VEGETABLES (GAI SEE LIANG MEIN WONG)

Steps:

• Combine the dried mushrooms and 2 cups cool water in a medium bowl. Cover and let soak at room temperature for 4 hours.
• Bring 6 cups of water to a boil in a 14-inch wok over high heat. Cook the noodles according to the package directions until tender all the way through, about 3 minutes. Strain the noodles and divide them between two plates. Lift small amounts of noodles up and down with chopsticks to cool the noodles and form each plate of noodles into an 8-inch "bird's nest" shape. Let them cool at room temperature for 30 minutes. After 30 minutes, lightly cover with plastic wrap and set aside.
• Meanwhile, cut the chicken thighs into 1/2-inch-thick slices. Mix the chicken and 3/4 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine together in a medium bowl and toss to coat. Mix in 1/2 teaspoon neutral oil until combined. Cover and refrigerate.
• Once the mushrooms are nearly rehydrated, bring 6 cups of water in the same wok to a boil. Blanch the carrots until slightly tender, about 1 minute. Strain the carrot out of the water with a spider or slotted spoon and place on a plate to cool slightly. Bring the water back to a boil, add the bok choy and cook until just tender, about 2 minutes. Strain the bok choy and place with the carrot. Set aside.
• Prepare the scallions by cutting them into 2-inch pieces, then thinly slicing them lengthwise. Chop the garlic so everything is ready for stir-frying.
• Meanwhile, mix the oyster sauce, 2 teaspoons sugar, 1 teaspoon kosher salt, 1 teaspoon light soy sauce, and the dark soy sauce together in a medium bowl until smooth. Set aside.
• Mix 2 tablespoons cornstarch and 5 tablespoons cold water in a small bowl until smooth. Set aside.
• Remove the mushrooms from the water with a slotted spoon (reserve the soaking water). Squeeze the water from the mushrooms, cut off and discard the stems and thinly slice the caps. Mix the sliced mushrooms with 1/2 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine in a small bowl. Add 1/2 teaspoon neutral oil and mix until combined. Mix the mushroom soaking liquid with the oyster sauce mixture until combined.
• Pour enough neutral oil into a wok (about 5 cups for a 14-inch wok) so it comes 2 inches up the sides but not above halfway up the wok. (See Cook's Note.) Heat over high heat until the oil reaches 350 degrees F on a deep-fry thermometer.
• As the oil is heating up, loosen the noodles again just before frying by using chop sticks to separate and fluff them. Transfer one cooled noodle nest into a large spider, slowly and carefully lower it into the hot oil (step away from the wok as the oil may splatter for the first few seconds). Fry for 5 minutes. Flip the noodles using the spider and chopsticks, push any noodles back that are sticking out to keep the shape, and fry until the edges of the nest are crispy, 5 to 7 minutes. Transfer the crispy noodles to a paper towel-lined plate. Wipe off as much oil as possible; the nest will crisp more as it sits.
• Repeat with the remaining nest of noodles, adding more oil to the wok if necessary to make sure the noodles are completely submerged. Drain on another paper towel-lined plate. Carefully discard the oil.
• Heat the wok over high heat until smoking. Pour in 1 tablespoon neutral oil and swirl it around the wok to coat the surface. Spread the chicken in an even layer and fry undisturbed until it starts to brown, about 2 minutes. Toss and stir-fry until the chicken is opaque, about 1 minute. Add the shiitake mushrooms and chopped garlic; stir fry for 1 minute. Pour the remaining 1 tablespoon Shaoxing wine around the sides of the wok and stir fry until the wok is dry again, about 30 seconds.
• Add the oyster sauce mixture, carrots, bok choy and scallions. Bring to boil, slowly drizzle in half the cornstarch slurry and mix until thickened, about 30 seconds. Add more if needed.
• Transfer the noodle nests to plates or platters and pour the sauce into the middle of the crispy noodles. Serve hot.

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.