Quick & Easy Crispy Fried Noodles
A classic Hong Kong style noodle dish with a simple but delicious topping of flash fried veggies.
Ingredients
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
Method
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!