Panfried Noodles


1 pound fresh or dried egg noodles 1 tablespoon sesame oil 3 tablespoons peanut or vegetable oil, or as needed


In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil. In a heavy frying pan or a wok, heat 3 tablespoons oil over medium-high to high heat.Add the noodles. Quickly spread them out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (5 - 8 minutes). Flip over and brown the other side. Remove to a plate. Keep warm while preparing other ingredients for the meal


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