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Best Easy Soy Sauce Pan Fried Noodles Recipe

Name: Best Easy Soy Sauce Pan Fried Noodles Recipe
Total time: 20 min
Yield: 240 g
Ingredients: Egg noodles, fresh or par-cooked 12 oz; Chicken breast, thinly sliced 6 oz; Carrot, julienned 1 cup; Snow peas, trimmed 1 cup; Bean sprouts 1 cup; Green onions, sliced 4 pieces; Vegetable oil 3 tbsp; Soy sauce 3 tbsp; Oyster sauce 1 tbsp; Sesame oil 1 tsp; Sugar 1 tsp; White pepper 0.25 tsp; Salt 0.25 tsp

Crispy soy sauce pan fried noodles with a golden crust and savory flavor are a Cantonese favorite. A quick family meal with fresh vegetables and protein.

Cook 20 min Difficulty NORMAL 390 kcal

#vegetarian #mediterranean #diabetic friendly

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Ingredients

Main ingredients

Egg noodles, fresh or par-cooked 12 oz
Chicken breast, thinly sliced 6 oz
Carrot, julienned 1 cup
Snow peas, trimmed 1 cup
Bean sprouts 1 cup
Green onions, sliced 4 pieces
Vegetable oil 3 tbsp

Seasonings/Sauce

Soy sauce 3 tbsp
Oyster sauce 1 tbsp
Sesame oil 1 tsp
Sugar 1 tsp
White pepper 0.25 tsp
Salt 0.25 tsp

Nutrition summary

Carbohydrates 55 g 56%

Protein 14 g 14%

Fat 12 g 30%

Serving size 240g

Cooking steps

1

In a medium bowl, toss sliced chicken breast with 1 teaspoon soy sauce and 1 teaspoon sesame oil; set aside to marinate while preparing vegetables.
2

Bring a large pot of water to a boil, blanch egg noodles for 1 minute if using fresh, then drain well and pat dry to remove excess moisture.
3

Heat 2 tablespoons vegetable oil in a 12-inch nonstick skillet over medium-high heat. Once shimmering, spread noodles evenly and press gently for maximum contact. Fry undisturbed for 3–4 minutes until a golden brown crust develops.
4

Carefully flip the noodles, drizzle another tablespoon oil if needed, and cook the second side for 2–3 minutes until also crisp and golden. Slide noodles onto a serving plate.
5

In the same skillet, stir-fry marinated chicken over high heat until just cooked through (about 2 minutes). Add carrots, snow peas, and bean sprouts, stir-frying 1–2 minutes to keep vegetables crisp.
6

Return the crispy noodles to the pan. Add soy sauce, oyster sauce, sugar, white pepper, salt, and toss everything together quickly over high heat so sauce coats evenly but noodles stay crisp.
7

Garnish with fresh green onions and a drizzle of sesame oil. Serve immediately for best texture.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The foundation of this dish is egg noodles, which create the signature golden, crispy crust when pan-fried. Their texture and mild flavor absorb the savory soy and oyster sauce blend, making them essential in achieving authentic Cantonese style.

Q. How do I make the noodles crispy without burning them?

To get a golden, crisp crust, spread the noodles evenly in a well-heated skillet with enough oil, and avoid moving them for the first 3–4 minutes. Use medium-high heat for even browning and flip carefully to crisp the other side—the key is not to rush or under-dry the noodles after boiling.

Q. What protein and vegetables are used here?

Thinly sliced chicken breast provides lean protein, balanced by fresh vegetables like julienned carrots, snow peas, bean sprouts, and green onions. These maintain texture and color, delivering a quick meal with both nutrition and vibrant presentation.

Q. How many calories and carbs are in each serving?

Each serving contains about 390 kcal and 55g carbohydrates. The recipe's carb-to-calorie ratio is 56%, making it balanced for an energizing but not heavy meal.

Q. What's the best way to keep the vegetables crisp?

Stir-fry vegetables quickly over high heat just until they turn bright and tender but still crunchy—usually 1–2 minutes is enough. Adding vegetables after the chicken is partially cooked helps retain freshness and prevents over-softening.

Best Easy Soy Sauce Pan Fried Noodles Recipe

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