Supreme soy sauce noodles are by far one of the easiest and quickest dinner you’ll make. It’s one of the most loved Chinese noodles. It’s simple but extremely tasty. Umami savory flavored noodles need just handful of easily available ingredients.
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Supreme soy sauce fried noodles
- Traditional Cantonese style soy noodles are simple yet very delicious!
- The umami flavors from soy and oyster sauce are the main flavoring agents.
- Every strand of noodles is coated in salty, sweet, umami flavors it won’t disappoint you, that’s a promise!
- Pan-frying (stir fry) the noodles for a minute or two in a hot wok to give them smoky caramelized flavors.
- It’s popular street hawker style food.
- Gather all ingredients and make this soy sauce pan-fried noodles in 15 minutes or less time. This supremely easy soy sauce pan fried noodles is EASY and QUICK to make and SUPER DELICIOUS!
- It’s perfect weeknight dinner. It has enough savory flavor to be served as it is or can be served as side alongside Asian main dish.
Ingredients
- 18 oz (500 grams) white or yellow noodles, either fresh or dried noodles will work
- (can use egg noodles, udon noodles)
- 2 teaspoon sesame oil
- 2 teaspoon canola oil
- 3 cloves garlic, minced
- 6 stalks green onion
For the sauce-
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
Noodles – you can use fresh or dried noodles.
Egg noodles or udon noodles would work. If you want slightly crispy smoky flavored noodles make sure to use thin egg noodles.
Use yellow or white noodles to make soy sauce noodles.
Green onion – is one of the aromats used to flavor the dish. The white part of the green onion is sautéed in the oil and the green part is used to add a crunchy bite to the dish by using it as garnish.
Garlic – the other aromat used to flavor soy pan fried noodles. Don’t shy away from garlic, you can increase the amount to make it more flavorful.
Sesame oil – Sesame oil has brown colored hue when made by pressing toasted sesame seeds. I used untoasted sesame oil which has a slightly yellow hue. I used a mix of sesame oil and canola oil as my family does not like the strong flavor of sesame oil. You can use just sesame oil if you like the strong flavors.
Soy sauce – a mix of both light soy and dark soy gives you flavored packed dark brown colored pan-fried noodles. Light soy sauce is for flavor and dark soy sauce is for rich color.
Oyster sauce – adds a strong pungent umami flavor to the noodles.
Rice vinegar – if you have mirin in your pantry, you use that in the recipe. Mirin or Shaoxing rice vinegar packs a great deal authentic Chinese flavor to the dish. Substitute for mirin or Shaoxing rice vinegar is regular rice wine vinegar along with 1 teaspoon sugar.
Additional ingredients
Hawker-style soy sauce noodles usually come with no protein or leafy vegetable added to them.
You can add few vegetables or protein to the dish if you wish.
Vegetable to use – Remember not to load up on vegetables or protein. A small amount of shredded carrot, bean sprouts, bok choy, yu Choy, and mushrooms can be used in the recipe.
Proteins to use– Chicken, beef, shrimp, or tofu can be used. Stir fry protein to be used separately in a hot wok with little oil, remove it and then stir it with the noodles.
How to make stir fry soy sauce noodles
Get all prep work done before you start. The secret to any Asian stir-fried noodles is cooking on high heat, and tossing fast. Keep all ingredients measured, cut, and ready near the stove so you can move fast.
To prep, the sauces simply stir together all the ingredients mentioned under the sauce. Keep aside.
Separate white part and green part of onions. Cut it 2 inches long. Minced garlic cloves.
Cook noodles as per packet instructions. Drain cooked noodles and keep them aside.
Heat both sesame oil and canola oil in a wok. Wait until the oil is smoky hot.
Add the white part of the green onions to hot oil. Toss (stir) and cook for 20 seconds.
Add minced garlic and toss for 10 seconds.
Add cooked noodles first and then pour prepared sauce over them.
Quickly toss noodles so it’s completely covered in sauce. Also cooking noodles for a minute or two until it’s coated in the sauce will fry the noodles and give them caramelized smoky flavors.
Do not turn off the heat until the noodles are completely coated in sauce.
Add the green part of the onion, and toss well.
Serve immediately hot.
Stir-fried soy sauce noodles can be eaten as it is or served as side along with main dish.
Useful tips to make best pan-fried soy sauce noodles
- Different noodles have different cooking instructions. Depending on the type of noodles, cook them as per packet instructions. Fresh or dried noodles can be used. Some noodles call for soaking in hot water, while some used cooking in boiling water. Check packet instructions and follow the cooking method accordingly.
- Importance of HOT wok. Wait for the wok to turn smoky hot before you start stir frying.
- Keep tossing. Do not let ingredients cook ideal for a long time. You only need a couple of seconds to a minute or two to cook each ingredient. Letting ingredients cook longer will eliminate their crunchy flavors.
MORE QUICK AND EASY STIR FRY RECIPES
- 15 Minutes Chili Butter Garlic Noodles
- Chicken And Broccoli Stir Fry
- Thai Basil Chicken
- Cashew Chicken
- Shrimp Stir Fry
- General Tso’s Tofu
- Zucchini Stir Fry
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📋Easy Chinese Pan-Fried Soy Sauce Noodles
Ingredients
- 18 oz (500 grams) white or yellow noodles, either fresh or dried noodles will work (can use egg noodles, udon noodles)
- 2 teaspoon sesame oil
- 2 teaspoon canola oil
- 3 cloves garlic minced
- 6 stalks green onion
For the sauce-
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
Instructions
- Prep the sauces simply stir together all the ingredients mentioned under the sauce. Keep aside.
- Separate white part and green part of onions. Cut it 2 inches long. Minced garlic cloves.
- Cook noodles as per packet instructions. Drain cooked noodles and keep them aside.
- Heat both sesame oil and canola oil in a wok. Wait until the oil is smoky hot.
- Add the white part of the green onions to hot oil. Toss (stir) and cook for 20 seconds.
- Add minced garlic and toss for 10 seconds.
- Add cooked noodles first and then pour prepared sauce over it.
- Quickly toss noodles so it’s completely covered in sauce. Also cooking noodles for a minute or two until it’s coated in the sauce will fry the noodles and give them a caramelized smoky flavor.
- Do not turn off the heat until the noodles are completely coated in sauce.
- Add the green part of the onion, and toss well.
- Serve immediately hot.
- Stir-fried soy sauce noodles can be eaten as it is or served as a side along with the main dish.
Video
Notes
- Different noodles have different cooking instructions. Depending on the type of noodles, cook them as per packet instructions. Fresh or dried noodles can be used. Some noodles call for soaking in hot water, while some call for cooking in boiling hot water. Check packet instructions and follow the cooking method accordingly.
- Importance of HOT wok. Wait for the wok to turn smoky hot before you start stir-frying.
- Keep tossing. Do not let ingredients cook ideal for a long time. You only need a couple of seconds to a minute or two to cook each ingredient. Letting ingredients cook longer will eliminate their crunchy flavors.
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