Spicy Pan-Fried Noodles

To celebrate, we’ll serve up a dish we’ve been making for as long as we can remember: spicy pan-fried noodles. It’s as easy as it gets. There are only a few simple ingredients needed, and you only need to know how to boil water and heat a pan to get started.

My mother made this simple dish for my sister and me when we were kids, and it was always a hit. Tossing the noodles with soy sauce, sesame oil, and chili oil after they had been blanched and fried was her specialty (plus a little white pepper sometimes, if we were getting fancy).

You can use this flavor combination to improve the flavor of anything.

I still make this frequently for a simple meal or snack. Let’s round it out with some stir-fried greens!

Pan-Fried Noodles In The Style Hong Kong

Noodles and chili sauce (more on that in a sec) for this dish can be found at any Asian supermarket.

You can’t use just any noodles here; this recipe calls for egg noodles. Pan-fried noodles, Hong Kong style, to be precise. Don’t confuse these with the similarly-looking “wonton noodles.”

Even if you can’t find the exact brand shown here, you should look for a package labeled “fried noodles.” You can find these thin, yellow noodles in the fresh or frozen noodle aisles of your local grocery store.


  • 1 lb. of fresh Hong Kong Style Pan-Fried Noodles
  • Vegetable oil (for cooking)
  • Soy sauce
  • Sesame oil
  • Lao Gan Ma spicy black bean sauce (or other chili oil/chili sauce of your choice)


  1. Put some water on to boil in a large pot. Put the noodles in the boiling water for a minute. Splendidly drain.
  2. Put a couple of tablespoons of oil in a pan that won’t stick and set it over medium heat. Roughly a quarter of the noodles should be used to cover the bottom of the skillet.
  3. The cooking is complete when both sides are a golden brown color. Place on a serving platter and season with the chili sauce, sesame oil, and soy sauce equivalent to two teaspoons.
  4. The blanched noodles can be stored in the refrigerator for up to two days in an airtight container before being pan-fried as needed.
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