Name: Soy Sauce Pan Fried Noodles Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 8 oz fresh Hong Kong pan fry noodles (or 6 oz / 170 g dried egg noodles); 1 tablespoon light soy sauce; 1 tablespoon vegetarian oyster sauce (or oyster sauce); 1 teaspoon dark soy sauce; 1/2 tablespoon Shaoxing wine; 1/2 teaspoon sugar; 1 tablespoon water (for sauce mixture); 3 tablespoons peanut oil (or vegetable oil); 4 green onions, chopped into 2” (5 cm) pieces then quartered lengthwise; 2 cups bean sprouts; Homemade chili oil

Jump to Recipe· 4.3 from 56 reviews

There is something truly magical about the Soy Sauce Pan Fried Noodles Recipe that makes it an irresistible go-to for busy weeknights or whenever you crave a comforting, quick meal. This dish combines perfectly charred noodles with a savory, deeply satisfying sauce that caramelizes just right, giving you that crispy texture and umami punch in every bite. Whether you top it with a fried egg or serve it alongside your favorite Chinese dishes, it never fails to impress with its simplicity and unforgettable flavor.

Ingredients You’ll Need

The image shows four clear glass bowls on a white marbled surface, each containing different ingredients. The largest bowl on the right holds a large mound of thin, light yellow noodles with a dry texture. Above it, a medium bowl is filled with pale yellow and white bean sprouts, some with small yellow tips. To the left, a smaller bowl contains thin strips of bright green scallions with white ends. The bottom bowl has a dark liquid sauce with a silver spoon inside, reflecting some light. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, everyday ingredients is all it takes to create this savory wonder. Each component plays a key role, from the chewy noodles that form the base, to the green onions and bean sprouts that add freshness and crunch, and the sauces that bring together a rich, harmonious flavor profile.

8 oz fresh Hong Kong pan fry noodles: These noodles offer the perfect chewiness and absorb the sauce beautifully; dried egg noodles work well too if fresh aren’t available.
1 tablespoon light soy sauce: Adds that essential salty note without overpowering the dish.
1 tablespoon vegetarian oyster sauce: Brings a lovely depth and slight sweetness to the sauce; can substitute regular oyster sauce if preferred.
1 teaspoon dark soy sauce: For color and a richer soy flavor that balances the lighter sauces.
1/2 tablespoon Shaoxing wine: Adds a subtle complexity that elevates the overall taste.
1/2 teaspoon sugar: Balances the savory ingredients with a hint of sweetness.
3 tablespoons peanut oil: Perfect for high-heat cooking and adds a mild nuttiness; vegetable oil works as a substitute.
4 green onions: Chopped into 2-inch pieces and quartered lengthwise for crunch and freshness.
2 cups bean sprouts: Provide crispness and a clean, light texture to balance the rich noodles.
Homemade chili oil (optional): For those who like an extra kick of heat to finish off the dish.

How to Make Soy Sauce Pan Fried Noodles Recipe

Step 1: Prepare the Noodles

Start by boiling the noodles according to the package instructions—fresh noodles only need about 30 seconds. Once cooked, drain well and use your hands to toss them gently, shaking off any excess water. This step is crucial to ensure the noodles fry up crispy and not soggy.

Step 2: Make the Sauce

In a small bowl, combine the light soy sauce, vegetarian oyster sauce, dark soy sauce, Shaoxing wine, sugar, and add one tablespoon of water. Stir everything until well mixed. This sauce mixture is the heart of the dish and will bring all the ingredients together in perfect harmony.

Step 3: Cook the Noodles

Heat 2 tablespoons of peanut oil in a large skillet over high heat until it’s very hot. Toss the noodles once more to separate them, then spread them evenly in the skillet. Use tongs to toss and coat the noodles with oil. Continue cooking while occasionally stirring and flipping until the noodles develop a gorgeous golden brown and crispy texture, which usually takes about 2 to 3 minutes. This caramelization step adds so much flavor and textural contrast.

Step 4: Add the Sauce

Reduce the heat to medium-low and pour in the prepared sauce. Stir and cook for about 2 minutes, allowing the noodles to absorb the sauce almost completely. This is where the noodles become truly flavorful and aromatic, making the dish irresistible.

Step 5: Stir Fry the Vegetables

Push the noodles to one side of the pan and turn the heat back to medium-high. Add the remaining 1 tablespoon of oil, along with the green onions and bean sprouts on the other side. Stir-fry these fresh ingredients for about 30 seconds until the sprouts soften slightly but still retain their crunch. Then toss everything together so the noodles and veggies are perfectly mixed before transferring to plates.

How to Serve Soy Sauce Pan Fried Noodles Recipe

A black textured round plate holds a large serving of thin, golden-brown stir-fried noodles mixed with light beige bean sprouts and green onion pieces scattered throughout. The noodles have a slight shine and some crispy bits, showing a mix of smooth and crunchy textures. Brown wooden chopsticks rest on the right edge of the plate. The scene is set on a white marbled surface with a small bowl of sliced green onions nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your soy sauce pan fried noodles with garnishes that add extra flavor and texture. A fried or sunny-side-up egg on top creates a luscious richness, while a drizzle of homemade chili oil wakes up your taste buds with a spicy surprise. Fresh cilantro or a squeeze of lime can add a fresh personality to each bite.

Side Dishes

This dish is versatile enough to be the star or a supporting actor on your dinner table. Pair it with steamed dumplings, sautéed bok choy, or hot and sour soup for a satisfying Chinese-inspired meal experience. The noodles’ simplicity makes it an ideal companion that won’t steal the spotlight but definitely complements every bite.

Creative Ways to Present

If you want to impress your guests, serve the noodles in individual cast-iron skillets or rustic bowls straight from the stove for that sizzling effect. Alternatively, toss in colorful vegetables like bell peppers or baby corn during the stir fry to add vibrant hues and an extra flavor boost. Presentation truly can elevate the enjoyment of this simple yet remarkable dish.

Make Ahead and Storage

Storing Leftovers

Leftover soy sauce pan fried noodles can be stored in an airtight container in the refrigerator for up to 2 days. Make sure they cool completely before sealing to maintain texture and freshness. When stored properly, the noodles retain their flavor well for next-day enjoyment.

Freezing

Freezing is possible, but keep in mind the noodles may lose some of their crispiness after thawing. To freeze, place cooled noodles flat in a freezer-safe container or bag, removing as much air as possible. They can be frozen for up to one month. This is a handy option for planning quick meals in advance.

Reheating

Reheat leftovers in a hot skillet with a splash of oil to bring back the delicious crispy texture. Avoid microwaving if possible, as it can make the noodles soggy. Stir frying again also helps refresh the flavors and warms everything evenly for a tasty second helping.

FAQs

Can I use dried noodles instead of fresh Hong Kong noodles?

Absolutely! Dried egg noodles work well too—just adjust the boiling time according to the package, and make sure to drain and shake off excess water before frying for the best texture.

Is this Soy Sauce Pan Fried Noodles Recipe vegetarian?

Yes, it is naturally vegetarian if you use vegetarian oyster sauce. For non-vegetarian versions, regular oyster sauce can be used, but the vegetarian option is just as flavorful and satisfying.

Can I add protein to this dish?

Definitely! Adding sautéed tofu, shrimp, or thin slices of chicken can turn this into a heartier meal. Cook proteins separately and mix them in towards the end to maintain proper texture.

What if I don’t have Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry or a splash of mirin or white wine can be a good substitute. It’s a small but impactful ingredient that adds aromatic complexity.

How spicy is this recipe? Can I make it mild?

This recipe itself is not spicy unless you add chili oil at the end. You can easily adjust the heat level by controlling how much chili oil or fresh chili you add, making it perfect for all spice preferences.

Final Thoughts

I truly believe the Soy Sauce Pan Fried Noodles Recipe is a shining example of quick, simple cooking that delivers big on flavor and texture. It’s a perfect weeknight lifesaver with a comforting taste that feels like a warm hug. I encourage you to give it a try—you might just find your new favorite noodle dish to turn to again and again!