Name: Soy Sauce Pan Fried Noodles Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 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; 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 to serve

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Introduction

Soy Sauce Pan Fried Noodles are a simple yet flavorful dish that combines crispy noodles with a savory soy-based sauce. Perfect as a main or side, this recipe offers a delightful balance of textures with fresh green onions and crunchy bean sprouts.

A round black plate holds a heap of thin cooked noodles, golden brown with a slightly shiny texture, mixed with light green scallions and white bean sprouts scattered throughout. Long, slender dark brown chopsticks rest on the right side of the plate. Nearby on the white marbled surface, a small white dish with a blue floral pattern sits above, and a beige bowl with a deep red sauce is at the top left corner. At the bottom right, a small textured white bowl contains sliced green scallions, with a few pieces scattered around it. The scene is set on a white marbled texture background with a dark cloth partially visible under the plate. Photo taken with an iphone --ar 4:5 --v 7

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
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 to serve with (Optional)

Instructions

Step 1: Prepare the noodles by boiling them according to the package instructions—about 30 seconds for fresh noodles. Drain well and toss with your hands to remove excess water.
Step 2: Make the sauce by combining the light soy sauce, vegetarian oyster sauce, dark soy sauce, Shaoxing wine, sugar, and 1 tablespoon of water in a small bowl. Stir well and set aside.
Step 3: Heat 2 tablespoons of peanut oil in a large skillet over high heat until hot. Toss the noodles a few times to loosen them, then spread evenly in the skillet. Use tongs to toss the noodles in the oil, cooking and flipping occasionally until golden and crispy, about 2 to 3 minutes.
Step 4: Reduce heat to medium-low and add the sauce to the noodles. Stir and cook until the sauce is mostly absorbed, about 2 minutes.
Step 5: Push the noodles to one side of the pan. Increase heat to medium-high, add the remaining 1 tablespoon of oil, green onions, and bean sprouts to the empty side. Stir-fry for 30 seconds, then toss everything together until the bean sprouts soften. Serve hot with chili oil if desired.

Tips & Variations

For extra flavor, try adding a splash of sesame oil when finishing the dish.
Vegetarian oyster sauce keeps this dish meat-free, but feel free to use regular oyster sauce for a richer taste.
If using dried noodles, be careful not to overcook in the boiling water to avoid sogginess when pan frying.
Feel free to add sliced mushrooms or bell peppers for more vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to retain crispness, adding a splash of water or oil if needed. Avoid microwaving as it can make the noodles soggy.

How to Serve

A large black wok filled with thin, golden-brown noodles mixed with white bean sprouts and green sliced scallions scattered on top. A pair of wooden chopsticks held by a woman's hand lifts a clump of noodles in the air, showing their texture and shine. In the background, there are small dishes with red sauce and more sliced scallions, all placed on a white marbled surface. The scene is well lit with natural light highlighting the warm tones of the noodles. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can substitute with other egg noodles or thin wheat noodles, but fresh Hong Kong pan fry noodles work best for achieving the desired crispy texture.

What if I don’t have Shaoxing wine?

If you don’t have Shaoxing wine, you can substitute with dry sherry or a splash of rice vinegar combined with a pinch of sugar to mimic the flavor.