Pan Fried E – Mein Recipe

Prepare noodles

If using fresh egg noodles, gently separate and blanch in boiling water for 30–45 seconds until pliable but not fully cooked. If using dried noodles, cook according to package until just al dente. Drain well and rinse briefly under cold water to stop cooking. Toss with 2 tbs vegetable oil to keep strands separate and set aside.

Slice chicken thinly against the grain into bite-size strips. Pat shrimp dry if using. Julienne carrot, shred cabbage, rinse and drain bean sprouts, and thinly slice scallion whites and greens separately. Beat 2 eggs lightly in a small bowl and season with a pinch of salt.

Combine light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, and sugar in a bowl. Stir until sugar dissolves. Taste and adjust: it should be savory with a hint of sweetness. Reserve.

Heat a large nonstick or well-seasoned flat skillet / wide frying pan (about 12") over high heat until very hot. Add 1 tbs neutral oil. Add chicken in a single layer and let sear undisturbed 1 minute, toss and cook another 1–2 minutes until mostly cooked through. Remove to a plate. If using shrimp, quickly sear in same pan 30–60 seconds per side until pink; remove and reserve with chicken.

Add 1 tbs oil to the pan and pour in beaten eggs. Tilt pan to make a thin omelet. When set, slide out, roll, and slice into thin strips. Reserve.

Add remaining 1 tbs oil, then add minced garlic and ginger, saute 15–20 seconds until fragrant but not browned. Add scallion whites, carrots and shredded cabbage and stir-fry on high heat 1–2 minutes until vegetables begin to soften but remain bright. Add bean sprouts and toss 30 seconds.

Push vegetables to one side of the pan. Add 1–2 tbs neutral oil to the empty side and add the prepared noodles, spreading them out. Let noodles sit undisturbed 45–60 seconds so they begin to brown on the bottom (this creates the characteristic lightly crisp pan-fried texture).

Toss noodles with vegetables, then add the seared chicken and shrimp back into the pan. Pour the prepared sauce evenly over everything. Quickly toss or use spatulas to flip and mix so sauce coats noodles and proteins. Cook 1–2 minutes until sauce is warmed and slightly reduced. Taste and add salt if needed (up to the measured 1 tsp) or a splash more light soy if thirsty.

Stir in the sliced egg omelet and most of the scallion greens, reserving a little for garnish. Turn heat off and drizzle sesame oil over the top; toss once to combine.

Transfer to a warm platter. If you like an extra crispy bottom, press noodles into the pan, let them sit 1–2 minutes then invert onto serving plate so browned side is up.

Garnish with remaining scallion greens and serve immediately. Provide soy sauce or chili oil at the table if desired.