Soy Sauce Pan-Fried Noodles
Soy Sauce Pan-Fried Noodles
Ingredients
For the Noodles
- 1 pound noodles, Chow Mein, Shanghai, or Udon
- 1 tablespoon oil
- 1 tablespoon garlic, minced
- 1 teaspoon ginger, minced
- 1/2 red chili, sliced
- 1 cup bean sprouts
- 1/2 cup green onion, sliced
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- 1/2 cup water
Instructions
- 1
Bring a large pot of water to a rolling boil. Add your chosen noodles (Chow Mein, Shanghai, or Udon) and cook for 2 to 3 minutes, or until they are al dente. Do not overcook.
⏱️ 3 min
- 2
Immediately drain the cooked noodles in a colander and rinse thoroughly with cold water. This stops the cooking process and prevents the noodles from sticking together. Set aside.
⏱️ 1 min
- 3
In a medium bowl, combine all the sauce ingredients: light soy sauce, dark soy sauce, oyster sauce, granulated sugar, sesame oil, and water. Whisk well until the sugar is fully dissolved and the sauce is uniform. Set aside.
⏱️ 2 min
- 4
Heat 1 tablespoon of oil in a wok or a large skillet over high heat until shimmering.
⏱️ 1 min
- 5
Add the minced garlic, minced ginger, and sliced red chili to the hot wok. Stir-fry quickly for 30 seconds until fragrant, being careful not to burn the aromatics.
⏱️ 1 min
- 6
Add the drained and rinsed noodles to the wok. Stir-fry for 1 minute, tossing to coat the noodles with the aromatics and oil.
⏱️ 1 min
- 7
Pour the prepared sauce evenly over the noodles. Continue to stir-fry for 1 minute, ensuring the noodles are well coated with the sauce.
⏱️ 1 min
- 8
Add the bean sprouts and sliced green onion to the wok. Stir-fry for 1 more minute, tossing constantly, until the vegetables are slightly tender-crisp.
⏱️ 1 min
- 9
Transfer the hot pan-fried noodles to serving plates and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Soy Sauce Pan-Fried Noodles
For the Noodles
- 1 pound noodles, Chow Mein, Shanghai, or Udon
- 1 tablespoon oil
- 1 tablespoon garlic, minced
- 1 teaspoon ginger, minced
- 1/2 red chili, sliced
- 1 cup bean sprouts
- 1/2 cup green onion, sliced
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- 1/2 cup water
Instructions
- 1
Bring a large pot of water to a rolling boil. Add your chosen noodles (Chow Mein, Shanghai, or Udon) and cook for 2 to 3 minutes, or until they are al dente. Do not overcook.
⏱️ 3 min - 2
Immediately drain the cooked noodles in a colander and rinse thoroughly with cold water. This stops the cooking process and prevents the noodles from sticking together. Set aside.
⏱️ 1 min - 3
In a medium bowl, combine all the sauce ingredients: light soy sauce, dark soy sauce, oyster sauce, granulated sugar, sesame oil, and water. Whisk well until the sugar is fully dissolved and the sauce is uniform. Set aside.
⏱️ 2 min - 4
Heat 1 tablespoon of oil in a wok or a large skillet over high heat until shimmering.
⏱️ 1 min - 5
Add the minced garlic, minced ginger, and sliced red chili to the hot wok. Stir-fry quickly for 30 seconds until fragrant, being careful not to burn the aromatics.
⏱️ 1 min - 6
Add the drained and rinsed noodles to the wok. Stir-fry for 1 minute, tossing to coat the noodles with the aromatics and oil.
⏱️ 1 min - 7
Pour the prepared sauce evenly over the noodles. Continue to stir-fry for 1 minute, ensuring the noodles are well coated with the sauce.
⏱️ 1 min - 8
Add the bean sprouts and sliced green onion to the wok. Stir-fry for 1 more minute, tossing constantly, until the vegetables are slightly tender-crisp.
⏱️ 1 min - 9
Transfer the hot pan-fried noodles to serving plates and serve immediately.
⏱️ 1 min