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Chinese Muslim

Northern Style Pan-fried Noodles

Sometimes a dish fails, and sometimes I fail a dish. I think this was one of the latter situations. I didn't think carefully about what type of noodles to use in this dish, and I ended up with thin rice noodles. Then I soaked/cook them according to the package instructions, which I should have realized (because I already suspected) were overkilled. The result was a mess of mushy, starchy noodles that had no actual opportunity to fry.

The dish did fail somehow in the lack of flavor though I'm sure it could have been much helped by just adding more soy sauce. I did like the crunch and sweetness the roasted corn provided.

Northern Style Pan-fried Noodles


  • 8 oz noodles
  • 1/4 cup corn kernels, fresh/frozen/canned or dried
  • 2 Tbsp. Corn oil
  • 2 Tbsp. Cumin seeds
  • 1/2 tsp. Ground pepper
  • 1 dry chili, seeded and crushed
  • 1/2 tsp. Ground coriander
  • 1 Tbsp. Dark soy sauce
  • 3 Tbsp dry-cured ham, chopped


Cook noodles and allow to cool.

If using fresh, frozen or canned corn kernels, roast in 300F oven for one hour.

Heat oil over medium-high heat. Add cumin, white pepper and crushed red chili and stir fry for 30 seconds. Stir in coriander and corn and stir fry for another 30 seconds. Stir noodles and soy sauce, and stir fry until the noodles are heated through. Stir in the ham and serve.

Adapted from Jacqueline Newman's recipe at Flavor & Fortune

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