Soy Sauce Pan Fried Noodles (Video)

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These soy sauce pan fried noodles are stir fried with a savory sauce tossed with crisp vegetables. This simple but delicious noodle dish is extremely customizable and can be ready on the dinner table in just 15 minutes!

Learn how to make an authentic Chinese noodle stir-fry with the easy steps and key tips below! I love serving this dish as a main course or a side dish along with other Asian dishes like Sweet and Sour Chicken or Beef and Broccoli.

A close up photo of the pan fried noodles in a bowl.

Watch the Soy Sauce Pan Fried Noodles recipe video below!

Ingredients for Soy Sauce Pan Fried Noodles

I love these 15 minute pan fried noodles because it really only takes a handful of simple ingredients to make a delicious and authentic Chinese noodle dish at home! These Hong Kong noodles are commonly found throughout China and the rest of Asia – everyone loves pan fried noodles! Here are all the ingredients you will need:

Noodles and Vegetables

  • 1 pound fresh chow mein noodles (see Noodle Substitutions tip in the recipe card below)
  • 8 stalks green onions or scallions cut lengthwise into 2″ pieces
  • 1 cup bean sprouts
  • 1/2 yellow onion sliced

Stir-Fry Sauce

Raw noodles, onions, green onion, bean sprouts, and stir-fry sauce in bowls.

Pro Tips for Soy Sauce Pan Fried Noodles!

  • Noodle Substitutions: Using fresh noodles is best for this recipe, but if fresh or pre-cooked refrigerated noodles are unavailable, you can use your favorite dried noodles. The type of noodle is customizable! You can use the noodles you like the best – udon noodles, Shanghai noodles, yakisoba noodles, ramen, or egg noodles (even spaghetti) all work well!
  • Blanching your noodles: After the noodles are blanched, place them in a colander to drain. It is important to rinse the noodles with cold water to stop the cooking process and dry them with a towel as much as possible. This will allow the noodles to properly crisp up when stir frying. If the noodles are sticking together, toss them with a teaspoon of sesame oil to help separate them.
  • Pan Selection: Use the largest (preferably non-stick) pan you have to cook the noodle stir-fry over high heat, such as a wok or large frying pan. A big reason your noodles might be turning out soggy or mushy is because you aren’t using a big enough pan! When the ingredients are added to the pan, the heat of the pan cools, so using a larger pan can help retain the high heat you need to properly stir-fry the noodles to get a proper char (or wok hei).
A photo of raw chow mein noodles in the package.
This is the brand of noodle I like to use, but you can easily replace these with Shanghai noodles, yakisoba noodles, udon, ramen, or even spaghetti!

Other ways to customize pan fried noodles

There are so many ways to customize these simple soy sauce pan fried noodles to make them a heartier meal! During step 3 below, you can add other ingredients like:

  • minced garlic and/or ginger
  • shredded cabbage
  • chopped carrot
  • Bok-choy or other leafy green vegetables like spinach or gai lan
  • proteins such as tofu, shrimp or chicken

This is just the simple, authentic way to make Cantonese soy sauce pan fried noodles that are simply stir-fried in a wok. The beauty of this recipe is that you can customize it to your liking and preferences!

Soy Sauce Pan Fried Noodles: Recipe Instructions

1. Mix together the stir-fry sauce

Mix together the stir-fry sauce by combining light soy sauce, dark soy sauce, oyster sauce, sugar, msg if using, and water. Set this aside while you prepare the other ingredients!

2. Blanch and dry the noodles (key step!)

Blanch the fresh noodles for 10 seconds, then drain and rinse off excess starch. Pat dry any excess moisture from the noodles. If you are using pre-cooked fresh noodles, you can skip this step. The key here is to dry the noodles as much as possible so excess water does not enter the pan. If your noodles are sticking together, add a teaspoon of sesame oil to coat the noodles to help them separate more easily.

A hand patting the noodles dry with a paper towel.

3. Sauté the vegetables

Add 2 tablespoons of oil to your wok or pan over medium high heat, and sauté your green onion whites and onions for 1 minute over high heat. If you’re adding extra vegetables like bok choy, now is the time to add those as well!

Onions and green onion whites being stir fried in a wok with a spatula.

4. Add the noodles and stir fry

Toss in the chow mein noodles and work quickly to stir fry and separate the noodles and combine them with the onions. Add 2 additional tablespoons of oil to properly coat the noodles. Turn the heat to high and continue to stir fry for 2-3 minutes until your noodles begin to to crisp up.

Noodles added to the stir fried vegetables in the wok.

5. Add the stir-fry sauce and final vegetables

Add the premixed stir-fry sauce and toss the noodles to combine. Continue stir frying for 3-4 minutes until the sauce has fully absorbed into the noodles. Toss in the scallion greens and bean sprouts and stir fry for another minute. Plate and enjoy!

If you liked this easy one pan Soy Sauce Pan Fried Noodle recipe, try some of my other popular noodle recipes and Asian food that will be sure to impress below! Impress your friends with simple and delicious Chinese cooking!

Chopsticks lifting up a bite of pan fried noodles over the plate of noodles.

If you make this recipe, please tag me on social media! I love seeing all your recreations on Instagram, Facebook, and TikTok! Tag me and hashtag them #cjeatsrecipes

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5 from 58 votes

Soy Sauce Pan Fried Noodles (15 Minutes!)

Servings: 4
Prep: 5 minutes
Cook: 10 minutes
Chopsticks lifting up a bite of pan fried noodles over the plate of noodles.
These quick & easy pan fried chow mein noodles is a simple and authentic Chinese dish made with just a few ingredients in a single pan, making it a delicious dinner option to cook at home. The noodles are stir fried in a savory stir-fry sauce with vegetables. These stir-fried noodles are so delicious and the recipe is customizable to your liking!

Ingredients 

Noodles and Vegetables

  • 1 lb fresh chow mein noodles, I used steamed egg noodles
  • 8 stalks green onions or scallions, cut lengthwise into 2" pieces
  • 1 cup bean sprouts
  • 1/2 yellow onion, sliced

Stir-Fry Sauce

Instructions 

  • Mix together the stir-fry sauce by combining light soy sauce, dark soy sauce, oyster sauce, sugar, msg if using, and water.
  • Blanch the fresh chow mein noodles for 10 seconds, then drain and rinse off excess starch. Pat dry any excess moisture from the noodles. If you are using pre-cooked fresh noodles, you can skip this step.
  • Add 2 tablespoons of oil to your wok or pan, and sauté your green onion whites and onions for 1 minute over high heat.
  • Add the chow mein noodles and work quickly to stir fry and separate the noodles and combine them with the onions. Add 2 additional tablespoons of oil to properly coat the noodles. Turn the heat to high and continue to stir fry for 2-3 minutes until your noodles begin to to crisp up.
  • Add the premixed stir-fry sauce and toss the noodles to combine. Continue stir frying for 3-4 minutes until the sauce has fully absorbed into the noodles. Toss in the scallion greens and bean sprouts and stir fry for another minute. Plate and enjoy!

Notes

Noodle Substitutions: Using fresh noodles is best for this recipe, but if fresh or pre-cooked refrigerated noodles are unavailable, you can use your favorite dried noodles. The type of noodle is customizable! You can use the noodles you like the best – udon noodles, Shanghai noodles, yakisoba noodles, ramen, or egg noodles (even spaghetti) all work well!
Blanching your noodles: After the noodles are blanched, place them in a colander to drain. It is important to rinse the noodles with cold water to stop the cooking process and dry them with a towel as much as possible. This will allow the noodles to properly crisp up when stir frying. If the noodles are sticking together, toss them with a teaspoon of sesame oil to help separate them.
Pan Selection: Use the largest (preferably non-stick) pan you have to cook the noodle stir-fry over high heat, such as a wok or large frying pan. A big reason your noodles might be turning out soggy or mushy is because you aren’t using a big enough pan! When the ingredients are added to the pan, the heat of the pan cools, so using a larger pan can help retain the high heat you need to properly stir-fry the noodles to get a proper char (or wok hei).

Nutrition

Calories: 33kcalCarbohydrates: 7gProtein: 2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 628mgPotassium: 80mgFiber: 1gSugar: 5gVitamin A: 6IUVitamin C: 4mgCalcium: 10mgIron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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