Cantonese Soy Sauce Pan-Fried Noodles

Get ready for a flavor explosion with Cantonese Soy Sauce Pan-Fried Noodles! This classic Cantonese dish is a must-try for anyone who loves bold, savory flavors. The combination of perfectly pan-fried noodles and the rich, umami soy sauce will have you hooked from the first bite. Don’t miss out on this delicious dish – add Cantonese Soy Sauce Pan-Fried Noodles to your culinary repertoire today!

Tend your ears with care the next time you indulge in dim sum. Some diners may be heard uttering an order that sounds like “see yow wong chow meen.” And it’s just a bunch of foreign words that mean “Soy-Saucy Pan-Fried Noodles” that are the most fantastic thing in the whole wide universe. To be clear, that is a literal translation.

The Value of a Hot Wok

The key to the preparation of this dish is a sizzling hot wok. You want to achieve the charred “Wok Hay” flavor.

Make sure your wok is nice and hot before you start cooking, and don’t overcrowd it with these noodles. Work with tiny batches to keep the wok hot for a longer period.

Where to Search For Them

You can get pan-fried noodles in the Hong Kong style at most Asian or Chinese grocery stores. Noodles made from eggs should be bright yellow, and you may get them either fresh or dried.

Make sure to get the noodles labeled “Hong Kong Style Pan-Fried Noodles” or “Hong Kong Style Egg Noodles,” whether you’re buying them fresh or dry.

Indeed, the fresh noodle section may also feature something labeled “Hong Kong Style Wonton Noodles,” but it’s an entirely different product and a different story.

The noodles used in lo mein dishes, known as lo mein, are thicker and softer than those used in traditional pan fried noodle dishes. When compared to crunchy pan fried noodles, lo mein is moister. For more of our recommended lo mein recipes, check out the Best lo Mein Recipes.

Please have fun!


  • 8 oz. of fresh thin Hong Kong Style Egg Noodles
  • 2 scallions
  • 1 1/2 cups of bean sprouts
  • 3 tablespoons of vegetable oil
  • ½ tablespoon of shaoxing rice wine
  • 2 teaspoons of soy sauce
  • 1 teaspoon of dark soy sauce
  • ½ teaspoon of sesame oil
  • ¼ teaspoon of salt
  • ¼ teaspoon of sugar
  • ¼ teaspoon of white pepper


  1. Two quarts of water should be brought to a boil. Drain and re-rinse the bean sprouts under cool water. Chopping the scallions into matchsticks. In a small bowl, combine the soy sauce, sesame oil, salt, sugar, wine, and white pepper.
  2. Prepare some noodle soup. Boiling fresh noodles for only a minute is the norm. Noodles from dry should be boiled for 2 minutes. Drain thoroughly and rinse with cold water.
  3. Put a tablespoon of oil in the wok and cook it over high heat to grease it (you can also use a cast iron or non-stick pan for this).
  4. Place the noodles in a single layer in the wok and use a circular motion to disperse the oil and crisp the bottom layer of noodles. The first side should take roughly 5 minutes.
  5. To cook the other side of the noodles, you must turn them over. Let the other side crisp up while you add another tablespoon of oil to the lip of the wok. It’s okay if you can’t flip the noodles in one go. During this cooking phase, you only want to dry out the noodles and give them uniformly crisp outside. Make room on a dish for the noodles.
  6. Get a high temperature going in the wok. Put a tablespoon of oil in the pan and the white sections of the scallion. Just a quick 15-second cook will do.
  7. Next, add the noodles to the wok and move them around, so they don’t stick. Throw in the soy sauce concoction and constantly stir for a couple of minutes. Tend to the stove at a high temperature.
  8. Once the noodles have cooked through and turned a consistent golden color, throw in some bean sprouts and stir. Until the bean sprouts begin to become translucent, add the remaining scallions and toss the mixture for another minute or two. The ideal texture for the sprouts would be a mix between cooked and crispy.
  9. Put the food on the plates!
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