Pan Fried Noodles - oh yeah, I am fancy!

John and I both share a love of pan-fried noodles. In fact, when we order Chinese food it is about the only dish we can both agree on. He likes battered, fried chicken of some sorts (general tso’s chicken, pon pon chicken, orange chicken, etc.) whereas I am a much bigger fan of stir-fry types of dishes or noodle-y type dishes.

I stumbled upon this recipe on my new favorite website - Gojee - which I told you about previously, and I was ecstatic. I could actually make pan-fried noodles at home?? And it is easy?? No way! As you can tell, I was psyched to say the least.

They turned out better than I could have ever expected and they were seriously so easy! You didn't even need any fancy or special equipment - just a cookie sheet and your broiler. The only two things I did different from the original recipe were 1. Using olive oil because I didn’t have safflower or corn oil and 2. Using some Asian noodles (you can see the package in the first picture below) versus angel hair spaghetti.

I found these at Smith's - so they must not be too authentic

 

Freaking YUM!

Pan Fried Noodles - adapted from the recipe above:

• 3/4 lb thin egg noodles
• 1 1/2 tsp toasted sesame oil mixed with 2 tsp olive oil
• Salt to taste

Boil noodles according to the instructions until al dente. Drain and rinse lightly. Place back in your pot and toss with the sesame and olive oil. Spread the noodles out on a large baking sheet.

Heat broiler. Place the noodles 3 inches under the broiler and cook for 20 minutes, until they are golden brown. Flip them over with a spatula and brown on the other side (this took about 7 minutes but watch them carefully).

As you can see, we topped ours with a stir-fry of chicken, onions, zucchini, garlic, broccoli, carrots, and red bell pepper. You can top yours with whatever you would like or eat them plain - they really were just that good!