Soy Sauce Pan Fried Noodles: Quick, Flavorful Comfort Food

Recreate the magic of savory Soy Sauce Pan Fried Noodles in just 10 minutes, perfect for any meal.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 plates

Course: Dinner

Cuisine: Cantonese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Noodles

8 oz Fresh Hong Kong Pan Fried Noodles Substitute with 6 oz of dried egg noodles if fresh isn’t available.

For the Sauce

1 tbsp Light Soy Sauce Enhances umami flavor and is essential for authentic taste.
1 tbsp Vegetarian Oyster Sauce Use regular oyster sauce if not vegetarian.
1 tsp Dark Soy Sauce Provides color and a delicious caramelized taste.
1/2 tbsp Shaoxing Wine Can be omitted if not available.
1/2 tsp Sugar Balances savory flavors.

For Stir-Frying

3 tbsp Peanut or Vegetable Oil Essential for frying.
4 Green Onions Cut into 2-inch pieces.
2 cups Bean Sprouts Adds crunch; avoid excess vegetables.

For Serving

Chili Oil Optional for serving.

Equipment

pot
Skillet
Mixing Bowl

Method

Step-by-Step Instructions

Prepare the Noodles: Boil fresh noodles for 30 seconds, drain, and set aside.
Make the Sauce: Combine all sauce ingredients in a bowl and mix well.
Cook the Noodles: Heat 2 tbsp of oil in a skillet over high heat, add noodles and fry until golden.
Add the Sauce: Pour sauce over noodles, toss gently, and cook for 2 minutes.
Stir-Fry Add-ins: Add remaining oil, green onions, and bean sprouts; stir-fry for 30 seconds.
Combine and Serve: Mix all ingredients well and serve hot with optional chili oil.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 900mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Serve immediately for the best experience, keeping noodles crispy.

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