A different way to cook Chinese egg noodles
Crispy noodles | |
---|---|
Servings: | Serves 2 |
Calories per serving: | 758 |
Ready in: | 15 minutes |
Prep. time: | 5 minutes |
Cook time: | 10 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 25th October 2012 |
Best recipe reviewNicer if not burnt! 4/5 But I do love these, with or without the carbon. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 410 g fresh egg noodles
- Sesame oil
OR
- 2 'sheets' of dried egg noodles
Method
- Cook the noodles as directed.
- Fresh noodles: soak in boiling water for a few minutes.
- Dried noodles: soak or boil for 3 or 4 minutes or until soft.
- Drain very well.
- So they can be served immediately, cook the noodles in separate pans if you are able.
- Heat a tablespoon of sesame oil in each frying pan and then tip half of the noodles into each pan.
- Shimmy the pan so they spread over the whole surface.
- Fry for about 3 minutes a site without disturbing them.
- Flip them over, adding a little more sesame oil if needed.
- Cook for 2 minutes on this side.
-
Crispy noodles, the other side
-
Crispy noodles, the first side
Serving suggestions
Serve immediately as a 'plate' for a stir-fry.
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