Here we are again with another installment of Tokyo Noms: A Giant Monster Cookbook! Food made for and inspired by kaiju! This time we are headed deep down to the bottom of the sea to hunt down a mysterious, nearly pool-noodle like creature called Manda! In honor of her noodle-y countenance, we’ve prepared a recipe of Fried Manda Noodles!

These noodles are basically chow mein, a wonderful side for any Asian inspired dinner, or great on their own! No history of chow mein today, however. Let’s get right into the recipe!

Recipe: Fried Manda Noodles

Yield: Like, so many noodles

Time: Fair

Difficulty: 3/5

Ingredients

1 package chow mein noodles *

1 small head of cabbage

5-6 celery stalks

1 medium white onion

3 Tbsp soy sauce

2 Tbsp oyster sauce

1 tsp ground garlic

2 tsp sesame oil

3 Tbsp oil for pan frying

KITCHEN ESSENTIALS NEEDED:

Large wok or extra large frying pan

Large tongs

* Basically wavy/textured noodles. Sometimes called ‘chinese’ noodles. These noodles might be hard to find if you have no local Asian market. If all else fails use 2 packs of ramen noodles minus the seasoning.

METHOD

1. In medium sized pot, boil water and cook noodles according to package instructions.

2. Shred cabbage into equal sized strips, set aside.

3. cut onion in half and slice half-moon slices of equal thickness from both halfs. Set aside

4. Chop celery into bite-sized chunks. Set aside.

5. Heat oil in wok until on med-high heat until a drop of water sizzles and pops when dropped in.

6. add all vegetables into wok. Cook approx. 10-15 minutes, stirring frequently to prevent sticking. Add more oil if needed.

7. Push vegetables to the side and add in drained noodles. Using tongs, toss with vegetables, mixing as thoroughly as possible.

8. Fry 10 minutes, stirring constantly.

9. Add liquid seasonings and ginger powder and toss to coat noodles. Cook another 5-7 minutes, stirring and tossing frequently.

10. Serve and enjoy!

If you add some stir-fried meat to this dish, you have a complete meal on your hands! Not gonna lie, there are a million recipes like this out there, but I hope you enjoy this one! Super simple fried noodles. Personally I like to dry my noodles out a little more, so I put these in a pan and stick them in the oven for about 25 minutes at 250F. Works like a charm! Are you wondering what that delectable piece of fried meat is that is being served alongside these noodles? Maybe check out my recipe for Golden Ghidorah Katsu right here on the site to find out!

Delicious mini Mandas for your enjoyment

CHEFS RAMBLINGS:

So I had way too much cabbage. It’s crazy how much cabbage comes from one head. I know better now than to buy a medium head of cabbage. I’m not trying to feed an army.
ONE package of ‘chinese noodles’ made a giant wok full of food. At $2 for the noods, $0.98 for the cabbage, $1 for celery and $0.50 for an onion, you’re looking at a very cost efficient dinner.
Try and make your noodles a little al dente (hard because they are so thin) to make sure they fry right. Rinse the noodles immediately after draining to stop any further cooking!

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Tokyo Noms: A Giant Monster Cookbook is a collection of recipes created by Marisa Pickett for Tokyo Lives: A Giant Monster’s Podcast. Feel free to share, but please do not steal.

Tokyo Noms: Fried Manda Noodles