3. Sauté the vegetables
Add two tablespoons of oil to your wok or pan and heat it to medium-high. Sauté your onions and green onion whites for one minute. This is the perfect time to add extra veggies, such as bok choy, if you are adding any!
Watch the Soy Sauce Pan Fried Noodles recipe video below!
These Hong Kong noodles are a staple in China and the rest of Asia; everyone enjoys pan-fried noodles! Here are all the ingredients you will need to make these delicious and authentic Chinese noodle dish at home, which only requires a handful of simple ingredients!
- One pound of fresh chow mein noodles (refer to the recipe card below for a list of noodle substitutions).
- Eight stalks of scallions or green onions, cut into two-inch lengths lengthwise
- 1 cup bean sprouts
- 1/2 yellow onion sliced
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1/4 tsp msg optional
- 1 tbsp chicken stock or water
- 4 tbsp neutral oil for frying; I used avocado oil
The key of making the best soy sauce pan fried noodles
I think a wok works better for this dish than a regular skillet, even though I’ve always advised using one for stir fries. Because its ingredients are basic, adding a little wok hei will make a difference.
That being said, I’ve used a carbon steel skillet, and even a nonstick frying pan, to create super good results.
Regardless of the kind of pan you use, follow these tips to make the best soy sauce pan fried noodles.
- Don’t overcook the noodles, and make sure to thoroughly drain them. Some recipes even call for air drying the noodles after they’ve been boiled, which seems excessive to me. However, I make sure to shake the noodles several times to extract as much moisture as possible.
- Toss the noodles in oil really well. Make sure to use a hot pan and plenty of oil. This step browns the noodles and gets more moisture out. It’s the key to getting crispy noodles.
- Cook the sauce well over lower heat. Because soy sauce needs to be cooked in order to lose its raw flavor and turn fragrant However, the soy sauce will burn quickly if you use a pan that is too hot. For this step, I usually turn the heat down to low so the noodles in the sauce toast slowly without burning.
- Toss in the vegetables at the end. The bean sprouts and green onions cook quickly and will continue to cook in the residual heat long after the stove is turned off. For this reason, I make an effort to cook the bean sprouts for a brief period of time.
