Pan Fried Cantonese Noodles Recipe Little Spice Jar

Excuse me while I slurp up a few more of these chewy, pan fried noodles! These Cantonese noodles are quickly becoming my life. They are a cross between my garlic noodles, and chow mein – are they are faaaabbulous. And when so much goodness gets together on a plate these noodles become so hard to resist. We’re talking about chow mein or noodles or egg noodles tossed in a delicious, slightly sweet, slightly spicy, soy-based sauce tossed with smoky charred cabbage and crispy noodles. Some of the noodles get extra crispy where they sizzled in the oil for longer and it adds the most delicious chewy texture to the dish. Let’s talk cabbage. Let me tell you one thing – I absolutely love cabbage! It’s an economical, leafy green vegetable that just makes the best Hong Kong Style noodles, amongst other things. When we add the veggies to the pan in the hot oil, they get slightly charred and brown around the edges that just adds the most incredibly smoky and crispy flavor to this noodle dish. Grab your wok! We’re making insanely delicious Cantonese pan-fried noodles!

Ingredients for Wok Fried Cantonese Noodles

Hong Kong Style Egg Noodles: For the noodles you can use chow mein noodles, lo mein noodles, thick Hong Kong style egg noodles or thin egg noodles. All of these work, Heck, you can even buy the stir-fry noodles that come prepared in packages where you just need to toss them in a large skillet. To make dry noodles, bring a pot of water to boil and then cook the noodles according to package instructions. Make sure to rinse the noodles under cold water to stop them from cooking further.Scallions or green onions: trim the scallions and separate the white portion from the greens.Sauces: You’ll need oyster sauce (or oyster mushroom sauce for my shellfish allergy folks and vegetarians!) as well as soy sauce. I like to use low sodium soy sauce and then add salt but you could also use regular soy sauce and skip the salt for this recipe. You can also use gluten-free tamari for this recipe.Sugar: the sugar adds a bit of sweetness to the sauce.Minced garlic: I use freshly minced garlic. Feel free to add anywhere from 2-6 cloves depending on how garlicky you want the noodles!Red pepper flakes: You’ll need ¼ – ½ teaspoon of red pepper flakes. I also like to swap the red pepper flakes for ½ – 1 teaspoon of chili crunch, however either will work for this recipe!Toasted sesame oil: it’s very important to use toasted sesame oil for this recipe. The 2 tablespoon of oil really provide a deep, toasty flavor to the noodles. Using regular sesame oil just won’t provide the same flavor so definitely opt for the toasted variety for this recipe.High heat oil: you can use canola, vegetable or avocado oil. It’s critical that you use a high heat oil for this recipe so that the noodles can cook at a fiery temperature without causing the oil to burn!Mixed veggies: I love using a simple bag of coleslaw mix with some shredded carrots for this recipe. I’m not a huge fan of mung bean sprouts so I skipped them, but they would definitely add a more authentic taste. You can also use broccoli slaw or baby corn for this recipe if you’d like.