Pan-Fried Noodles – A small batch

June 21, 2011 at 9:58 pm Leave a comment

2 ounces rice or wheat noodles, prepared as instructed, drained and coat with sesame oil
8 ounces protein, sliced (chicken, shrimp, beef, tofu)
3 cups assorted vegetables, chopped
1 teaspoon ginger, grated
1 clove garlic, grated

Sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon water
1 teaspoon chili sauce
1 teaspoon sugar
oil for frying

Prepare the sauce and set aside

Fry tofu and set aside

Fry noodles and set aside

Stir fry veggies with garlic and ginger
return tofu to pan
add sauce and cook down

Thicken with cornstarch and water slurry, or add more water if necessary

Pour over noodles and serve

Hot and sour variation
1 tablespoon soy sauce
1 tablespoon vinegar
1 teaspoon sesame oil
1 teaspoon hot chili sauce
1 tablespoon sweet chili sauce (or ketchup)
1 tablespoon water
1 teaspoon fish sauce

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Entry filed under: Chinese, For One or Two, Main Course, Popular Ethnic Dishes, Vegetarian. Tags: , .

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