Pan–Fried Noodles

¾ pound fresh lo mein noodles or angel hair pasta

¼ cup minced chives

2 tablespoons (or to taste) prepared chili-garlic paste

3 tablespoons vegetable oil, divided

Salt to taste

1. Boil the noodles in a large pot for no more than 2 to 3 minutes. Drain, rinse under cold water, and drain again.
2. Add the chives, chili paste, 1 tablespoon of the oil, and salt to the noodles; toss to coat, and adjust seasonings.
3. In a heavy-bottomed 10-inch skillet, heat the remaining oil over medium-high heat. When it is hot, add the noodle mixture, spreading evenly. Press the noodles into the pan with the back of a spatula. Cook for approximately 2 minutes. Reduce heat and continue to cook until the noodles are nicely browned. Flip the noodles over in 1 piece. Continue cooking until browned, adding additional oil if necessary.
4. To serve, cut the noodles into wedges.

Noodles of Fun

Other Asian noodles include mein, which are Chinese in origin and are similar to Western egg noodles. They are made with wheat flour, water, and egg, and come fresh, dried, or frozen. Japan also has a variety of noodles, including buckwheat Soba, thin wheat Somen, and thicker, rounder Udon, to name a few.