Spicy Pan-Fried Noodles Recipe (2024)

I used rice noodles soaked for 20 mins in hot water. Added 8 oz. ground pork combined with 1 of the tbsp. soy sauce and 1 additional tbsp. rice wine after garlic. Changed quantities to one cup of edamame and 1 tbsp. sriracha. This is a very dangerous dish because it's impossible to stop eating. Fantastic! Why is everyone so cranky? Get takeout instead and stop posting on here because I don't need to hear what you think is "yuk" or too difficult.

One trick I used with this to prevent sticking and clumping was to stop the noodles' cooking process. So I cooked only "half way" and then threw into a colander and doused with hot water. Then I spread them out on paper and let them dry. This seemed to help prevent sticking. The other thing is to make sure you lower the heat and put the noodles in the stir-fry later in the process.

I agree this recipe is not quite the zippy meal Melissa makes it out to be--the first time you prepare it, anyway. I make this at least every other week, and it's very easy, now that I now how to coordinate the steps. I often double it, too, so my husband and I have at least one lunch each.

I have a question. The recipe calls for "rice wine or sherry vinegar". I know that rice wine and rice wine vinegar are two different things. I guess my question is - is the recipe calling for 'rice wine vinegar or sherry vinegar', or is it calling for 'rice wine (not vinegar) or sherry vinegar'? In the video, she says 'rice wine vinegar', so that is probably the answer but I would love to hear from anyone who has made it, which one they used. Thank you!

Sally, I have also, many times, compared a food photo with my finished dish. Even Melissa's version in the video didn't look like the photo, which is carefully composed by a food photographer, leaving us cooks to wonder about our skills.

No WAY this is a 20 minute recipe! The prepping takes SO long that I won't be making it again. While it was very tasty, there are many other stir fried dishes that are equally good and MUCH faster.

LOVED IT! The two additions of scallions are brilliant. The first scallions almost caramelize. Added tofu, choi sum, a fresh hot chili and sake. Finished with cilantro and sour mandarin orange. Skipped the egg. Used maybe a tablespoon of peanut oil. Frozen saimin noodles - rinsed in the sink before adding. Kids mopped it. Easy enough that the teens will want to make it for themselves and lots of variations possible with the proteins, veggies and citrus and garnishes. Double next time.

Very good with sh*take mushrooms roughly sliced and added right after the first batch of scallions. Siracha sauce can bring up the heat, but be careful if you want people who are not into spicy foods to enjoy the dish.

I used quite a bit less ginger, perhaps a teaspoon total, and added some nice shrimp. Turned out to be a delicious dish that I plan to add to the regular rotation.

I am sorry, but this recipe came out a big mess. I thought it had way too much ginger, especially when some of it is added late in the game and does not really get cooked. I also could not get the soba noodles to incorporate properly, so there was a big clump of noodles to wrestle with. Sorry Melissa Clark.

It's very delicious! Many distinct but harmonious flavors. I used rice noodles, which actually can be softened just by sitting in hot water for a few minutes. Basically, just chop up a few things, then saute some of them, add the softened noodles, add the rest of the ingredients, and saute for a couple of minutes. I used sh*take mushrooms because I love them. I sauteed thin slabs of tofu as my protein, and made pork chops for everyone else. Definitely will make this again.

for those, like me, who can't tell when the eggs have been thoroughly cooked in a stir fry(essential), i suggest making an omelet in a separate pan, roughly chopping it up, and adding it in the last step. otherwise, i like this easily adaptable recipe.

This really was a quick weeknight meal. I added bell pepper, bok choy, and chicken, skipped the egg. I added even more garlic...can never have enough imo. Kids devoured. Next time might add a little fish sauce. Skipped the peanuts bc I like the emphasis on sesame.

Did not work with rice noodles at all

I consider myself a pretty good cook but for the life of me, I cannot get any Asian dishes to taste like what I have in restaurants. Believe me, I've tried; and I know, "Asian dishes are the easiest to cook, blah, blah, blah." *pfft*But, tonight I made these noodles and the seas parted, the birds started chirping and the sun came out (which is rare because I live in the PNW). They were awesome, and easy! :OI have my go-to Asian noodle recipe! Yay!Thanks Melissa :)

Less ginger

Agree, this is far from quick. But delicious.

This was the best needle dish I have made. Some changes: no spinach….instead snow peas, green pepper, shrimp! Oh, I added the garlic 1/2 way through the sautée cycle.Easy prep and delicious. Going to make this again….a keeper

This was outstanding. Made exactly as written but added chicken thighs. Not sure what all of the fuss is about it taking so long. The prep does take a while but it takes less than 5 minutes to cook once you start. The total time was exactly how long an average dinner takes to make.

Spinach was too far gone so I used frozen peas and it was great! Leftovers were great too!

Minutes yes! I found jars of minced garlic and ginger… at a local Indian supermarket- game changer! I had leftover greens that were already cooked. Thai rice noodles that you put in boiling water to soak a few mins - No need to cook. Even faster than soba. The only thing I had to prepare was scallions and the sauce. So I peeped the sauce. Dropped the rice noodles in the boiling water. Heated oil and put 1/2 the sauce to caramelize a bit. The noodles, the greens at the end, rest of the sauce.

Perfect just as the recipe states, and easy - not a long prep at all. Not sure what the other comments are referring to - wash some spinach and chop some scallions? But I do use already grated ginger from a tube, so that makes it simple. SO delicious!

Less soy sauce and vinegar next time. I used extra but follow the amounts for one full package of soba.Can use small diced white onion instead of scallions. But fry up extra Onion before the garlic.Plenty of lime is okay.

Yum but remember to double

Edamame is absolutely preferable to spinach in this - I didn't like the texture of spinach in the pasta, as it reminded me too much of a spinach omelet or quiche in the presence of eggs. With that taken into consideration, it makes for a very good weeknight meal.

This was great, but next time I would add some tofu or other additional protein. Even with the edamame and eggs it was not filling enough for four of us for supper.