Easy chinese fried noodles recipe


Today, we’re going to mô tả a dish we’ve been making for as long as we can remember: spicy pan-fried noodles. It’s just about as simple as it gets. There’s a small handful of ingredients involved & no special skills required beyond boiling a pot of water và heating up a pan.

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Growing up, my mom would prepare this quick and easy dish for my sister & me, and it never failed to satisfy. She would blanch & fry the noodles, & then toss them with soy sauce, sesame oil, và chili oil (plus a little trắng pepper sometimes, if we were getting fancy).

This flavor combination can make anything taste good, which is why you might recognize it from our “After School Special” Noodles recipe.

Even today, I make this regularly, for a quick lunch, dinner, or snack. Perhaps with some stir-fried leafy greens to round it out!

Note:This was the FIRST EVER RECIPE posted on The Woks of Life, back on June 8, 2013. Now, almost 7 years later khổng lồ the day, we’re reviving it with new photos, clearer instructions, and nutrition info. We’re also bubbling it up because it’s one of our family’s all-time favorite things to lớn eat!

Hong Kong Style Pan-fried Noodles

You can find the noodles and the chili sauce (to be discussed in a moment) for this recipe at any Chinese grocery store.

You’ll need a particular kind of noodle for this dish. The “Hong Kong Style Pan-fried Noodle,” lớn be exact. Not to lớn be confused with “wonton noodles,” which can look a little similar.

You may not find the exact brand pictured below, but be sure the package has the words “fried noodle” on it. The noodles are yellow in color, thin, & usually found in the fresh or frozen noodle sections of the store.


It’s called “Lao Gan Ma,” which means “Godmother.” We didn’t realize that at first, so we always just called it “the sauce with the lady on it,” which then got shortened to, “Lady Sauce.” You can see her in the picture…gazing sternly from the label.

One day, however, we had friends over for a dinner party, & someone mentioned, “Hey, I found this great sauce over at the Chinese supermarket. But I have no idea what it’s called.”

“Did it have a picture of a lady on it?” we asked.

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“No, no. It’s a picture of a man.”

Cue…like, 10 minutes of speculation in which we go over every possible hot sauce brand and ingredient we can think of until one of us has the sense to pull out a bottle of Lady Sauce and brandish it in our guest’s face.

“Is this it?!”

“YES! That’s the MAN!”

“That’s a WOMAN.”

Well hey, what she doesn’t know about face-framing haircut options, she makes up for in her knowledge of sauce making. In all seriousness, though, that lady has created a line of sauces that’s not only incredibly popular in China, but also abroad.

She’s a real person—who never finished school and was nevertheless able to build a global brand! Read more about her in our recipe for Lao Gan Ma Noodles (they didn’t pay us lớn say any of this by the way––we just really love the sauce).

There are several varieties, but our favorite one is the Chili Oil with black Bean. It’s a spicy set of dry roasted chili peppers và fermented black soybeans that is just…uncommonly good.

We put it on everything from noodles khổng lồ dumplings, but we use it most often for this dish. You can find it online at places like Amazon, but it’s a lot cheaper at your local Chinese grocery, if you have one in your area.

Simple Spicy Pan-Fried Noodless: Recipe Instructions

So you’ll want lớn put a pot of water on to lớn boil. We’re using our handy wok burner and wok, cause it boils in under five minutes flat. Which is cause for celebration when you can’t wait to stuff your face with these noodles.

When it’s boiling, drop in the noodles và boil them for just 1 minute. No longer! Or you won’t get the crispy texture you’re looking for in the next step.