Source noodles from an Asian market or regular supermarket. Check the main post for tips and options!
Course: Main Course, noodles
Cuisine: Chinese
Keyword: noodles, pan-fried
Servings: 4
Ingredients
8ouncesmedium Chinese noodlesfresh or thawed, or 5 ounces dried Chinese noodles
Fine sea salt
½teaspoonstoasted sesame oil
2tablespoonswater
3tablespoonsneutral oil,such as canola or peanut
Instructions
Cook the noodles in a large pot of boiling water for 3 to 4 minutes, or until cooked but still firm. Gauge doneness by taste testing since package direction may be vague or incorrect. Drain, flush with cold water, and drain again. Transfer to a large plate or baking dish. Gently toss with a scant ½ teaspoon salt and the sesame oil, and then spread the noodles out to dry and cool. Once the noodles are cool, they are ready for panfrying. Or, you may put them in an airtight container or zip-top plastic bag and refrigerate them overnight; bring them to room temperature before panfrying.
Now, panfry the noodles: Heat 1 ½ tablespoons of oil in a 10-inch nonstick skillet over medium heat. Add the noodles and spread them out into a large, flat pancake. Add the water, cover, and cook for 1 to 2 minutes, or until they have softened. Uncover and panfry the noodles, undisturbed, for 4 to 6 minutes, or until they are a nice crunchy brown on the bottom. As the noodles crisp, they will move in a solid mass when you shake the skillet handle. Gather up your confidence, take a deep breath, and flip the noodles over with a confident sharp jerk of the skillet handle. (Or be safer and flip the noodles onto a plate or lid then slide them bake into the skillet.) Dribble 1 ½ tablespoons of oil into the pan, adding it at the rim. Fry the second side for 5 to 7 minutes.
While the second side of the noodle pancake fries, make the stir-fry! To serve, slide the finished noodle pancake out onto a large serving plate. Use kitchen scissors to cut it into 6 to 8 wedges. Crown with your topping and enjoy!