Recipe: Perfect Crispy Fried Noodles with Thick Sauce

Recipe: Perfect Crispy Fried Noodles with Thick Sauce Delicious, fresh and tasty.

Crispy Fried Noodles with Thick Sauce. Fry the noodles over medium heat until crispy (don't move the noodles too often). While frying the noodles, warm vegetable oil in another frying pan and fry the pork, prawns and carrot. Crispy noodles is a classic Chinese dish made with pan fried noodles, topped with a shrimp and vegetable stir fry with a thick, delicious sauce.

First, you need to get the noodles crispy, which you can do by cooking them in a pan.

The second key is the sauce.

The thick, gravy-like sauce flavors the vegetables and clings onto the thin noodles.

You can cook Crispy Fried Noodles with Thick Sauce using 22 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Crispy Fried Noodles with Thick Sauce

1. You need 2 of portions Yakisoba noodles.

2. You need 80 grams of Pork.

3. You need 4 of Prawns.

4. It’s 4 of Quail eggs (in brine).

5. You need 3 of cm Carrot.

6. It’s 1 of Green pepper.

7. Prepare 50 grams of Cooked bamboo shoots in brine.

8. It’s 2 of leaves Cabbage.

9. Prepare 1/2 of packet Shimeji mushrooms.

10. You need 1 tsp of of each Sake, soy sauce (for seasoning the noodles).

11. Prepare of Thick sauce.

12. Prepare 400 ml of ☆Hot water.

13. You need 1 tbsp of ☆ Chinese chicken stock powder.

14. You need 1 tsp of ☆ Salt.

15. You need 1 tsp of ☆Oyster sauce.

16. It’s 1 tsp of ☆Sugar.

17. Prepare 1/2 tsp of ☆Soy sauce.

18. You need 1 of ☆ Pepper.

19. Prepare 4 tbsp of ★Katakuriko.

20. Prepare 4 tbsp of ★Water (for dissolving the katakuriko).

21. You need 2 tsp of Sesame oil (for finishing).

22. You need 1 tbsp of Vegetable oil (for frying).

You want it thick but not too thick to the point where it gets to be clumpy.

Look for Rose or Wel-Pac brands.

Square or round shaped noodles fry up nicely.

Flat noodles won't give you as much loft in your crispy pan-fried noodle pancake.

Crispy Fried Noodles with Thick Sauce step by step

1. Cut the pork into bite sizes. Peel the prawns (leaving the tails) and remove the veins along the back. Rinse and pat dry..

2. Cut the cabbage roughly. Slice the green pepper in 3 mm widths. Cut the carrot lengthwise and slice in half-moons. Slice the bamboo shoots thinly. Separate the shimeji mushrooms into small pieces. Drain the quail eggs..

3. Put the yakisoba noodles in a heatproof dish and microwave at 700 W for 2 minutes. Loosen the noodles and flavour with sake and soy sauce..

4. Put Step 3 and spread in a frying pan (without oil). Fry the noodles over medium heat until crispy (dont move the noodles too often)..

5. Combine the ☆ ingredients..

6. While frying the noodles, warm vegetable oil in another frying pan and fry the pork, prawns and carrot..

7. Add the green pepper, bamboo shoots, cabbage, shimeji mushrooms and quail eggs..

8. After all the ingredients are cooked through, add Step 5 and simmer for 1~2 minutes..

9. After simmering, add the ★ katakuriko dissolved with water to thicken the sauce. Finally add the sesame oil and turn off the heat. The sauce is done..

10. Transfer the fried noodles onto serving dishes and pour over the sauce..

11. Drizzle some vinegar if you like..

Fresh spaghetti pasta would work in a pinch.

Here's my video tutorial to help you master crispy pan-fried noodles.

You'll love how the sauce soaks the noodles so some of it is soft, while some of it stays crispy.

At my local Chinese, they call this Crispy Chow Mein Noodles.

If you don't have a thermometer, insert a chopstick or the stem of a wooden ladle into the oil. "A favourite of many dim-sum diners in Hong Kong in which thin, crisp-fried egg noodles are served with shredded chicken and sauce.