Pan-Fried Noodles

Delicious, fast, authentic-tasting, child-friendly, pantry-flexible!

Adapted from New York Times Cooking column

~30 min
Serves 4 with some leftovers

1 cup thinly sliced scallions (can use less; can sub finely diced onions or shallots)
3 tablespoons soy sauce, more to taste
1 tablespoon grated fresh ginger (or, in a crunch, 1 t ground ginger)
2 teaspoons rice wine or sherry vinegar (optional)
1 teaspoon sesame oil (NOT OPTIONAL)
6 ounces noodles — angel hair spaghetti, Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles
2 ½ tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed
5 garlic cloves, thinly sliced
2 large eggs, beaten with a fork
Up to 2 c chopped veggies you have lying around — onion, pepper, mushroom, carrot, frozen peas
2 cups washed baby spinach or 1/2 cup thawed edamame (optional)
1 to 2 teaspoons sriracha or other hot sauce, or to taste
Juice of 1/2 lime, or to taste
2 tablespoons sesame seeds or chopped roasted peanuts, optional

1. In a small bowl, combine the scallions (or onions, or none), soy sauce, ginger, rice wine or vinegar (if using), sesame oil and salt. Let stand while you prepare the noodles.
2. Heat 1-2 T canola or peanut oil in large skillet over med-high heat. Add chopped veggies and stir-fry until almost tender, or to taste. Remove from skillet and set aside. Clean skillet well.
2. In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
3. Heat 1-2 T canola or peanut oil in the large skillet over med-high heat. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion sauce mixture and stir-fry about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add stir-fried veggies from step 2 and toss to coat and evenly distribute among noodles. Add eggs, spinach or edamame (if using), sriracha (if using), and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with sesame seeds or chopped peanuts.

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