Make fast, savory pan fried noodles with crispy edges using a simple soy sauce base. This recipe is ready in 15 minutes.
Author:Sofia Fontaine
Prep Time:5 min
Cook Time:10 min
Total Time:15 min
Yield:2 servings
Category:Dinner
Method:Stir Frying
Cuisine:Asian
Diet:Vegetarian
Ingredients
Scale
8 oz dried egg noodles or ramen noodles
2 tablespoons vegetable oil
4 oz protein (sliced pork, chicken, or firm tofu), optional
2 cloves garlic, minced
1 cup shredded cabbage
1/2 cup sliced carrots
2 green onions, sliced
2 tablespoons soy sauce
1 tablespoon dark soy sauce (for color)
1 teaspoon sesame oil
1/2 teaspoon white pepper
Instructions
Cook the noodles according to package directions until just tender. Drain them well and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. If using protein, add it now and cook until browned, about 3 minutes. Remove the protein and set it aside.
Add the remaining 1 tablespoon of oil to the skillet. Add the minced garlic and cook for 30 seconds until fragrant.
Add the cabbage and carrots to the skillet. Stir fry for 2 minutes until slightly tender-crisp.
Add the cooked noodles and the cooked protein (if using) back into the skillet. Toss to combine everything.
Pour the soy sauce, dark soy sauce, sesame oil, and white pepper over the noodles. Toss constantly for 2 to 3 minutes, allowing the noodles to develop some crispy edges against the hot pan surface.
Stir in the sliced green onions. Cook for 1 more minute.
Serve immediately.
Notes
For vegetarian noodles, skip the meat and use 1/2 cup of sliced mushrooms or edamame instead of protein.
To achieve crispier noodles, spread the noodles in a single layer in the pan and let them sit without stirring for 1 minute before tossing again.
Use fresh noodles if available for the best texture.