How to make those Chinese fried crispy noodles even better than a restaurant! - Marion's Kitchen
These Chinese crispy fried noodles topped with a savoury pork and prawn gravy are quite simply ridiculously comforting. And making them at home is simple and often better than the restaurant version!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Veg Pan Fried Noodles | Soy Chilli Garlic Noodles | वेज पाँन फ़्राइड नूडल्स | Chef Sanjyot Keer
Pan Fried Noodles
Prep time: 20-25 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people
Ingredients:
Fried Noodles
• SALT | नमक 2 LARGE PINCHES
• NOODLES | नूडल्स AS REQUIRED
• COLD WATER | ठंडा पानी AS REQUIRED
• OIL | तेल 2 TSP (to coat the noodles)
• OIL | तेल 3-4 TBSP (for frying)
Sauce
• OIL | तेल 2 TBSP
• GARLIC | लेहसुन 2 TBSP (CHOPPED)
• GINGER | अदरक 1 TBSP (CHOPPED)
• GREEN CHILLI | हरी मिर्च 3-4 NOS. (CHOPPED)
• SPRING ONION WHITE | हरे प्याज़ का सफेद हिस्सा A HANDFUL ( ROUGHLY CHOPPED)
• VEGETABLES
1. MIXED BELLPEPPERS | मिक्स्ड शिमला मिर्च 1/3 CUP (DICED)
2. CARROT | गाजर 1/3 CUP (DICED)
3. BOK CHOY | बॉक चॉय 2 NOS. (ROUGHLY CHOPPED)
4. BABYCORN | बेबीकॉर्न 1/3 CUP (BOILED)
5. MUSHROOM | मशरुम 1/3 CUP
6. BROCCOLI | ब्रॉकली 1/3 CUP (BOILED)
• HOT WATER / VEGETABLE STOCK | गरम पानी / वेजीटेबल स्टॉक AS REQUIRED
• LIGHT SOY SAUCE | लाइट सोया सॉस 1 TSP
• DARK SOY SAUCE | डार्क सोया सॉस 2 TSP
• VEG OYSTER SAUCE | वेज ऑयस्टर सॉस 1 TSP
• SUGAR | शक्कर A LARGE PINCH
• WHITE PEPPER POWDER | सफेद मिर्च का पाउडर A PINCH
• VINEGAR | सिरका ½ TSP
• SALT | नमक TO TASTE
• CORN FLOUR | कॉर्न फ्लोर 2 TBSP
• WATER | पानी 4-5 TBSP
• SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
Method:
• Bring water to a roaring boil in a stock pot then add salt to season it.
• Add the noodles & boil until they separate completely, then cover & switch off the flame & let them rest in the hot water for 2 minutes, the noodles will get cooked perfectly.
• Further strain the noodles using a sieve & immediately rinse then with cold water to stop the cooking process & then drizzle some oil & mix to coat the noodles, this will prevent them from sticking.
• Set a wok over high heat & let it get hot, then add the oil for frying & swirl the pan around to coat it well, remove some of the excess oil.
• Add the noodles to the wok, make sure you spread them well & cover the entire surface of the pan or the work, then keep swirling the wok & fry the noodles into light brown & crisp from one side.
• Then flip & fry them similarly on the other side, then transfer the fried noodles into a plate & set them aside.
• To make the sauce heat a wok & add the oil, then add garlic, ginger & green chillies, stir well & cook over high flame for 30 seconds.
• Add sping onion whites followed by all the vegetables, stir well & cook over high flame for 2-3 minutes.
• Then add hot water / vegetable stock, light & dark soy sauce, veg oyster sauce, sugar, white pepper powder, vinegar & salt, stir well.
• Make slurry by mixing corn flour & water in a separate bowl, add the slurry into the sauce while stirring it continuously to thicken it.
• Taste & adjust the seasoning if required & lastly add spring onion greens.
• Serve the fried noodles & pour this hot gravy over it, mix well portion it out as required.
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Pan Fried Noodles Recipe - How to Cook Pan Fried Noodles With Vegetables - Ruchi Bharani
Learn how to make Pan Fried Noodles at home with Chef Ruchi Bharani on Rajshri Food.
How about preparing something delicious yet healthy for your lunch or dinner? Try this Pan Fried Noodles With Vegetable from Chef Ruchi and treat your taste buds. Do send us your feedback in the comments below.
Ingredients:
For Noodles
2 tbsp Oil
200 grams Noodles, boiled & Oiled
For Vegetables
1 tbsp Oil
2 tbsp Ginger, finely chopped
2 tbsp Celery, finely chopped
2 tbsp Garlic, finely chopped
1 Onion, shredded
2 Green Chillies, finely chopped
1/2 cup French Beans, cross cut
1/2 Capsicum, cross cut
1/2 Red Capsicum, cross cut
1/2 cup Broccoli Florets
6 Mushrooms, sliced
1 small Carrot, shredded
2 Baby corns, cross cut
1/2 cup Bean Sprouts
1/2 cup Edamame, boiled
1/2 cup Coriander leaves
2 tbsp Dark Soy Sauce
2 tbsp Green Chilli Sauce
1 tbsp Hoisin Sauce
2 tbsp Tomato Ketchup
¼ tsp Pepper powder
Slurry
Salt
Spring Onion
For slurry:
1 tsp Corn Flour
1 cup Water
Method of preparation:
For Noodles
Heat a wok, add oil, noodles, separate them out a bit and let it sook in the wok till it becomes nice and crispy from the bottom.
Cook it in the same way on another side as well. Let it become crispy.
Once it's done, get it out on a serving plate and keep it aside.
For Vegetables
Heat a wok, add oil, ginger, celery, garlic, give it a mix.
Add onion, green chillies, french beans, green and red capsicum, broccoli, mushrooms, carrot, baby corns, bean sprouts, edamame, coriander leaves, soy sauce, green chilli sauce, hoisin sauce, tomato ketchup, pepper powder and give it a good mix.
Add the corn to the veggies and bring it to a boil.
Add salt, spring onions and our veggies for noodles are ready.
For slurry:
In a bowl of water add cornstarch and give it a mix.
Our Pan Fried Noodles With Vegetables are ready to dig in.
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Chinese Crispy Noodles (CHOW MEIN!)
Crispy noodles topped with a saucy chicken and vegetable stir fry! It's CRISPY CHOW MEIN!!!!
PRINT RECIPE
If you're after the normal chow mein ie tossed soft noodles, here's the recipe!!
Pan Fried Noodles | Sanjeev Kapoor Khazana
A bed of crispy pan fried noodles topped with spicy and saucy chicken with vegetables.
PAN-FRIED NOODLES
Ingredients
200 grams noodles, boiled
4-5 button mushrooms, cut into quarters
1 small yellow zucchini, cut into triangles
1 small green zucchini, cut into triangles
100 grams boneless chicken, sliced
8-10 small broccoli florets, blanched
1 small carrot, peeled, blanched and cut into cubes
4-5 baby corn, diagonally sliced
1 tablespoon oil
1 tablespoon + 1 teaspoon sesame oil
1 tablespoon finely chopped garlic
2 spring onion bulbs, finely chopped
1½ cups chicken stock
Salt to taste
White pepper powder to taste
2 tablespoons cornflour slurry
Chopped spring onion greens for garnishing
Method
1. Heat oil in a non-stick pan. Add noodles and fry till crisp and browned from both the sides. Transfer on a serving plate and set aside.
2. Heat 1 tablespoon sesame oil in another non-stick pan. Add garlic and sauté for a minute.
3. Add spring onion bulbs and mix. Add mushrooms, yellow and green zucchini, mix and cook for a minute.
4. Add chicken and mix. Add broccoli florets, carrot and baby corn, mix well and cook for a minute.
5. Add chicken stock, salt and pepper powder and stir to mix. Add remaining sesame oil and cornflour slurry, mix and simmer till mixture thickens.
6. Pour cooked mixture over noodle bed, garnish with spring onion greens and serve immediately.
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