HALUSKI (PAN-FRIED CABBAGE AND NOODLES)
Haluski is a pan fried dish that both of my grandmothers used to make of butter, onion, cabbage and noodles. It makes a delicious main or side dish, whatever you're in the mood for. I personally like to let my cabbage get a little brown, but adjust your cooktime as necessary to your preference. The serving sizes will depend on how you are serving it.
Provided by IHeartDogs
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside.
- While noodles are cooking, melt butter in large deep skillet over medium-low heat.
- Add onion, sprinkle with brown sugar and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden.
- Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally.
- Stir in caraway seeds if using, then cover, reduce heat to low, and let simmer for 5 to 10 minutes.
- Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though.
- Adjust seasoning if necessary and serve hot.
Nutrition Facts : Calories 416.4, Fat 24.9, SaturatedFat 15.1, Cholesterol 92.9, Sodium 524, Carbohydrate 42.9, Fiber 5.2, Sugar 9.7, Protein 7.8
SPICY PAN-FRIED NOODLES
Garlicky, gingery and as spicy as you dare to make it, this Asian-influenced pan-fried noodle dish comes together in minutes. Most of the ingredients are pantry staples, which means you can make it whenever you need a comforting noodle dish that comes with a bite. If you can't find the Chinese egg noodles (also called Hong Kong-style noodles), you can make this with rice noodles or soba. The key is to only boil them until they are halfway done. (They should be pliable but still firm in the center.) They will finish cooking when you pan-fry them.
Provided by Melissa Clark
Categories dinner, for two, lunch, noodles, main course
Time 20m
Yield 2 servings
Number Of Ingredients 15
Steps:
- In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
- In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
- In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 23 grams, Carbohydrate 71 grams, Fat 29 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1514 milligrams, Sugar 4 grams, TransFat 0 grams
PAN FRIED NOODLES
This was out of one of my old cookbooks that was put together by the employees at a company I use to work for back in the 80's...it's out of business but I still enjoy the recipe...it makes a great side dish when you can't think of something else quick and easy to prepare...
Provided by teresas
Categories Healthy
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
CRISPY PAN-FRIED NOODLES WITH CHICKEN AND VEGETABLES (GAI SEE LIANG MEIN WONG)
Crispy pan-fried noodles originated in the Shanghai and Suzhou region of China. As Shanghainese people migrated to Hong Kong, the dish came with them and became very popular there. It's known by a number of names, including "Hong Kong-style noodle" and "pan-fried noodles" in English; in Cantonese, it's often called "gong sik chow mein," and also the traditional "liang mein huang" (literally "two face golden," describing the two golden sides of the noodle nest). This recipe is the restaurant-style version with crunchy deep-fried noodles surrounding sautéed chicken and vegetables covered in brown gravy. As the gravy coats the noodles in the center, they soften and become similar to lo mein in texture. You can substitute other proteins for the chicken (beef, pork or shrimp, for instance); just adjust the cooking times.
Provided by Food Network Kitchen
Time 5h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the dried mushrooms and 2 cups cool water in a medium bowl. Cover and let soak at room temperature for 4 hours.
- Bring 6 cups of water to a boil in a 14-inch wok over high heat. Cook the noodles according to the package directions until tender all the way through, about 3 minutes. Strain the noodles and divide them between two plates. Lift small amounts of noodles up and down with chopsticks to cool the noodles and form each plate of noodles into an 8-inch "bird's nest" shape. Let them cool at room temperature for 30 minutes. After 30 minutes, lightly cover with plastic wrap and set aside.
- Meanwhile, cut the chicken thighs into 1/2-inch-thick slices. Mix the chicken and 3/4 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine together in a medium bowl and toss to coat. Mix in 1/2 teaspoon neutral oil until combined. Cover and refrigerate.
- Once the mushrooms are nearly rehydrated, bring 6 cups of water in the same wok to a boil. Blanch the carrots until slightly tender, about 1 minute. Strain the carrot out of the water with a spider or slotted spoon and place on a plate to cool slightly. Bring the water back to a boil, add the bok choy and cook until just tender, about 2 minutes. Strain the bok choy and place with the carrot. Set aside.
- Prepare the scallions by cutting them into 2-inch pieces, then thinly slicing them lengthwise. Chop the garlic so everything is ready for stir-frying.
- Meanwhile, mix the oyster sauce, 2 teaspoons sugar, 1 teaspoon kosher salt, 1 teaspoon light soy sauce, and the dark soy sauce together in a medium bowl until smooth. Set aside.
- Mix 2 tablespoons cornstarch and 5 tablespoons cold water in a small bowl until smooth. Set aside.
- Remove the mushrooms from the water with a slotted spoon (reserve the soaking water). Squeeze the water from the mushrooms, cut off and discard the stems and thinly slice the caps. Mix the sliced mushrooms with 1/2 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine in a small bowl. Add 1/2 teaspoon neutral oil and mix until combined. Mix the mushroom soaking liquid with the oyster sauce mixture until combined.
- Pour enough neutral oil into a wok (about 5 cups for a 14-inch wok) so it comes 2 inches up the sides but not above halfway up the wok. (See Cook's Note.) Heat over high heat until the oil reaches 350 degrees F on a deep-fry thermometer.
- As the oil is heating up, loosen the noodles again just before frying by using chop sticks to separate and fluff them. Transfer one cooled noodle nest into a large spider, slowly and carefully lower it into the hot oil (step away from the wok as the oil may splatter for the first few seconds). Fry for 5 minutes. Flip the noodles using the spider and chopsticks, push any noodles back that are sticking out to keep the shape, and fry until the edges of the nest are crispy, 5 to 7 minutes. Transfer the crispy noodles to a paper towel-lined plate. Wipe off as much oil as possible; the nest will crisp more as it sits.
- Repeat with the remaining nest of noodles, adding more oil to the wok if necessary to make sure the noodles are completely submerged. Drain on another paper towel-lined plate. Carefully discard the oil.
- Heat the wok over high heat until smoking. Pour in 1 tablespoon neutral oil and swirl it around the wok to coat the surface. Spread the chicken in an even layer and fry undisturbed until it starts to brown, about 2 minutes. Toss and stir-fry until the chicken is opaque, about 1 minute. Add the shiitake mushrooms and chopped garlic; stir fry for 1 minute. Pour the remaining 1 tablespoon Shaoxing wine around the sides of the wok and stir fry until the wok is dry again, about 30 seconds.
- Add the oyster sauce mixture, carrots, bok choy and scallions. Bring to boil, slowly drizzle in half the cornstarch slurry and mix until thickened, about 30 seconds. Add more if needed.
- Transfer the noodle nests to plates or platters and pour the sauce into the middle of the crispy noodles. Serve hot.
BEEF CHOW FUN(PAN-FRIED RICE NOODLES)
Steps:
- Cut beef into thin slices, put into a bowl. And then add all of ingredients for marinade sauce to marinade for at least 15 minutes. Heat up cooking oil in wok. Add beef slices in to cook around half minute or just until the color of beef slices changes. Transfer the beef slices out and also pour the oil out. Clean your pan or wok. Heat up around 1 and 1/2 tablespoons cooking oil, add rice noodle and onion shreds and straight after that stir in the stir fry sauce. Keep tossing your pan or wok until the noodles are well coated with the sauce. Return beef slices and bean sprouts to fry for another half minutes. Keep tossing your pan. Add Chinese chives or scallion to fry for another 30 seconds. Serve hot! Read more at http://www.chinasichuanfood.com/beef-chow-fun/
SHANGHAI PAN FRIED NOODLES
Number Of Ingredients 14
Steps:
- In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.
PAN FRIED NOODLES WITH HOISIN BEEF
Make and share this Pan Fried Noodles With Hoisin Beef recipe from Food.com.
Provided by Skypoodle
Categories One Dish Meal
Time 27m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the chow mein noodles according to package directions.
- Heat 3 tablespoons of oil in a non-stick skillet and fry the noodles until they are brown and crisp. Remove to serving platter.
- Stir-fry beef slices in remaining oil for 2 minutes.
- Add vegetables, Oyster sauce, hoisin sauce and sugar. Stir-fry for 2 minutes.
- Add water and stir-fry until heated through.
- Pour over noodles and serve.
Nutrition Facts : Calories 513.5, Fat 35.3, SaturatedFat 4.8, Cholesterol 0.2, Sodium 681.3, Carbohydrate 46.2, Fiber 4.4, Sugar 8.2, Protein 6.7
PRAWNS AND VEGETABLES OVER PAN-FRIED UDON NOODLES
This is my own creation. It's fast, easy, nutritious, and affordable. Great for dinner on a weeknight when everyone is busy. I will halve the recipe when I'm only cooking for myself or double it when I am cooking for my whole family because it converts easily. Also, one recipe will feed 4 children, as portion sizes are generous.
Provided by prochef@home
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Combine soy sauce, water, brown sugar, and ginger in a small saucepan over low heat. Simmer sauce, stirring occasionally, until ready to use.
- While sauce simmers, combine 1/2 cup water, celery, and bell peppers in another small saucepan over medium heat. Cover and cook without stirring for about 10 minutes. Drain and keep covered.
- Combine remaining 1 cup water and udon noodles in a large saucepan over medium heat. Cook for 4 to 5 minutes. Drain noodles and return to the saucepan over medium heat. Stir 1/3 of the sauce into the noodles; cook until heated through, 3 to 4 minutes more. Move noodles to the side of the saucepan and add prawns. Cook until opaque throughout, 3 to 5 minutes.
- Divide noodles evenly between 2 bowls. Sprinkle prawns with lemon juice while still in the saucepan and stir to coat. Divide vegetables evenly on top of the noodles; divide prawns on top of vegetables. Spoon remaining sauce on top to taste.
Nutrition Facts : Calories 794.8 calories, Carbohydrate 158 g, Cholesterol 88.7 mg, Fat 3.4 g, Fiber 2.6 g, Protein 27.9 g, SaturatedFat 0.2 g, Sodium 4968.6 mg, Sugar 39.3 g
CANTONESE PAN-FRIED NOODLES
These taste just like the ones I get at my favorite Chinese restaurant. Yu
Provided by barbara lentz
Categories Rice Sides
Time 30m
Number Of Ingredients 9
Steps:
- 1. Prepare vegetables. Set aside. Bring 2 quarts of water to a boil Mix the soy sauces, sesame oil, sugar, wine, salt, and white pepper together. Set aside.
- 2. Boil the noodles for about 3 minutes. Drain well and rinse in cold water.
- 3. Heat a large non stick skillet or wok to high. Add one tablespoon oil. Spread the noodles in a thin layer (work in batches if needed). Get a light crisp about 4 to 5 minutes on one side then flip adding another tbsp of oil. Once noodles are all lightly crisp transfer to a plate and set aside.
- 4. Add the other tbsp of oil to pan and add the white parts of the green onions and cook about 15 seconds. Add back in the noodles and keep tossing them so they don't stick in a big clump.
- 5. Add soy sauce mixture and keep tossing noodles until they are uniformly golden brown. Add the bean sprouts, peas and green parts of green onions and cook 1 more minute.
SPICY PAN-FRIED NOODLES
Steps:
- 1,. In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles. 2. In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet. 3. In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.
ASIAN FRIES - PAN FRIED NOODLES
This simple udon noodle recipe makes perfect, thick and delicious, a little bit crunchy, a little bit chewy udon noodles that have an amazing taste even when served by them self! If you cook them just right, they can be served alone, kind of like crunchy/chewy asian french fries. These noodles are so versatile almost any veggie, meat or seafood can be added. Its a staple for people who love big ole fat delicious noodles! If you like spicy, add in some fresh organic cayenne pepper, or even the classic chili garlic sauce. Just a touch of either one will transform it into a spicy lovers dream. I left this recipe basic so that it is more versatile.
Provided by CareyJamesBalboa
Categories Asian
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- To start you will need a good quality wok or non stick pan, and only use a wooden spatula, so you don't scratch it and break the seal. It is helpful to use a wooden spatula that is square and has a point so you can gently separate the noodles while stirring.
- Let the udon noodles thaw a bit. If you can't wait to thaw, put them in the microwave for one minute each side.
- Put the butter, garlic and grape seed oil into the wok and slowly heat the wok no higher than medium heat. **Do not let your garlic burn** The reason to use grape seed oil is because its very neutral and has a high smoke point so it doesn't burn easily.
- When the noodles are thawed gently pull them apart with your fingers.
- When the garlic starts to sizzle and just before it starts to turn golden brown add the udon noodles into the wok.
- After the noodles have been moved around and thoroughly coated in butter, garlic and grape seed oil, turn the heat up to almost high. (only for a few minutes).
- If you don't like garlic, just leave it out.
- *stay with it constantly and gently stir the noodles or they will burn*.
- Gently stir and flip the noodles, after each flip, spread them out gently again.
- The noodles should begin to turn golden brown (not burnt but crispy looking) and when they begin to look this way ad in a few twists of the pink sea salt and 2 Tbsp's of soy sauce.
- Keep stirring it gently.
- Turn the heat back down to just below medium and cook for 1 more minute just until the salt and soy sauce have evenly spread, then turn off burner.
- During this process if you feel the heat get too hot or are afraid its burning, lift the pan off the heat.
- If you want it spicy, add it in now and be subtle.
Nutrition Facts : Calories 589.9, Fat 20.3, SaturatedFat 5.1, Cholesterol 15.3, Sodium 4316.8, Carbohydrate 85.9, Fiber 5.1, Sugar 0.3, Protein 15
SEAFOOD PAN FRIED NOODLES
Chinese pan fried noodles, topped with stir fried seafood and vegetables. You can add any vegetables you like, I just used what I had on hand. Broccoli, snow peas, red and yellow peppers work well too.
Provided by SocaliJL
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Clean, peel, and de-vein shrimp. Rinse scallops.
- Marinade seafood with salt, pepper, and 1 tsp cornstarch to coat. Keep in fridge until ready to cook.
- Boil water and cook noodles for a few minutes.
- Drain noodles and pan fry in a non-stick pan with 1T oil.
- Once brown and crisp, transfer to serving plate and set aside.
- Heat oil in wok. Add garlic and ginger and stir-fry seafood until cooked. Remove from pan and set aside.
- Add vegetables, chicken broth, soy sauce, and oyster sauce.
- When vegetables are about done, add seafood back to pan.
- Add remaining cornstarch mixed with a little water to thicken broth.
- Pour over noodles and serve hot.
Nutrition Facts : Calories 327.1, Fat 3.9, SaturatedFat 0.9, Cholesterol 101, Sodium 955.5, Carbohydrate 47.5, Fiber 2.8, Sugar 2.5, Protein 24.8
PAN-FRIED NOODLES (LEUNG MEIN WONG)
Provided by Eileen Yin-Fei Lo
Categories dinner, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Boil water. Add noodles and cook for about 1 minute, until al dente. Add cold water to the pot and drain noodles in a strainer. Return them to pot, add cold water, drain again. Repeat once again. Allow noodles to drain for 2 hours, turning them occasionally so they are completely dry.
- Marinate pork for 1 hour and reserve. Make the sauce and reserve.
- Pour 4 tablespoons of the peanut oil into a cast-iron frying pan over high heat. Heat for 40 seconds. When a wisp of white smoke appears, place noodles in an even layer in the pan, covering the entire bottom. Cook for 2 minutes, moving pan about the burner to insure that noodles brown evenly. Invert noodles using dish placed over fry pan. Cook the other side for 2 minutes. If more oil is needed at this point, pour 1 additional tablespoon into pan, but only if needed.
- As noodles are cooking, heat a wok over high heat for 40 seconds. Add two tablespoons peanut oil and coat the wok. Add ginger, stir. Add garlic, stir. When garlic browns, add pork and marinade, spread in a thin layer, and cook for 2 minutes. Turn over and mix well.
- Add all vegetables, stir together. When vegetables have softened slightly, make well in the center and add the sauce. Stir together. When sauce thickens, turn off heat.
- Place noodles in a dish, pour contents of wok over them and serve immediately.
PAN FRIED NOODLES
Another version of pan fried noodles/Chinese fried noodles. I fell in love with @AprilHuff's recipe (https://www.justapinch.com/recipes/main-course/pasta/chinese-fried-noodles.html), which is DELICIOUS, then made a few tweaks to suit the tastes of my family and what I could find at my local grocery store.
Provided by NE Lady
Categories Pasta Sides
Time 30m
Number Of Ingredients 8
Steps:
- 1. Prepare thick spaghetti noodles according to the package until al dente (I salt the water). Drain, then rinse with cold water to stop the cooking process.
- 2. Add butter and sesame oil to a large frying pan over medium-high heat; when butter melts, add coleslaw mix and onion and cook until onion is translucent. Add garlic and cook until fragrant (about thirty seconds to a minute).
- 3. Add the thick spaghetti noodles and soy sauce to the pan and fry 7-10 minutes or your desired doneness (will get crispier the longer you fry).
- 4. Add sliced green onion to pan and fry for one minute longer.
HAND PULLED PAN FRIED NOODLES
Provided by Guy Fieri
Categories main-dish
Time 2h5m
Yield about 60 servings
Number Of Ingredients 11
Steps:
- Mix together the flour, eggs and 2 gallons water. Chill the dough. Cut into 6-ounce portions, in long strips. Stretch the dough with both hands using your fingers, similar to a cat's cradle technique.
- Have water boiling in a large pot. Drop the noodles briefly into the boiling water, about 1 minute.
- Heat a wok or skillet to 150 degrees F. Add the soy sauce, oil, garlic and hon dashi and mix together. Add the celery, onion, bell peppers and cabbage. Stir vigorously for 50 to 60 seconds. Add the noodles and stir fry 20 to 30 seconds longer.
PAN FRIED NOODLES
Categories Pasta
Number Of Ingredients 6
Steps:
- cook noodles in boiling water, drain and place in very cold water meanwhile scramble the egg in the pan remove cook vegetables in oil then add drained noodles and put a lid on the pan.
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