How to make Panfried Sizzling Noodles -

Pan crisp noodles and an array of tossed vegetables served on a sizzler plate.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Noodles (नूडल्ज़ ), Salt (नमक)

Cuisine : Chinese

Course : Noodles and Pastas

For more recipes related to Panfried Sizzling Noodles checkout American Chopsuey , Vegetable Hakka Noodles, Flat Noodles, Lime Noodles with Basil . You can also find more Noodles and Pastas recipes like Indian Spaghetti Coconut Prawn Noodle Lasagne Rolls-Cook Smart Penne with Creamy Spinach and Corn

Panfried Sizzling Noodles

Panfried Sizzling Noodles Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Panfried Sizzling Noodles Recipe

  • Noodles 200 grams

  • Salt to taste

  • Oil 5 tablespoons

  • Ginger thinly sliced 1 inch piece

  • Garlic chopped 4 cloves

  • Spring onions liced 2

  • Button mushrooms sliced 6-8

  • Spinach shredded 1/2 bunch

  • Green capsicum cut into thin strips 1/2 medium

  • Red capsicum cut into thin strips 1/2 medium

  • Chinese cabbage shredded 1 medium

  • Black pepper powder 1/2 teaspoon

  • Soy sauce 2 tablespoons

  • Black peppercorns rushed 7-8

  • Vegetable stock 3/4 cup

  • Bean sprouts 1 cup


Step 1

Boil the noodles in six cups of water with one teaspoon of salt and one tablespoon of oil. When just done, drain away the water and refresh in cold water. Drain thoroughly. Heat sufficient oil in a frying pan and gently layer the noodles. Press into a flat shape using a spatula or back of a large spoon. Cook on moderate heat till noodles are crisp on the underside. Keep warm.

Step 2

Heat four tablespoons of oil in a wok. Add ginger and sauté till it becomes brown. Add garlic and sauté for a minute. Add spring onions, mushrooms and spinach. Sauté for two minutes. Add green capsicum, red capsicum and Chinese cabbage. Stir well. Add salt to taste, black pepper powder, soy sauce, crushed black peppercorns and vegetable stock. Stir well. Add bean sprouts.

Step 3

Stir well and cook till the vegetables are thick and bubbling. Adjust seasoning. Heat a sizzler plate. Place noodles on it and serve immediately with hot vegetables.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.