Pan Fried Noodles
Pan Fried Noodles are quick, easy and better than takeout! Crispy noodles with veggies and a flavorful sauce that are ready in 20 minutes.
Servings: 6
Ingredients
- ⅓ cup low sodium soy sauce
- 1 tablespoon hoisin sauce
- 4 garlic cloves peeled and minced
- 16 ounces Yakisoba noodles or Hong Kong noodles
- 2 tablespoons vegetable oil
- 1 1/2 cups shredded carrots
- 1 tablespoon sesame oil
- 1 bunch green onions thinly sliced
- 1 1/2 cups bean sprouts
- 1 tablespoon sesame seeds
- Thinly sliced green onions for garnish
Instructions
- In a small bowl, whisk together soy sauce, hoisin sauce and minced garlic. Set aside.
- Boil the noodles according to package instructions. Fresh noodles cook for 1 minutes and dried noodles cook for 2 minutes. Drain.
- Heat a large skillet or wok over high heat and add vegetable oil. Add shredded carrot and cook until softened. Remove from the skillet, transfer to a bowl and set aside.
- To the skillet, add sesame oil and fry noodles until they start to get crispy, turning a few times to cook evenly. Return carrots to the skillet and add in 1 cup of sliced green onions.
- Add the sauce to the skillet and toss to coat. Add bean sprouts and stir again to combine. Cook, stirring frequently for 1-2 minutes.
- Remove from heat and garnish with thinly sliced green onions and sesame seeds.
Notes
Storage - Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating - Reheat in a skillet on the stove until warm. You can add a splash of water and even a dash more of soy sauce and oil to loosen up the noodles.
Nutrition
Calories: 396kcal | Carbohydrates: 56g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 2117mg | Potassium: 349mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5381IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 4mg
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