Pan-Fried Noodles

I’ve never pan-fried egg noodles before and was always in awe whenever I have it at a “real” Chinese dive. Man, I miss them hole-in-the-walls, I tell ya!

Anyway, the crunch is just amazing to the palate! But I didn’t know exactly how they do it. Until the other day, I saw it on a video and I’m like… hmmm, I can do that!

Pan-Fried Noodles

Obviously, you can top it with whatever you want. The simplest way is to stir-fry a dish separately like I did here.

Dried Chinese Egg Noodles
Stir-Fry Sauce
Leftover meat, diced or ground
Bok Choy (or whatever veggies you prefer), diced
Canola Oil


Boil the noodles to al dente, 5 minutes, then drain the water. Rinse the noodles in cold water and drain again. Toss with sesame oil to coat.

Meanwhile, oil a medium-heated skillet. Spread cooked noodles out to the edges of the pan and press to flatten like a patty. Let it cook, without stirring, until browned on the bottom, about 8 minutes. Flip over to brown the other side.

Now, cook your stir-fry the way you want it. Place pan-fried noodles on a plate and top with stir-fry mixture. Garnish with more scallions and serve immediately (you want to eat it before the noodles get soggy).

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