Cantonese Soy Sauce Pan-Fried Noodles

Today, let’s make Cantonese-style Soy Sauce Pan-Fried Noodles. This is my go-to recipe whenever my fridge is empty, which means you can whip up this bad boy with basic pantry staples you probably already have at home. Sounds amazing, right? So give this a try. In just 15 minutes, you’ll have one of the simplest yet most delicious noodle dishes in the world.

Soy Sauce Pan-Fried Noodles (2 servings)

Ingredients:

• 6 cloves garlic
• 5-6 green onions, divided
• 1.5 cups mung bean sprouts, rinsed
• 2 servings fresh Hong Kong-style egg noodles (or udon, dried egg noodles, spaghetti)
• 2 tbsp neutral-tasting oil, plus more for coating the noodles
• 1 tsp toasted sesame oil
• Kosher salt, to taste

Sauce:

• 1.5 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1 tbsp Shaoxing wine (or mirin, water, etc.)
• 1/4 tsp white pepper (or black pepper)
• 2 tbsp water

Instructions:

PREP INGREDIENTS

1. Prep the vegetables: Finely chop the garlic cloves. Cut the green onions into 2-inch (5-cm) pieces, separating the whites and greens. Split the white parts in half lengthwise. Wash the mung bean sprouts and trim the ends, if desired.

2. Make the sauce: In a small container, combine all the sauce ingredients and mix well. Set aside.

MAKE SOY SAUCE PAN-FRIED NOODLES

1. Bring a pot of water to a boil. Once boiling, cook the noodles according to the package instructions. Drain and toss with a little bit of oil. (This will keep the noodles from sticking together and make them easier to stir-fry.)

2. In a large wok (or pan), heat 2 tablespoons of oil over medium-high heat. Once hot, add the garlic and white parts of the green onions. Sauté for 2 minutes or until fragrant.

3. Add the drained noodles and stir-fry for 1 minute, making sure they are evenly coated in the aromatic oil. Then, stop stirring and let them sit for 2 minutes, or until lightly charred on the bottom.

4. Give the sauce a quick stir and pour it into the wok. Toss for 2 minutes or until the noodles are completely coated. Add the green parts of the green onions and mung bean sprouts. Stir-fry for 1 more minute.

5. Turn off the heat. Add the sesame oil and give everything a final toss. Taste and add salt if needed. Divide the noodles into serving bowls and enjoy!

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