SPICY PAN-FRIED NOODLES
Garlicky, gingery and as spicy as you dare to make it, this Asian-influenced pan-fried noodle dish comes together in minutes. Most of the ingredients are pantry staples, which means you can make it whenever you need a comforting noodle dish that comes with a bite. If you can't find the Chinese egg noodles (also called Hong Kong-style noodles), you can make this with rice noodles or soba. The key is to only boil them until they are halfway done. (They should be pliable but still firm in the center.) They will finish cooking when you pan-fry them.
Provided by Melissa Clark
Categories dinner, for two, lunch, noodles, main course
Time 20m
Yield 2 servings
Number Of Ingredients 15
Steps:
- In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
- In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
- In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 23 grams, Carbohydrate 71 grams, Fat 29 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1514 milligrams, Sugar 4 grams, TransFat 0 grams
CHINESE FRIED NOODLES
This is a quick, easy, and delicious recipe that all will enjoy. Try adding cooked, cubed pork or chicken, bean sprouts, water chestnuts, sliced almonds, or any of your favorite vegetables for versatility.
Provided by Karen
Categories Side Dish Vegetables Green Peas
Time 40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 6.9 g, Cholesterol 69.3 mg, Fat 13 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 293.7 mg, Sugar 1.4 g
MY PAN FRIED NOODLES
This is a recipe I found on the back of a ramen noodle package I changed it some to suit our tastes and what we usually have on hand to cook with. I now get weekly requests from my kids to make this dish. You can speed up cook time by chopping up ingredients ahead of time.If you like a little kick to your dish add in 1/2 tsp or so ofdiced jalapeno peppers with your green pepper. This recipe is quick and easy .I never have any leftovers when I serve this for dinner!
Provided by Orenda B
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook and drain noodles according to directions on package SET ASIDE 2 FLAVOR PACKETS!
- Keep third packet for another use.
- set noodles aside.
- In a wok heat oil then stirring constantly Saute garlic,onions& green peppers, for apx.
- two minutes then add frozen veggies.
- cook until onions are almost translucent.
- (about 3-5 minutes) Add in oyster sauce stir, next add prepared noodles then 2 flavor packets stir well.
- Finally add crab meat cook and stir for two more minutes or until crab meat is warm thru.
- and frozen veggies are warmed as well.
Nutrition Facts : Calories 191.5, Fat 14.1, SaturatedFat 1.9, Cholesterol 23.8, Sodium 537.5, Carbohydrate 5.5, Fiber 1.1, Sugar 2.1, Protein 11.1
SPICY FRIED NOODLES
Here's an all-in-one supper dish that's quick to put together and colourful to serve. I got it out of a UK cooking magazine and for a special presentation, they recommend garnishing along the edges with wedges of cucumber and lime. You can substitute about 200g of shrimp for the chicken, if you like.
Provided by Sackville
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cover the noodles with boiling water and leave for 3-4 minutes to soften.
- Drain thoroughly.
- Heat the oil in a large pan and stir fry the garlic and chicken for two minutes over a medium heat until the chicken is nearly cooked.
- Add the spring onions and snow peas and sauté for another 30 seconds.
- Add the rice noodles and stir fry for a minute.
- Make a well in the centre and pour in the eggs.
- Lightly scramble for 20 seconds until nearly cooked, then fold together with the noodles.
- Add the lime juice and fish sauce and mix well.
- Take off the heat and split between two bowls.
- Scatter with chilli, cashews and a sprinkling of chopped coriander.
Nutrition Facts : Calories 827.8, Fat 24.3, SaturatedFat 4.5, Cholesterol 245.7, Sodium 1790.9, Carbohydrate 120, Fiber 5.3, Sugar 6.5, Protein 29.8
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