Description
These easy soy sauce pan-fried noodles are a quick and flavorful Chinese dish made with thin noodles stir-fried in a savory soy-based sauce, perfect as a side or light main meal.
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
Instructions
- Boil noodles according to package instructions until al dente. Drain and rinse under cold water. Drain thoroughly.
- Mix dark soy sauce, light soy sauce, oyster sauce, sugar, and salt in a small bowl to make the sauce.
- Heat oil in a large nonstick or carbon steel skillet over medium-high heat until hot.
- Add noodles to the pan. Use tongs or chopsticks to spread and separate them. Cook without moving for 1 to 2 minutes until the bottom is golden and crispy.
- Flip the noodles and drizzle the sauce evenly over the top.
- Continue to stir and toss the noodles for another 2 to 3 minutes until evenly coated and heated through.
- Add green onions and toss briefly.
- Optional: Drizzle a few drops of sesame oil or sprinkle white pepper before serving.
Notes
- You can use other thin noodles like ramen or chow mein if Hong Kong-style noodles aren’t available.
- For a full meal, add sautéed vegetables or protein like chicken, tofu, or shrimp.
- Use a nonstick or well-seasoned pan to prevent noodles from sticking.
- Adjust the sauce according to taste—add more oyster sauce for sweetness or soy sauce for saltiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 10 mg
