Description
A simple savory recipe for pan fried noodles – and vegan too!
Ingredients
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 scallions (finely chopped)
- 1/4 cup cilantro (finely chopped)
- 1/4 cup basil (finely chopped)
- ground sesame seeds for topping (optional)
Instructions
- 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.
Notes
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.
Nutrition
- Serving Size:
- Calories: 821
- Sugar: 9.6 g
- Sodium: 2154 mg
- Fat: 35.8 g
- Saturated Fat: 5.1 g
- Carbohydrates: 107.6 g
- Fiber: 5.7 g
- Protein: 13.1 g
- Cholesterol: 0 mg
