Restaurants & Bars

Los Angeles Area

House Special Pan Fried Noodles


Restaurants & Bars Los Angeles Area

House Special Pan Fried Noodles

BrewNChow | | Jun 27, 2012 12:22 PM

I'm looking for help finding this dish prepared a certain way.

When I was younger, there was a place in San Diego that made these really well that has gone out of business. I've tried ordering it at other places since then and have realized that the style of pan fried noodles I got at that place in SD years ago is not the normal style.

I'm finding that the norm for this dish is a bird's nest of crunchy noodles, topped with sauce, meats and veggies. The sauce is either a nice rich brown sauce, like a oyster sauce I think, or it's that weird clear ectoplasm gravy.

That is NOT the way I want it. The way that place in SD made it, the noodles were thicker, but not as thick as the szechuan style fried noodles common in SGV (although the place in San Diego that made these good pan fried noodles was called "taste of szechuan") picture something between Szechuan style fried noodles and regular pan fried noodles... They weren't fried to a crisp, they were fried so that the noodles were very well browned and crispy in some places and still noodle-y in others. And the sauce was that rich, brown (oyster?) sauce.

If anyone knows a place that makes it in the style I like, let me know! I have tried to find pictures of what I want that will help

This one looks close
this one does too

this one has the kind of noodles I DON'T want.
so does this one

Unfortunately, there are no pics of the pan fried noodle dish I liked from that place.

I wish I could describe what I liked about that dish better, I think it really boils down to not completely frying the noodle and using a thicker noodle, and not using that ectoplasm gravy. Thanks for the help!

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