Pan Fried Noodles With Tangy Chili Crisp Sauce

5 from 1 reviews

A simple savory recipe for pan fried noodles – and vegan too!



For the sauce:

Dry ingredients:


  1. Mix all the ingredients for the sauce in a bowl and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer to a plate and repeat with remaining noodle bunches.
  6. Drizzle cooked noodle ‘cakes’ with about half of the sauce.
  7. 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

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