Description
This Super fast and easy Soy Sauce Pan Fried Noodles recipe delivers beautifully charred noodles mixed with a savory soy-based sauce, creating a deliciously crispy caramelized effect. Ready in just 10 minutes, it’s versatile enough to serve as a quick main dish topped with an egg or as a side in a full Chinese dinner. Perfect for vegetarians and noodle lovers seeking a flavorful and satisfying meal.
Ingredients
Noodles
- 8 oz fresh Hong Kong pan fry noodles (or 6 oz / 170 g dried egg noodles)
Sauce
- 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)
Stir Fry
- 3 tablespoons peanut oil (or vegetable oil)
- 4 green onions, chopped into 2” (5 cm) pieces then quartered lengthwise
- 2 cups bean sprouts
To Serve (Optional)
- Homemade chili oil
Instructions
- Prepare the noodles: Boil the noodles according to package instructions—about 30 seconds for fresh noodles or until tender for dried noodles—then drain thoroughly. Use your hands to toss the noodles a few times to shake off excess water, ensuring they’re as dry as possible before frying.
- Make the sauce: In a small bowl, combine light soy sauce, vegetarian oyster sauce, dark soy sauce, Shaoxing wine, sugar, and 1 tablespoon of water. Stir well to blend all ingredients and set the sauce aside for later use.
- Cook the stir fry: Heat 2 tablespoons of peanut or vegetable oil in a large skillet over high heat until hot. Toss the noodles a few times to loosen them up, then spread them evenly in the skillet. Use tongs to coat the noodles with oil. Cook for 2 to 3 minutes, stirring and flipping occasionally, until the noodles develop a golden, crispy texture.
- Add the sauce: Reduce the heat to medium-low and pour the prepared sauce over the noodles. Stir and cook for about 2 minutes until the sauce is mostly absorbed, creating a rich, caramelized coating on the noodles.
- Cook the vegetables: Push the noodles to one side of the pan and increase the heat to medium-high. Add the remaining 1 tablespoon of oil on the other side, then add the chopped green onions and bean sprouts. Stir and cook for about 30 seconds until the bean sprouts soften slightly but maintain a fresh crunch.
- Combine and serve: Toss the noodles and vegetables together until evenly mixed. Transfer to serving plates and serve hot as a main or side dish. Optionally, drizzle with homemade chili oil for an added kick of flavor.
Notes
- Using fresh Hong Kong pan fry noodles results in a better texture and faster cooking; if using dried noodles, ensure they are fully cooked and drained well.
- If you prefer a non-vegetarian version, swap vegetarian oyster sauce with traditional oyster sauce.
- Shaoxing wine adds a depth of flavor but can be substituted with dry sherry or omitted if unavailable.
- To make this dish gluten-free, choose gluten-free soy sauce alternatives.
- For an extra protein boost, top with a fried egg or add tofu during the vegetable cooking stage.
- Be sure to toss the noodles dry before frying to achieve maximum crispiness and prevent sogginess.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
