Name: Soy Sauce Pan-Fried Noodles Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 8 oz thin egg noodles or chow mein noodles; 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; 1 teaspoon sesame oil; 1 teaspoon sugar; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 2 green onions, sliced; 1/4 teaspoon white pepper (optional); Bean sprouts or shredded cabbage for garnish (optional)

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If you’re craving irresistible, savory comfort food that comes together in a flash, these Soy Sauce Pan-Fried Noodles will instantly become your go-to recipe. With their smoky pan-seared edges, glossy umami sauce, and a satisfyingly chewy bite, every forkful hits the spot — and the minimal prep means you can enjoy restaurant-quality flavor in just 20 minutes from start to finish. Whether you’re new to Asian-style noodles or already obsessed, this dish brings the magic of street food right to your kitchen.

Soy Sauce Pan-Fried Noodles Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Soy Sauce Pan-Fried Noodles is in its short ingredient list — every item matters and packs a punch of deliciousness. Each ingredient plays a crucial role, from giving the noodles that iconic sheen to creating a balance of savory, sweet, and aromatic notes.

Thin egg noodles or chow mein noodles (8 oz): Choose fresh or dried; these are the canvas for all the bold flavors.
Soy sauce (2 tablespoons): Lends classic salty umami depth to the entire dish.
Dark soy sauce (1 tablespoon): Adds glossy color and a touch of caramelized richness — perfect if you love dark, shiny noodles.
Sesame oil (1 teaspoon): Punches up the aroma and adds subtle nuttiness.
Sugar (1 teaspoon): Rounds out the savory flavors and balances the saltiness.
Vegetable oil (2 tablespoons): Ensures the noodles fry up with those signature crispy bits.
Garlic, minced (2 cloves): Releases a fragrant kick at the start; don’t be shy!
Green onions, sliced (2): Bring fresh color and peppery flavor at the very end.
White pepper, optional (1/4 teaspoon): Provides gentle heat and a traditional finish, but feel free to skip if you prefer mild noodles.
Bean sprouts or shredded cabbage for garnish (optional): Toss these on top for crunch and brightness.

How to Make Soy Sauce Pan-Fried Noodles

Step 1: Prepare the Noodles

Start by cooking the egg noodles or chow mein noodles according to the package instructions — typically, a quick boil is all they need. Once tender but still springy, drain and rinse them under cold water. This stops the cooking process and ensures the noodles stay beautifully chewy instead of mushy.

Step 2: Mix the Sauce

In a small bowl, whisk together the soy sauce, dark soy sauce, sesame oil, and sugar. This flavorful mixture is the backbone of Soy Sauce Pan-Fried Noodles, creating that shiny, crave-worthy glaze you know and love.

Step 3: Sizzle the Aromatics

Heat the vegetable oil in a large nonstick or cast iron skillet set over medium-high heat. Add the minced garlic and let it bubble for about 30 seconds, just until it smells irresistible and fragrant but not browned.

Step 4: Pan-Fry the Noodles

Add the drained noodles to your hot skillet, spreading them out in an even layer. Let the noodles fry, untouched, for 2 to 3 minutes — this is the secret to those delectable crispy bits! Once you notice light golden edges, use tongs to toss and turn them.

Step 5: Sauce and Finish

Pour in your prepared sauce and toss the noodles until they’re evenly coated. Stir-fry for another 2 to 3 minutes, letting some noodles pick up a hint of char for authentic wok-fired flavor. Add the sliced green onions and optional white pepper, stirring for a final few seconds, then take off the heat.

How to Serve Soy Sauce Pan-Fried Noodles

Garnishes

To finish, scatter a generous handful of bean sprouts or shredded cabbage over the hot noodles. Not only do these garnishes add fresh crunch and color, they balance the savoriness and make every bite pop. A sprinkle of extra green onions or toasted sesame seeds is a nice touch if you have them on hand.

Side Dishes

These noodles make a fantastic main dish, but they’re equally at home alongside simple stir-fried greens, marinated tofu, or ginger-scallion chicken. For a real family-style feast, pair your Soy Sauce Pan-Fried Noodles with a platter of dumplings or a zesty cucumber salad.

Creative Ways to Present

Step up your dinner game by serving the noodles in individual bowls topped with a sunny-side-up egg or sliced grilled shrimp. Or, pile them high on a colorful platter for sharing — they’re perfect for potlucks or gatherings thanks to their stunning glossy finish and crowd-pleasing flavor.

Make Ahead and Storage

Storing Leftovers

If you end up with leftover Soy Sauce Pan-Fried Noodles, pop them into an airtight container and refrigerate. The noodles hold up well for up to three days, making them an ideal candidate for lunch or a speedy dinner later in the week.

Freezing

Freezing isn’t my first choice for these noodles, as it can change the texture, but it works in a pinch. Let the cooked noodles cool completely, then freeze in tightly sealed freezer bags for up to one month. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat Soy Sauce Pan-Fried Noodles in a skillet with a splash of water or oil, stirring gently until hot. The microwave will do the trick too, but a quick pan-sizzle restores the noodles’ springy bite and revives their savory aroma.

FAQs

Can I use a different kind of noodle?

Absolutely! While egg noodles or chow mein noodles are classic for Soy Sauce Pan-Fried Noodles, you can use ramen noodles, rice noodles, or even spaghetti if that’s what you have. Just be sure to adjust cooking times as needed.

Is dark soy sauce necessary?

Dark soy sauce adds color and deeper flavor, but if you don’t have it, simply use a bit more regular soy sauce. The pan-fried noodles will still turn out delicious and full of umami.

Can I make this dish gluten-free?

Yes, you can! Swap in gluten-free tamari or coconut aminos for the soy sauces and use your favorite gluten-free noodles. Check your other ingredients, and you’ll be ready to enjoy Soy Sauce Pan-Fried Noodles gluten-free.

What protein can I add?

Stir-fried tofu, shrimp, thinly sliced chicken, or beef all work beautifully. Just cook your protein separately (or before the noodles), then toss it in at the end with the sauce for a heartier meal.

Can I double the recipe?

For sure! Just remember, for the crispiest noodles, avoid crowding the pan. If you’re making a larger batch, fry the noodles in two rounds or use an extra-large skillet or wok.

Final Thoughts

I can’t recommend these Soy Sauce Pan-Fried Noodles enough — they’re fast, fun, and bursting with flavor that can turn any weeknight into something special. Give them a try, and don’t be surprised if this simple, satisfying dish becomes a staple in your kitchen too!

Soy Sauce Pan-Fried Noodles Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 20 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

These Soy Sauce Pan-Fried Noodles are a quick and flavorful dish that can be easily customized with your favorite ingredients. The combination of savory soy sauce, fragrant sesame oil, and a hint of sweetness makes this a satisfying meal for any day of the week.

Ingredients

Scale

Noodles:

8 oz thin egg noodles or chow mein noodles

Sauce:

2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon sugar

Other Ingredients:

2 tablespoons vegetable oil
2 cloves garlic, minced
2 green onions, sliced
1/4 teaspoon white pepper (optional)
Bean sprouts or shredded cabbage for garnish (optional)

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Instructions

Cook the Noodles: Boil the noodles per package instructions, then rinse under cold water.
Prepare the Sauce: Combine soy sauce, dark soy sauce, sesame oil, and sugar in a small bowl.
Saute: Heat vegetable oil in a skillet, sauté garlic, add noodles, fry briefly, pour in sauce, and stir-fry until coated.
Finish: Add green onions, white pepper if desired, stir briefly, and serve hot with optional garnishes.