CHINESE FRIED NOODLES
This is a quick, easy, and delicious recipe that all will enjoy. Try adding cooked, cubed pork or chicken, bean sprouts, water chestnuts, sliced almonds, or any of your favorite vegetables for versatility.
Provided by Karen
Categories Side Dish Vegetables Green Peas
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
- Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
- In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
- Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 6.9 g, Cholesterol 69.3 mg, Fat 13 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 293.7 mg, Sugar 1.4 g
CANTONESE SOY SAUCE PAN-FRIED NOODLES
These Cantonese soy sauce pan-fried noodles are so easy to make, with simple ingredients. Just make sure you have a HOT wok to get that seared "wok hay" flavor that everyone loves and craves.
Provided by Sarah
Categories Noodles
Time 30m
Number Of Ingredients 11
Steps:
- Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and set aside.
- Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2 minutes. Rinse in cold water and drain very well.
- Heat the wok over high heat and add a tablespoon of oil to coat the wok (you can also use a cast iron or non-stick pan for this). Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 5 minutes for the first side.
- Flip the noodles over. add another tablespoon of oil around the perimeter of the wok, and let the other side crisp up. Don't stress if you can't turn the noodles over in one shot. The goal here is just to get an even crispness and to dry out the noodles during this cooking stage. Set the noodles aside on a plate.
- Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan. Cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they're not all in one big clump. Add the soy sauce mixture and toss continuously for a couple minutes. Keep the heat on high.
- After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy.
- Plate and serve!
Nutrition Facts : Calories 387 kcal, Carbohydrate 35 g, Protein 9 g, Fat 25 g, SaturatedFat 18 g, Cholesterol 33 mg, Sodium 723 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SHANGHAI FRIED NOODLES
Steps:
- In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.
15 MINUTE GARLIC FRIED NOODLES
Just 15 minutes and 6 ingredients is all you need for this super easy, flavorful, rice noodle side dish!
Provided by Tracy
Categories Main Course
Time 15m
Number Of Ingredients 6
Steps:
- Soak rice noodles in almost boiling water for 4 minutes until al dente. Drain then rinse with cold water to stop cooking and set aside.
- Meanwhile, melt butter in a large skillet on medium to high heat. Add about 3/4 cup of the scallions and all of the garlic and sauté for 1-2 minutes until garlic is fragrant.
- Add sugar and mix in until it's all incorporated. Add soy sauce and let simmer together for 1 minute.
- Add noodles and continue to cook for 5-7 minutes until noodles have fried and absorbed the sauce.
- Plate, top with more green onions, your favorite hot sauce or chili garlic sauce and enjoy!
Nutrition Facts : Calories 325 kcal, Carbohydrate 57 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 949 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
NONYA HOKKIEN STIR-FRIED NOODLES
The Singaporean cookbook author Sharon Wee, who wrote "Growing Up in a Nonya Kitchen," customarily makes these slick noodles tossed in a savory sauce for Lunar New Year's Eve to mark the beginning of the two week-long celebrations. Her mother taught her how to throw proper Peranakan feasts, which include a unique blend of Malay, European and Chinese influences. They spent weeks pickling vegetables in spiced vinegar, making pork liver meatballs and braising duck in a tamarind gravy. This simple stir-fry is anchored by juicy pork belly and shrimp, and topped with pale yellow egg strips, bright red chiles and vibrant mustard greens. It is best enjoyed with a dollop of sambal belacan, which gives it a hit of heat, and served with braised cabbage and chicken curry.
Provided by Clarissa Wei
Categories noodles, main course
Time 40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bring a large saucepan of water to a boil. Add the noodles and cook just until tender, 1½ minutes. Drain well, rinse under water and drain again.
- Whisk the eggs in a bowl and add a pinch of salt. Brush ½ teaspoon oil on a nonstick frying pan and set over medium-low heat. When the oil is hot, pour in the eggs and tilt the pan so that the eggs form a thin and even film. Cook until firmly set, 4 to 5 minutes. With a spatula, ease the omelette off the pan and flip onto a cutting board. When the omelette is cool enough to handle, gently roll it and slice into thin strips, cutting longer strips in half.
- Heat a large wok or very large skillet over medium-high and add the remaining ¼ cup oil. Add half of the sliced shallots and continuously stir until they are crispy and light golden brown, about 5 minutes. Turn off the heat and transfer the fried shallots using a slotted spoon to a paper-towel-lined plate, and save for garnish.
- Heat the wok with the oil over medium and add the fermented soybean paste, garlic, and remaining shallots. Stir until the mixture is fragrant, about 40 seconds. Add the pork, shrimp and 1 cup chicken broth. Raise the heat to high and bring to a boil.
- Add the mustard greens, lo mein noodles and bean sprouts. Toss well to combine, and cook until the pork and shrimp are cooked through, about 3 minutes. There should barely be any broth left, but if you prefer a soupier consistency, add up to 1 cup more stock. Season with 1 teaspoon salt and the white pepper, then taste and season with more if you'd like. Transfer to a serving platter.
- To serve, garnish with the egg strips, fried shallots, chiles and cilantro. The noodles are best enjoyed with a side of sambal belacan.
ASIAN FRIED NOODLES
Make and share this Asian Fried Noodles recipe from Food.com.
Provided by Gabriela Puente
Categories Asian
Time 19m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1.Boil ramen noodles for 3 minuets, or until softened, WITHOUT flavor packets. Reserve the flavor packets Drain noodles. Rinse with cold water and set aside.
- 2.Heat 1 tsp oil in a medium skillet. scramble eggs in a bowl. cook and stir in hot oil until firm. remove to clean bowl.
- 3.heat 1 tsp of oil and add vegetables. cook for 3 minuets over medium heat until tender and heated. add to the cooked eggs.
- 4.add remaning vegetable oil in skillet. add noodles and fry for 3 minuets over medium heat, turning regularly.
- 5. add vegetables, eggs, ONE packet of ramen seasoning packets,and soy sauce. continue cooking for another 3 minuets, turning frequently.
EASIEST STIR-FRY NOODLES RECIPE BY TASTY
Here's what you need: oil, noodle, garlic, white onion, carrot, green bell pepper, green onions, soy sauce, vinegar, salt, pepper powder
Provided by Yukta Praveen
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions. Once cooked. Drain and add oil to prevent noodles from sticking together.
- In a wok on medium-heat, saute garlic until fragrant. Then, add onions, bell pepper, and green onions and saute until fried and golden brown.
- Add soy sauce and vinegar. Then, add noodles and mix well to combine.
- Season to taste and serve.
Nutrition Facts : Calories 1004 calories, Carbohydrate 183 grams, Fat 14 grams, Fiber 12 grams, Protein 35 grams, Sugar 13 grams
FRIED GARLIC NOODLES
Simple and flavorful, fried noodles seasoned with shoyu is one of those more-than-a-snack, not-quite-a-meal foods you find all over Hawai'i.
Provided by Sheldon Simeon
Categories Noodle Garlic Hawaii Soy Sauce Quick & Easy
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil over high heat. Loosen the noodles and add to the pot. When the water returns to a boil, the noodles should be nearly done (2 to 3 minutes; or follow the package directions). Check the noodles by taste or touch. They should be tender but springy. Drain thoroughly.
- In a wok or skillet, heat 3 tablespoons of the garlic oil over high heat until shimmering-hot. Add the raw garlic, stir-frying until fragrant but not browned, a few seconds. Add the noodles and toss to coat. Add the shoyu, oyster sauce, and dashi powder and continue to stir-fry for another minute or two until the sauce is absorbed.
- Remove the pan from the heat and transfer the noodles to a serving plate or individual bowls. Reheat the fried garlic in the microwave until crispy, 10 to 15 seconds, keeping an eye (and a nose) on it so it doesn't burn.
- Garnish the noodles with scallions and fried garlic before serving. Top with sambal if desired.
SINGAPORE NOODLES
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- If you are using fresh noodles, blanch them by boiling for three to five minutes in a large saucepan of water. Boil dried noodles four to five minutes. Drain noodles and set aside in a bowl of cold water.
- Cut the bean curd into half-inch cubes.
- Heat the oil for deep frying in a deep fat fryer or large wok until it almost smokes. Deep-fry the bean curd in two batches for one to two minutes, until lightly browned. Drain on paper towels.
- In another wok or skillet, heat two teaspoons of the oil and add the eggs, sesame oil and salt. When cooked the eggs should look like a thin flat pancake. Remove from the pan, roll up the pancake and slice one-inch thick to form long strips. Set aside.
- Add the remaining oil to a wok or skillet. Add garlic and stir-fry for 30 seconds. Drain the noodles and add them to the pan with the rest of the ingredients. Stir-fry until well mixed. Add the egg strips and fried bean curd and stir-fry another three to four minutes until the bean curd is heated through. Divide into two portions and serve at once.
STIR-FRIED SHANGHAI NOODLES
Use the best, freshest ingredients you can find. This Shanghai noodle dish is a delicious combination of sweet, salty, spicy, and savory flavors.
Provided by AvelaineS
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
- Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 53.3 g, Cholesterol 68.7 mg, Fat 16.2 g, Fiber 3.6 g, Protein 21.3 g, SaturatedFat 2.4 g, Sodium 1031.9 mg, Sugar 9.2 g
SANIATAN'S FRIED NOODLES
Taught to me by a good friend over late nights in front of old movies on the tube. The wonderful thing about this recipe, in my opinion, is that it is as versatile as a set of Lego blocks. It's a ton of fun to tinker with the ingredients. Use whatever you have lying around - the only essential thing is the egg-coated ramen with one-half pack of seasoning. Multiply it for friends, or double it for yourself - because if you add another egg and a sausage link it's even great for breakfast. Oh, and I don't have a wok, so I use an 4-quart cooking pan when I multiply this for my kids.
Provided by Circuit7 Z
Categories One Dish Meal
Time 29m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Drop ramen into boiling water for*exactly* two minutes.
- Scramble egg in a small bowl.
- Drain ramen and rinse twice with cold water.
- In the largest skillet you have, saute ginger, garlic and onion briefly in sesame and vegetable oil.
- Add meat and around a tablespoon of soy sauce to the skillet and cook thoroughly.
- Add egg to cold ramen and toss to coat.
- Add one half (trust me, only half) of the ramen flavor packet to the ramen and toss it some more.
- Add ramen/egg mixture to skillet and stir quickly to cook the egg coating.
- Add vegetables and continue cooking, stirring/tossing constantly until vegetables are thawed.
- Add a dash or two more of soy sauce and serve.
Nutrition Facts : Calories 422.3, Fat 21.6, SaturatedFat 5.2, Sodium 882.9, Carbohydrate 51.3, Fiber 5.7, Sugar 1, Protein 9.5
More about "saniatans fried noodles recipes"
10 BEST FRIED RAMEN NOODLES RECIPES | YUMMLY
From yummly.com
PAN FRIED NOODLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SCHEZWAN NOODLES RECIPE » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
10 BEST CHINESE FRIED NOODLES RECIPES | YUMMLY
From yummly.com
STIR FRIED PEANUT SAUCE NOODLES - RECIPETIN EATS
From recipetineats.com
CANTONESE-STYLE PAN-FRIED NOODLES RECIPE | LITTLE SPICE JAR
From littlespicejar.com
SINGAPORE NOODLES | RECIPETIN EATS
From recipetineats.com
SHANGHAI FRIED NOODLES - TRADITIONAL CHINESE RECIPE | 196 FLAVORS
From 196flavors.com
SARA UDON (CRISPY NOODLES WITH SEAFOOD) 長崎皿うどん
From justonecookbook.com
SCHEZWAN FRIED NOODLES RECIPE | CHINESE STYLE SPICY VEG
From foodomania.com
PAN FRIED NOODLES - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
SHANGHAI STYLE FRIED NOODLES - AHEAD OF THYME
From aheadofthyme.com
SOY SAUCE PAN-FRIED NOODLES (15 MINUTES!) - TIFFY COOKS
From tiffycooks.com
SHANGHAI FRIED NOODLES RECIPE - DUMPLING CONNECTION
From dumplingconnection.com
25 SEAFOOD PAN FRIED NOODLES RECIPES YOU SHOULD TRY AT …
From thepan-handler.com
FRIED SAIMIN - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
AUTHENTIC FRIED NOODLES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SANIATAN’S FRIED NOODLES - CHAMPSDIET.COM
From champsdiet.com
HOW TO FRY THE BEST SINGAPORE NOODLES (RICE VERMICELLI RECIPE)
From tasteasianfood.com
BEST INDONESIAN-STYLE FRIED NOODLES RECIPE - HOW TO MAKE …
From 177milkstreet.com
PAN FRIED NOODLES - DINNER AT THE ZOO
From dinneratthezoo.com
FRIED NOODLES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CANTONESE PAN FRIED NOODLES RECIPE - WHISKAFFAIR
From whiskaffair.com
SHANGHAI FRIED NOODLES (CU CHAO MIAN) - THE WOKS OF LIFE
From thewoksoflife.com
HAWAIʻI IN THE KITCHEN: HAWAIʻI-STYLE FRIED SAIMIN
From hawaiimagazine.com
SICHUAN FRIED NOODLES RECIPE | SIDECHEF
From sidechef.com
PAN-FRIED SHANGHAI NOODLES (VEGAN) - STREETSMART KITCHEN
From streetsmartkitchen.com
SHANGHAI NOODLES - THE DARING GOURMET
From daringgourmet.com
LOCAL STYLE FRIED SAIMIN - FOODLAND
From foodland.com
AUTHENTIC SINGAPORE NOODLES RECIPE | FEASTING AT HOME
From feastingathome.com
SPAM FRIED SAIMIN - COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
SOY SAUCE PAN FRIED NOODLES (广式豉油皇炒面) - OMNIVORE'S …
From omnivorescookbook.com
THAI FRIED NOODLES - COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
DAN DAN NOODLES RECIPE (AUTHENTIC VERSION) | KITCHN
From thekitchn.com
HOW TO MAKE CANTONESE PAN-FRIED NOODLES - CHINESE AMERICAN …
From chineseamericanfamily.com
TAIWAN EATS: PAN-FRIED RICE NOODLES
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love