Easy Soy Sauce Pan Fried Noodles in 15 Min! (VIDEO)
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Soy Sauce Pan Fried Noodles are cooked until slightly charred, then covered in a savory sauce that makes them taste almost caramelized – in just 15 minutes, you have the most delicious noodles that will go with any of your favorite Asian dishes!
Watch the Soy Sauce Pan Fried Noodles recipe video!
A Note from CJ
Soy Sauce Pan Fried Noodles – so quick & easy!
This is my favorite type of meal – quick, easy, and delicious! These Soy Sauce Pan Fried Noodles taste like they took way more time and effort than they actually do. Charring the noodles and then adding the sauce deepens the flavors and makes the noodles taste almost caramelized – it’s so good!
Love noodles? Try Shanghai Fried Noodles, Scallion Oil Noodles, Garlic Noodles, Yaki Udon, Cold Soba (Zaru Soba), Spicy Garlic Ramen or Chili Oil Noodles!
Absolutely delicious recipe!! Just like the soy sauce chow mein you get at restaurants. Easy recipe to follow.
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- fresh chow mein noodles – I used fresh chow mein noodles (egg noodles) by the brand “Golden World”. I find them in the refrigerated section of my local Chinese grocery (99 Ranch).
- dark soy sauce – dark soy sauce is thicker, darker, and sweeter (as well as has a higher sodium content) than regular soy sauce – it’s used to add color and sweetness.
- oyster sauce – if you are vegetarian. Lee Kum Kee makes a great vegan oyster sauce from mushrooms.
- msg – I like to use this in moderation as an optional flavor enhancer.
How to Make Soy Sauce Pan Fried Noodles
Make The Sauce And Prep The Noodles – Mix the stir-fry sauce by combining light soy sauce, dark soy sauce, oyster sauce, sugar, MSG (optional), and chicken stock in a small bowl until smooth. If using fresh, uncooked noodles, blanch them in boiling water for 10 seconds, then drain, rinse to remove starch, and pat dry thoroughly to prevent sticking in the wok.
Stir Fry The Vegetables, Noodles, and Sauce – Heat a wok over high heat and sauté scallion whites and onions in oil for 1 minute until lightly charred. Add the chow mein noodles and quickly stir-fry to separate and coat them, adding more oil as needed. Continue cooking for 2–3 minutes until the noodles develop some char. Pour in the premixed sauce and toss to coat, stir-frying for 3–4 minutes until fully absorbed. Finish with scallion greens and bean sprouts, cook for another minute, then plate and enjoy!
PRO TIPS
CJ’s Recipe & Storage Tips
Fresh Noodles Tips – If using fresh noodles, do not skip drying the noodles after blanching. After rinsing the noodles with cold water to stop the cooking process, lay the noodles on a flat surface and pat dry thoroughly with a paper towel. Dry noodles will crisp up better in the hot wok or pan. Toss the noodles with a teaspoon of sesame oil to help them stay separated.
Use a Large Wok or Pan – Use the largest (preferably non-stick) pan you have to cook the noodle stir-fry over high heat. The Soy Sauce Pan Fried Noodles may turn out soggy or mushy if your wok or pan does not retain enough heat. (The pan will cool as you add ingredients.) Using a large pan and maintaing heat will help you get a proper char (or wok hei) on the noodles.
Storage and Reheating – Leftover Soy Sauce Pan Fried Noodles can be stored in an airtight container in the refrigerator for up to 3 days. They will soften and stick together in the refrigerator – this is normal. Reheat noodles quickly on a hot wok or pan, if you want to recover some of the crispiness. If you do not care about the crispy texture, microwave with a damp paper towel covering the noodles until warmed through.
If you tried this Soy Sauce Pan Fried Noodles or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Soy Sauce Pan Fried Noodles (15 Minutes!)
Equipment
Ingredients
Stir-Fry Sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1/4 tsp msg, optional
- 1 tbsp chicken stock, or water
Noodles and Vegetables
- 1 lb fresh chow mein noodles, I used steamed egg noodles
- 4 tbsp neutral oil, divided; I used avocado oil
- 8 stalks scallions, cut lengthwise into 2" pieces, whites and green separated
- 1 small yellow onion, sliced
- 1 cup bean sprouts
Instructions
- In a small bowl, add the light soy sauce, dark soy sauce, oyster sauce, sugar, msg if using, and chicken stock. Mix until combined.
- Bring a large pot of water to a boil over high heat. Blanch the fresh chow mein noodles for 10 seconds, then drain and rinse off excess starch. Pat dry any excess moisture from the noodles with paper towels. If you are using pre-cooked fresh noodles, you can skip this step.
- Heat a wok or large pan over high heat. Add 2 tablespoons of oil and add the scallion whites and onions. Sauté for 1 minute until the vegetables are slightly charred.
- Add the chow mein noodles and work quickly to stir fry and separate the noodles and combine them with the onions and scallions. Add the remaining 2 tablespoons of oil to the noodles. Continue stir frying over high heat, mixing and tossing for 2-3 minutes until the noodles begin to char in places.
- 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!
Video
Notes
- If using fresh noodles that are NOT pre-cooked, follow the instructions as is.
- If using fresh noodles that are pre-cooked, skip the blanching step.
- If using dried noodles (like spaghetti), cook them to al dente (2 minutes less than the package instructions) and then rinse with cold water, drain well, and lay flat to dry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally posted in December 2023, and updated in December 2025.
This is the recipe I saw in your Instagram!!! I love these pan fried noodles. So simple yet so delicious. I always wondered how they made this taste so good at the restaurant. Now I can enjoy this at home. Thanks for the easy to follow instructions with pictures. Didn’t change a thing because this recipe is perfect!!
Easy to follow and great tasting!
This is easy to make and very flavourful. @hondaelemt
I showed my 16-year-old this recipe and told her to give it a try for a quick lunch/dinner if I’m working late and she is absolutely hooked. She makes these faster than I can keep noodles in the house.
I love asian food and this recipe satisfies my cravings but also wants me to keep eating. LOVE at first bite.
This receipe turned out soo well ♥️As a beginner in cooking the instructions helped me lot,it’s clear and very easy to follow. Thankyou CJ ♥️
I’ve tried to make these before but they never were right. Your recipe includes the tips I needed. Thank you. Yum!
This recipe is amazing- just like my popo’s when she had a big bowl waiting for us when we’d visit. Brings back the memories! I added in char siu pork and gave it some color, but this recipe is spot on.
Just used this recipe and it tasted as good if not better than my local restaurant
This is something my mom makes often and it’s amazing so Inhad to try CJ’s recipe and it’s so similar. This was amazing and so easy!