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), divided; 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 deliciously crispy and savory dish that combines perfectly golden noodles with fresh green onions and crunchy bean sprouts. This quick and satisfying recipe is ideal for a flavorful weeknight meal or a tasty side dish.

This image shows a large black wok filled with stir-fried noodles that are brown and slightly glossy, mixed with white bean sprouts and thin green onion slices scattered on top. A woman's hand is lifting a clump of noodles using chopsticks, pulling the noodles upward with visible texture and shine. The noodles look thin and slightly tangled, with some bits of green herbs mixed in. A small white bowl with red sauce can be seen in the background on a white marbled surface. 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 shake off as much water as possible.
Step 2: Make the sauce by combining 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 oil in a large skillet over high heat until hot. Toss the noodles a few times to loosen, then spread them evenly in the skillet. Use tongs to toss noodles and coat with oil. Cook, stirring and flipping occasionally, until noodles turn golden and crispy, about 2 to 3 minutes.
Step 4: Reduce heat to medium-low and swirl the sauce into the noodles. Cook and stir until the sauce is mostly absorbed, about 2 minutes.
Step 5: 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. Stir and cook for 30 seconds, then toss everything together until the bean sprouts soften. Transfer to serving plates and serve hot. Drizzle with chili oil if desired.

Tips & Variations

For extra flavor, try adding minced garlic or ginger when you first heat the oil before cooking the noodles.
Use Chinese Shaoxing wine for authentic taste, but dry sherry can be a substitute.
Vegetarian oyster sauce can be replaced with regular oyster sauce if not vegetarian.
Garnish with toasted sesame seeds or fresh cilantro for added aroma and texture.

Storage

Store leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to help restore the crispiness, adding a splash of oil if needed. Avoid microwaving as the noodles may become soggy.

How to Serve

This image shows a large black wok filled with cooked thin noodles that are golden brown with slight glossiness. Mixed inside the noodles, there are pale white bean sprouts and light green sliced spring onions scattered on top and throughout, adding color contrast. A woman's hand is lifting a large clump of noodles with wooden chopsticks from the wok, showing the tangle of noodles stretching upwards. The background is a white marbled surface with some small bowls of sauce partially visible near the edges. The overall look is warm, textured, and full of detail. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles instead of fresh Hong Kong pan fry noodles?

Yes, dried egg noodles work well as a substitute. Cook them according to package instructions, then proceed with the recipe. Fresh noodles tend to be more tender and crisp up nicely, but dried noodles are a convenient alternative.

Is this dish spicy?

The pan fried noodles themselves are not spicy unless you add chili oil or another spicy condiment. Chili oil is optional and can be drizzled on to add heat according to your preference.