These crispy Cantonese-Style Pan Fried Noodles are packed with flavors and come together in under 20 minutes. Use my easy recipe to make this favorite Asian restaurant version at home.

About Cantonese Noodles

Cantonese Style Pan Fried Noodles are slightly crispy noodles that are a cross between garlic noodles, pan-fried noodles, and chow mein. These spicy, savory, flavor-packed noodles are loaded with veggies and are easily customizable.

My recipe for Cantonese Noodles tastes just like your favorite restaurant’s version, and it comes together in just 20 minutes.

Traditionally called See Yow Wong Chow Meen or Canton Noodles, this recipe has noodles that are boiled and cooked until the bottom is crisp.

Cantonese noodles are crispy on the edges and soft in the middle, which gives them a perfect texture and smoky flavor. Crispy noodles are then tossed with sweet, spicy, and tangy sauces and fresh, crunchy veggies.

Serve these crispy pan-fried noodles for a comforting weekday dinner or a side dish with your weekend brunch spread.

Here are some more noodle recipes that you might like

• Thai Chicken Drunken Noodles
• Hibachi Noodles
• Hakka Noodles
• Kimchi Noodles
• Vegan Pad Thai Noodles
• Chilli Garlic Noodles
• Shrimp Chow Mein

Ingredients, Substitutes and Variations

Noodles – I like to use thin flour noodles like Yakisoba noodles, Hong Kong style noodles, yellow egg noodles, or chow mein noodles to make these Cantonese noodles.

These are mild in flavor and absorb the sauce well. Thin noodles are also easy to crisp up, giving the dish a lovely texture.

I used Leong’s yellow noodles to make this recipe this time, and they worked like a charm.

Check the Asian aisle of your grocery store or Asian markets, or source them online.

To save yourself some time, use refrigerated noodles that are already cooked. Asian-style cooked noodles are available in the refrigerator area of the produce section of most grocery stores.

Sauce Ingredients – You will need soy sauce, oyster sauce, dark brown sugar, minced garlic, red pepper flakes, salt, and freshly cracked black pepper to make the Cantonese noodles sauce.

You can replace regular soy sauce with light soy sauce.

Adjust the sauces, garlic, and red pepper flakes according to your taste. Also, be careful about adding additional salt, as the sauces already have salt in them.

You can add a little Shaoxing wine or rice wine vinegar for a nice tang.

Veggies – I have used green onions (scallion greens), the white part of green onions (scallion whites), and mung bean sprouts in this Cantonese noodles recipe.

Sometimes, I like to sneak in some shredded cabbage and carrots.

You can also add tofu cubes for extra protein or other fresh veggies such as broccoli, mushrooms, bok choy, water chestnuts, or baby corn for an added crunch.

Add scrambled eggs, chicken, shrimp, beef, or pork along with the veggies to make a non-veg version.

You can save yourself some time by buying already prepared veggies. They are available at most major grocery stores, and you can also buy a bag of Asian mixed veggies.

Oil – Use any cooking oil to make this Cantonese Soy Sauce Fried Noodles recipe.

How To Make Cantonese Noodles

Preparation

Start by cooking the noodles. Bring 2 quarts of water to a rolling boil. Add 7 oz (200 g) dry thin noodles to the pot and boil for about 2 minutes or until they are cooked. Do not overcook; otherwise, they will become mushy. 

Drain the water from the noodles and run them under cold water to stop further cooking. Drain very well.

Chop the white and green parts of 4 green onions and mince 4-5 garlic cloves. You will need 2 teaspoon of minced garlic.

Gather the remaining ingredients.

Pan Fry The Noodles

Heat a wide and shallow pan on high heat and add a tablespoon of oil to it when it is VERY HOT.

Spread ½ of the cooked noodles in a thin and even layer on the pan.

Tilt the pan in a circular motion to coat the bottom of the noodles with the oil. Cook for 3-4 minutes.

Flip the noodles using a large spatula or a tong and drizzle another tablespoon of oil. Tilt the pan to coat the bottom of the noodles.

Don’t worry if you can’t turn the noodles in one go. Just make sure to turn all the patches.

Let the other side crisp up for 2-3 minutes. Remove the crispy noodles to a plate and fry the remaining half similarly.

Note – If scaling the recipe, crisp the noodles in batches.

Toss The Crispy Noodles

Add 2 tablespoon of oil to a large wok or a pan over high heat.

When the oil is hot and shimmery, add the chopped white part of 4 green onions and 2 teaspoon minced garlic and saute for 3-4 seconds.

Add the fried noodles back to the pan. Break them so they are not in big clumps.

Add

• 2 tablespoon soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon dark brown sugar
• ½ teaspoon red pepper flakes
• ½ cup beans sprouts
• 4 chopped green onions
• ¼ teaspoon freshly cracked black pepper
• ¼ teaspoon salt

to the pan and toss well to coat the crispy noodles with the sauce.

Check for salt, pepper, and sauces, and add more if needed.

Serve the crispy Cantonese noodles immediately.

Pro Tips By Neha

Do not overcook the noodles; otherwise, they will turn mushy.

Ensure that the wok (or pan) is very well heated before adding the cooked noodles. Only when it is heated properly will you get that perfect pan-fried texture.

Cook a thin layer of noodles at once. If you are making it in large quantities, cook it in batches to ensure the noodles are pan-fried evenly.

The sauces contain a lot of salt, so add any extra salt only after tasting the ready noodles.

Add more veggies and fewer noodles to make a wholesome and healthy version of these Cantonese pan-fried noodles.

Frequently Asked Questions

Serving Suggestions

Cantonese noodles taste the best on their own. Serve them hot, right off the pan.

You can garnish them with toasted white sesame seeds and chopped scallion greens.

For a complete meal, you can serve them with Hot And Sour Soup, Spring Rolls, and Chinese-style curry like Vegetables In Hot Garlic Sauce.

Hunan Chicken, Hunan Shrimp, etc will also go well with these noodles.

Storage Suggestions

Cantonese noodles taste best right off the pan. However, if you have leftovers, you can store them in an airtight container in the refrigerator for two days.

Reheat in a microwave. They will not be crispy anymore but still delicious.