chinese egg noodles

This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.

Spicy Sichuan Noodles

Sichuan peppercorns

pork

soy sauce

Salt

peanut oil

garlic

finely chopped peeled fresh ginger

scallions

sesame paste peanut butter

chili oil

chicken stock

noodles (or spaghetti noodles)

Heat a wok or heavy skillet over medium heat. Add the peppercorns and stir-fry for about 5 minutes until they brown slightly and start to smoke. Remove them from the heat and allow them to cool, then grind them. Set aside.

Combine the pork, 1 tablespoon of the soy sauce and 1 teaspoon of the salt and mix well. Heat a wok or skillet, add the oil and when the oil is hot, deep-fry the pork, stirring it with a spatula to break up the pieces. When the pork is crispy, about four minutes, remove it with a slotted spoon and drain it on paper towels.

Pour off all but two tablespoons of the oil. Put a pot containing 3 to 4 quarts of water on the stove and bring to a boil.

Reheat the wok with the remaining oil and stir-fry the garlic, ginger and scallions for 30 seconds, then add the sesame paste, the remaining soy sauce and salt, the chili oil and chicken stock. Simmer for four minutes. Return the pork to the pan and stir.

Cook the noodles in the boiling water two minutes if they are fresh, five minutes if they are dried (if using spaghetti, cook according to package directions). Drain in a colander. Transfer them to a serving bowl or individual bowls. Ladle on the sauce and top with the fried pork mixture. Sprinkle with the ground Sichuan peppercorns and serve.

Chicken chow mein with vegetables is easy, healthy, and better than takeout! Delicious stir fried Chinese egg noodles tossed with chow mein sauce, lean chicken, and crunchy vegetables!

Chicken Chow Mein with Vegetables

oz refrigerated fresh chow mein noodles*

chicken breast

Tablespoons avocado oil

½ cups shiitake mushrooms

cabbage

carrot

red bell pepper

½ cup mung bean sprouts

toasted white sesame seeds

Tablespoons oyster sauce

Tablespoon dark soy sauce

dark brown sugar

Tablespoon toasted sesame oil

ginger

Lao Gan Ma Spicy Chili Crisp

Szechuan chili peppers

Sambal chili paste

sriracha

Make the sauce and marinate the chicken

Add all the ingredients for the chow mein sauce in a medium bowl and stir until the brown sugar dissolves. Add 1 Tablespoon of the marinade to the chicken pieces and set it aside.

Prepare the noodles

If using fresh packaged chow mein noodles, soak it in warm water for 2 minutes and then drain well. If using dried egg noodles, cook slightly less than the directions state and drain well.

Pan fry the noodles

Heat a large pan on medium high heat and add half of the oil. Add the noodles to the pan and spread it to an even layer. Let the bottom of the noodles pan fry for 2 to 3 minutes or until golden brown and crispy. Then flip it over and let the other side crisp up. Remove the noodles and set it aside. See Note 2 for more details.

Cook the chicken

Add the remaining oil to the pan and cook the marinated chicken pieces for 3 to 4 minutes or until fully cooked. Remove the chicken and set it aside.

Cook the vegetables

Add the mushrooms, cabbage, red bell pepper, and carrots to the pan and stir fry together for 3 minutes or until the vegetables start to soften.

Add the noodles and sauce

Add the pan fried noodles, the rest of the sauce, and the chicken back to the pan and stir fry everything together for 1 minute. Turn off the heat, then add the bean sprouts and scallions and toss it together. (Note: If your noodles seem dry and you prefer more sauce, add a few tablespoons of chicken stock or water. This can happen if using fresh chow mein noodles.)

Garnish and serve

Sprinkle toasted sesame seeds on top and serve immediately.

The best kind of restaurant-style stir-fried lo mein is subtle in flavor, with plenty of wok hei, the smoky flavor that results from the powerful flame of a restaurant wok burner licking up and over the back of the wok, singeing the oil and noodles. To create a similar taste at home, you can use a hand-held blowtorch, which you can pass over the noodles after stir-frying them. Either a butane canister with a high-output torch head or a propane canister with a trigger-start head are best. If you do not have a wok, a heavy cast-iron or stainless steel skillet can be used instead.

Smoky Lo Mein With Shiitake and Vegetables

Kosher salt

Chinese egg noodles (see Note)

Rice bran, peanut, canola or other neutral, high-temperature frying oil

mushroom

Napa

carrot,

onion,

trimmed,

garlic cloves, minced

Shaoxing wine

sesame oil

white pepper

mung bean sprouts (about 3/4 cup), sprouted end picked off and discarded

Bring a large pot or wok of salted water to a boil. Cook noodles for 1 minute, then drain thoroughly and transfer to a sheet tray. Toss noodles with 1 tablespoon neutral oil to prevent sticking, spread into a single layer and set aside.

Using a paper towel, rub a very thin film of neutral oil into a wok or skillet, then set over high heat until lightly smoking. Add 1 tablespoon neutral oil and swirl to coat. Add the shiitake mushrooms, cabbage, carrot and onion, and stir-fry for 30 seconds. Toss a few times, then let the vegetables sit without disturbing until lightly charred on one side, about 20 seconds. Toss and stir, then let them sit and char again. Repeat several times until the vegetables are tender-crisp and lightly charred on multiple surfaces, 2 to 5 minutes total.

Transfer vegetables to a sheet tray and spread into a single layer. Place the tray of vegetables and the tray of noodles on a heatproof surface, such as on top of your burner grates.

Ignite your blowtorch and, holding the flame 2 to 3 inches above each tray, sweep across the vegetables and noodles until a smoky aroma reaches your nose, about 15 seconds per tray. (You should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables and noodles jumps and combusts.) Toss the noodles and the vegetables with a pair of tongs, and torch again.

Wipe out the wok and return to high heat until lightly smoking. Add 1 more tablespoon of neutral oil and swirl to coat. Add the scallions and garlic and stir-fry until fragrant, about 10 seconds. Immediately add the vegetables and noodles to the wok and stir-fry until homogenous. Add a small amount of neutral oil to the edge of the wok, and on the same spot, add the soy sauces and wine, which should sizzle immediately.

Add sesame oil, white pepper and mung bean sprouts. Toss everything in the wok until coated in sauce and the bean sprouts are lightly wilted, about 30 seconds. Add more neutral oil as necessary to keep noodles loosened. Transfer to a serving bowl and serve immediately.

Yakisoba is one of those dishes with roots in several countries. Although it’s from Japan, it is Chinese influenced, similar to chow mein and lo mein. However you define it, there are thousands of ways to make yakisoba, many of them good. All contain noodles and vegetables, and usually some protein. The dish is always fried in a pan and finished with a somewhat sweet sauce that is put together quickly, from condiments. All of this provides plenty of leeway.

Yakisoba With Pork and Cabbage

pork chops,

carrots, shredded

ketchup

Worcestershire sauce

sugar

Tabasco sauce,

scallions, chopped, white parts only

Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.

Put peanut oil in a large skillet over medium-high heat. When it’s hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.

Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.

Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.

Mark Bittman recreates an everyday Japanese fast food recipe.

Yakisoba

Soft-Fried Noodles (Guangdon Chau Mein)

egg noodles

peanut oil,

salt,

garlic,

Chinese roast pork

dry sherry

bamboo shoots

bean sprouts

celery

bok choy

snow peas,

pepper

cornstarch

scallions, minced

coriander

Put noodles into 6 quarts boiling water and cook until just tender. Drain, rinse and drain again.

Have all remaining ingredients prepared and on hand at the stove.

Heat 1 tablespoon peanut oil in a wok or skillet over high heat and add half the noodles. Form them into a neat cake and fry on one side until golden. Turn cake over, fry until golden on the other side, remove to large serving platter and keep warm in oven set to low heat. Add another tablespoon peanut oil to wok and fry remaining noodles in the same way, removing them to the platter.

Put remaining peanut oil in wok (still over high heat), add salt, garlic and ginger and stir-fry 5 seconds. Add roast pork, sherry, bamboo shoots, bean sprouts, celery, bok choy, water chestnuts and black mushrooms and stir-fry 10 seconds. Add stock and soy sauce, cover and cook 2 to 3 minutes. Uncover and stir-fry 30 seconds.

Add snow peas, sugar and pepper and thicken sauce as desired with cornstarch solution. Add scallions and sesame oil, stir and remove from heat. Pour mixture over noodles in the platter (cakes may be cut into sixths beforehand for easier serving). Garnish with coriander and serve.

Garlicky, gingery and as spicy as you dare to make it, this Asian-influenced pan-fried noodle dish comes together in minutes. Most of the ingredients are pantry staples, which means you can make it whenever you need a comforting noodle dish that comes with a bite. If you can’t find the Chinese egg noodles (also called Hong Kong-style noodles), you can make this with rice noodles or soba. The key is to only boil them until they are halfway done. (They should be pliable but still firm in the center.) They will finish cooking when you pan-fry them.

Spicy Pan-Fried Noodles

soy sauce, more to taste

rice wine vinegar

egg noodles, soba noodles or rice noodles

peanut, grapeseed, safflower or vegetable oil, more as needed

garlic cloves, thinly sliced

eggs,

baby spinach

lime,

cilantro leaves

sesame seeds

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.

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 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.

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.

A stir-fry becomes a weeknight go-to dish when garlic, ginger, lime and peanuts get some Asian heat.

Pan-Fried Noodles With Some Spice

The ingredients for this cold noodle dish can be prepared ahead of time, leaving nothing more to do in the morning before work than to assemble the noodles and vegetables and dress them with sesame oil, soy, tahini, ginger and a few other things. Prepare for lunchtime deliciousness.

Cold Sesame Noodles With Crunchy Vegetables

Chinese egg noodles

dark sesame oil

tahini, peanut butter

soy sauce,

rice or white wine or other vinegar

sesame oil sauce

black pepper,

Bring a large pot of water to a boil and salt it. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. Reserve in a container until ready to use. 


Cook the noodles in the boiling water until tender but not mushy. When they’re done, rinse in cold water, then toss with a little sesame oil. Store in one or more containers. 

Whisk together the sesame oil and tahini, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin the sauce with hot water until it’s about the consistency of heavy cream; you will need 1/4 to 1/2 cup per serving; store as desired. 

When you’re ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat. 

Our best chicken lo mein recipe that&#039;s ready in 15 minutes! Made with fresh Chinese egg noodles, tender chicken &amp; tossed in a savory lo mein sauce! Easy &amp; delicious!

The Best Chicken Lo Mein

avocado oil

onion

shiitake mushrooms

snow peas

scallion

½ Tablespoons dark soy sauce

½ Tablespoons low sodium soy sauce

brown sugar

chili garlic sauce

Thai chili pepper flakes

Make the sauce

Start by boiling water in a large pot if you&#039;re using raw or dried noodles. Next, combine all the ingredients for the sauce in a medium size bowl and stir together until the sugar dissolves.

Marinate the chicken

Add one tablespoon of the sauce to the chicken to use as a marinade. Let the chicken marinate while prepping the vegetables.

Cook the noodles

If using raw egg noodles, boil for 2 minutes or until al dente. If using dried noodles, boil them one minute less than the package instructions state. The noodles should be al dente and not overcooked.Drain and rinse the noodles under running water and then drizzle a tiny amount of oil on them to prevent them from sticking together. Note: the yellow egg noodles I used in the photo came pre-cooked. Simple rinse them under hot water to separate the strands.

Heat a wok or pan to medium high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside.

Stir fry the vegetables

Add the vegetables to your pan and stir fry together for 2 to 3 minutes or until tender but still crisp.

Add the noodles and sauce to the pan and toss everything together for 1 minute. The sauce should become shiny, glossy, and thick. Make sure the sauce coats all the noodles.

Add the chicken and scallions

Add the cooked chicken and chopped scallions to the pan and toss it once more to combine.

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Top 9 chinese egg noodles recipes from across the web

The most viewed chinese egg noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Sichuan Noodles

Chicken Chow Mein with Vegetables

Smoky Lo Mein With Shiitake and Veg...

Yakisoba With Pork and Cabbage

Soft-Fried Noodles (Guangdon Chau M...

Spicy Pan-Fried Noodles

Cold Sesame Noodles With Crunchy Ve...

The Best Chicken Lo Mein

Smoky Lo Mein With Shiitake and Veg...

The most viewed chinese egg noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine