Pan Fried Noodles
Ingredients
The noodles and vegetables
-
1
cup
shredded carrots
-
½
cup
white onion, thinly sliced
-
½
cup
green onions, cut into 1 inch pieces, then thinly sliced lengthwise
-
2
teaspoons
minced garlic
-
12
ounces
cooked fresh noodles (such as yakisoba or Hong Kong noodles)
-
1
cup
bean sprouts
The sauce
-
¼
cup
low sodium soy sauce
-
1
tablespoon
hoisin sauce
-
1
tablespoon
toasted sesame oil
-
2
teaspoons
cornstarch
For cooking
-
1
tablespoon
vegetable oil (divided use)
-
2
teaspoons
vegetable oil (for cooking)
-
1
tablespoon
sesame seeds (for garnish)
-
thinly sliced
green onions (for garnish, optional)
Instructions
- Heat 2 teaspoons of vegetable oil in a large pan over medium-high heat and add the carrots and white onions.
- Cook for 3-5 minutes until the vegetables are softened.
- Add the green onions and garlic, cooking for an additional 30 seconds.
- Remove the vegetables from the pan and cover to keep warm.
- Rinse the noodles under hot water to separate them and heat the remaining tablespoon of vegetable oil in the pan.
- Add the noodles and cook for 3-4 minutes per side until browned and crispy.
- Return the vegetables to the pan.
- In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, cornstarch, and 2 tablespoons of cold water.
- Add the bean sprouts to the pan and toss to combine.
- Pour the sauce over the noodles and vegetables, bringing to a simmer and cooking for 2-3 minutes until the sauce thickens and the bean sprouts wilt.
- Sprinkle with sesame seeds and additional green onions if desired, then serve.
Nutrition Facts (estimated)
Servings
4
Calories
397
Total fat
8g
Total carbohydrates
86g
Total protein
3g
Sodium
631mg
Cholesterol
1mg
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