Pan Fried Noodles Recipe
During frigid Japanese winters, when you’re convinced the cold has penetrated to the center of your bones, this dish offers a dash of heat to warm you up. I’m no Martha Stewart, but even I am able to follow this recipe with no problems. It’s fairly quick, quite tasty and uses ingredients you should have no trouble finding here in Japan.
- 1/2 lb. egg noodles
- 1 lb. boneless chicken breasts
- 1 bunch green onions
- 1/2 tsp. dried ginger
- 2 cloves garlic
- 3-4 tbsp vegetable oil
- 3 tbsp. soy sauce
- 2 tbsp. lemon juice
- 1/2 tsp. cayenne pepper (more or less to taste)
- Cook the noodles in 2 quarts boiling, salted water. Don’t let them get too soft! Drain and put aside.
- Cut the chicken into bite-size pieces. The smaller you cut the pieces, the faster they will fry.
- Chop the green onions, removing the white roots and wilted tops.
- In a bowl, set aside the lemon juice and soy sauce.
- Get a large frying pan really hot and coat it with about 3 tbsp of oil. (It really doesn’t matter how much oil you use; just make sure stuff doesn’t stick to the pan.) Stir fry the chicken for 3 or 4 minutes, or until it starts to look a little done. Stir vigorously (hence the name “stir fry”).
- Add the garlic, ginger and cayenne pepper. Stir vigorously.
- Add the noodles. Stir vigorously.
- Add the soy/lemon juice combo and stir until the ingredients are coated. Prepare for good smells to rise from the pan.
- Add the green onions and stir. Serve hot.
- Prep + Cook time: 30 minutes
- Serves four
- Good with green tea or beer.
- You can find egg noodles here in the import foods store.
- The original recipe calls to add the green onions at the same time as the cayenne pepper, ginger and garlic. However, I find that the dish looks more appetizing if you add the onions at the end because then they stay bright green.
- Add oil as you see fit. If the dish seems to need more oil as you add ingredients, then do so. I find that 3 tbsp is enough.
- Season to taste. I like spicy food, so I usually sprinkle on more cayenne pepper when it’s finished.