Love and Olive Oil
Soy Sauce Noodles

Soy Sauce Noodles

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 Stir-Fry Soy Sauce Noodles Recipe

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).

Soy Sauce Noodle Stir Fry Recipe with Carrots, Bean Sprouts, and Green Onions

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).

Hong Kong Style Egg Noodles for Stir-Fry Soy Sauce Noodles Recipe

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!

Soy Sauce Noodle Stir Fry Recipe

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.
5 stars (3 reviews)


  • 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 / 85 g (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 / 85 g 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 © for Love & Olive Oil.

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  1. I used this recipe as a base, so I can’t rate the recipe per se. But I give 5 stars to the instructions, techniques, and inspiration it gave me. I had leftover stir-fry sauce from another recipe, wilting carrots and celery in my fridge, and some leftover knots of thick egg noodles from the grocery store. I knew what I wanted to do with these miscellaneous food items but didn’t know how to put it together. Using this recipe as a guide, my version of soy fried noodles turned out fantastic. My 20-month old loved it, too!

  2. Rating: 5

    I’ve made these soy sauce noodles over and over again. Perfect following the recipe to a t. My version I had whichever vegetables I have on hand. Sliced onions carrots mushrooms zucchini etc I  sub in wide egg noodles about two handfuls into well salted boiling water. I also double up on the sauce. Adding raw shrimp while the veggies sauté. Such a lovely meal. Aka you’ll end up using every pot/dish in your kitchen. enjoy ✌🏻💕

  3. Fantastic dish, I added some finely sliced chestnut mushrooms and served with a sirloin steak marinaded in the same soy mix. 

  4. This was amazing!! I added chicken and mushrooms

  5. Do you think I could use canned bean sprouts in a pinch?    

  6. 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!

  7. 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. 😊

  8. 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.

  9. 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.

  10. 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?

  11. 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 😉

  12. 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. 

  13. 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!

  14. Made it today. Yummy. Thanks for the recipes! keep the recipes coming

  15. I just made this and my family loved it. Thank you so much! It was delicious.

  16. I think this is great idea for my breakfast. I love you recipe. Thanks you!

  17. Yum yum. I love noodles!!!

  18. 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. 

  19. I just made this and my family loved it.  Thank you so much! It was delicious. Going to make more later this week.  

  20. Just made this for a quick lunch. Threw in some leftover broccoli and carrots and it was delicious. Love the sweet, spicy black sauce!! 

  21. 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 

  22. 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. 

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