PAN FRYING NOODLES RECIPES

Steps:

• Cook the egg noodles according to package directions.
• Drain and set aside.
• Melt butter in 10 inch skillet, over medium high heat, add diced onion and minced garlic, saute lightly until the onion is tender. (if using green pepper add it here).
• Add noodles and stir to mix in onions.
• Salt and pepper to taste.
• Cook on medium heat, stirring occasionally until noodles are crispy around the edges and light brown.

Steps:

• Heat 2 teaspoons of vegetable oil over medium-high heat in a large pan. Add the carrots and white onions to the pan.
• Cook for 3 to 5 minutes or until the vegetables are softened. Add the green onions and garlic, then cook for 30 seconds. Remove the vegetables from the pan, then cover to keep warm.
• Rinse the noodles under hot water to separate them.
• Heat the remaining tablespoon of vegetable oil in the pan. Add the noodles, then cook for 3 to 4 minutes per side or until browned and crispy on the edges.
• Add the vegetables back to the pan.
• In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, cornstarch and 2 tablespoons of cold water.
• Add the bean sprouts to the pan, and toss to combine. Then, add the sauce to the pan and bring to a simmer.
• Cook for 2 to 3 minutes or until the sauce has just thickened and the bean sprouts have wilted.
• Sprinkle with sesame seeds and additional green onions, serve, and enjoy!