Spicy Pan-Fried Noodles


Noodles! Long, short, skinny, fat, boiled, pan-fried, layered, or sauced, I love ’em.  We’ve posted a whole bunch of noodle recipes on this blog, ranging from chicken soup to baked ziti, Cincinnati chili, mac & cheese, and even homemade noodles.  Today, I’ve got another one for you: Spicy Pan-Fried Noodles.

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This recipe was published by the New York Times last October, and it’s embarrassing how many times I’ve made it since.  I really like the noodles’ ginger/garlic punch, and the dish comes together quickly (although if you’re watching MARVEL’s Agents of Shield while you prep, things do slow down a bit).  I’ve tinkered with the original recipe, changing the type of noodles and altering the proportion of the ingredients to get the taste just where I want it.  Feel free to alter it to suit your taste, too, perhaps by adding chicken, increasing the garlic, or cutting back on the spinach.  The recipe is pretty forgiving.  For example, my grocery store didn’t have cilantro this week, so I added extra peanuts instead.  Enjoy!

Spicy Pan-Fried Noodles


  • 2 bunches thinly sliced scallions, about 1 1/2 cups (use both white and green parts)
  • 2 tbs. finely chopped ginger
  • 6 tbs low-sodium soy sauce
  • 2 tsp. rice vinegar
  • 2 tsp. mirin (rice wine)
  • 2 tbs. toasted sesame oil, divided
  • 10 oz. udon noodles
  • 6 garlic cloves, thinly sliced
  • 3 eggs, lightly beaten with a fork
  • 1 cup fresh spinach, packed
  • 1 cup edamame, thawed if frozen
  • juice of half a lime
  • optional: chopped roasted peanuts, chopped cilantro, and chili garlic sauce


  1. In a small bowl, combine the scallions, ginger, soy sauce, rice vinegar, mirin, and 1 tbs. of the sesame oil. Set the mixture aside.
  2. Boil the noodles in very lightly salted water, according to package directions. Drain them and set aside.
  3. Heat the remaining 1 tbs. of sesame oil over medium heat in a large skillet with high sides. Add the sliced garlic and cook until it is light golden, about a minute. Add 3/4 of the scallion mixture and cook until the scallions start to soften, about 1-2 minutes.
  4. Add noodles to the pan and toss until they are hot and lightly coated with the soy sauce mixture. Add the beaten egg and edamame and cook, stirring constantly, until the egg is cooked, about minute or two. Add the spinach and continue stirring until wilted. Remove the pan from the heat.
  5. Squeeze the lime juice over the noodles and toss them. Serve with peanuts, cilantro, and chili garlic sauce.

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