Crispy Soy Sauce Pan-Fried Noodles
These Crispy Soy Sauce Pan-Fried Noodles feature golden-brown egg noodles stir-fried until lacy-crisp, then tossed with a savory soy–Shaoxing sauce, scallions, and crunchy bean sprouts. Quick to make and utterly addictive, they’re perfect as a side or satisfying main!
Ingredients
- 1½ cups bean sprouts
- 2 scallions julienned
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ½ tablespoon Shaoxing rice wine
- ¼ teaspoon white pepper
- 8 oz. fresh Hong Kong-style egg noodles
Instructions
- Mix soy sauces, sesame oil, salt, sugar, wine, and white pepper in a bowl. Set aside.
- Boil noodles (1 min fresh, 2 min dried). Rinse and drain well.
- Heat 1 tbsp oil in a wok, spread noodles in a thin layer. Fry undisturbed ~5 min.
- Flip, add more oil, and crisp the other side. Remove from wok.
- Stir-fry scallion whites in 1 tbsp oil. Add noodles and sauce, tossing to coat.
- Add bean sprouts and scallion greens. Toss until sprouts are tender-crisp.
- See full steps with tips & photos → https://wimpysdiner.net/crispy-soy-sauce-pan-fried-noodles/
Notes
- Noodle Swap: If you can’t find Hong Kong-style noodles, use fresh ramen or lo mein noodles. Adjust boiling time accordingly.
- Make-Ahead: Par-cook and cool noodles up to 2 hours ahead—toss with a little oil so they don’t stick.
- Add-Ins: For extra color and crunch, stir in thin carrot matchsticks, snow peas, or sliced bell pepper along with the bean sprouts.