HOW TO MAKE FRIED NOODLES AT HOME RECIPES

Name: Egg fried noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 300g white button mushrooms , sliced; 2 tbsp olive oil; ½ tsp smoked paprika; 2 tsp soy sauce; 250g dried egg noodles; 1 head broccoli , broken into small florets; 50g frozen peas; 3 egg yolks (use the whites as well, if you prefer, or freeze them to make meringues with later); 2 spring onions , sliced on an angle

EGG FRIED NOODLES RECIPE | BBC GOOD FOOD

Egg fried noodles recipe | BBC Good Food image

Serve these egg fried noodles with egg, mushrooms and plenty of green veg for a meat-free meal the whole family can enjoy. It takes just 20 minutes to make

Provided by Lulu Grimes

Categories Dinner, Lunch, Main course, Supper

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 9

Ingredients

300g white button mushrooms , sliced
2 tbsp olive oil
½ tsp smoked paprika
2 tsp soy sauce
250g dried egg noodles
1 head broccoli , broken into small florets
50g frozen peas
3 egg yolks (use the whites as well, if you prefer, or freeze them to make meringues with later)
2 spring onions , sliced on an angle

Steps:

Gently fry the mushrooms in the oil until soft, then add the paprika and plenty of seasoning and keep frying until browned. Stir in the soy sauce.
Cook the noodles following pack instructions. Meanwhile, cook the broccoli in simmering water for 3 mins, or steam it if you prefer.
Put the mushrooms, broccoli and peas in a bowl with the egg. Add the noodles with some of the water still clinging to them, then drain the pan. Tip everything from the bowl back into the pan and stir to heat through. Make sure the egg is thoroughly cooked before serving, then scatter over the spring onion.

Nutrition Facts : Calories 395 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 8 grams fiber, ProteinContent 17 grams protein, SodiumContent 0.9 milligram of sodium

CLASSIC LO MEIN (NOODLES) RECIPE | JET TILA | FOOD NETWORK

Classic Lo Mein (Noodles) Recipe | Jet Tila | Food Network image

I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.

Provided by Jet Tila

Categories main-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons (45 ml) oyster sauce
1 teaspoon sesame oil
1 tablespoon (15 ml) soy sauce
1/4 cup (60 ml) chicken stock
1 tablespoon cornstarch
3 tablespoons (45 ml) cooking oil, such as canola or peanut oil
2 teaspoons (10 grams) minced garlic
1 1/2 tablespoons (11 grams) thinly sliced ginger
1/2 pound (250 grams) boneless, skinless chicken breast or thigh, thinly sliced
3 cups (750 grams) fresh lo mein noodles (see Cook's Note)
1/4 pound (125 grams) baby bok choy, bottoms removed
3 scallions, cut into 1 1/2-inch (4-cm) pieces

Steps:

To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.

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