Pan Fried Noodles

Pan Fried Noodles

The ultimate veggie clean-out dinner — one big batch means school lunches and evening snacks sorted. Quick, flavourful and on the table in under 20 minutes. 🍜

About Me

I am Kanika.

Thank you for stopping by.

As you browse through, you will find recipes that are healthy, quick and achievable, and made with simple and seasonal ingredients, more importantly, that you will love to cook!

Here, you will find tips that can make your life easy. With a focus on meals that you can cook once and eat twice. There are recipes for 30 min meals that you can whip up on those busy nights when time is limited, but you still want to prepare healthy home cooked food for the family.

I hope my little corner of the internet brings you joy and gets you inspired to get into the kitchen.

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Ingredients

Pan Fried Noodles
  • 1 packet boiled egg noodles (250 grams)
  • 1 tablespoons neutral oil
  • 3 garlic cloves, finely chopped
  • 1.5 cups cabbage, thinly sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 2 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 1 tablespoons sesame seeds
  • 1 teaspoons sesame oil
  • 1 pinch of pepper
  • 1 pinch of white sugar
  • 0.5 teaspoons white pepper
  • 2 tablespoons additional oil for crisping (optional but recommended!

Method

Heat the wok: Place a medium sized wok over medium high heat. Pour in 1 tablespoons neutral oil and let it heat up until shimmering.

Fry the garlic: Add 3 garlic cloves, finely chopped and fry until aromatic and lightly golden.

Cook the vegetables: Add 1.5 cups cabbage, thinly sliced, 1 red pepper, sliced and 1 green pepper, sliced to the wok. Fry until the vegetables wilt and soften.

Make the sauce: In a small bowl, mix together 2 tablespoons oyster sauce, 3 tablespoons soy sauce, 1 tablespoons sesame seeds, 1 teaspoons sesame oil, 1 pinch of pepper, 1 pinch of white sugar and 0.5 teaspoons white pepper until well combined.

Add the sauce: Pour the sauce over the cooked vegetables and toss to coat everything evenly.

Add the noodles: Add boiled noodles to the wok and crank the heat up to high. Toss the noodles through the vegetable mixture until everything is well combined and coated in the sauce.

I add A good tsp of my favourite chilli oil on top and its delicious always.

Optional — crispy noodles: For crispy noodles (highly recommended!), drizzle 2 tablespoons additional oil for crisping (optional but recommended!) around the edges of the wok and let the bottom of the noodles crisp up without stirring for 2 minutes 

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