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Soy Sauce Pan Fried Noodles

Savor Easy Soy Sauce Pan Fried Noodles in 10 Minutes!

Quick and crispy soy sauce pan fried noodles that come together in just 10 minutes, perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Lunch
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles
  • 8 oz fresh Hong Kong pan fry noodles dried egg noodles can be substituted
For the Sauces
  • 1 tablespoon light soy sauce
  • 1 tablespoon vegetarian oyster sauce regular oyster sauce can be substituted
  • 1 teaspoon dark soy sauce
  • ½ tablespoon Shaoxing wine dry sherry can be used as an alternative
  • ½ teaspoon sugar
For the Frying and Vegetables
  • 3 tablespoons peanut oil (or vegetable oil)
  • 4 pieces green onions chopped and quartered
  • 2 cups bean sprouts can substitute with thinly sliced bok choy
Optional Garnish
  • Homemade chili oil for a spicy kick

Equipment

  • large skillet or wok
  • Colander
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Boil the fresh Hong Kong pan fry noodles in salted water for about 30 seconds until just tender. Drain and toss to remove excess water.
  2. In a small bowl, combine the light soy sauce, vegetarian oyster sauce, dark soy sauce, Shaoxing wine, sugar, and 1 tablespoon of water. Stir until the sugar dissolves.
  3. Heat 2 tablespoons of peanut oil in a skillet over high heat. Add the noodles and fry for 2-3 minutes until golden brown and crispy.
  4. Reduce heat to medium-low and swirl in the sauce mixture, stirring to coat the noodles evenly. Cook for another 2 minutes.
  5. Push the noodles to one side and add the remaining tablespoon of peanut oil. Add green onions and bean sprouts, stir-frying for about 30 seconds.
  6. Combine everything in the skillet, mix well, and serve hot. Drizzle with homemade chili oil if desired.

Notes

For best results, serve immediately after cooking to enjoy the delightful texture and flavor.