What causes stir fried noodles to stick to the pan?

The sticking of stir fried noodles to the pan may be related to factors such as the material of the cookware, improper control of oil temperature, excessive moisture content in the ingredients, insufficient stir frying frequency, and high starch content.

1. Pot Material

When using non stick or iron pots, if the coating on the surface of the pot is worn or not fully nurtured, it is easy to cause food adhesion. Iron pots need to be regularly cured with grease to form a protective layer, and non stick pots should avoid scratching the coating with metal shovels. It is recommended to wipe the inner wall of the new pot with ginger slices before first use to reduce the probability of sticking.

2. Oil temperature control. It is recommended to first heat the pot until it emits a slight smoke, then pour in cold oil and a smooth pot before pouring it out. Add an appropriate amount of new oil and heat it up to 50-60%. You can insert chopsticks into the oil pot for testing, and the appropriate temperature is when fine bubbles appear around it.

3. Water content of ingredients

Wet Rice noodles that is not fully drained or too much sauce added will cause starch gelatinization and sticking to the pan when the water evaporates. It is recommended that fresh Rice noodles be spread out and aired half an hour in advance, and Rice noodles stored in cold storage should be shaken up after warming up. When stir frying, you can first quickly evaporate the surface moisture on high heat, and then turn to medium heat to stir fry.

4. Stirring frequency

Long standing will lead to coking and adhesion of Rice noodles at the bottom. Use two spatulas to stir alternately to keep Rice noodles moving. For fragile fine Rice noodles, the food can be evenly heated by bumping the pan, turning it every 15 seconds to avoid local overheating.

5. Starch properties

Some Rice noodles are processed with sticky auxiliary materials such as potato starch, which will become more sticky when heated. Before frying, mix Rice noodles with a small amount of edible oil, or pour a small amount of stock into it to keep it moist. The viscosity of dry Rice noodles made from indica rice is relatively low.

To prevent frying powder from sticking to the pan, it is necessary to comprehensively control multiple steps, choose a smooth surface pan and preheat it thoroughly, pay attention to controlling the moisture when processing ingredients, and maintain sufficient oil and flipping frequency during the frying process. Iron pots should be cleaned, dried, and oiled promptly after use, and non stick pots should be avoided from burning empty. If there is sticking to the pot, immediately turn off the heat, cover and let it simmer for one minute. After the steam softens the char layer, gently scoop it up. Vegetables and fruits rich in vitamin C can be paired with daily diet to help break down harmful substances produced by high-temperature cooking.