You will not believe how EASY and quick it is to make these delicious Soy Sauce Noodles!
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 the noodles.
Soy Sauce Pan-fried noodles are a must-try recipe and the perfect weeknight dinner that goes well with EVERYTHING.
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.
For vegetables, you can add broccoli, bean sprouts, peppers, and baby corn.
For protein, you can add tofu, chicken, beef, or pork.
The sauce is what makes the Soy Sauce Pan-Fried Noodles super addicting.
A perfect balance between savory and spicy. Depending on your spice tolerance, you can adjust the amount of Thai red chili to add.
If you like it spicy, I recommend adding in around 2-3 chopped red chili. You will need soy sauce, dark soy sauce, sugar, sesame oil, and water for the sauce.
The sauce tastes good with everything; you can even use it as a stir-fry sauce if you are keto.
For the noodles, I am using Shanghai Noodles today to make the Soy Sauce Pan-Fried Noodles.
If you can’t find shanghai Noodles, you can also use frozen udon or chow mein noodles. Depending on the noodle you are using, there are different instructions to prepare.
- If you use 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.
- Shanghai noodles that are already pre-cooked like mine, you don’t have to do anything; however, if not, follow the exact instructions as chow mien.
Do you want more noodles recipes? Here are some of the go-to recipes that I LOVE!
- Taiwanese Chow Mein (Authentic Traditional Recipe!)
- Chow Mein – Better than Takeout!
- Cold Sesame Noodles (10 Minutes only!)
- Japchae – Korean Glass Noodle Stir-fry
Ingredients
- 450g of Noodles (cooked)
- 3 tbsp of Soy Sauce
- 2.5 tbsp of Dark Soy Sauce
- 2 tbsp of Sugar
- 2 tbsp of Sesame Oil
- 4 tbsp of Water or Vegetable Stock
- 6 cloves of Garlic (sliced)
- 3 stalks of Green Onion (cut into 2-inch pieces)
- 1-3 Red Chili (chopped)
- 1.5 cups of Bean Sprouts
- 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.
Soy Sauce Pan-fried Noodles
Materials
- 450 g of Noodles cooked
- 3 tbsp of Soy Sauce
- 2.5 tbsp of Dark Soy Sauce
- 2 tbsp of Sugar
- 2 tbsp of Sesame Oil
- 4 tbsp of Water or Vegetable Stock
- 6 cloves of Garlic sliced
- 3 stalks of Green Onion cut into 2-inch pieces
- 1-3 Red Chili chopped
- 1.5 cups of 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.
