Pan Fried Noodles


  • 1 tablespoon + 2 teaspoons vegetable oil divided use
  • 1 cup shredded carrots
  • 1/2 cup white onion thinly sliced
  • 1/2 cup green onions cut into 1 inch pieces, then thinly sliced lengthwise
  • 2 teaspoons minced garlic
  • 12 ounces cooked fresh noodles such as yakisoba or Hong Kong noodles
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons cornstarch
  • 1 cup bean sprouts
  • 1 tablespoon sesame seeds
  • thinly sliced green onions for garnish optional


    • Heat 2 teaspoons of vegetable oil over medium high heat in a large pan. Add the carrots and white onions to the pan.
    • Cook for 3-5 minutes or until vegetables are softened.
    • Add the green onions and garlic and cook for 30 seconds. Remove the vegetables from the pan, and cover to keep warm.
    • Rinse the noodles under hot water to separate them.
    • Heat the remaining tablespoon of vegetable oil in the pan. Add the noodles and cook for 3-4 minutes per side or until browned and crispy on the edges.
    • Add the vegetables back to the pan.
    • In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, cornstarch and 2 tablespoons of cold water.
    • Add the bean sprouts to the pan, and toss to combine.
    • Add the sauce to the pan and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened and bean sprouts have wilted.
    • Sprinkle with sesame seeds and additional green onions if desired, then serve.
Calories: 397kcal | Carbohydrates: 86g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 631mg | Potassium: 243mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5470IU | Vitamin C: 9.7mg | Calcium: 74mg | Iron: 3mg

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