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Author: Team of

Pan fried Noodles

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250 gm eggless noodles
4tbsp oil for boiling noodles, and saute vegetables
oil for deep frying
salt to taste
1 inch ginger, chopped
8 garlic cloves, chopped
2 spring onions, sliced
200 gm spinach, shredded
1/2 small cabbage, shredded
6 mushrooms, sliced
1 medium green capsicum, cut into 1/2 inch pieces
1 medium red capsicum, cut into 1/2 inch pieces
4-5 black peppercorns, crushed
1/2 tsp white pepper powder
2tbsp cornflour
2 cups bean sprouts
1 1/2 cup vegetable stock
1 tbsp soy sauce
1 tsp vinegar


  • Boil the noodles in 8 cups of water, with salt and 1 tbsp oil, till almost done.
  • Drain the excess water, and wash the noodles in a sieve placed under cold water.
  • Drain any excess water again and spread on a large plate or a ‘parath’ to cool.
  • Heat oil sufficient to spread on a large flat frying pan. Arrange the noodles in it. Press the noodles a little using a spatula.
  • Keep cooking on medium heat till the noodles are crisp on the underside. Remove and spread on an absorbent paper, retaining the shape of the noodle cake.
  • Now to get the veggies ready, heat 3 tbsp oil in a wok.
  • Add ginger and saute for 30 sec.
  • Add garlic and saute for 1 min.
  • Add spring onions, spinach and mushrooms, saute for 2 min.
  • Add the green and red capsicums and cabbage, stir and saute for 1 min.
  • Add salt white pepper, black pepper, vegetable stock and soy sauce. Stir well.
  • Mix cornflour in 2tbsp water and add to the preparation in wok.
  • Stir well and cook till the sauce is thick and bubbling.
  • Add the bean sprouts and vinegar.
  • Stir well and taste. Add vinegar, salt, soy sauce, as per your liking.
  • Place the noodle cake on a flat serving dish, pour the steaming hot veggies on it, and serve immediately

Enjoy the taste and the compliments! :)

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