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Quick & Easy Crispy Fried Noodles

Prep: 10 Mins

Cook: 15 Mins

A classic Hong Kong style noodle dish with a simple but delicious topping of flash fried veggies.

  • 2 spring onions

  • ½ Chinese leaf (cabbage)

  • A handful of bean sprouts

  • 100g dried egg noodles

  • Vegetable oil

The Sauce

  • 2 tbsp light soy sauce

  • 2 tsp dark soy sauce

  • 4 tsp Shaoxing rice wine

  • 2 tsp sesame oil

  • A pinch of salt, sugar and white pepper

Preparation

  • Finely slice the spring onions and transfer them to a bowl with cold water. This will make the spring onion curl a little.

  • Finely slice the cabbage and set aside. Wash the beansprouts thoroughly, rinse and set aside. To make your wok clock, place the

  • Mix the sauce ingredients together and set aside for later.

  • Soak the noodles in hot water for 2-3 minutes and then drain and cool under the cold water tap and place on a clean tea towel to dry off as much as possible (the noodles should be quite dry after 10-15 minutes). Set aside.

Cooking

  • Heat 1-2 tbsp vegetable oil in a frying pan to medium - high heat and lay the noodles in the pan to form a round nest of noodles. Once you have an even layer of noodles in the pan, press the noodles down with a spatula so that the base starts to crisp up nicely and the noodles stay in their round shape. Pan fry the noodles on one side for 4-5 minutes until the noodles are crispy and golden brown. Now flip the crispy noodles over and repeat the above step to crisp up the other side.

  • Once the noodles are crispy on both sides serve them onto a plate and it’s time to compile the dish. Flash fry the vegetables by adding ½ tbsp vegetable oil to a wok and bringing to a high heat. Flash fry the cabbage first for 30 seconds to a minute and place on top of the noodles. Then bring the wok to a smoking point, add a tsp or so of vegetable oil to the wok and flash fry the beansprouts on a high heat for 30 seconds or so before pouring in “the sauce”. Allow the sauce to vigorously bubble, whilst stir frying the beansprouts for a further 30 seconds. Pour the beansprouts over the top and garnish with the sliced spring onions.

How To Make Quick & Easy Crispy Fried Noodles

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  • 2 spring onions

  • ½ Chinese leaf (cabbage)

  • A handful of bean sprouts

  • 100g dried egg noodles

  • Vegetable oil

The Sauce

  • 2 tbsp light soy sauce

  • 2 tsp dark soy sauce

  • 4 tsp Shaoxing rice wine

  • 2 tsp sesame oil

  • A pinch of salt, sugar and white pepper


Preparation

  • Finely slice the spring onions and transfer them to a bowl with cold water. This will make the spring onion curl a little.

  • Finely slice the cabbage and set aside. Wash the beansprouts thoroughly, rinse and set aside. To make your wok clock, place the

  • Mix the sauce ingredients together and set aside for later.

  • Soak the noodles in hot water for 2-3 minutes and then drain and cool under the cold water tap and place on a clean tea towel to dry off as much as possible (the noodles should be quite dry after 10-15 minutes). Set aside.

Cooking

  • Heat 1-2 tbsp vegetable oil in a frying pan to medium - high heat and lay the noodles in the pan to form a round nest of noodles. Once you have an even layer of noodles in the pan, press the noodles down with a spatula so that the base starts to crisp up nicely and the noodles stay in their round shape. Pan fry the noodles on one side for 4-5 minutes until the noodles are crispy and golden brown. Now flip the crispy noodles over and repeat the above step to crisp up the other side.

  • Once the noodles are crispy on both sides serve them onto a plate and it’s time to compile the dish. Flash fry the vegetables by adding ½ tbsp vegetable oil to a wok and bringing to a high heat. Flash fry the cabbage first for 30 seconds to a minute and place on top of the noodles. Then bring the wok to a smoking point, add a tsp or so of vegetable oil to the wok and flash fry the beansprouts on a high heat for 30 seconds or so before pouring in “the sauce”. Allow the sauce to vigorously bubble, whilst stir frying the beansprouts for a further 30 seconds. Pour the beansprouts over the top and garnish with the sliced spring onions.

How To Make Quick & Easy Crispy Fried Noodles

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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