Mohinga pan fried noodles are the remix your taste buds didn't know they needed—a crispy, savory twist on Myanmar's iconic dish. Imagine the bold, tangy flavors of mohinga (think lemongrass, fish sauce, and a touch of spice) married with the golden crunch of pan-fried noodles. It's a fusion that brings street food vibes straight to your plate, and honestly, it's a vibe. A standout mohinga pan fried noodles recipe starts with cooked noodles transformed into crispy perfection in a hot skillet. The magic happens when these golden noodles soak up a mohinga-inspired sauce made with lemongrass, ginger, garlic, and a dash of turmeric for that earthy punch. serve with of fish sauce, squeeze of lime, and chili flakes for that zesty heat. Toss in fresh veggies, a handful of herbs, and maybe some crunchy peanuts or fried shallots for the ultimate finish. This dish is versatile AF. Serve it as a standout main, pair it with a side salad, or top it with a soft-boiled egg for extra flair. Whether you're hosting a dinner party or just jazzing up your weeknight meals, it's a guaranteed crowd-pleaser. Mohinga pan fried noodles take the comfort of traditional flavors and give them a crispy, modern edge. Bonus: this mohinga pan fried noodles recipe is easy to customize, so you can make it as spicy, tangy, or herb-forward as your heart desires. One bite, and you're hooked!

• 1 cup noodles
• 4 tsp onions
• 1 tsp garlic
• 2 bok choy
• 2 eggs
• 50 gms chicken
• 3 tsp soy sauce
• 1 tsp fish sauce
• 1 tsp oyster sauce
• 1 pinch salt
• 2 tsp cooking oil
• Fresh herbs
• Sesame seeds

• Mohinga Pan Fried Noodles is where comfort food meets a flavor explosion—think crispy noodles, savory sauces, and a dash of gourmet vibes. Here's the recipe of mohinga pan fried noodles to bring those Southeast Asian street food feels straight to your plate.
• Start by cooking 1 cup of egg noodles according to the package instructions—al dente is the move here. Once done, drain and set them aside, tossing them lightly in 1 teaspoon of garlic oil to keep them from sticking.
• Chop up 4 teaspoons of onion and finely mince 1 teaspoon of garlic to bring in the aromatics game.
• Heat 2 teaspoons of oil in a pan or wok, then toss in the garlic and onion, letting them saut until golden and fragrant.
• Add 50 grams each of diced chicken and prawns to the pan, cooking until the chicken is tender and the prawns turn pink cue the sizzle!
• Slice up 2 pieces of bok choy and throw them into the mix, stirring for a minute to keep them crisp yet tender.
• Whisk 2 medium eggs in a bowl and pour them into the pan, scrambling them gently with the other ingredients to keep things fluffy.
• Time to sauce it up: stir in 3 teaspoons of soy sauce, 1 teaspoon each of fish sauce and oyster sauce, and a pinch of salt to taste. Let everything coat the chicken, prawns, and veggies like a savory glaze.
• Push everything to one side of the pan and add the noodles to the other side. Let the noodles fry undisturbed for a minute to get those crispy, golden edges. Then, toss everything together in the pan until it's fully combined and evenly coated in the saucy goodness.
• Serve your mohinga pan fried noodles piping hot, garnished with a sprinkle of fresh herbs or sesame seeds for extra flair. This mohinga pan fried noodles recipe is an instant crowd-pleaser, giving major restaurant-at-home vibes.