Don't miss another issue…      Subscribe

Pan-Fried Noodles


Quick, easy and delicious. An ideal one pan meal for a week night.













Trans-fat Free, Good source of fiber


1 pound noodles
fresh, thin
1 x peanut oil
cup chicken broth
Pork and vegetable sauce
2 tablespoons peanut oil
1 pound bok choy
cut into 2in sections
½ pound pork
strips, barbequed
½ cup chicken broth
1 tablespoon soy sauce, tamari
1 tablespoon rice wine
or dry sherry
1 tablespoon oyster sauce
1 tablespoon cornstarch
dissolved in 2 tb cold chicken broth


BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and to loosen them up (about 2 minutes). Drain them well. Scatter the noodles in a baking pan.

Use a pair of chopsticks and your hands to untangle them as much as possible.

Put a layer of the noodles 1-inch deep in each of 2 large, heavy skillets. Pour 2 tablespoons of oil and ⅓ cup chicken broth in each.

Cook over a low flame until the broth boils away and the bottom becomes brown and crisp.

From time to time, add a little oil and broth to keep the noodles moist and allow the crust to develop slowly. This should take about 10-to-12 minutes.

To flip, first shake the pan to make sure the cake is not stuck to the bottom (if it is, dribble some oil around the edge to loosen it).

Cover the pan with a wide lid. Flip the skillet over, holding the lid firmly.

The cake will drop onto the lid. Slide the cake back into the pan to brown it on the other side.

Add more oil around the edge if it seems to be sticking.

To serve, slide it out onto a plate and use it as a base for any dish with sauce.

TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok.

When it is hot, add the bok choy and stir-fry to coat with oil.

Add the pieces of pork and stir-fry to heat through. Add the broth. Stir in the soy sauce, rice wine or sherry, and oyster sauce.

When the sauce is hot, thicken it with the dissolved cornstarch and serve on the bed of pan-fried noodles.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 374g (13.2 oz)
Amount per Serving
Calories 38736% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 570mg 24%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 10%
Sugars g
Protein 51g
Vitamin A 102% Vitamin C 86%
Calcium 15% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed