Description
This Soy Sauce Pan-fried Noodles recipe is a quick and delicious Asian-inspired dish featuring thin egg or yakisoba noodles tossed in a savory soy-based sauce with fresh vegetables and aromatic green onions. Pan-fried until the edges become crispy, these noodles offer a perfect balance of texture and flavor, making for an easy yet satisfying meal ready in just 20 minutes.
Ingredients
Scale
Noodles and Sauce
- 8 oz fresh or dried thin egg noodles or yakisoba noodles
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
Vegetables and Aromatics
- 3 green onions, sliced (separate white and green parts)
- 2 cloves garlic, minced
- 1/2 cup bean sprouts (optional)
- 1/2 cup shredded carrots (optional)
Oils and Seasonings
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Cook Noodles: Cook the noodles according to package instructions, then drain and rinse under cold water to stop the cooking process. Drizzle with a little sesame oil and toss to prevent sticking.
- Prepare Sauce: In a small bowl, mix the soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar. Set this savory sauce aside.
- Sauté Aromatics: Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the white parts of the green onions and minced garlic, sautéing for 30 seconds until fragrant.
- Pan-fry Noodles: Add the noodles to the skillet and spread them into an even layer. Let them sear without stirring for 1 to 2 minutes to develop crispy edges.
- Add Sauce and Vegetables: Pour the prepared sauce over the noodles and toss to coat evenly. Add the bean sprouts and shredded carrots, if using, and stir-fry for another 1 to 2 minutes until everything is heated through and well combined.
- Season and Garnish: Taste and season with salt and pepper as needed. Garnish with the green parts of the green onions.
- Serve: Serve the noodles immediately for optimal texture and flavor.
Notes
- For added protein, toss in cooked shrimp, chicken, or tofu during the final stir-fry step.
- This dish works best with day-old noodles or well-drained fresh noodles to prevent sogginess.
- Using vegetarian oyster sauce makes this recipe suitable for vegetarians.
