Simple, Spicy Pan-fried Noodles
These pan-fried noodles are as easy as it gets, with just Hong Kong fried noodles, sesame oil, chili oil, and soy sauce. Our favorite quick meal growing up (and still today)!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 pound fresh Hong Kong Style Pan-Fried Noodles ((450g))
- Vegetable oil ((for cooking))
- Soy sauce
- Sesame oil
- Lao Gan Ma spicy black bean sauce ((or other chili oil/chili sauce of your choice))
Instructions
- 1
Bring a large pot of water to a boil. Drop in the noodles and boil for 1 minute. Drain thoroughly.
- 2
Heat a couple tablespoons of vegetable oil in a non-stick pan over medium-high heat. Take about a quarter of the noodles and spread them evenly in the pan.
- 3
Let them cook until golden brown on both sides. Slide onto a serving plate and toss with about two teaspoons of soy sauce, a teaspoon of sesame oil, and some chili sauce.
- 4
Repeat with remaining batches, or refrigerate the blanched noodles (covered) for up to 2 days and pan-fry noodles as needed!