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Soy Sauce Pan Fried Noodles Recipe

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★★★★★

4.6 from 131 reviews

Deliciously crispy pan-fried Hong Kong style noodles tossed in a savory soy sauce blend with fresh green onions and bean sprouts. This quick and easy stir-fry recipe delivers a perfect balance of textures and flavors, ideal as a main or side dish. The noodles are first boiled briefly, then pan-fried to a golden crisp, and finished with a flavorful soy-based sauce and fresh vegetables.

Ingredients

Scale

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 Cooking

  • 3 tablespoons peanut oil (or vegetable oil)
  • 4 green onions, chopped into 2” (5 cm) pieces then quartered lengthwise
  • 2 cups bean sprouts

Optional

  • Homemade chili oil to serve

Instructions

  1. Prepare the noodles: Boil the noodles according to the package instructions—30 seconds for fresh noodles or the recommended time for dried. Drain them well, then gently toss with your hands to shake off excess water to keep them from becoming soggy.
  2. Make the sauce: In a small bowl, mix together light soy sauce, vegetarian oyster sauce, dark soy sauce, Shaoxing wine, sugar, and 1 tablespoon of water until well combined. Set aside.
  3. Cook the stir fry: Heat 2 tablespoons of peanut oil in a large skillet over high heat until very hot. Toss the noodles a few times to loosen them, then spread them evenly in the skillet. Use tongs to turn the noodles and coat them with oil. Cook, stirring and flipping occasionally, until the noodles develop a golden, crispy texture—about 2 to 3 minutes.
  4. Add the sauce: Reduce heat to medium-low and pour the prepared sauce over the noodles. Stir continuously, allowing the sauce to mostly absorb into the noodles, about 2 minutes.
  5. Cook the vegetables: Push the noodles to one side of the pan and increase heat to medium-high. Add the remaining 1 tablespoon of oil, green onions, and bean sprouts to the empty side of the pan. Cook and stir the vegetables for about 30 seconds until slightly softened.
  6. Combine and serve: Toss the noodles and vegetables together until evenly mixed and heated through. Transfer to serving plates and serve immediately, optionally drizzled with homemade chili oil for added heat.

Notes

  • Use fresh Hong Kong pan-fry noodles for the best texture, but dried egg noodles are a good substitute.
  • Be careful not to overcook the noodles in boiling water; they should be al dente before frying.
  • Vegetarian oyster sauce is a good alternative for a vegetarian or vegan version.
  • Shaoxing wine adds a subtle depth of flavor but can be omitted or replaced with dry sherry if unavailable.
  • Adjust chili oil on serving to taste if you prefer a spicier dish.
  • Make sure the skillet is very hot before frying the noodles to achieve a crispy texture.

Keywords: Soy Sauce Pan Fried Noodles, Chinese Stir Fry Noodles, Hong Kong Style Noodles, Vegetarian Noodles, Crispy Fried Noodles

Find it online: https://platedbyemma.com/soy-sauce-pan-fried-noodles-recipe/