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Soy Sauce Pan Fried Noodles Recipe

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★★★★★

4.5 from 104 reviews

This Soy Sauce Pan Fried Noodles recipe features crispy, golden noodles stir-fried with a savory blend of light soy sauce, vegetarian oyster sauce, and Shaoxing wine. Tossed with fresh green onions and crunchy bean sprouts, this dish offers a perfect balance of texture and flavor. Quick and easy to prepare, it makes a delicious main or side dish complemented beautifully by optional homemade chili oil for a spicy kick.

Ingredients

Scale

Noodles

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

Sauces

  • 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

Vegetables & Oil

  • 3 tablespoons peanut oil (or vegetable oil), divided
  • 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—fresh noodles for 30 seconds, or dried egg noodles as directed. Drain them well and use your hands to toss the noodles a few times to shake off as much water as possible.
  2. Make the sauce: In a small bowl, combine light soy sauce, vegetarian oyster sauce, dark soy sauce, Shaoxing wine, sugar, and 1 tablespoon of water. Stir thoroughly to mix well and set aside.
  3. Cook the stir fry: Heat 2 tablespoons of peanut oil in a large skillet over high heat until hot. Toss the noodles a few times to loosen them before spreading them evenly in the skillet. Using tongs, toss noodles to coat them with the oil and cook, stirring and flipping occasionally until they turn golden and crispy, about 2 to 3 minutes.
  4. Add the sauce: Reduce the heat to medium-low and pour the prepared sauce over the noodles. Cook and stir constantly until the sauce is mostly absorbed by the noodles, approximately 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 along with the green onions and bean sprouts to the empty side of the pan. Cook and stir for about 30 seconds until the bean sprouts soften.
  6. Combine and serve: Toss everything together in the pan until well mixed. Transfer the pan-fried noodles along with the vegetables to serving plates. Serve hot, optionally drizzled with homemade chili oil for an added spicy flavor.

Notes

  • For best texture, use fresh Hong Kong pan fry noodles if available; dried egg noodles are a suitable substitute.
  • Adjust the amount of chili oil based on your spice tolerance or omit if preferred.
  • Shaoxing wine adds a distinctive aroma but can be substituted with dry sherry or omitted if unavailable.
  • Vegetarian oyster sauce can be replaced with regular oyster sauce for a non-vegetarian option.
  • Use peanut oil or other neutral oils with a high smoke point for optimal frying results.

Keywords: pan fried noodles, soy sauce noodles, Hong Kong noodles, vegetarian stir fry, easy Chinese noodles, crispy noodles

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