Soy Sauce Pan-fried Noodles (15 Minutes!)
You will not believe how EASY and quick it is to make these delicious Soy Sauce Pan-fried Noodles! This savory, spicy, and super addicting Soy Sauce Pan-fried Noodles take less than 15 minutes to make at home. Today, I am making a vegetarian-friendly version, but you can also add chicken, pork, or beef to this noodle recipe. This Pan-fried Noodle recipe is a must-try perfect weeknight dinner that goes well with EVERYTHING.
Easy Weeknight Dinner Pan-Fried Noodles
Soy Sauce Pan-Fried Noodles has been on my and my husband’s weeknight dinner rotation for the past few weeks! It takes less than 15 minutes to prepare, and you can adjust the ingredients based on what you have in the fridge. The noodles are bouncy, and after soaking up all that sauce, just the right amount of spicy and fragrant.
For vegetables, you can add broccoli, bean sprouts, peppers, and baby corn. For protein, you can add tofu, chicken, beef, or pork.
Soy Sauce Pan-fried Noodles Ingredients
- 450 g Noodles cooked
- 3 tbsp Soy Sauce
- 2.5 tbsp Dark Soy Sauce
- 2 tbsp Sugar
- 2 tbsp Sesame Oil
- 4 tbsp Water or Vegetable Stock
- 6 cloves Garlic sliced
- 3 Green Onion cut into 2-inch pieces
- 1-3 Red Chili chopped
- 1.5 cups Bean Sprouts
Super Addicting Pan-Fried Noodle Sauce
The secret to what makes the Soy Sauce Pan-Fried Noodles super addicting is its spicy soy-based sauce, a perfect balance between savory and spicy. You will need soy sauce, dark soy sauce, sugar, sesame oil, and water for the sauce base. The sauce tastes good with everything! If you are Keto, I highly recommend using this as a stir-fry sauce.
We add Thai Red Chili into this sauce to make it super bright and spicy. Depending on your spice tolerance, you can adjust the amount of Thai red chili. If you like it spicy, I recommend adding in around 2-3 chopped red chili.
What Noodles To Use For Pan-Fried Noodles
For the noodles, I am using Shanghai Noodles today to make Soy Sauce Pan-Fried Noodles. I also love using kai dong’s Sun Dried QQ Noodles, because they don’t break after cooking. You can also use frozen udon or chow mein noodles. Depending on the noodle you are using, there are different preparation instructions:
- Chow Mein: blanch the noodles in hot water for 2-3 minutes, rinse with cold water and drain.
- Frozen Udon: pour hot water over the udon to separate, drain and set aside.
- Precooked Shanghai Noodles: add in noodles directly; if not pre-cooked, follow the exact instructions as chow mien.
- QQ Noodles: boil in hot water for 6 minutes, rinse with cold water and drain.
Step By Step Guide To Soy Sauce Pan-Fried Noodles
- In a bowl, mix soy sauce, dark soy sauce, sesame oil, water, and sugar till combined.
- Cook noodle as per instruction, drain and set aside.
- In a pan, drizzle in oil and turn the heat up to medium-high. Once the pan is hot, add garlic, the white part of green onion, and chopped red chili. Saute together for 2-3 minutes
- Add in the noodles and pour in the sauce; mix so all the noodles are coated.
- Turn the heat to high, add in bean sprouts, saute on high heat for 2-3 minutes.
- Add in the rest of the green onion, saute on high heat for 1-2 minutes.
More Easy Noodle Recipes In Time For Dinner!
Soy Sauce Pan-fried Noodles (15 Minutes!)
By Tiffy Cooks
Ingredients
- 450 g Noodles cooked
- 3 tbsp Soy Sauce
- 2.5 tbsp Dark Soy Sauce
- 2 tbsp Sugar
- 2 tbsp Sesame Oil
- 4 tbsp Water or Vegetable Stock
- 6 cloves Garlic sliced
- 3 Green Onion cut into 2-inch pieces
- 1-3 Red Chili chopped
- 1.5 cups Bean Sprouts
Instructions
- In a bowl, mix soy sauce, dark soy sauce, sesame oil, water, and sugar till combined.
- Cook noodle as per instruction, drain and set aside.
- In a pan, drizzle in oil and turn the heat up to medium-high. Once the pan is hot, add garlic, the white part of green onion, and chopped red chili. Saute together for 2-3 minutes
- Add in the noodles and pour in the sauce; mix so all the noodles are coated.
- Turn the heat to high, add in bean sprouts, saute on high heat for 2-3 minutes.
- Add in the rest of the green onion, saute on high heat for 1-2 minutes.
Video
Notes
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- Chow Mein: blanch the noodles in hot water for 2-3 minutes, rinse with cold water and drain.
- Frozen Udon: pour hot water over the udon to separate, drain and set aside.
- Precooked Shanghai Noodles: add in noodles directly; if not pre-cooked, follow the exact instructions as chow mien.
- QQ Noodles: boil in hot water for 6 minutes, rinse with cold water and drain.
Hello! Wow your stuff looks so delish. Is there a brand of shanghai pre-cooked noodles you like and/or used for this recipe? thank you
Saw this on my instagram explore page, and couldn’t stop thinking about it!! Made it for dinner tonight, and was so delicious!! Will definitely say if you can’t tolerate spice, maybe only 1 red chili, but overall very delicious and will make again!
Made this tonight and it was great! What was the brand of noodle you used making this dish? I had chow mein on hand and it was great!
Great line up. We will be linking to this great article on our site. Keep up the good writing.
I couldn’t refrain from commenting. Very well written!
This was so easy and yummy! Perfect for a week night. Thank you for showing the Dark Soy Sauce bottle in the video, I’ve been looking for that forever!
In some of the photos, there are mushrooms? Can you let me know what kind of mushroom and when or how to incorporate them?
Beautiful dish!
I made baby portobello mushrooms separately and then added it in during the last 2 minutes to heat through and incorporate. Worked out perfectly
This was so delicious. I’ve tried so many recipes on the past and have always been disappointed. This is goi g to be my go to!
I’ve made your recipe several times now, it’s tasty thanks for putting it out there. First time I had to use yakisoba noodles as that’s all I could find. I found a good Asian supermarket now and found Shanghai noodles and dark soy sauce. One time I used Oyster sauce since I didn’t have Dark Soy, that was good too but different than your recipe. I’ve also been adding chicken and mushrooms, it makes a great lunch. Thanks again, I look forward to making more of your recipes.
I loved this! I will definitely make again. My only gripe is that the garlic burned under the instructions of turning the heat up to medium high and cooking for 2-3 minutes.and then turning the heat up high to cook the bean sprouts and cook for 2-3 minutes more. I’m not sure where I want to introduce the garlic. Maybe when adding the rest of the green onions at the end. Because having the garlic in at the very beginning and keeping the heat up so high for that long makes for a very bitter taste. Any suggestions?
Hi Kazy! The garlic goes in in the beginning in order to infuse garlic flavor into the rest of the ingredients. Everyone’s stove is a little different, and yours might burn a little hotter than mine. Try lowering the heat or decreasing the cooking time during the garlic step accordingly so your garlic doesn’t burn. Hope that helps!
Wow
I’ve made these noodles a couples of times for my lunch now and it’s be fantastic every time! love this recipe
I made this for a spur of the moment “Asian” themed dinner for my wife and myself. I didn’t have dark soy sauce, so it went without. I added spicy Thai chili sauce which was pretty sweet, so I omitted the sugar. The noodles were from a package of Ramen noodles (I said it was spur of the moment) but I followed the recipe in all other respects. My wife was impressed, and that’s always a good thing
Tiffy, you never miss. I used pasta for the noodles (don’t come at me food police, use what you have) and I used olive oil since there was no sesame oil. I was craving the takeaway buffet noodles at my local chineese resteraunt but they were closed. And theese are delicious! So simple too. Theese noodles are the perfect satisfying salty hit. 100000/10 would make them again at 9:30pm at night.
Excellent recipe! I already have most of the staple ingredients so did not have to do much shopping. Very versatile too, just add any veg or protein you have on hand. I also sautéed some sliced ginger with the garlic for extra flavour. Thank you for sharing the recipe ❤️
This is exactly what I needed!
Looks gorgeous. Gonna use spaghetti. Mmm. Why does it take 15 minutes though? Looks like 8 minutes cooking time 🙂 which is nice.
Recently tried your easy stir fried noodles. Can’t stop making it now . Will try some other recipes. Thanks from here in the UK
Amazing!! I made this with Gyeran Mari (Korean Rolled Omelette) – beyond perfection for a quick whip-up time for a packed up work lunch. <3
Hello! I’m very much looking forward to making this recipe! Just a couple of questions – what kind of oil do you use when sauteeing the garlic/chilis? Also, how much of said oil is used?
Hi Hanna, you can use about 1 tbsp of neutral oil like vegetable oil or canola oil!
Tiffy
That looks ravishing n very tasteful
Love the soy sauce noodles. I cook these for my whole family often including my nephew and neice. Such a simple, quick meal or side, and so tasty!!
So good, made this almost daily! Recommend, works without bean sprouts too.
I made this for dinner tonight and it was a success! SO flavorful! I’m DEFINITELY adding this to my repertoire!! Thanks Tiffy!
This is simple and yummy! I used a good amount of olive oil with mine, mostly because my pan is prone to sticking more easily now. I ended up using linguine to save some money since at the grocery store all the asian noodles were expensive, and still came out great. Also recommend adding a tbsp or 2 of hoison sauce and MSG for extra flavor. I honestly think going by the recipe it is a bit more than 4 servings. Closer to 6.
I made your recipe and it turned out absolutely amazing, thank you so much.