Why didn't the noodles crisp up?

Were they super wet when they went into the pan? Excess moisture is the number one reason pan fried noodles don't crisp up. Drain them well after boiling. Also, the pan needs to be hot. Dripping wet noodles in a cool pan will result in steamed noodles.

Are the noodles supposed to be crunchy or chewy?

Actually a mixture of both! The exterior of the noodle cake will have a crisp texture - while the interior keeps a bit of chew. It's the best of both worlds!

Is this recipe vegan?

As written, it's vegetarian (provided you use veggie broth instead of chicken broth). But it isn't vegan. Since chow mein noodles are egg noodles, vegans may want to try this sauce with something like cooked rice noodles or spaghetti - and forget about making crispy noodle cakes. Or you can try one of these plug and play vegan Asian noodle recipes: spicy vegan Sichuan noodles , vegan dan dan noodles , japchae , vegan jajangmyeon or vegan tantanmen .

Pan Fried Noodles With Chili Crisp

Description

Hong Kong crispy pan fried noodles with a spicy, fragrant twist. Simple ingredients list – but there’s nothing simple about the punchy flavor and addictive texture.

Ingredients

Units Scale

For the sauce:

2 tablespoons chili crisp
2 tablespoons vegetable broth (or chicken broth)
2 tablespoons soy sauce
1 tablespoon chinkiang vinegar

Dry ingredients:

12 ounces chow mein noodles (about 340 grams)
1 tablespoon vegetable oil
4 green onions, finely chopped
1/4 cup cilantro, finely chopped
1/4 cup basil, finely chopped
ground sesame seeds for topping (optional)

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Instructions

Make the sauce. Mix the chili crisp, broth, soy sauce and chinkiang vinegar in a bowl and set aside.
Boil and drain the noodles. Prepare the chow mein noodles according to the timing instructions on the package. Don’t overcook! Drain well and separate the cooked chow mein noodles into 4 equal bunches.
Pan fry the noodles. In a large pan over medium-high heat add vegetable oil. When the oil is hot, add one bunch of the noodles and spread evenly across the bottom of the pan like a pancake. Fry the noodles for 3-5 minutes, until they become browned and crispy – then carefully turn them over. Fry on the other side for an additional 2-3 minutes until both sides are golden brown. Transfer to a plate and repeat with remaining noodle bunches.
Sauce, garnish and serve. Drizzle the pan-fried noodle cakes with about half of the sauce. Top noodles with cilantro, basil and scallions – and serve with remaining sauce on the side.

Notes

These pan fried noodles are best when served immediately. While leftovers can be kept in the fridge for 1 day, the leftover noodles will no longer be crispy.

Nutrition

Serving Size: 1 serving
Calories: 821
Sugar: 9.6g
Sodium: 2140mg
Fat: 35.8g
Saturated Fat: 5.1g
Unsaturated Fat: 10.8g
Trans Fat: 1g
Carbohydrates: 107.6g
Fiber: 5.7g
Protein: 13.1g
Cholesterol: 0mg