Easy Fried Noodles Thanks to Saveur

I don't know about you, but I suck at making Chinese food! My stir-fries come out bland and I fail to achieve the authentic flavors Northern China is known for.  I've polished my culinary skills for many other parts of the world--mastering the art of the gourmet hamburger and ensuring my pasta dishes come out al dente and balanced--but this region in particular has me thrown.

Thankfully, I stumbled upon Saveur's step-by-step recipe for pan-fried noodles (Tian Tian Chao Mian), which serves as an idiot proof tutorial on how to create the savory staple. 

My bible for distinct recipes and unique editorial, Saveur is simply one of the best food magazines out there. Thanks again, James Oseland; you amazing man, you! 

Recipe: Serves 2-4

1/2 small seedless cucumber, peeled and julienned

Kosher salt, to taste

3 tbsp. canola oil 

1 medium carrot, julienned

1 onion, thinly sliced 

1/4 lb. ground pork

4 cloves garlic, minced

1  1" piece ginger, minced

6 scallions, minced

1 1/2 tbsp. dark soy sauce

1 1/2 tbsp. rice cooking wine

1 1/2 tsp. sugar

2 cups bean sprouts

6 oz. dried flat noodles, boiled and rinsed under cold water

1 tbsp. Asian sesame oil

1. Toss cucumbers and a pinch of salt together in a small bowl; let sit 5 minutes. Heat a 14" wok (or stainless-steel skillet) over high heat until it begins to smoke. Add 1 tbsp. oil around edge of wok; swirl to coat bottom and sides. Add carrots and onions; cook until softened, about 1 minute. Transfer to a plate; set aside.

2. Return wok to high heat and add remaining oil. Add pork, garlic, ginger, and half the scallions; cook, breaking pork into small pieces, until browned, 3-4 minutes.

3. Add soy sauce, wine, sugar, bean sprouts, and carrots and onions. Cook, stirring, until hot, about 30 seconds.

4. Add cucumbers, remaining scallions, noodles, and sesame oil; cook, tossing, until hot, about 1 minute. Season with salt.


(All photos by Todd Coleman for Saveur)