It's not surprising that people usually use woks or frying pans to fry noodles. However, unless you have super arm strength and super big restaurant size woks, you end up with unevenly cooked and soggy noodles.
Here's what I discovered as the best pan to fry noodles: A GRIDDLE!!!
Using a griddle to fry noodles ensure everything cooks evenly and all the ingredients get mixed well. You can also cook a large quantity at a time.
Ingredients:
-Beef
-Julianne carrots
-Green onions (cut to about 2 inches, same length as carrots)
-Bean sprouts
-Pre-cooked rice noodles (see image below)
Marinate:
-Marinate beef with soy, sugar, sesame oil, and corn starch.
Noodle Sauce: Dark soy sauce, soy sauce, oyster sauce. Mix until desired taste.
Cooking Steps:
1. In griddle, add oil. Put in carrots and green onions, stir fry until cooked. Set aside.
2. Add beef into griddle and brown it. Stir fry until half done, should be just a minute or so. Set aside.
3. Add rice noodle into griddle. Carefully separate noodles with chopsticks or tongs. It taken out from fridge, leave it on counter until room temperate or microwave for 1 minute for easy separation.
4. Add bean sprouts to noodles. Mix well. Sprouts are cooked when it became transparent.
5. Add beef, carrots and green onions back to griddle. Mix all ingredients well.
6. Add noodle sauce to griddle and mix well with the ingredients.
7. Stir fried until some noodles are crispy and sauce is absorbed completely.
8. Done!
