Cantonese Pan-Fried Noodles

barbara lentz


These taste just like the ones I get at my favorite Chinese restaurant. Yu

☆☆☆☆☆ 0 votes
10 Min
20 Min
Stove Top


1 1/2 c
fresh bean sprouts
green onions white and green parts separated and thinly julienned
snow peas thinly julienned
1 Tbsp
soy sauce
2 tsp
dark soy sauce
1 tsp
each sesame oil, sugar, and shaoxing wine or dry sherry
1/2 tsp
each salt and white pepper
8 oz
dried rice noodles the thin kind
3 Tbsp
olive oil


1Prepare vegetables. Set aside.
Bring 2 quarts of water to a boil
Mix the soy sauces, sesame oil, sugar, wine, salt, and white pepper together. Set aside.
2Boil the noodles for about 3 minutes. Drain well and rinse in cold water.
3Heat a large non stick skillet or wok to high. Add one tablespoon oil. Spread the noodles in a thin layer (work in batches if needed). Get a light crisp about 4 to 5 minutes on one side then flip adding another tbsp of oil. Once noodles are all lightly crisp transfer to a plate and set aside.
4Add the other tbsp of oil to pan and add the white parts of the green onions and cook about 15 seconds. Add back in the noodles and keep tossing them so they don't stick in a big clump.
5Add soy sauce mixture and keep tossing noodles until they are uniformly golden brown. Add the bean sprouts, peas and green parts of green onions and cook 1 more minute.

About this Recipe

Course/Dish: Pasta Sides, Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Chinese