Best 6 Double Pan Fried Noodles Recipes

CANTONESE-STYLE PAN-FRIED NOODLES

Steps:

• Bring a large stockpot of water to boil. While the water is boiling, separate the greens from the whites of the scallion. Cut into one-inch pieces then quarter the 1-inch piece vertically so you end up with thinly julienned scallions, set aside. In a bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, salt, and 1 teaspoon of sesame oil, stir to combine, set aside.
• When the water comes to a boil, add the noodles and allow them to boil for 2-4 minutes (according to package directions). Drain and rinse under cold running water.
• Heat a large wok or a 16-18 inch skillet over high heat. Let the skillet heat for several minutes until it becomes SCREAMING HOT. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of canola oil. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minute or until they become crispy.
• Flip the noodles over using a large spatula. Do this carefully, don't worry if you cannot get all of them to turn at once. Do it in portions if necessary. Drizzle the remaining 1 tablespoon of sesame oil and 1 tablespoon of canola oil around the perimeters of the pan and again, lift the skillet with handle and swirl the pan to allow the oil to distribute. Let the noodles fry for an additional 3-5 minutes. Remove the noodles to a plate.
• Heat the remaining 1 teaspoon of sesame oil, along with the white part of the scallion and let sizzle for just 10 seconds. Add the shredded carrots if using, and let cook for an additional 10 seconds. Add the noodles back into the skillet and toss. Separate the noodles so there aren't any large clumps. Toss in the shredded cabbage mix, if using and drizzle with the soy sauce mixture and toss continuously for 1-2 minutes or until the sauce distributes evenly over the noodles.
• Add the bean sprouts if using and the greens of scallions. Toss to combine and serve immediately.

CANTONESE PAN FRIED NOODLES

Steps:

• Cook the noodles until soft and drain them well.
• Heat a wide and shallow pan on high heat and when it is VERY HOT, add a tablespoon of vegetable oil to it.
• Spread ½ of the cooked noodles in a thin and even layer on the pan.
• Tilt the pan in a circular motion to coat the bottom of the noodles with the oil. Cook for 3-4 minutes. Flip the noodles using a large spatula or a tong and drizzle another tablespoon of oil. Tilt the pan to coat the noodles.
• Don't worry if you can't turn the noodles in one go. Just make sure to turn all the patches. Let the other side crisp up for 2-3 minutes. Remove the noodles to a plate and fry the remaining half in the same manner.
• Add 2 tablespoons of oil to a large wok or a pan over high heat.
• When the oil is hot and shimmery, add the white part of green onions and garlic and saute for 3-4 seconds.
• Add the fried noodles back to the pan. Break them so they are not in big clumps.
• Add dark soy sauce, oyster sauce, dark brown sugar, red pepper flakes, beans sprouts, green onions, black pepper, and salt to taste to the pan and toss well to coat the noodles with the sauce.
• Serve immediately.

CHINESE FRIED NOODLES

Steps:

• Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
• Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
• In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
• Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

FRIED BUTTERED NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.

PAN FRIED NOODLES

Steps:

• Cook the egg noodles according to package directions.
• Drain and set aside.
• Melt butter in 10 inch skillet, over medium high heat, add diced onion and minced garlic, saute lightly until the onion is tender. (if using green pepper add it here).
• Add noodles and stir to mix in onions.
• Salt and pepper to taste.
• Cook on medium heat, stirring occasionally until noodles are crispy around the edges and light brown.

COPYCAT P.F. CHANG'S SINGAPORE STREET NOODLES

Steps:

• Boil rice stick noodles for 2 minutes or until just soft.
• Rinse under hot water and drain.
• Toss noodles with 2 tbsp oil and keep warm.
• To prepare sauce, mix vinegar with curry powder and turmeric until blended.
• Add soy sauce, oyster sauce, Sriracha, and ketchup, mixing well.
• Set sauce aside until needed.
• Stir-fry shrimp and chicken with remaining 2 tbsp of oil until until cooked through.
• Add garlic, cabbage, tomatoes and carrots and cook for one minute more.
• Stir in sauce mixture until everything is evenly coated.
• Cook for 1-2 minutes more or until dish is heated through.
• Toss noodles with chopped scallions, cilantro and sesame oil.
• Garnish with fried shallots, if desired.