Stirfry · vegetables · vegetarian

SPICY PAN FRIED NOODLES

clark-pan-fried-noodles-superJumbo

Delicious. I added too many noodles so it dampened the flavor a bit. It was really easy to make and if we add shrimp next time it’d be SO GOOD.

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 – i used a lot of ginger
  • 2 teaspoons rice wine or sherry vinegar
  • 1 teaspoon sesame oil
  • ¼ teaspoon kosher salt, more as needed
  • 6 ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles
    • i bought a package that was 16oz & it was too much!!!! i ended up using 10oz of it
  • 2 ½ tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed
  • 5 garlic cloves, thinly sliced
  • 2 large eggs, beaten with a fork
    • i used 3 eggs
  • 2 cups washed baby spinach or 1/2 cup thawed edamame (optional)
    • i used 1cup edamame
  • 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, optional
    • i used peanuts
  • ADD SHRIMP???  SAUTEE IT IN OIL BEFORE YOU ADD GARLIC…FOR 8-10 MINS?

DIRECTIONS:

 

  • 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.
  • 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.
  • 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. 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. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

 

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