Soy Sauce Pan-Fried Noodles

May 26, 2025
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These slightly charred Soy Sauce Pan-Fried Noodles are the real deal! Just like you’d expect at an authentic Chinese restaurant, these noodles are flavored with a savory sauce that caramelizes in a few quick minutes. Best of all, the entire dish is complete in under 15 minutes! Wow!

It took me a minute to find the noodles but if you check out the link in the recipe, you can order them or simply head to an Asian market. You can purchase fresh or frozen noodles…dried egg noodles will also work! So flexible!

Boil the noodles as directed on the package. If they are fresh, you’ll only boil them for 30 seconds. Drain and shake off as much water as you can.

Combine the sauce ingredients and set aside.

Heat oil in a large skillet over high heat. Spread the noodles in the skillet and toss with tongs to coat in oil. Cook, tossing occasionally until the noodles begin to get crispy and golden.

Lower the heat and swirl in the sauce. Cook until the sauce is mostly absorbed.

Move the noodles to one side of the skillet and add more oil, green onions and bean sprouts to the open side of the skillet. Cook for 30 seconds and then toss everything together until the bean sprouts are softened.

Serve with a bit of chili oil, if desired.

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Soy Sauce Pan-Fried Noodles

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Ingredients

Noodles:

8 oz (227 g) fresh or frozen Hong Kong pan fry noodles (or 6 oz / 170 g dried egg noodles)

Sauce:

1 tbsp light soy sauce
1 tbsp vegetarian oyster sauce (or oyster sauce)
1 tsp dark soy sauce
1/2 tbsp Shaoxing wine
1/2 tsp sugar

Stir Fry:

3 tbsp peanut oil (or vegetable oil)
4 green onions, chopped into 2-inch pieces, then quartered lengthwise
2 cups bean sprouts
Homemade chili oil to serve with, optional

Instructions

Boil the noodles according to the package instructions, 30 seconds for fresh noodles, and drain well. Use your hands to toss the noodles a few times to shake off as much water as you can.

Combine the sauce ingredients with 1 tablespoon of water in a small bowl. Stir to mix well and set aside.

Heat 2 tablespoons of oil in a large skillet over high heat until hot. Toss the noodles a few times to loosen up, then spread into the skillet. Toss the noodles with a pair of tongs to coat with the oil.

Continue to cook, stirring and flipping occasionally, until the noodles begin to turn golden and crispy, 2 to 3 minutes.

Turn to medium-low heat and swirl in the sauce. Cook and stir until the sauce is mostly absorbed, 2 minutes.

Move the noodles to one side of the pan and turn to medium-high heat. Add the remaining 1 tablespoon of oil, the green onion, and bean sprouts to the other side of the pan. Cook and stir for 30 seconds. Toss everything together until the bean sprouts are softened. Transfer everything to serving plates. Serve hot as a main or side dish. Drizzle with a bit of chili oil if desired.

Recipe from Omnivore’s Cookbook