Stir Fried Soy Sauce Noodles Recipe

It’s hard to believe that simple noodles could be so satisfying.

But these, well, these noodles are beyond belief.

Cantonese Pan-Fried Soy Sauce Noodles

Technically, these are pretty close to what you’d call chow mein. Not to be confused with lo mein, which are usually thicker noodles and tossed with sauce rather than pan-fried. While chow mein has roots in Cantonese cuisine, like many other dishes it has adapted and evolved depending on the surrounding cultures and available ingredients. I am making no claims whatsoever as to this recipe’s level of authenticity, but I can tell you one thing: you can bet your bottom it’s delicious.

The thin egg noodles (Hong Kong style) are stir fried in a hot pan or wok to varying levels of crispness (fry them longer if you like more crunch), and then tossed with a sweet and savory soy-based sauce that coats the noodles, transforming them from pale, lifeless yellow to a rich glowing amber. Crunchy bean sprouts, green onions, and carrot finish off the dish with added texture, flavor, and color. Trust me when I say the bean sprouts are NOT optional; we left them out once when they were sold out at the store and the dish just wasn’t the same (in short, I should have made something else instead).

Stir-Fried Soy Sauce Noodles

We tweaked the original recipe a bit to our own tastes, adding a bit of dark brown sugar, sesame oil, sriracha, and garlic, as well as shredded carrot to round out the vegetable portion. Taylor even drizzled a bit more dark soy sauce on top (dark soy sauce being his new favorite thing this side of DisneyWorld).

Hong Kong Style Egg Noodles

I found these Hong Kong-Style Egg Noodles at World Market. Not to be confused with Hong Kong-Style wonton noodles, which are (apparently) a different thing entirely. And you know what, in a pinch, I really think you could get away with using spaghetti or even angel hair pasta here. Some may cringe at the thought, but really? They are both little more than egg, flour, and water. Spaghetti might be a tiny bit thicker, but I don’t think the recipe would suffer in the least from such a substitution.

Soy Sauce Chow Mein Noodles

You could certainly also add some stir fried chicken or beef, or even some thinly sliced tofu to round out this dish and make it more of a main dish instead of a side. As it is now, I am perfectly content devouring an entire bowl of succulent, savory noodles and calling it dinner, but I know some people need a bit more, ahem, substance (ie: protein). In which case, add some meat and this dish will most definitely not suffer. Meanwhile I’ll be crouched in the corner eating ALL THE CARBS.

Soy Sauce Noodles

Yield: 2 side servings

Total Time: 30 minutes

Ingredients:

  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine*
  • 2 teaspoons dark soy sauce or tamari
  • 2 teaspoons sesame oil
  • 2 teaspoons dark brown sugar
  • 1 teaspoon sriracha
  • 2 tablespoons vegetable oil, divided
  • 3 ounces (2 ‘bundles’) thin Hong Kong-style egg noodles
  • 2 garlic cloves, minced
  • 2 green onions, sliced into matchsticks, white/light green and darker green parts separated
  • 1 medium carrot, thinly sliced into matchsticks or ribbons
  • 3 ounces bean sprouts**

Directions:

  1. In a small bowl, whisk together soy sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, and sriracha. Set aside.
  2. Bring a large pot of water to a boil. Add noodles and cook for 2 to 3 minutes or until tender. Drain and rinse under cool water.
  3. In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high until it shimmers. Add noodles and cook for 2-3 minutes, without stirring, until bottoms are slightly browned. Flip over as best you can and let cook for another 2 minutes. (Even though the noodles will not get entirely crispy, this step helps dry them out so they do not stick and absorb all the flavorful sauce.) Slide noodles onto a plate and set aside temporarily.
  4. Return skillet to medium-high heat with remaining 1 tablespoon oil. Add garlic along with white and light green parts of green onion and quickly sautée until fragrant, about 30 seconds. Return noodles to skillet along with soy sauce mixture. Toss well with a pair of tongs or chopsticks, breaking up clumps of noodles as you go, until noodles are entirely coated, about 2 to 3 minutes. Add dark green parts of green onion, carrot ribbons, and bean sprouts and cook for 1 minute more or until  just softened.
  5. Remove from heat and divide among bowls; serve immediately.

*Shaoxing (also spelled Shao Hsing) is a Chinese rice-fermented cooking wine, easily available at grocery stores with robust Asian foods sections or at Asian food stores. You can also substitute a dry (not cooking) sherry if needed.

**Beansprouts are often available at stores with good product sections or Asian markets. Note that they do go bad very quickly, so it is recommended to use them up within a day or two of purchase.

Adapted from The Woks of Life. //

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40 Comments Leave a Comment »

  1. wonderful, another quick recipe to add to my repertoire! 

  2. Looks amazing! Have you ever tried oyster sauce? I love using it in stir fry for that extra salty umami taste. xx L

  3. Perfect light lunch or dinner. LOVE!!

  4. I would be all over this dish. Love Asian noodles!

  5. This looks amazing! I’m all about quick noodle dinners like this!

  6. Clearly, there is a wild world of noodles I need to eat my way through, starting right here!

  7. This recipe looks incredible, Lindsay! And your photos are gorgeous. 

  8. So simply, yet so satisfying! This looks so great Lindsay! 

  9. Yum! This looks so tasty and easy to make :) 

    Thanks for sharing this recipe 

    With love from London, 
    Hayley x 

  10. Looks really great, Lindsay! Pinned it to try.

  11. Looks so yummy! I wish I could reach in and grab a bowl!
    Kari

  12. yum! I’m totally craving this now. Also, I love those chopsticks!

  13. i bet it would be good with shrimp too. 

  14. Oh man, a big bowl of noodles is my FAV! This sounds lovely!

  15. This is a beautiful bowl of noodles that says comfort food to me. I love your photos. Pinning.

  16. Those noodles look amazing! I love the photos, too!!

  17. Mmmm my favorite dinner is a big bowl of noodles. These could be my new weekly staple. 

  18. These look and sound amazing, yum!

    xx Kelly

  19. Yum! This looks delicious! :)

  20. looks delicious :)

  21. I’m seriously going to try this. Like in half an hour.

  22. This looks like a quick and easy dish that would be perfect for weeknight cooking! I’m always looking for meals that fit a busy schedule. Great recipe!

  23. Love how easy and light this is!

  24. I am so excited to see these easy savory recipes on the blog! This one is clearly going to be made in the near future :)

  25. Soy sauce anything is awesome! It’s a staple in my kitchen. I love soy sauce in fried rice too.  Thank you for sharing this simple recipe!

    Juju

  26. oh yum this is one recipe I will definitely try out! thanks for sharing!

  27. OMG. Reminds me of Bali in a wonderful and balmy way. I’m definitely making this one!

  28. There’s nothing better than a simple dish packed to the max with flavor. What a gorgeous bowl of noodles. Pinned.

  29. Yummy! This looks so tasty..I am so excited to see these easy savory recipes on the blog!I’m definitely making this one!

  30. I made this tonight for my family and it was wonderful! I wish I would have made more!

  31. Here’s a much easier and very delicious recipe… make some spaghetti, drain it, put butter and soy sauce on it, and eat it.  YUM !!!

  32. What is a good brand of Soy Sauce that you could recommend? 

    • We just use your standard Kikkoman. There’s also a dark soy sauce we love, Lee Kum Kee brand, that’s fantastic and much more intense in flavor and color that’d work great here.

  33. This looks great.  Definitely want to try this one.

  34. Just tried them ! Added bok choy and red pepper. This was really really good !!! loved it

  35. 36 comments and only 2 of people that said they made this. Do people just need to be heard nowadays?
    I made this and it is very plain and just tastes alright, it’s missing something. This is a good start to something that needs to be finished. 
    I would never substitute pasta over egg noodles! 

  36. I’m so trying this. I love pasta and finding new ways to cook them gets me on a high

  37. Loved it. So good! Thank you

  38. I make this all the time! I also add shrimps to the soy souce mixture to marinate a bit and then I add them to wok/pan and it’s delicious!! THANK YOU for this recepie, me and everyone that I make this, loves it! :)

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