Soy sauce pan fried noodles, or Cantonese Chi You Huang Chao Mian, is a very popular dish because it’s fast to make and tastes great. The thin egg noodles are pan fried until crispy, cooked with a soy sauce based sauce, then tossed with bean sprouts and green onions. The noodles are beautifully browned and very fragrant. It is a dish that people enjoy for a quick lunch or even breakfast, or it’s served as a side in a multi-course meal.
Ingredients
What type of noodles to use
The best noodles for this dish are Hong Kong Pan Fried Noodles, which are fresh thin egg noodles. You can find them in most Asian grocery stores in the refrigerated or freezer section. You should store them in the fridge if planning to use them soon, otherwise keep them in the freezer. Hong Kong Pan Fried noodles are great for making soy sauce pan fried noodles. You simply need to blanch the noodles in boiling water for around 30 seconds, because they come already semi-cooked. The noodles will fry up nicely and turn super crispy. If you cannot find Hong Kong Pan Fried Noodles, use dried egg noodles instead. Because egg noodles will also crisp up nicely in this dish.
Vegetables used in soy sauce pan fried noodles
Soy sauce pan fried noodles is supposed to be a simple dish that’s quick to put together, so less is more. Traditionally, bean sprouts and green onions (or alternatively, garlic chives) are used for texture and aroma. Sometimes sliced shallots are added for texture and sweet taste. I did not include shallots in the recipe, but I do love to add them to my noodles when I have them on hand. If you want to add color, a small carrot or pepper will do the trick. Just remember, do not pile on too much vegetables, which will change the dish entirely.
Sauce ingredients
The key sauce ingredients are light and dark soy sauce. The dark soy sauce adds a beautiful dark brown color and a light caramelized taste to the dish, which is key to making the best soy sauce pan fried noodles. To make sure you pick the best quality soy sauce, check out my post on essential Chinese ingredients. I also added vegetarian oyster sauce in my recipe, which makes the sauce richer and extra fragrant.
The key of making the best soy sauce pan fried noodles
What pan to use
Although I’ve always recommended using a regular skillet for making stir fry, I do think this dish benefits from a wok. Due to the simplicity of its ingredients, some 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.
Cooking notes
Here are a few tips to help you make the best soy sauce pan fried noodles, regardless of the type of pan you use.
How to add protein to your soy sauce pan fried noodles
Some versions of soy sauce pan fried noodles use a bit of protein in the dish, which can be thinly sliced meat or tofu. If you plan to add protein, remember, less is more. Tofu – Use 1/2 block extra firm tofu, cut into small squares, pan fry until crispy, then add it to the noodles before pouring in the sauce. Meat (chicken, pork, or beef) – Use 4 to 6 oz. (125 to 170 g), sliced into matchsticks, marinated with a sprinkle of salt, 1 teaspoons of Shaoxing wine, and 1/4 teaspoon cornstarch. Quickly cook the meat through before cooking the noodles and remove from the pan. Add it back at the end. Leftover meat – You can use a small amount of shredded chicken, roast beef, pork, or even chopped up deli meat for a quick dish. Add it at the end and toss everything together.
How to serve soy sauce pan fried noodles
Soy sauce pan fried noodles are often served at breakfast or lunch as a quick one-bowl meal, but you can totally serve them on the side with protein and vegetables. When you serve it as a main dish, adding a sunny side egg on top and some blanched vegetables on the side is a great way to make a colorful meal. I also love to drizzle some chili oil on top of mine, to give it an extra kick.
