Soy Sauce Pan Fried Noodles (广式豉油皇炒面)

5 from 3 votes
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Super fast and easy soy sauce pan fried noodles that you can put together in 10 minutes! The noodles are beautifully charred then mixed with a savory sauce, creating a crispy caramelized effect. Top it with an egg and serve it as a quick main dish, or serve it as a side as part of a full-on Chinese dinner! {Vegetarian}

Stretching soy sauce noodles from a skillet

Soy sauce pan fried noodles, or Cantonese Chi You Huang Chao Mian, is a very popular dish because it’s fast to make and tastes great. The thin egg noodles are pan fried until crispy, cooked with a soy sauce based sauce, then tossed with bean sprouts and green onions. The noodles are beautifully browned and very fragrant. It is a dish that people enjoy for a quick lunch or even breakfast, or it’s served as a side in a multi-course meal. 

Plated soy sauce pan fried noodles

Ingredients

What type of noodles to use

The best noodles for this dish are Hong Kong Pan Fried Noodles, which are fresh thin egg noodles. You can find them in most Asian grocery stores in the refrigerated or freezer section. You should store them in the fridge if planning to use them soon, otherwise keep them in the freezer.

Hong Kong Pan Fried noodles are great for making soy sauce pan fried noodles. You simply need to blanch the noodles in boiling water for around 30 seconds, because they come already semi-cooked. The noodles will fry up nicely and turn super crispy. 

If you cannot find Hong Kong Pan Fried Noodles, use dried egg noodles instead. Because egg noodles will also crisp up nicely in this dish.

Soy Sauce Pan Fried Noodles (广式豉油皇炒面)

Vegetables used in soy sauce pan fried noodles

Soy sauce pan fried noodles is supposed to be a simple dish that’s quick to put together, so less is more. Traditionally, bean sprouts and green onions (or alternatively, garlic chives) are used for texture and aroma. Sometimes sliced shallots are added for texture and sweet taste. I did not include shallots in the recipe, but I do love to add them to my noodles when I have them on hand. 

If you want to add color, a small carrot or pepper will do the trick. Just remember, do not pile on too much vegetables, which will change the dish entirely.

Ingredients for making soy sauce pan fried noodles

Sauce ingredients

The key sauce ingredients are light and dark soy sauce. The dark soy sauce adds a beautiful dark brown color and a light caramelized taste to the dish, which is key to making the best soy sauce pan fried noodles. To make sure you pick the best quality soy sauce, check out my post on essential Chinese ingredients. I also added vegetarian oyster sauce in my recipe, which makes the sauce richer and extra fragrant.

Fried noodles with bean sprouts and scallion close up

The key of making the best soy sauce pan fried noodles

What pan to use

Although I’ve always recommended using a regular skillet for making stir fry, I do think this dish benefits from a wok. Due to the simplicity of its ingredients, some wok hei will make a difference. 

That being said, I’ve used a carbon steel skillet, and even a nonstick frying pan, to create super good results. 

Cooking notes

Here are a few tips to help you make the best soy sauce pan fried noodles, regardless of the type of pan you use.

  1. Make sure not to overcook the noodles, and drain them very well. Some recipes even recommend air drying the noodles after boiling, which I find to be overkill. But I always shake the noodles repeatedly to get as much moisture out as possible. 
  2. Toss the noodles in oil really well. You should use a generous amount of oil and a hot pan. This step browns the noodles and gets more moisture out. It’s the key to getting crispy noodles.
  3. Cook the sauce well over lower heat. Because soy sauce requires some cooking to get rid of the raw taste and become fragrant. But if you use a pan that’s too hot, the soy sauce will burn easily. I usually turn to low heat for this step, to slowly toast the noodles in the sauce without burning them.
  4. Toss in the vegetables at the end. The green onions and bean sprouts cook very fast and will keep cooking with the residual heat after you turn off your stove. So I try to keep the cooking time short to keep the bean sprouts crisp.
Soy Sauce Pan Fried Noodles (广式豉油皇炒面)

How to add protein to your soy sauce pan fried noodles

Some versions of soy sauce pan fried noodles use a bit of protein in the dish, which can be thinly sliced meat or tofu. If you plan to add protein, remember, less is more. 

Tofu – Use 1/2 block extra firm tofu, cut into small squares, pan fry until crispy, then add it to the noodles before pouring in the sauce.

Meat (chicken, pork, or beef) – Use 4 to 6 oz. (125 to 170 g), sliced into matchsticks, marinated with a sprinkle of salt, 1 teaspoons of Shaoxing wine, and 1/4 teaspoon cornstarch. Quickly cook the meat through before cooking the noodles and remove from the pan. Add it back at the end. 

Leftover meat – You can use a small amount of shredded chicken, roast beef, pork, or even chopped up deli meat for a quick dish. Add it at the end and toss everything together. 

Crispy noodles with bean sprouts and scallion
Soy sauce pan fried noodles in a skillet

How to serve soy sauce pan fried noodles

Soy sauce pan fried noodles are often served at breakfast or lunch as a quick one-bowl meal, but you can totally serve them on the side with protein and vegetables. 

When you serve it as a main dish, adding a sunny side egg on top and some blanched vegetables on the side is a great way to make a colorful meal. I also love to drizzle some chili oil on top of mine, to give it an extra kick. 

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Super fast and easy soy sauce pan fried noodles that you can put together in 10 minutes! The noodles are beautifully charred then mixed with a savory sauce, creating a crispy caramelized effect. Top it with an egg and serve it as a quick main dish, or serve it as a side as part of a full-on Chinese dinner! {Vegetarian}

Soy Sauce Pan Fried Noodles (广式豉油皇炒面)

5 from 3 votes
Super fast and easy soy sauce pan fried noodles that you can put together in 10 minutes! The noodles are beautifully charred then mixed with a savory sauce, creating a crispy caramelized effect. Top it with an egg and serve it as a quick main dish, or serve it as a side as part of a full-on Chinese dinner! {Vegetarian}
Author: Maggie Zhu
Course: Main, Side
Cuisine: Chinese
Keyword: takeout
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings

Ingredients

Noodle

Sauce

Stir fry

  • 3 tablespoons peanut oil (or vegetable oil)
  • 4 green onions , chopped into 2” (5 cm) pieces them quartered lengthwise
  • 2 cups bean sprouts
  • Homemade chili oil to serve with (Optional)

Instructions

  • Prepare the noodles: Boil the noodles according to the package instructions, 30 seconds for fresh noodles, and drain well. Use your hands to toss the noodles a few times to shake off as much water as you can.
  • Make the sauce: Combine the sauce ingredients with 1 tablespoon of water in a small bowl. Stir to mix well and set aside.
  • Cook the stir fry: Heat 2 tablespoons of oil in a large skillet over high heat until hot. Toss the noodles a few times to loosen up, then spread into the skillet. Toss the noodles with a pair of tongs to coat with the oil. Continue to cook, stirring and flipping occasionally, until the noodles begin to turn golden and crispy, 2 to 3 minutes.
  • Turn to medium-low heat and swirl in the sauce. Cook and stir until the sauce is mostly absorbed, 2 minutes.
  • Move the noodles to one side of the pan and turn to medium-high heat. Add the remaining 1 tablespoon of oil, the green onion, and bean sprouts to the other side of the pan. Cook and stir for 30 seconds. Toss everything together until the bean sprouts are softened. Transfer everything to serving plates. Serve hot as a main or side dish. Drizzle with a bit of chili oil if desired.

Video

Nutrition

Serving: 1serving, Calories: 208kcal, Carbohydrates: 21g, Protein: 7g, Fat: 11.8g, Saturated Fat: 2g, Cholesterol: 16mg, Sodium: 355mg, Potassium: 247mg, Fiber: 1.1g, Sugar: 1.7g, Calcium: 35mg, Iron: 1mg
Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

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Reader Questions and Reviews

  1. Georgeann says:

    I just happen to have a package in my refrigerator…..love these

    • Maggie Zhu says:

      Happy cooking and let me know how it goes! 🙂

  2. Robin Bradley says:

    5 stars
    Loved this! I used brown rice noodles and it turned out crunchy and fabulous :). ❤️ you Maggie!

    • Maggie Zhu says:

      So happy to hear it turned out well! Thanks for leaving a positive review 🙂

  3. Triya says:

    5 stars
    Followed this exactly and turned out absolutely amazing!! Better than a very nice Chinese restaurant we went to recently. Thanks for the recipe 🙂

    • Maggie Zhu says:

      So happy to hear you like this one! And thanks for leaving a positive review 🙂

  4. Amber says:

    5 stars
    The recipe was great overall. Great flavor. I bought the fresh noodles but some how turned out mushy and not crunchy. Probably user error on my part. Would like to revisit this recipe once I figure out where my noodles went wrong.

    • Maggie Zhu says:

      Hi Amber, I think the possible cause of soggy noodle is overcooking it when you boil the noodles. This type of noodles is half cooked already and you barely need to boil it at all (I even tried to use it directly in the stir fry, with a small amount of water added to the pan). What I usually do is to boil the water, add the noodles when the water is boiling, give it a stir, then immediately drain the noodles and rinse it with cold tap water. The noodles are in the hot water for like 10 seconds only. Once drained, it also helps to toss the noodles with your hand a lot, so release as much moisture from the noodles as you can. You can even spread the noodles out on a big plate to let it dry out a bit before frying. I think this will help the noodles to crisp up during the stir fry.

      • Amber Martz says:

        Hi Maggie,

        Thank you so much for the response. I really appreciate that! I think that’s what happened. I left them in too long. I’ll just put them in the hot water for a few seconds next time and rinse with cold or add them in the stir fry as and add water as I go along. Thanks again!

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