These Crispy Soy Sauce Pan-Fried Noodles are the ultimate takeout-style comfort food made right at home!

Featuring a golden-crisp noodle cake tossed with scallions, bean sprouts, and a rich soy-based sauce, this classic Hong Kong-style noodle dish is fast, flavorful, and satisfyingly crunchy.

Why You’ll Love This Recipe

Crispy golden noodle texture you can’t resist

Better-than-takeout flavor with pantry staples

Naturally vegetarian and simple to customize

Done in under 30 minutes, perfect for weeknights

Delicious as a main or side with stir-fries

Ingredient Highlights

Hong Kong-style egg noodles: These thin, fresh noodles fry up beautifully into a crispy base

Bean sprouts: Add juicy crunch and freshness

Scallions: Both sweet and sharp, they bring aroma and color

Soy sauce + dark soy: Deep umami with rich caramel color

Shaoxing wine: Adds depth and complexity—classic in Chinese cooking

Sesame oil: Nutty finish to round out the flavor

Pro Tips Before You Start

Use a cast iron or carbon steel wok for the crispiest edges

Dry the noodles well after boiling to avoid sogginess

Cut scallions thinly so they blend well with the noodles

Don’t stir too much while crisping—let the noodles sear

How to Make Crispy Soy Sauce Pan-Fried Noodles

Step 1 – Prep the Sauce and Veggies
In a small bowl, mix together the soy sauce, dark soy sauce, sesame oil, salt, sugar, Shaoxing rice wine, and white pepper.

Rinse the bean sprouts and drain well.

Julienne the scallions, separating white and green parts.

Step 2 – Cook the Noodles
Bring 2 quarts of water to a boil.

Add the noodles and boil according to package directions—1 minute for fresh, 2 minutes for dried.

Rinse under cold water, drain thoroughly, and gently shake to remove excess water.

Step 3 – Crisp the Noodles
Heat a wok or large pan over high heat.

Add a tablespoon of oil and swirl to coat.

Spread the noodles in an even layer.

Let them sear undisturbed for about 5 minutes until the bottom is golden and crisp.

Step 4 – Flip and Crisp the Other Side
Carefully flip the noodles (it’s okay if it breaks).

Add another tablespoon of oil around the edge and crisp the second side.

Once both sides are golden, transfer to a plate and set aside.

Step 5 – Stir-Fry the Aromatics

Return the wok to high heat.

Add 1 tablespoon of oil and toss in the white parts of the scallions.

Stir-fry quickly for 15 seconds.

Step 6 – Reheat and Toss the Noodles
Add the crispy noodles back into the wok.

Break them up with tongs or chopsticks.

Pour in the soy sauce mixture and stir continuously to evenly coat the noodles.

Step 7 – Add the Vegetables
Toss in the bean sprouts and cook until just starting to soften but still crunchy.

Add the green parts of the scallions and toss again for 1–2 more minutes.

Step 8 – Serve and Enjoy
Plate immediately while hot and crisp.

Serve as a main or alongside other stir-fried dishes.

What to Serve It With

Garlic chili bok choy or sautéed snow peas

Spicy tofu, orange chicken, or shrimp stir-fry

A simple miso soup or egg drop soup

Chinese chili oil or pickled vegetables on the side

Variations & Substitutions

Add sliced mushrooms, shredded carrots, or bell peppers for color

Use rice noodles or ramen if Hong Kong noodles aren’t available

Make it gluten-free with tamari and GF noodles

Toss in sliced chicken, beef, or tofu for added protein

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, crisp them back up in a pan over medium heat.

Avoid the microwave to preserve the crunch.

FAQs

Can I use dried noodles instead of fresh?
Yes! Boil for 2 minutes instead of 1, then rinse and dry well.

Why do the noodles need to be rinsed in cold water?
This stops the cooking process and prevents them from getting mushy.

Do I need a wok to make this?
No, a large non-stick skillet or cast iron pan will work just fine.

Can I skip the Shaoxing wine?
Yes, but it adds authentic flavor. Substitute with dry sherry or omit.

What if I can’t flip the noodles perfectly?
No worries! Just aim for even crispness and dryness—it doesn’t have to look perfect.

Can I make this spicy?
Absolutely. Add chili oil or red pepper flakes to the sauce or drizzle on top.

Are these noodles vegan?
Yes, if your noodles don’t contain egg and you skip any non-vegan sauces.

Final Thoughts

This Crispy Soy Sauce Pan-Fried Noodle recipe is everything I love about Chinese comfort food—savory, sizzling, and full of contrast.

The crispy-chewy noodles, fragrant scallions, and quick stir-fry style make it feel like a dish straight from a Cantonese restaurant. You’ll be hooked after the first bite!