Voila! Thank you from our family to yours and stay safe! Take about a quarter of the noodles and spread them evenly in the pan. Cook until it thickens, stirring constantly. Thank you for this kind comment! You can find it online at places like Amazon, but it’s a lot cheaper at your local Chinese grocery, if you have one in your area. This is one of my most favourite Chinese Dishes Earlier I’the prepared this recipe with the normally available noodles in the market as in the Egg or Veg. Chicken Pan-Fried Noodles (Gai See Chow Mein), https://thewoksoflife.com/pan-fried-noodles-w-chicken-gai-see-chow-mein/. Is the idea to make individual portions for everybody? Oh how interesting. Simple and delicious! This Chinese dish consists of a bed of crispy noodles, topped with stir fried vegetables, shrimp, chicken, and flavored with a thick gravy-like sauce. The second key is the sauce. We used to make this spicy pan-fried noodles dish with a simple chili garlic sauce (like a sambal). Take a peek every so often to see if they’ve turned golden. Note: This was the FIRST EVER RECIPE posted on The Woks of Life, back on June 8, 2013. Growing up in a Chinese restaurant in the 50’s, I had access to a wok and noodles … kong foo chow is one of my favorite type of fried noodles. TheWoksofLife.com is written and produced for informational purposes only. Remove and discard all but 1 1/2 tablespoons of oil and drippings in pan; return pan to medium heat. Might even try 4 next time as the sauce is that good! Julienne the scallions nice and thin. Cook for about 2 … We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Using a wooden spoon, break up any fond on the bottom of the pan and mix in with the liquid. In a wok or pan heat the cooking oil and add the spring onions for a quick fry of about 30-40 seconds to wilt it and bring out the fragrance. She would blanch and fry the noodles, and then toss them with soy sauce, sesame oil, and chili oil (plus a little white pepper sometimes, if we were getting fancy). Uh……….man? You can find the noodles and the chili sauce (to be discussed in a moment) for this recipe at any Chinese grocery store. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Thank you so much for posting so many awesome recipes, you’ve totally changed our lives! Dissolve cornstarch in water and pour into mixture. Very diplomatic, wouldn't you say? It brought me back 60 years! We used them in our Chicken Chow Mein recipe: https://thewoksoflife.com/pan-fried-noodles-w-chicken-gai-see-chow-mein/. Uh…woman. Once they’re golden on both sides, slide them onto a plate. The thick, gravy-like sauce flavors the vegetables and clings onto the thin noodles. So rather than deciding who gets a byline, we're just posting under the general moniker, "Everyone." will change the nutritional information in any recipe. Cook noodles according to package directions. Your email address will not be published. This post includes contributions from two or more of us. Can be easily prepared at home. ©2021 Kirbie's Cravings. And here are the ingredients that will make the sauce: A trifecta of chili sauce, soy sauce, and sesame oil. Hahaha love that this recipe inspired you in the kitchen, Dayn! Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! https://www.yummytummyaarthi.com/plain-chinese-gravy-recipe-easy Then just let ‘em do their thing. No longer! Add about half of the gravy into the pan of vegetables and protein. Remove the noodles in one piece, using two spatulas. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Do not stir for a couple of minutes. While enjoying Supreme Soy Sauce noodles from your recipe, I decided to check out this recipe for spicy fried noodles. … My mom used to make the crispy noodles in the oven. I had to comment b/c the dish inspired me to cook that day for lunch and the entire family destroyed the quick, easy lunch. Bring a large pot of water to a boil. You’ll need a particular kind of noodle for this dish. Today, we’re going to share a dish we’ve been making for as long as we can remember: spicy pan-fried noodles. Terms | Privacy. Coat the chicken with corn flour and salt and red chilli powder and fry them separately. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and set aside.. Add Now I’m going to have to do a taste test trying the noodles half with Tabasco and half with LaoGan Ma’s crispy chili oil. You can use your chopsticks to break up the noodles and get more of the noodles crispy. You may not find the exact brand pictured below, but be sure the package has the words “fried noodle” on it. Yes, that’s right, Olga––each batch should be fried separately. Heat a couple tablespoons of vegetable oil in a non-stick pan over medium-high heat. Place a plastic bag or cling wrap over the chicken and pound to even thickness 2cm / 4/5" thick. Slowly whisk in chicken broth and milk, alternating between the two. Looking for more authentic recipes? Turn the skillet back to medium-high heat, and add the chicken stock and vinegar to the pan. Move the pan every 2-3 minutes to allow different parts of the bottom to be in contact with the heat to avoid burning one spot. One day, however, we had friends over for a dinner party, and someone mentioned, “Hey, I found this great sauce over at the Chinese supermarket. Factors such as brands purchased, natural variations in fresh ingredients, etc. Add another 1 tbsp of oil into the pan. You want it thick but not too thick to the point where it gets to be clumpy. The noodles are yellow in color, thin, and usually found in the fresh or frozen noodle sections of the store. Recipe Intro From omnivorescookbook This simple stir fry made with beef, bok choy and crispy noodles is perfect for a healthy weeknight dinner in under 30 minutes. Not so crispy, her noodles had touches of parsley, garlic and perhaps scallion; then and they were browned as if touched by a little consommé or browned butter with a kiss of olive oil. Let the skillet heat for several minutes until it … Next, add the egg noodles to it and toss to coat the noodles evenly in oil. For the gravy, melt butter in same skillet over low heat. This is a pretty basic recipe, feel free to add your favorite green vegetable (broccoli, choi sum, bok choy, kai choy, won bok). Toss with your hands to coat the beef evenly and let marinate while preparing other ingredients. In all seriousness, though, that lady has created a line of sauces that’s not only incredibly popular in China, but also abroad. Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave … Add the noodles to the pan. :). There are two key factors to making this dish a success. Remove tofu from bag, reserving marinade. Add tea; saute 30 seconds. Combine shrimp, baking soda, 1 teaspoon oil, 1/4 teaspoon white pepper, and 1/4 teaspoon salt in a … And if yes, what kind would you recommend? Add the carrots and white onions to the pan. Pan Fried Noodles with Vegetables is a delicious Asian recipe that is sure to be a family favorite. Our favorite quick meal growing up (and still today)! Add the stir fry on top of crispy noodles. Stir it all up and dig in! https://www.savorybitesrecipes.com/2017/02/crispy-pan-fried-noodles.html Wat Tan Hor (Cantonese Fried Noodles with Silky Egg Sauce) a.k.a. Hi, this sounds absolutely delicious, but since I cannot get fresh noodles, can I also use dry ones? Remove spring onions from the pan. Add about half of the gravy into the pan of vegetables and protein. You may be able to do it in 3 batches, or 2 if you have a very big skillet/pan! Fry the chicken in batches. Not to be confused with “wonton noodles,” which can look a little similar. Thanks for the walk down memory lane! Cook the first side for 3 to 4 minutes until golden brown. Its a thing I have never found the recipe for. While enjoying Supreme Soy Sauce noodles from your recipe, I decided to check out this recipe for spicy fried noodles. But then…we found THIS: It’s probably the best sauce ever conceived by man. Separate noodles and form them into a round disc. We hope you enjoy following along! You’re so welcome! I was pretty pleased with how this came out. Bring to a boil. Turn your kitchen into a Chinese restaurant with crispy pan fried noodles by making juicy beef in a rich and savory sauce that tastes too good to be true! Now, almost 7 years later to the day, we’re reviving it with new photos, clearer instructions, and nutrition info. Even today, I make this regularly, for a quick lunch, dinner, or snack. There’s a small handful of ingredients involved and no special skills required beyond boiling a pot of water and heating up a pan. Rinse the bean sprouts in cold water and drain. It works well in a nonstick wok. Drain thoroughly. Ohmygoodness. Your email address will not be published. “Did it have a picture of a lady on it?” we asked. A popular traditional dish; representing long life. Place the crisp-fried noodles on a large round platter then pour the chicken sauce … Add breaded turkey to pan; cook 3 minutes on each side or until turkey is done. In this noodle dish the wide rice noodles are stir fried initially, leading some people to refer to the dish as pad (fried) rad na but it should be noted that although the dish contains an element of stir frying it is more of a braised in gravy noodles … Have been following your blog for a while now, love, love absolutely love your recipes. I never thought to attempt it at home, but a step by step tutorial on Serious Eats made it seem fairly easy, so I decided to give it a try. ! Let them cook until golden brown on both sides. Cook until the sauce starts to bubble then add the cornstarch slurry. Add white parts of the scallion and onion to the pan. This Chinese dish consists of a bed of crispy noodles, topped with stir-fried vegetables, shrimp, chicken, and flavored with a thick gravy-like sauce. Heat oil in a large nonstick skillet over medium-high heat. Various online calculators also provide different results, depending on their sources. Add remaining gravy over noodles. Perhaps with some stir-fried leafy greens to round it out! The nutrition information provided are only estimates based on an online nutritional calculator. Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly. But I have no idea what it’s called.”. Heat 2 tablespoons of oil in a pan over medium-high heat. This flavor combination can make anything taste good, which is why you might recognize it from our “After School Special” Noodles recipe. Remove from heat and put aside. Add in vegetables and cook until everything is fully cooked. Just like Italian pasta or ramen, when cooked properly, they should have a firm bite and springy texture, and the wide variation in thickness and springiness makes Chinese egg noodles some of the most versatile to cook with. Et, voila! Prepare the noodles according to … HEAT a wok or large pan over high heat and add 1 tablespoon of neutral oil to coat. Combine first 3 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 15 minutes. It doesn’t look mouldy or smell bad. hmmm, sorry I don’t think I’ve ever had a pan fried egg noodle dish like that! Read more about her in our recipe for Lao Gan Ma Noodles (they didn’t pay us to say any of this by the way––we just really love the sauce). Transfer to a plate or bowl. Through this blog, we share our eating adventures and recipes. So, I rummaged around the pantry and fridge and made Mei-Fun noodles w/ tofu and more of a General Tao’s (Tso’s?) When they’re crispy and golden, flip them over all at once with one of them fancy restaurant-chef flipping motions. (or other chili oil/chili sauce of your choice). My pan was big enough that I fried the whole bag of noodles at once. This recipe is a quick and easy way to serve up fantastic noodles that can be customized however you like. Remove the pork chops and set aside while making the pan gravy. Thank you for this amazing review and comment! To my delight, after introducing Mr. K to it a few years ago, it became one of his favorites too. Growing up, my mom would prepare this quick and easy dish for my sister and me, and it never failed to satisfy. We’re using our handy wok burner and wok, cause it boils in under five minutes flat. Remove the vegetables from the pan, and cover to keep warm. Cook for 3 to 5 minutes or until vegetables are softened. Learn how your comment data is processed. Add tofu, ginger, and garlic; saute 2 minutes. Pour the starch/water mixture a small amount at a time and wait until the gravy turn brown, keep added the starch/water until you get the consistency you are happy with. Thanks for the recipe and I want to try it – it reminded me that I have an old bottle of Godmother sauce in the fridge that was opened almost 2 years ago but hardly used. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! I think she coated the noodles in oil, then spread the noodles in a thin layer on a jelly roll pan. Hi Sonja, they make dried versions of Hong Kong style pan-fried noodles. Boil the noodles, keep aside. Serve immediately. Do you know how long these sauces last in the fridge? Tap here to receive our FREE top 25 recipe book! Stir fry for about 1 to 2 minutes. It also works in an enamel Dutch oven). Pan fried noodles are often cooked longer in the pan than lo mein noodles. It’s super easy to make, and if you don’t find yourself in proximity of a Chinese grocery too often, stock up on the noodles! It’s a spicy mix of dry roasted chili peppers and fermented black soybeans that is just…uncommonly good. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Boil the noodles. Wat Tan Hor a.k.a. One of my favorite dishes has always been crispy pan fried noodles. Add 1 tbsp of oil into a large wok or a large pan that can fit the entire noodle disc (you want to choose a pot that won't stick and burn. Heat a large wok or a 16-18 inch skillet over high heat. Heat up a non-stick pan (we use a cast iron skillet) over medium-high heat. I read this, tore into the kitchen to try and recreate this dish and realized I literally had NONE of the ingredients on hand. Growing up in a Chinese restaurant in the 50’s, I had access to a wok and noodles but not the array of chili sauces now available. We have tried all three ‘Godmother’ sauces and really love them all with noodles. I have tried on my own a couple of times but they fall apart. It still absorbs the gravy and all its flavor. Turn heat to medium-high. It’s just about as simple as it gets. When it’s time to flip the noodles, place a plate on top of the pan, then invert the noodles onto the plate. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Continue to cook until the sauce thickens. “kong foo chow” is a must-try! Reduce heat to medium. Cue…like, 10 minutes of speculation in which we go over every possible hot sauce brand and ingredient we can think of until one of us has the sense to pull out a bottle of Lady Sauce and brandish it in our guest’s face. How to Make a Simple Pan Gravy. So you’ll want to put a pot of water on to boil. Add final tbsp of oil into the pan and add in chicken and shrimp and stir-fry until almost cooked. Place noodles back into the pan, this time with the non-crispy side face-down. You’re so welcome, Desiree! It’s called “Lao Gan Ma,” which means “Godmother.” We didn’t realize that at first, so we always just called it “the sauce with the lady on it,” which then got shortened to, “Lady Sauce.” You can see her in the picture…gazing sternly from the label. Add wine to pan; bring to a … This noodle dish in a silky egg-based sauce hits all the right notes. Put a 12-inch non-stick frying pan over medium heat and add 1 tbsp of oil. Pan-Seared Pork Chops with Maple Gravy & Apple Bacon Hash Pork black pepper, cinnamon, unsalted butter, thick-cut bacon, flour and 12 more Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy Pork Which is cause for celebration when you can’t wait to stuff your face with these noodles. Tips & tricks to stay on track, look great, and feel your best. Cook until it thickens, stirring constantly. All this recipe needs is a clarifying phrase like “Repeat steps 2 and 3 with the remaining noodles.” :). Add 1 additional tablespoon of oil to the pan before returning the noodles. Hi Rosalie, I’ve kept mine for 9 months in the fridge before without issue. First, you need to get the noodles crispy, which you can do by cooking them in a pan. Or, if you have coordination issues/aren’t yet confident with your flipping skills, a spatula or a pair of chopsticks should do the job nicely. We love to eat, cook and travel for food. We’re all making do with what we have on hand these days. If we had to pick a favorite it would probably be the chili crisp one. Spread the noodles to cover the surface of the pan, then fry on each side for 2 minutes until browned. I need to try that sometime! Let it cook slowly until noodles turn brown and crispy at the bottom. Great recipe for Pan Fried Spinach Hakka Noodles with Chilli Fish & Mushrooms Gravy- on the bed of poached Eggs. She’s a real person—who never finished school and was nevertheless able to build a global brand! All you need is a non stick wok (indian kadhai works too!) Print Recipe Suuuuper crunchy noodles from the ouside, topped with a delicious chilli garlic sauce with vegetables – these pan fried noodles are easier to make than they look. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. When it’s boiling, drop in the noodles and boil them for just ONE minute. No deep frying needed! I have been on a quest for a pan-fried fine egg noodle dish mom made now and then but which was definitely a favorite with me. !” I thought it was possible that only part of the noodles were pan-fried like this and then mixed in with the wet noodles. Bring 2 quarts of water to a boil. Cook until bottom is crispy. So, not gonna lie here… I made this – but not this at all! sauce. Keep it on high heat the whole time. I like the more crisp, sometimes borderline burnt pan fried noodles. All Rights Reserved. Drop in the noodles and boil for one minute. and patience to not flip the noodles before 4.5 minutes!!! There are several varieties, but our favorite one is the Chili Oil with Black Bean. Once the oil is heated, place noodle disc in. Drop in a handful of your noodles and spread them out in an even layer. Plate the noodles and pour gravy on top. This site uses Akismet to reduce spam. She always used the electric skillet when she made these. Pan-Fried Noodles With Hoisin Sauce: In a small bowl combine 1 1/2 tablespoons of hoisin sauce, 1 tablespoon of soy sauce, 1 tablespoon of water or dry sherry, and 1 to 2 … I wonder why do you use only a quarter of noodles. Cook for about 2-3 minutes, coating and flavoring stir fry with the gravy. The “Hong Kong Style Pan-fried Noodle,” to be exact. Seemed very crispy and a good time saver. Or you won’t get the crispy texture you’re looking for in the next step. These pan-fried noodles are as easy as it gets, with just Hong Kong fried noodles, sesame oil, chili oil, and soy sauce. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. I definitely need to make this at home! In a small pot, add gravy ingredients except for cornstarch and water. Combine the beef and the marinade ingredients in a medium-sized bowl. Dissolve cornstarch in water and pour into mixture. Also we weren’t sure how much chili sauce to put in and ended up putting in 2 or 3 tablespoons. Meanwhile, heat oil in medium saucepan over medium-high heat. They taste just like you would get in restaurants, well I guess depending on how good the restaurant is :-) I used to be a bit intimated going into an asian grocery store but now, I know exactly where to go and what to choose and it’s all thanks to your informative website. Heat 2 teaspoons of vegetable oil over medium-high heat in a large pan. We’re also bubbling it up because it’s one of our family’s all-time favorite things to eat! Tilt the pan to coat the bottom then lay the cooked noodles into the pan in an even layer. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. Feedback like this is what keeps us doing what we’re doing! Added red pepper flakes. I need to work on the noodle presentation, but the flavors were quite spot-on. You can throw them in the freezer for later. Hope you guys keep the recipes coming and of course the more vegan/veggie items the better as our family is mostly plant-based now w/ few exceptions (pizza, oh dear, pizza!). I think your presentation looks amazing! Rinse the noodles under hot water to separate them. (There’s no need to thaw the noodles before blanching them, so you don’t even have to take them out ahead of time!). Drizzle with about 2 teaspoons of soy, a teaspoon of sesame oil, and some of that Lady Sauce. In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Well hey, what she doesn’t know about face-framing haircut options, she makes up for in her knowledge of sauce making. Bring to a boil. Sprinkle with white pepper on top and serve with standard Thai condiments. We put it on everything from noodles to dumplings, but we use it most often for this dish. Remove from heat. I am not a certified nutritionist. Required fields are marked *. Cantonese Soy Sauce Pan-fried Noodles: Recipe Instructions. Kind regards from sunny Croatia! The longer the noodles are in the pan, the crispier they get. The crunchy texture of the noodles soaked in flavorful vegetable broth makes for a perfect delicacy to be served to your family over the busy weekdays. You just have to make sure to always use a clean utensil and never cross-contaminate! After your minute has elapsed, go ahead and drain them in a colander. Thank you so much for your detailed explanation, wonderful pictures and the fun/interesting stories. Saute the veggies and egg then add 2tbsp corn starch with lukewarm water and mix it … Thanks for asking this, I was confused too – I read both the blog post and the recipe and thought, “But what about the rest of the noodles? So my version of your recipe which is exactly as you detail except that I used Tabasco sauce liberally to add fire to my fried noodles. From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh Chinese egg noodles are a staple of Chinese restaurants. Remove turkey to a paper towel-lined plate using a slotted spoon. Normally served wet, with a light gravy over noodles. Remove from pan and place onto a plate. Sprinkle in flour and cook for 4–5 minutes, whisking constantly. Flip and cook the second side for 3 to 4 minutes. Add the green onions and garlic and cook for 30 seconds. Add onion; cook 4 minutes or until tender. Slide onto a serving plate and toss with about two teaspoons of soy sauce, a teaspoon of sesame oil, and some chili sauce. It brought me back 60 years!