fried noodles recipe
The Best fried noodles recipe
What I love most about fried noodles is how they balance a little bit of everything. There’s that crispy exterior from the pan-frying, the tender noodles that soak up the sauce, and the way they’re packed with flavor from whatever you toss in. It’s a dish that feels indulgent but isn’t too heavy, and it’s surprisingly light on calories for how satisfying it is. My family and I eat them pretty regularly—sometimes as a quick lunch, sometimes after a long day when we’re craving something warm and filling. And honestly? It’s a great way to use up whatever veggies or proteins we have in the fridge without making extra work. It’s the kind of recipe that’s simple enough to make from scratch but still feels like a treat. Plus, you can adjust the ingredients to fit what you’re in the mood for, whether that’s extra cheese, fresh herbs, or a little bit of spice. It’s that kind of dish that’s perfect for everyday eating, but it also feels special enough to serve at a little gathering.
Crispy Oven-Baked Fried Noodles
A quick, flavorful dish where tender noodles are coated in a light batter and baked until crispy. Perfect for a weeknight meal with a simple tomato-garlic sauce.
🥘Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 1 tsp salt
- 1/2 tsp baking powder
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
Whisk flour, egg, salt, and baking powder in a bowl until smooth. -
3
Heat oil in a skillet over medium-high heat. Add noodles and cook until tender (about 3–4 minutes). Drain and let cool slightly. -
4
Mix cornstarch with 2 tbsp cold water to form a slurry. Brush noodles lightly with oil, then dip in the slurry to coat evenly. -
5
Spread noodles on the baking sheet in a single layer. Bake for 12–15 minutes until golden and crispy. -
6
While baking, heat olive oil in a skillet over medium heat. Sauté garlic and red pepper flakes for 30 seconds, then add tomato sauce. Simmer for 3–4 minutes. -
7
Once noodles are crispy, toss them in the sauce until evenly coated. Serve warm.
🔧Equipment
- Mixing bowls
- Baking sheet
- Large skillet
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Oven-Baked Fried Noodles Works
❓ Frequently Asked Questions About Crispy Oven-Baked Fried Noodles
How do I adjust the thickness of the noodles?
If your noodles are too thick, cut them into bite-sized pieces before frying to ensure even cooking. For thinner noodles, you can roll them slightly between clean, dry hands to help them hold shape during frying. This works best with fresh, handmade noodles—store-bought versions may be less flexible.
Can I use a different type of oil for frying?
Yes, but stick to high-smoke-point oils like vegetable, canola, or peanut oil. Avoid lighter oils like olive or sesame, which can burn quickly. For extra flavor, try using a mix of neutral oil with a small amount of sesame oil in the last minute of frying.
What if my noodles stick together while cooking?
Prevent sticking by ensuring the oil is hot enough before adding the noodles (about 350°F/175°C). Use a wide, deep pan to give noodles space to move. If they do stick, gently toss them with a wooden spoon or spatula, breaking up clumps as you go.
How do I know when the noodles are done?
Noodles are ready when they’re crispy on the outside and just tender inside, holding their shape when lifted with a fork. They should be golden brown and slightly puffed up. Overcooking can make them dry, so pull them off the heat a few minutes early if they look done.
Can I make this recipe ahead of time?
Yes, but for best texture, cook the noodles fresh. Store any leftover oil in a sealed container in the fridge for up to a week. If you must prepare ahead, let the noodles cool completely before storing to avoid sogginess. Reheat gently in a pan with a splash of oil to restore crispiness.
