It’s hard to believe that simple noodles could be so satisfying.
But these, well, these noodles are beyond belief.
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).
We tweaked the 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).
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.
And if you’re looking for a low-carb/gluten free option, I’ve got a variation on this recipe using spiralized sweet potato noodles just for you!
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
Thin egg noodles stir fried until just crisp, and then tossed with a sweet and savory soy-based sauce, crunchy bean sprouts, green onions, and carrot.
- 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**
- In a small bowl, whisk together soy sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, and sriracha. Set aside.
- 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.
- 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.
- 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.
- 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.All images and text © Lindsay Landis / Love & Olive Oil
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Fantastic dish, I added some finely sliced chestnut mushrooms and served with a sirloin steak marinaded in the same soy mix.
This was amazing!! I added chicken and mushrooms
Do you think I could use canned bean sprouts in a pinch?
I love Noodles and I sure bet that I will love this newfound recipe. While everything has been prepared except for the noodles (which I am currently waiting to be delivered). Glad I got everything I needed in Karman Foods. Every authentic Asian Sauce I bought, is from there.
These were so good! Just how I wanted them! I used gluten free spaghetti in place of the noodles. Although they did tear and break quite a bit, they were still very delicious. I didn’t have dark soy sauce, so I used honey and fish sauce in place of it. Overall, so, so delicious. I am defintely going to make these again. Thanks so much for such an easy recipe!
Hi there, I made this recipe on a whim… Didn’t have all the ingredients but I think I achieved something similar. It was really tasty. I need to cook gluten free for my daughter so I always have gluten free soy sauce in the cupboard. I didn’t have sesame oil, so I used olive oil. Probably wasn’t as rich a, flavour due to this. I substituted green beans with red pepper… Just because I didn’t have any greens in the fridge. I substituted shaoxing wine (I’d never heard of this before) with dry sherry following an online search for a sensible alternative. Sriracha, an ingredient that I had no knowledge of was replaced with a fresh red chilli. So, all in all a lovely dish. I enjoyed making and served with omelette. I’ll make again, but I’m going to stock up my cupboard with the ingredients that I was missing. 😊
I’ve just made this today and it was so delicious ! I did not have egg noodles and replaced it with rice noodles but it turned out so good. I did not have bean sprouts and instead, I used red and bell peppers and added a few slices of left over steak. Thank you for sharing this wonderful recipe.
This is a dish I always order in a Cantonese restaurant so I’m so happy to find a good recipe for it. I always add carrot strips and sliced shiitake as well.
Adding shredded cabbage, belacan (Malaysian shrimp paste), fish sauce etc while frying, and a sprinkling toasted sesame seeds at the end will enhance everything, and some big peeled lightly cooked shrimps.
The (wooden?) chopsticks with spirals are great. Where from?
Low in vitamins but high on comfort! I love a good stir fried noodle dish! Plus we can easily load it up with some vegetables on the side, since these noodles go with everything, to add more to that good column 😉
I actually made this. It was pretty okay. I made it to go with beef and broccoli and egg rolls. The combination was fantastic. The noodles were plain enough to be delicious when mixed with the beef and broccoli. Definitely will make it again.
**i left out the carrots/bean sprouts since making this was a spur of the moment decision and I didn’t have those ingredients on hand.
Thank you so much for this wonderful recipe. The noodles were so delicious and they tasted exactly like the ones we get at the Chinese dim sum restaurants. We will be making this often!
Made it today. Yummy. Thanks for the recipes! keep the recipes coming
I just made this and my family loved it. Thank you so much! It was delicious.
I think this is great idea for my breakfast. I love you recipe. Thanks you!
Yum yum. I love noodles!!!
I made the sauce – I used left over Shitaki mushroom and broccoli and thin rice noodles – delicious – I will never buy a stir fry sauce again. Thanks.
I just made this and my family loved it. Thank you so much! It was delicious. Going to make more later this week.
Just made this for a quick lunch. Threw in some leftover broccoli and carrots and it was delicious. Love the sweet, spicy black sauce!!
Made these tonight using 2 minute noodles and added half a thinly sliced chicken breast. Massively impressed and will DEFINITELY be a new dinner time regular
I find it very difficult to find fresh bean sprouts anywhere (and I REFUSE to use canned). My local Kroger stopped stocking them over a year ago due to the E. coli scare.
I can usually find them at whole foods. If you have a local Asian market too that’s a great place to look!
Delicious and perfect ! Thanks . I didn’t have the wine and replaced it with xeres vinager (that’s what my lovely owner from my asian supermaket told me to do ! It was just perfect !
Noodles are easy to prepare and can satisfy your hunger. Images shared in the article gives a feed on how delicious it is going to be when I cook that at home. Beautifully represented. Saved it to make that at home tonight. Thanks for sharing the feed.
These noodles are soooo delicious!! I make them every week, I prepare all the sauce ingredients in the morn in a bowl then just whack the noodles on when I get home it’s such a quick and easy dinner that I think tastes even better then take away!!!
This looks very good. I’m on your page because my son wants noodles for dinner. I really want to make this but am worried that the shaoxing wine has alcohol in it due to the fermentation process. Could you please clarify this for me? Thank you so much:)
There is some alcohol in the wine, yes, but it’s just a splash and most of it will cook off during the stir frying process. Definitely not a cause for concern. :)
I made it w just reg soy sauce, bc I didnt have dark soy in addition to the reg, and I also added cilantro to it and doubled the sauce ingredients. It was fantastic, will make again
Very very good. Added a little more carrot and didn’t have the shaoxing wine but still turned out great. Thanks for sharing!
I made this last night, the only differences were I used straight-to-wok noodles (Amoy thread fine noodles), didn’t add carrot and added some ready cooked prawns that I had that needed using. Has to be the tastiest easiest stir fry I’ve ever made! My usual combination is garlic, dark soy sauce, squid brand fish sauce and brown sugar (also delicious) but I think this one just about beats it. All the ingredients were available in my local Tesco.
I was a bit concerned about the sriracha as I don’t like spicy food, but I ended up adding more as it has such a beautiful flavour without being over-powering and gives it another level. Thanks!
No no no. This is much too yuppie.
Amazon does not have the Kamfen noodles in stock and don’t know when they will be back in stock. where else can one find these noodles to make this dish?
I’ve always been able to find them at World Market, if you have one of those near you it’s worth a try!
Here’s another brand that also works!
I have a question! Who is taking your absolutely gorgeous pictures, is one or both of you?
I tried to find out on you web page and could not find out anything? I’m very impressed! Great job.
I will be soon trying this recipe! Looks great.
As far as dark soy or “thick soy” goes I have found the brand Healthy Boy (Sweet Soy Sauce) that is mostly sugar based, 10% sodium per 1 tablespoon serving size, & 5% Soy sauce I think it’s kind of like “Kecap Manis? The reason I like the Healthy Boy Brand, which I found at H-Mart, is that so many Asian recipes call for large quantities of sauce sauce which seems to overwhelm the flavors of everything else!
Made this with a couple variations only because I didn’t have all (chili paste for sriracha and didn’t have sherry but promise to make soon with those). Omg, delish and easy! ! Daughter commented on my smiles with the last bites! I am always intimidated with recipes using items I don’t use often but sooo glad I did. Best was my son, that never throws a compliment, stopping me before I went to bed saying “hey Mom, that was really really good! (Adding) try frying the tofu first.” ?I’ll take it ?
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! :)
Loved it. So good! Thank you
I’m so trying this. I love pasta and finding new ways to cook them gets me on a high
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!
Just tried them ! Added bok choy and red pepper. This was really really good !!! loved it
This looks great. Definitely want to try this one.
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.
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 !!!
I made this tonight for my family and it was wonderful! I wish I would have made more!
Yummy! This looks so tasty..I am so excited to see these easy savory recipes on the blog!I’m definitely making this one!
There’s nothing better than a simple dish packed to the max with flavor. What a gorgeous bowl of noodles. Pinned.
OMG. Reminds me of Bali in a wonderful and balmy way. I’m definitely making this one!
oh yum this is one recipe I will definitely try out! thanks for sharing!
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!
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 :)
Love how easy and light this is!
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!
I’m seriously going to try this. Like in half an hour.
looks delicious :)
Yum! This looks delicious! :)
These look and sound amazing, yum!
Mmmm my favorite dinner is a big bowl of noodles. These could be my new weekly staple.
Those noodles look amazing! I love the photos, too!!
This is a beautiful bowl of noodles that says comfort food to me. I love your photos. Pinning.
Oh man, a big bowl of noodles is my FAV! This sounds lovely!
i bet it would be good with shrimp too.
yum! I’m totally craving this now. Also, I love those chopsticks!
Looks so yummy! I wish I could reach in and grab a bowl!
Looks really great, Lindsay! Pinned it to try.
Yum! This looks so tasty and easy to make :)
Thanks for sharing this recipe
With love from London,
So simply, yet so satisfying! This looks so great Lindsay!
This recipe looks incredible, Lindsay! And your photos are gorgeous.
Clearly, there is a wild world of noodles I need to eat my way through, starting right here!
This looks amazing! I’m all about quick noodle dinners like this!
I love noodles!!!! LA
I would be all over this dish. Love Asian noodles!
Perfect light lunch or dinner. LOVE!!
Looks amazing! Have you ever tried oyster sauce? I love using it in stir fry for that extra salty umami taste. xx L
wonderful, another quick recipe to add to my repertoire!