Pan Fried Noodles With Tangy Chili Crisp Sauce
A simple savory recipe for pan fried noodles – and vegan too!
- Author: Caroline Phelps
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Total Time: 17 minutes
- Yield: 2 people 1x
- Category: Noodles
- Method: Pan frying
- Cuisine: Chinese
For the sauce:
- 2 tablespoons chili crisp
- 2 tablespoons vegetable broth (or chicken broth)
- 2 tablespoons soy sauce
- 1 tablespoon chinkiang vinegar
- 12 ounces chow mein noodles (about 340 grams)
- 1 tablespoon vegetable oil
- 4 scallions (finely chopped)
- 1/4 cup cilantro (finely chopped)
- 1/4 cup basil (finely chopped)
- ground sesame seeds for topping (optional)
- Mix all the ingredients for the sauce in a bowl and set aside.
- Prepare your chow mein noodles according to the instructions on the package. Drain well and separate your cooked chow mein noodles into 4 equal bunches.
- In a large pan over medium-high heat add vegetable oil. When the oil is hot, add one bunch of your 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.
- Drizzle cooked noodle ‘cakes’ with about half of the sauce.
- Top noodles with cilantro, basil and scallions – and serve with remaining sauce on the side.
These pan fried noodles are best when served immediately. They can keep in the fridge for a day but the noodles will no longer be crispy.
Keywords: recipe, main, egg noodles, stir fry