Boil the noodles: Cook fresh noodles in boiling water for 2-3 minutes until just tender (slightly undercooked). Drain immediately and rinse with cold water to stop cooking.
Season the noodles: Toss drained noodles with sesame oil, soy sauce, and salt. Spread on a plate to cool and dry for 10-15 minutes (this helps them crisp up).
Heat the pan: Heat a large non-stick skillet or wok over medium-high heat. Add vegetable oil and swirl to coat the pan evenly.
First fry: Add noodles to the hot pan, spreading them evenly. Press down gently with a spatula to flatten into a pancake shape. Don't stir! Let cook undisturbed for 3-4 minutes until golden and crispy on the bottom.
Flip: Carefully flip the noodle pancake (use two spatulas or a plate to help). Cook the other side for another 3-4 minutes until golden and crispy.
Finish: Transfer to a serving plate or bowl. The noodles should be crispy on the outside with some softer strands in the middle - perfect for soaking up sauce!
💡 Pro Tip: For extra crispy noodles, use slightly less oil and press down firmly while cooking. For softer texture with crispy edges, use more oil and don't press as hard.
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📋 Recipe Notes:
Yield: 4 servings as a base for poached fish dish
Noodle types: Fresh egg noodles work best. Can substitute: lo mein noodles, yakisoba noodles, or even dried thin spaghetti in a pinch
Make ahead: Can cook noodles up to 2 hours ahead, keep at room temperature
Reheating: Best fresh, but can reheat in a hot pan for 1-2 minutes per side
Variations: Add garlic or ginger oil for extra flavor
Texture goal: Crispy exterior, slightly chewy interior - perfect for absorbing the poaching liquid from the fish
Serving suggestion: Can break into portions or serve whole and let diners break off pieces