pan fried noodles

These pan fried noodles are tossed with colorful vegetables and coated in a savory sauce. A quick and easy meal option that can be customized in so many different ways. Best of all, this noodle stir fry can be on the table in just 25 minutes!

Pan Fried Noodles

+ 2 teaspoons vegetable oil (divided use)

carrots

white onion (thinly sliced)

onions

garlic

noodles

soy sauce

hoisin sauce

sesame oil

cornstarch

bean sprouts

sesame seeds

green onions

Heat 2 teaspoons of vegetable oil over medium high heat in a large pan. Add the carrots and white onions to the pan.

Cook for 3-5 minutes or until vegetables are softened.

Add the green onions and garlic and cook for 30 seconds. Remove the vegetables from the pan, and cover to keep warm.

Rinse the noodles under hot water to separate them.

Heat the remaining tablespoon of vegetable oil in the pan. Add the noodles and cook for 3-4 minutes per side or until browned and crispy on the edges.

Add the vegetables back to the pan.

In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, cornstarch and 2 tablespoons of cold water.

Add the bean sprouts to the pan, and toss to combine.

Add the sauce to the pan and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened and bean sprouts have wilted.

Sprinkle with sesame seeds and additional green onions if desired, then serve.

These Cantonese soy sauce pan-fried noodles are so easy to make, with simple ingredients. Just make sure you have a HOT wok to get that seared “wok hay” flavor that everyone loves and craves.

CANTONESE SOY SAUCE PAN-FRIED NOODLES

scallions

salt

sugar

shaoxing rice wine

white pepper

fresh thin Hong Kong Style Egg Noodles

vegetable oil

Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and set aside.

Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2 minutes. Rinse in cold water and drain very well.

Heat the wok over high heat and add a tablespoon of oil to coat the wok (you can also use a cast iron or non-stick pan for this). Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 5 minutes for the first side.

Flip the noodles over. add another tablespoon of oil around the perimeter of the wok, and let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot. The goal here is just to get an even crispness and to dry out the noodles during this cooking stage. Set the noodles aside on a plate.

Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan. Cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they’re not all in one big clump. Add the soy sauce mixture and toss continuously for a couple minutes. Keep the heat on high.

After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy.

Plate and serve!

https://content.jwplatform.com/videos/KrOP6AVW.mp4

Cantonese Soy Sauce Pan-fried Noodles

Pan Fried Noodles are super quick and perfect for a busy weeknight. They are covered in a savory sauce and tossed with fresh and bright vegetables. Bonus: This dish is made in one pan. All hail a quick clean-up! 

oz Yakisoba noodles

canola oil

tbsp sesame oil

Preheat a skillet on high heat with canola oil. Add shredded carrot to the skillet and cook until the carrots soften. Remove from skillet and set aside.

Add sesame oil to the same skillet and fry noodles until they get crispy edges. Add carrots back to the noodles and add in the chopped green onions.

To create the sauce, combine soy sauce together with hoisin sauce and pressed garlic. Add the sauce mixture to the cooking ingredients.

After a few minutes, add bean sprouts and stir to combine everything together. Remove from the heat and serve while everything is still warm.

These pan-fried noodles are as easy as it gets, with just Hong Kong fried noodles, sesame oil, chili oil, and soy sauce. Our favorite quick meal growing up (and still today)!

Simple, Spicy Pan-fried Noodles

Hong Kong Style Pan-Fried Noodles ((450 grams))

Vegetable oil ((for cooking))

Soy sauce

Sesame oil

Lao Gan Ma spicy black bean sauce

Bring a large pot of water to a boil. Drop in the noodles and boil for 1 minute. Drain thoroughly.

Heat a couple tablespoons of vegetable oil in a non-stick pan over medium-high heat. Take about a quarter of the noodles and spread them evenly in the pan.

Let them cook until golden brown on both sides. Slide onto a serving plate and toss with about two teaspoons of soy sauce, a teaspoon of sesame oil, and some chili sauce.

Repeat with remaining batches, or refrigerate the blanched noodles (covered) for up to 2 days and pan-fry noodles as needed!

These Hong Kong style Cantonese pan fried noodles are crispy, chewy, and packed with smoky yet savory flavor. You can customize this versatile noodle dish with pretty much anything you feel like adding.

Hong Kong Style Cantonese Pan-Fried Noodles

oz noodles

onion (sliced)

lb shrimp (peeled)

onion

oz Asian green chives (optional)

oz mung bean sprouts

tsp dark soy sauce

tbsp light soy sauce

tbsp shaoxing wine (Chinese rice wine)

oyster sauce

Cook Hong Kong pan fried noodles according to your package direction; usually about 1 minute for fresh noodles and 3 minutes for dried noodles in boiling water.  Drain noodles.

In a small bowl, combine the sauce ingredients and mix well.

Heat 1 tablespoon of oil and stir fry onion and shrimp (if using) until shrimp is fully cooked over high heat. Remove from the wok and set aside.

Heat 1 tablespoon of oil in a wok over high heat. Add the noodles and spread on the bottom of wok. Sear the noodles for about 1-2 minutes while drizzling 1 more tablespoon of oil around the edges of the noodles to crisp them up.

You will want to see the noodles turn golden crisp on the bottom and somewhat dry, then flip to the other side. Stir the noodles with kitchen tongs or chopsticks once you flip them and continue to stir-fry for another 1-2 minutes. Drizzle more oil if needed.

Add the green onion, chives, mung bean sprouts, and toss to heat through. Add the shrimp &amp; onion, and pour the sauce; toss for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent.

Tip: You want the sprouts to be slightly cooked but still maintaining their crunchy texture. Do not overcook or they will become soggy and limp. Serve immediately while hot.

Quick and flavorful spicy garlic noodles with shiitakes and a soft-boiled egg. Ready in just 15 minutes, this recipe elevates noodles with a garlic-soy sauce, chili sauce, and seared shiitakes. Add scallions for freshness and an explosive flavor!

Spicy Garlic Shiitake Noodles

instant ramen noodles

shiitakes

tsp grated ginger

tsp crushed red chili flakes

tsp peppercorns

unsalted butter

black pepper

eggs (soft-boiled)

tbsp sesame seeds (for serving)

scallions (finely chopped, more for serving)

tbsp toasted sesame oil

tomato paste

mirin (or 2 tbsp rice vinegar)

tbsp oyster sauce

tsp sambal oelek (more if you like it super hot)

brown sugar

combining

Combine the ingredients for the sauce in a small bowl.

boiling

Add water to a small sauce pan, once boiling, add eggs, boil for 6 minutes. Run under cool water, set aside.

Cook the noodles according to package directions until just al dente. Drain, reserving 1/2 cup cooking water, and run the noodles under cool water to stop the cooking.

searing

In the meantime prepare the shiitakes: In a large skillet, heat the oil until shimmering over high. Add shiitakes, cook for 4-5 minutes, stirring occasionally. Lower the heat, add garlic, ginger, chili flakes and Sichuan pepper. Cook for 2 minutes. Add butter, stir until it melts. Stir in scallions and season with black pepper.

simmering

Add the sauce, bring to a boil and simmer for 2 minutes. Stir in noodles and 1/4 cup water. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 30 seconds.

serving

Divide noodles among plates, top with a soft-boiled egg, sesame seeds and chopped scallions. Add more sambal if you can handle the heat, enjoy!

Kinda too salty and we used low sodium soy sauce. Would probably add more ginger next time as well. But everyone ate it! And the eggs were spot on!!

This came out really good! I used coconut aminos instead of soy sauce as I wanted my dish to be gluten and soy free. I also used gluten free udon noodles. It tastes great and I have some left over for lunch during the week. Thanks for the recipe!

The exceeded my expectations. My family loved it! Followed recipe mostly….swapped coconut aminos for soy sauce and left out the spicy stuff for the kids. Hubby and I added sriracha and it was flavorful, delicious, filling and a repeat recipe, for sure. Thank you!!!

This is legit the first time I ever comment on a recipe and I'm only doing it cause the first review it's very unfair. The recipe is fantastic! unfortunately I cannot find Sichuan peppercorns here, but I add some kechap manis sauce and any veggies I have (round green beans pair very nicely ) and I usually fry the egg.
I jut think that the recipe is a good base and then you go on and make adjustments according to your taste and available ingredients. Keep up the good work!

This recipe was wonderful! We replaced oyster sauce with fish sauce because we didn't have oyster sauce and it worked really well! I'm really happy with the flavor - spicy enough to make your nose run a little (but you can of course make it less spicy if you want) - but not spicy enough to not taste the flavor. Great recipe!

Loved this!! Very flavorful and delicious recipe. I made this exactly as the recipe says and it was great. Not too salty in my opinion (as a previous reviewer said) I think it's helpful to make sure you're using dark soy sauce and not light soy sauce because light soy sauce tastes saltier (if you are using light soy sauce I'd probably half the amount). I will be stretching the leftovers out with some bok choy for lunch!

This was outstanding! Threw in some thinly sliced steak, and didn’t have any Sichuan peppercorns handy, but otherwise made it exactly as directed. Super flavorful sauce, especially with a little extra sambal (the fam likes it spicy). Definitely will be making again- often!

I've been looking for that take-out flavor and texture in a recipe that is easy, but doesn't skip what makes it good. This is that recipe. Given, I did use a different noodle (soba) that wasn't the best choice, but everything else was in place perfectly. The sauce was a little thicker, slightly spicy and had amazing flavor. Loved that I can make this meatless with the mushrooms and even added some green beans I needed to use. I love the versatility to it and appreciate the solid foundation that gives everything you need to build on. Will be making this over and over again and so thankful I found this recipe!

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