Ingredients
Units
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- 12 oz. Chinese Egg Noodles
- 2 Tbsp toasted sesame oil
- 2 Tbsp soy sauce
- 1 tsp honey
- 1 Tbsp hoisin sauce
- 4 lage garlic cloves, minced
- 1/2 tsp salt
- 1/2 teaspoon pepper
- 3 tsp cooking oil (could be more toasted sesame, if you want, or other neutral cooking oil)
- 1 red bell pepper, sliced thinly
- 1 cup fresh bean sprouts
- 2 green onions, chopped into 1/4" segments
- 1 Tbsp toasted sesame seeds
Instructions
- Bring a large pot of water to a boil. Add the noodles and cook for about 3 minutes (if dried noodles — if you have fresh noodles, only cook for 1 minute).
- While the noodles are cooking, combine the sesame oil, soy sauce, honey, hoisin, garlic, salt, and pepper. Mix well, set aside.
- When the noodles are done, drain. Heat 1 Tbsp cooking oil in a large skillet or wok over medium-high heat. When it's hot, add the noodles. Spread them into as flat of a shape as you can, without smooshing them.
- Let the noodles cook for 4-5 minutes, or until the underside is golden-brown and crispy. Flip with a spatula, add another Tbsp of oil, and continue cooking. At this point, add the sliced bell pepper to the top of the noodles, just to start steaming and softening.
- After 4 minutes, or when both sides of the noodles are crispy, add the final Tbsp of oil along with the sauce you mixed up. Toss and mix the entire pan, coating the noodles with the sauce. Cook for another two minutes or so, letting the peppers soften and the sauce caramelize.
- Remove from heat, and serve topped with bean sprouts, green onions, and sesame seeds.