Description
Super fast and easy soy sauce pan fried noodles featuring beautifully charred noodles mixed with a savory, caramelized soy sauce blend. Ready in just 10 minutes, this vegetarian dish can be served as a quick main course topped with an egg or as a side dish in a traditional Chinese meal.
Ingredients
Noodles
- 8 oz fresh Hong Kong pan fry noodles (or 6 oz / 170 g dried egg noodles)
Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon vegetarian oyster sauce (or oyster sauce)
- 1 teaspoon dark soy sauce
- 1/2 tablespoon rice vinegar
- 1/2 teaspoon sugar
- 1 tablespoon water
Stir Fry
- 3 tablespoons peanut oil (or vegetable oil)
- 4 green onions, chopped into 2” (5 cm) pieces then quartered lengthwise
- 2 cups bean sprouts
Optional
- Homemade chili oil to serve with
Instructions
- Prepare the noodles: Boil the noodles according to package instructions (about 30 seconds for fresh noodles). Drain well and toss the noodles by hand to remove excess water.
- Make the sauce: In a small bowl, combine light soy sauce, vegetarian oyster sauce, dark soy sauce, rice vinegar, sugar, and 1 tablespoon water. Stir well to mix and set aside.
- Cook the stir fry noodles: Heat 2 tablespoons of peanut oil in a large skillet over high heat until hot. Toss noodles to loosen and spread them evenly in the skillet. Use tongs to coat noodles with oil and cook, stirring and flipping occasionally, until noodles are golden and crispy, about 2 to 3 minutes.
- Add the sauce: Reduce heat to medium-low and drizzle the sauce over the noodles. Stir continuously until the sauce is mostly absorbed by the noodles, approximately 2 minutes.
- Cook vegetables: Push noodles to one side of the pan and turn heat to medium-high. Add the remaining 1 tablespoon of oil, green onions, and bean sprouts to the other side of the pan. Stir-fry for about 30 seconds until the bean sprouts soften.
- Combine and serve: Toss all ingredients together until well mixed. Transfer to serving plates and serve hot, optionally drizzled with homemade chili oil. Enjoy as a main dish or side.
Notes
- For extra protein, top the noodles with a fried or poached egg before serving.
- Use fresh Hong Kong pan fry noodles for the best texture, but dried egg noodles work well too.
- Adjust chili oil amount based on your spice preference.
- Vegetarian oyster sauce makes this recipe vegetarian-friendly; regular oyster sauce can be used if not avoiding seafood.
- Be sure to dry noodles well to get a crispy texture during pan frying.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
