Quick and easy fried noodles in 10 minutes, Chinese takeout style. Learn how to stir-fry egg noodles with bean sprouts, spring onions, and a rich soy-based sauce at home.
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Table of Contents
Fried Noodles in 10 Minutes (Chinese Takeout Style)
Noodles are a wonderful dish that can be made in a matter of minutes at home. Unlike some other Chinese dishes that can be flimsy in flavor, takeout-style fried noodles offer a rounded taste that makes them worth eating. Fried noodles are a perfect dish if you are craving takeout, as they can be made in 10 minutes right in your home. They can be made from all your supermarket staples in a short amount of time.
You can easily make this dish even if you don’t have a wok or other specific frying equipment. You will need a large frying pan that can be heated to a relatively high temperature. Just be careful not to overcrowd the pan, or it’ll be harder to make the dish.
Ingredients
Noodles and Vegetables
- 1-2 tablespoons vegetable oil
- 1 bunch of spring onions (scallions), chopped
- 250 g of bean sprouts
- 250 g of medium dried egg noodles
- 2 tablespoons sesame oil
- Pinch of MSG (optional, for extra flavor)
Sauce Ingredients
- 1 chicken stock cube
- 3 tablespoons dark soy sauce
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/2 teaspoon of white pepper
- 200ml of boiling water
Directions
Step 1: Make the sauce for the noodles
The sauce is the most crucial step in this dish, as it makes the dish taste like it is from a Chinese food restaurant. You can use a takeout chicken meal to make the sauce. First, get a bowl, then take the chicken stock cube.
Boil about 200 ml of water.
To dissolve the stock cube perfectly, stir it for a bit.
Prepare your water mixture with some seasoning: salt, sugar, white pepper, and stir.
To finish, add and stir the dark soy sauce.
You should have a dark, glossy, thick mixture by the end that tastes mostly like soy sauce, with some sweetness and umami. You can set this out of the way for now and get the veggies and noodles going.
Step 2: Get The Noodles Ready And Rehydrate Them
Find the instructions on the packet of noodles you have. Most likely, it will be something like this:
You should have a small pot of water, brought to the boil, and add your pasta to it.
After a minute, use some of your noodles and check to see if they’re soft. You want them mostly to have some bite in the middle.
Carefully pour the water and pasta, and let the water shake free of your noodles.
To keep the noodles from sticking to each other, and to add some flavor, toss the noodles with the sesame oil.
Make sure you don’t overcook it. The noodles will keep cooking with the sauce, and you don’t want them to end up mushy.
Step 3: Stir-fry The Veggies
On the stove, get a large pan and some vegetable oil for the bottom of it. Set the temperature to about medium-high.
Start with the white bits of the spring onions. Stir-fry them for a minute, and other than still softening, you want the oil to get fragrant.
Season the rehydrated noodles with a small pinch of salt before mixing them with the sauteed veggies.
Stir occasionally once the noodles are spread out to the edges of the pan, to allow the noodles to absorb the sauce and the moisture to evaporate.
Then once you see the noodles have a nice color and a slight sheen, you know they are ready to get stovetop to 10.
Then, to get a nice shine and get rid of too much cook-off moisture, finish the noodles by letting the cook loose for a minute in the pan.
While essentially a safer way to eat noodles, this is done to get rid of too much moisture and get the noodles to absorb a nice shine.
To finish, a taste test:
A step done by checking if any of the Noodles are crunchy; if not, the dish is ready. Hey, Noodles are prepared!
A dust of white pepper to finish if you are interested in slight heat. Add a pinch of sugar to balance it out if you feel the dish is a little sweet.
If you’re craving something salty, a little more soy sauce is also a great option.
Once the flavors are finished, serve the fried noodles right away. It is recommended to eat them hot, straight off the stove.
Tips for the Best Takeout-Style Fried Noodles
- Keep the heat on high: A hot stove is the key to achieving that perfect smoky flavor.
- Avoid filling the pan to the brim: If your pan is too crowded, its noodles might steam. Instead, divide the noodles and complete the frying process.
- Veggie crunch: It’s best to eat spring onions and bean sprouts when they’re still crunchy.
- Sauce flavoring: If you prefer a less salty flavor, light soy sauce is a good replacement for dark soy.
- Make it a meal: Add protein, such as fried chicken, beef, or shrimp, for a complete meal. Stir-fry the protein, set it aside, and stir it back in when the noodles are in.
Variations You Can Try
- Spicy Version: If you like a bit of heat, add oil and flakes to the noodles, as well as a dollop of chilli sauce.
- Veggie boost: If you like more color in your meal, try adding some carrots, peppers, or cabbage for added nutrition.
- Vegetarian Twist: Use egg noodles and chicken stock.
- Garlic Lovers: Mince and stir-fry garlic with spring onion whites for a more aromatic flavor.
Storing and Reheating
If you have leftover noodles, let them cool down completely, store them in an airtight container, and seal them in the fridge for 1-2 days.
To reheat, splash a small amount of water over the noodles in a hot pan, or use a tiny amount of oil and toss until hot.
The noodles lose their structure and a bit of their firmness, but they’ll still be full of flavor to enjoy.
FAQs
Can I use fresh noodles instead of the egg-dried noodles?
Yes! You can use fresh egg or wheat noodles! If you do, skip the rehydrating step and follow the packet instructions. Sometimes, you’ll need less water in the noodlesauce though, ’cause fresh noodles can absorb a lot of water.
Is the MSG necessary for this recipe?
No! MSG will enhance the flavor to make it more savory and more closely resemble something from a restaurant. However, you can also leave it out, and it will still be good, thanks to the soy sauce and stock.
Can I make these noodles without chicken stock?
Absolutely! For a meatless alternative, use veggie stock or even water in a pinch. Just make sure to taste and make adjustments by adding a bit more soy sauce or salt if needed.
What type of soy sauce should I use?
For this recipe, we are using dark soy sauce. This will add a richer color and is more potent in flavor. If you have just soy sauce, you can use that; note that it will have a lighter color. However, you should take some of the salt so it doesn’t get overly salty.
How can I make this dish more protein-rich?
Adding some cooked protein such as chicken, shrimp, beef, or marinated tofu is ideal. If you add in the meat, please stir-fry it first and take it out of the pan. Then, follow the recipe. Just added the protein back in once you throw in the noodles. This way, everything can heat up together and be mixed well.
