Pan fried noodles with chilli garlic vegetables

Suuuuper crunchy noodles from the ouside, topped with a delicious chilli garlic sauce with vegetables - these pan fried noodles are easier to make than they look. All you need is a non stick wok (indian kadhai works too!) and patience to not flip the noodles before 4.5 minutes!!!!

Panfried noodles with chilli garlic vegetables

These brown golden parts of noodles that get slightly soggy - just the right amount of sogginess - with the chilli garlic vegetable sauce makes up for a super delicious pan asian meal. We prepared our chilli garlic sauce using Chilli Garlic dip  by Aamra.

Panfried noodles with chilli garlic vegetables

With real bits and pieces of red chilli and garlic, this was the perfect choice for this recipe!!

You simply start by preparing the crispy pan fried noodles by heating oil in a wok, carefully transferring the noodles to it.

Panfried noodles with chilli garlic vegetables

Remember to be super patient and wait exactly 4.5 minutes before you flip.

Panfried noodles with chilli garlic vegetables

Let these cook further and transfer to a serving bowl....

Panfried noodles with chilli garlic vegetables

Prepare the sauce by cooking some veggies in a pan until they are golden brown.

Panfried noodles with chilli garlic vegetables

Add the chilli garlic paste.

Panfried noodles with chilli garlic vegetables

Vegetable stock + slurry to finish the sauce.

Panfried noodles with chilli garlic vegetables

Now assemble your dish by transferring the sauce over the crispy noodles.

Panfried noodles with chilli garlic vegetables

Panfried noodles with chilli garlic vegetables

Scroll down for full recipe 🙂

Pan fried noodles with chilli garlic vegetables

★★★★★ 5 from 1 reviews

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 27 minutes
• Yield: 2 people 1x

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Description

Crispy pan fried noodles topped with chilli garlic vegetables

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Ingredients

Scale 1x2x3x

• 150 grams Classic noodles/ egg noodles
• 5 tbsp Vegetable Oil
• 6-8 pieces Babycorn
• 1 medium size Broccoli
• 1 medium size Red capsicum
• 1 medium size Yellow capsicum
• 2 tbsp Chilli garlic dip/ paste
• 3/4 cup Vegetable stock
• 1 tsp Corn flour
• 1 tbsp water
• to taste salt

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Instructions

1. Boil the noodles/ egg noodles and keep aside.
2. In a wok, heat 1 tbsp oil and transfer about 75 grams of noodles to it. Let cook covered on medium low heat for about 4-5 minutes. 
3. After 4-5 minutes, drizzle /2 tbsp oil on the noodles and flip them and cook covered for 4 minutes on medium low heat. Transfer it to a serving bowl and repeat the same steps for remaining 75 grams of noodles.
4. While the noodles are cooking, prepare the chilli garlic vegetable sauce. In a pan, add 2 tbsp vegetable oil and add in all your veggies.
5. Let cook on medium heat until they turn slightly crisp and add chilli garlic paste. Let cook for about 2 minutes.
6. Add the vegetable stock and salt.
7. Prepare slurry by mixing cornflour and water and it to the sauce and let it thicken.
8. Once cooked, transfer it over the crispy pan dried noodles. Sprinkle some sesame seeds and spring onions and serve hot.

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Notes

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