Name: Easy Soy Sauce Pan Fried Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 8 oz (225 g) Hong Kong-style pan-fried noodles (or thin egg noodles); 1 tablespoon dark soy sauce; 1 tablespoon light soy sauce; 1/2 tablespoon oyster sauce; 1/2 teaspoon sugar; 1/4 teaspoon salt; 2 tablespoons peanut oil (or vegetable oil); 2 green onions, sliced; Optional: sesame oil or white pepper to taste

Why You’ll Love Easy Soy Sauce Pan Fried Noodles Recipe

These pan fried noodles are ready in just about 10 minutes and deliver contrasting textures of crisp, golden noodles with tender bean sprouts and green onions. The savory soy‑based sauce gives deep flavor without complicated steps or hard‑to‑find ingredients. This recipe is perfect when you want a satisfying meal fast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

noodles
fresh Hong Kong pan fry noodles or dried egg noodles

sauce
light soy sauce
vegetarian oyster sauce or regular oyster sauce
dark soy sauce
Shaoxing wine
sugar

stir fry
peanut oil or vegetable oil
green onions
bean sprouts
homemade chili oil to serve (optional)

Directions

Prepare the noodles by boiling according to package instructions — fresh noodles need about 30 seconds — then drain well. Toss with your hands to remove excess water.
Combine the sauce ingredients with a tablespoon of water in a small bowl. Set aside.
Heat most of the oil in a large skillet or wok over high heat. Spread the noodles in, tossing with tongs to coat in oil. Stir and flip occasionally until they begin to turn golden and crispy, about 2–3 minutes.
Reduce heat to medium‑low and swirl in the sauce. Cook and stir until most of the sauce is absorbed, about 2 minutes.
Push the noodles to one side of the pan. Add the remaining oil, green onions, and bean sprouts. Stir‑fry briefly until the sprouts are just tender. Toss everything together.
Serve hot on its own or with an egg on top and a drizzle of chili oil if desired.

Servings and timing

Serves: 4
Prep time: about 5 minutes
Cook time: about 5 minutes
Total time: about 10 minutes

Variations

Add scrambled or fried eggs for extra protein.
Toss in sliced mushrooms, shredded cabbage, or julienned carrots.
Use tofu, shrimp, or thinly sliced meat for a heartier version.
Substitute the bean sprouts with snap peas or bok choy.
Add a spoonful of chili crisp or sambal oelek for extra heat.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, stir‑fry in a skillet over medium heat with a splash of water or oil until heated through and crisp again.

FAQs

What type of noodles work best for pan fried noodles?

Fresh Hong Kong pan fry noodles are ideal because they crisp nicely, but dried egg noodles work well too if fresh isn’t available.

Can I add protein to this dish?

Yes — add tofu, thinly sliced chicken, pork, or beef. Cook the protein first, remove it, then add back when combining the sauce with the noodles.

How do I prevent the noodles from getting soggy?

Drain the noodles thoroughly and shake off as much water as possible before pan frying.

Do I need a wok to make this recipe?

A wok is great but not required — a large skillet works fine if you don’t have a wok.

Can I use a different vegetable instead of bean sprouts?

Yes, you can use thinly sliced carrots, bell peppers, or other quick‑cooking vegetables, though the flavor will change slightly.

Is this recipe vegetarian?

It’s vegetarian as written, especially if you use vegetarian oyster sauce, but it can easily be made non‑vegetarian with regular oyster sauce or added meat.

Can I make this gluten‑free?

To make it gluten‑free, use gluten‑free noodles and gluten‑free soy sauce alternatives such as tamari. Adjust other sauces accordingly.

What’s the secret to getting crispy noodles?

High heat, enough oil, and well‑drained noodles help develop a crisp exterior.

How can I make the sauce more flavorful?

Adding a touch of Shaoxing wine and dark soy sauce enhances the depth and color in the sauce.

Can I make this in advance?

You can prep the sauce and noodles ahead, but for best texture, pan fry and combine right before serving.

Conclusion

This easy soy sauce pan fried noodles recipe is a fast and flavorful way to enjoy a classic Cantonese‑style noodle dish. With crispy noodles, savory sauce, and simple ingredients, it’s perfect for busy weeknights or when you want a satisfying meal without the fuss.