Pan Fried Noodles Image

Pan Fried Noodles

Crisp pan fried noodles topped with vegetables in schezwan sauce

Crisp and hot! This is how you would describe these noodles that are complimented well with a hot sauce. Boiled Hakka Noodles are tossed in a pan till crisp. These then served with vegetables tossed in a schezwan sauce.


  • 200g Noodles
  • 3 tbsp oil
  • ½ cup diced peppers (red, green, yellow)
  • 1 carrot, sliced
  • 6-8 beans, sliced
  • ½ cup diced cabbage
  • 2 florets broccoli, sliced
  • 2 whole red chilies, broken
  • 1tbsp cornstarch
  • 1tbsp chopped garlic
  • 1tbsp vinegar
  • 1tsp schezwan sauce
  • Salt to taste
  • Pepper to taste


  1. Boil 1 liter water. Add the noodles and cook for 4 minutes or till the noodles are cooked al dante.
  2. Drain the noodles and refresh in cold water.
  3. Toss with a tbsp. of oil and set aside.
  4. Heat 1tbsp oil in a non stick pan. Add half the garlic and cook to a golden color.
  5. Add the noodles, salt, pepper to taste and toss well.
  6. Spread the noodles in the pan and let cook on low heat for the noodles to crisp at the base and the sides.
  7. Meanwhile heat the remaining oil in another pan and add the garlic and the broken red chilies. Toss the garlic to a golden color.
  8. Add the remaining vegetables and stir fry on a high heat for a minute.
  9. Add the shezwan sauce and stir fry.
  10. In two cups water, add the corn starch and make a corn slurry.
  11. Add the corn slurry to the vegetables, add vinegar, salt and pepper to taste and bring to an immediate boil. Simmer for a minute till the sauce thickens. Remove from heat.
  12. Remove the crisp noodles in a deep plate.
  13. Pour the vegetables in sauce over the noodles and serve.
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