Spicy Pan-Fried Noodles
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup thinly sliced scallions (about a bunch; use both whites and greens)
- 3tablespoons soy sauce, more to taste
- 1tablespoon grated fresh ginger
- 2teaspoons rice wine or sherry vinegar
- 1teaspoon sesame oil
- ¼teaspoon kosher salt, more as needed
- 6ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles
- 2½tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed
- 5garlic cloves, thinly sliced
- 2large eggs, beaten with a fork
- 2cups washed baby spinach or ½ cup thawed edamame (optional)
- 1 to 2teaspoons sriracha or other hot sauce, or to taste
- Juice of ½ lime, or to taste
- 1cup cilantro leaves
- 2tablespoons sesame seeds or chopped roasted peanuts, optional
Nutritional analysis per serving (2 servings)
683 calories; 33 grams fat; 5 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 8 grams polyunsaturated fat; 74 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 24 grams protein; 1524 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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 ½ tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
- Step 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.
Private Notes
Comments
Toby,
"this dish comes together in minutes".... You must be kidding! I've made this as directed several times and am amazed at the time spent prepping the ingredients. I count NINE ( 9 ) steps that are necessary BEFORE anything goes into a pan. I'm retired and annoyed...Can't imagine trying to get this to the table on a work/school night. Come on , Melissa you need to rework this recipe.
Easy peasy! Great simple recipe.
The traditional "lo mein" recipe from my family is less garlicky (use 3 cloves) and less gingery (use 1/2 tbsp).
1 tbsp of Dark soy sauce
2 tbsp of Light soy sauce
1 tbsp Shaoxing wine vinegar
Voila! The color and taste profile deepens!
Add snow peas with the spinach.
No need to add eggs to egg noodles but if you choose to do so, make sure to add slowly at low temp. Otherwise it'll clump.
You'll end up with a restaurant-worthy Lo Mein!
I used rice noodles soaked for 20 mins in hot water. Added 8 oz. ground pork combined with 1 of the tbsp. soy sauce and 1 additional tbsp. rice wine after garlic. Changed quantities to one cup of edamame and 1 tbsp. sriracha. This is a very dangerous dish because it's impossible to stop eating. Fantastic! Why is everyone so cranky? Get takeout instead and stop posting on here because I don't need to hear what you think is "yuk" or too difficult.
Delicious! I added fermented black garlic to the scallion mix. I only used three fresh garlic cloves. I used chili crisp instead of Sriracha and I added frozen peas and fresh baby spinach. I added some soy sauce, fish sauce, and oyster sauce mixture at the end. It came together easily for me. I really like this dish. I feel like it’s a great recipe that you can add or subtract things to, depending on what you have in the pantry.
I used grated candle nut that I brought back from Bali, and a little sesame oil, to finish. Delicious!
I’ve made this twice now — while the first go was great, the second was terrific. Agree that the prep takes longer than noted, and the key is to have everything lined up and ready to go and then it’s minutes. I doubled the scallion/soy sauce, took it off the heat to put in the eggs so they coated the noodles and then back on the heat, and added cashews and spinach (that needed to be used.) Odds are on this becoming household staple going forward. Thank you, Melissa!
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