Spicy Pan-Fried Noodles Recipe

Name: Spicy Pan-Fried Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup thinly sliced scallions (about a bunch; use both whites and greens); 3 tablespoons soy sauce, more to taste; 1 tablespoon grated fresh ginger; 2 teaspoons rice wine or sherry vinegar; 1 teaspoon sesame oil; 1/4 teaspoon kosher salt, more as needed; 6 ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles; 2 1/2 tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed; 5 garlic cloves, thinly sliced; 2 large eggs, beaten with a fork; 2 cups washed baby spinach or 1/2 cup thawed edamame (optional); 1 to 2 teaspoons sriracha or other hot sauce, or to taste; Juice of 1/2 lime, or to taste; 1 cup cilantro leaves; 2 tablespoons sesame seeds or chopped roasted peanuts, optiona

Servings: persons

1 cup thinly sliced scallions (about a bunch; use both whites and greens)
3 tablespoons soy sauce, more to taste
1 tablespoon grated fresh ginger
2 teaspoons rice wine or sherry vinegar
1 teaspoon sesame oil
1/4 teaspoon kosher salt, more as needed
6 ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles
2 1/2 tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed
5 garlic cloves, thinly sliced
2 large eggs, beaten with a fork
2 cups washed baby spinach or 1/2 cup thawed edamame (optional)
1 to 2 teaspoons sriracha or other hot sauce, or to taste
Juice of 1/2 lime, or to taste
1 cup cilantro leaves
2 tablespoons sesame seeds or chopped roasted peanuts, optiona

1
1. In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
2
2. In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
3
3.In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute.
4
4. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer.
5
5. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup thinly sliced scallions (about a bunch; use both whites and greens), 3 tablespoons soy sauce, more to taste, 1 tablespoon grated fresh ginger, 2 teaspoons rice wine or sherry vinegar, and more.

Yes, Spicy Pan-Fried Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Pan-Fried Noodles

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