Pan-Fried Noodles
Pan-Fried Noodles offer a delicious balance of savory, sweet, and spicy flavors in every bite. With tender vegetables, chewy noodles, and a rich sauce, this dish delivers comfort and satisfaction for all ages.
Packed with fresh ingredients like broccoli, carrots, and baby corn, this quick and easy meal can be customized to suit your taste. Whether you prefer ground beef, turkey, or a veggie-packed version, it’s always a hit.
Ready in under an hour, Pan-Fried Noodles are the perfect weeknight dinner. A simple, flavorful dish that will keep everyone coming back for more. Enjoy this family-friendly recipe tonight!
Pan-Fried Noodles Ingredients
At the heart of these Pan-Fried Noodles, lean ground beef adds rich flavor and a satisfying protein base, while crisp broccoli and tender carrots provide vibrant color and texture. A savory soy sauce blends seamlessly with the aromatic notes of garlic and ginger, creating a deep umami profile. A dash of sesame oil offers a nutty undertone, perfectly balanced with a hint of honey for subtle sweetness. Optional sriracha brings a bold, spicy kick, making each bite even more exciting. Stir-fry noodles tie it all together, soaking up the sauce for a delicious, flavorful finish.
Recipe Tips
- Customizing Protein: Feel free to swap the ground beef for ground turkey, chicken, or even tofu for a vegetarian option. If using tofu, press it well to remove excess moisture before pan-frying for the best texture.
- Cooking the Noodles: Stir-fry noodles tend to clump together while cooking. To avoid this, ensure that the noodles are well separated before adding them to the skillet, and stir them frequently during cooking to prevent them from sticking.
- Adjusting the Spice Level: The sriracha can be adjusted according to your preference. If you enjoy mild flavors, start with half the recommended amount of sriracha, or omit it entirely for a more neutral taste. Conversely, add extra sriracha for a bolder kick.
What to Serve with Pan-Fried Noodles
- Steamed Dumplings: Lightly steamed dumplings, either pork or vegetable-filled, make an excellent side dish. The soft, pillowy texture of the dumplings complements the crunchy vegetables and noodles, offering a perfect balance of flavors.
- Asian-Inspired Cucumber Salad: A refreshing cucumber salad with rice vinegar, sesame oil, and a touch of sugar adds a cool contrast to the warmth of the Pan-Fried Noodles. The crisp cucumber and tangy dressing elevate the dish’s flavors.
- Sweet and Sour Soup: A mild sweet and sour soup with tofu, vegetables, and a light broth is a great accompaniment. Its delicate sweetness and acidity make it an ideal counterpoint to the savory and spicy noodles.
FAQ
- Can I make Pan-Fried Noodles ahead of time? Yes, you can prepare the dish ahead of time and store it in the fridge for up to 2 days. To reheat, simply warm it in a skillet with a splash of soy sauce or water to refresh the noodles.
- Can I use a different type of noodles? Absolutely! If you can’t find stir-fry noodles, you can substitute them with any Asian-style noodle like soba, udon, or rice noodles. Just be sure to adjust the cooking time according to the type of noodles you use.
- Is this recipe suitable for meal prep? Yes, Pan-Fried Noodles are perfect for meal prep. The dish keeps well in an airtight container in the fridge and can be reheated in the microwave or on the stove for a quick, satisfying lunch or dinner.
- Can I make this dish vegetarian? Yes, simply replace the ground beef with tofu or tempeh, and omit any animal-based products like honey (opt for maple syrup instead). You can also increase the number of veggies for a more hearty and satisfying meal.
Pan-Fried Noodles
Ingredients
- 1 tablespoon vegetable or olive oil
- 2 teaspoons sesame oil
- 2 teaspoons ginger paste
- 1 teaspoon rice wine vinegar
- 2 cloves garlic minced
- ½ teaspoon salt
- 1 cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons sriracha optional
- 1 pound lean ground beef or ground turkey as an alternative
- 3 cups broccoli florets
- 2 large carrots peeled and julienned
- 1 15- oz can baby corn drained
- 2 14.2- oz packages stir-fry noodles
- Optional toppings: sliced green onions sesame seeds
Instructions
- Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart, until fully browned. Once cooked, drain any excess fat and set the beef aside.
- In the same skillet, add the vegetable oil. Toss in the broccoli and carrots, stirring frequently, and cook for about 5 minutes or until the carrots begin to soften.
- While the vegetables cook, whisk together the soy sauce, sriracha (if using), honey, sesame oil, rice wine vinegar, ginger paste, minced garlic, and salt in a separate bowl.
- Pour the prepared soy sauce mixture into the skillet with the vegetables. Stir to combine, and let the mixture simmer for 4 to 5 minutes. Then, add the baby corn and cooked beef back into the pan, mixing well.
- Add the stir-fry noodles to the pan and gently toss to coat. Cook for an additional 10 minutes, stirring every few minutes to allow the noodles to fry and absorb the sauce.
- Serve hot, garnished with optional sliced green onions and sesame seeds for an added touch of flavor and texture.
Notes
Vegetable Variations: Feel free to incorporate additional vegetables like mushrooms or bell peppers when adding the broccoli and carrots for extra flavor and nutrition.
Adjusting Spice: For those who prefer a milder dish, you can omit the sriracha or reduce the amount used. If you enjoy more heat, increase the sriracha according to your taste preference.
