Description
This classic Cantonese-style Soy Sauce Pan Fried Noodles recipe features crispy Hong Kong pan-fried egg noodles tossed in a savory soy sauce blend with fresh green onions and crunchy bean sprouts. Ready in just 10 minutes, it’s a quick and flavorful dish perfect for a satisfying main or side meal, enhanced with optional chili oil for a spicy kick.
Ingredients
Noodles
- 8 oz fresh Hong Kong pan fry noodles (or 6 oz / 170 g dried egg noodles)
Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon vegetarian oyster sauce (or oyster sauce)
- 1 teaspoon dark soy sauce
- 1/2 tablespoon rice vinegar
- 1/2 teaspoon sugar
- 1 tablespoon water
For Stir Frying
- 3 tablespoons peanut oil (or vegetable oil), divided
- 4 green onions, chopped into 2” (5 cm) pieces then quartered lengthwise
- 2 cups bean sprouts
Optional
- Homemade chili oil to serve with
Instructions
- Prepare the noodles: Boil the noodles according to the package instructions, about 30 seconds for fresh noodles, then drain them very well. Use your hands to toss the noodles a few times to shake off as much water as possible.
- Make the sauce: In a small bowl, combine light soy sauce, vegetarian oyster sauce, dark soy sauce, rice vinegar, sugar, and 1 tablespoon of water. Stir well to mix and set aside.
- Cook the stir fry: Heat 2 tablespoons of peanut oil in a large skillet or wok over high heat until hot. Toss the drained noodles a few times to loosen them, then spread evenly in the skillet. Use tongs to toss and coat the noodles with oil. Continue cooking, stirring and flipping occasionally, until the noodles turn golden and crispy, about 2 to 3 minutes.
- Add the sauce: Reduce heat to medium-low and pour in the prepared sauce, swirling it through the noodles. Cook and stir until the sauce is mostly absorbed by the noodles, approximately 2 minutes.
- Cook vegetables and finish: Push the noodles to one side of the pan and raise heat back to medium-high. Add the remaining 1 tablespoon of oil, green onions, and bean sprouts to the empty side of the pan. Cook and stir for about 30 seconds until the vegetables soften slightly. Toss all ingredients together thoroughly, then transfer to serving plates. Serve hot, optionally drizzled with homemade chili oil for added heat.
Notes
- For best texture, use fresh Hong Kong-style pan fry noodles; if using dried egg noodles, ensure they are boiled properly before stir frying.
- Adjust the amount of dark soy sauce according to your preferred color and flavor intensity.
- Vegetarian oyster sauce can substitute regular oyster sauce to keep this dish suitable for vegetarians.
- Use a large skillet or wok for even frying and easy tossing.
- Serve immediately to enjoy the crispy texture of the noodles.
