These crispy Cantonese Pan Fried Noodles are packed with flavors and come together in under 20 minutes. Make this favorite Asian restaurant version at home using my easy recipe.
Here are some more noodle recipes that you might like – Drunken Noodles, Hibachi Noodles, Hakka Noodles, Kimchi Noodles, Pad Thai Noodles, Chilli Garlic Noodles, Schezwan Noodles, and Peanut Sesame Noodles.
About This Recipe
Cantonese 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 to make 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, this recipe has noodles that are boiled and cooked until the bottom is crisp. The noodles get crispy crunchy on the edges and soft from 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 pan fried noodles for a comforting weekday dinner or as a side dish with your weekend brunch spread.
Ingredients, Substitutes & Variations
Noodles – I like to use thin flour noodles like Yakisoba noodles, Hong Kong style noodles, yellow egg noodles, 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.
This time, I used Leong’s yellow noodles to make this recipe and they worked like a charm.
Check the Asian aisle of your grocery store 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 dark soy sauce, oyster sauce, dark brown sugar, minced garlic, red pepper flakes, salt, and pepper to make the sauce,
Adjust the sauces, garlic, and red pepper flakes according to your taste. Also be careful about the additional salt, as sauces already have salt in them.
Veggies – I have used green onions, the white part of green onions, and mung bean sprouts. Sometimes, I also like to sneak in some shredded cabbage and carrots.
You can also add tofu cubes for extra protein or other vegetables such as broccoli, mushrooms, water chestnuts, or baby corn for an added crunch.
To make a non-veg version, you can add scrambled eggs, chicken, shrimp, beef, or pork along with the veggies.
Save yourself some time by buying already prepared veggies. They are available at most major grocery stores. You can also buy a bag of Asian mixed veggies.
Oil – Use any vegetable oil to make these Cantonese Soy Sauce Fried Noodles recipe.
How To Make Cantonese Noodles
Start by cooking the noodles. Bring 2 quarts of water to a rolling boil. Add 7 oz (200 g) dry 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 part of 4 green onions and mince 4-5 garlic cloves. We need 2 teaspoon of minced garlic.
Gather the remaining ingredients.
Pan Fry The Noodles
Heat a wide and shallow pan on high heat and when it is VERY HOT, add a tablespoon of vegetable oil to it.
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 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 noodles to a plate and fry the remaining half in the same manner.
Note – If scaling the recipe, make sure to crisp the noodles in batches.
Toss the 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 dark 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 and salt to taste to the pan and toss well to coat the noodles with the sauce.
Pro Tips By Neha
Do not overcook the noodles otherwise they will turn mushy.
Make sure that the wok is very well heated before you add the noodles. Only when it is heated properly, you will get that perfect pan fried texture.
Cook a thin layer of noodles at once. If you are making it in large quantity, then cook in batches to ensure that the noodles are pan fried evenly.
The sauces have a lot of salt in them, so add any extra salt only after tasting the noodles.
Add in more veggies and fewer noodles to make a wholesome and healthy version of these cantonese style pan fried noodles.
Frequently Asked Questions
To make it vegetarian, use vegetarian noodles and skip adding oyster sauce. You can replace it with hoisin sauce.
Lo mein noodles are thicker and much softer and are usually just boiled and cooked along with veggies and sauces, whereas Cantonese Noodles are made using thin noodles and are pan fried until slightly crispy before mixing with sauces and veggies.
Lo mein is saucy noodles while Cantonese noodles are dry.
To make these gluten-free, use gluten-free noodles and replace soy sauce with tamari.
Cantonese noodles taste best right off the pan. But if you have leftovers, you can store them in an airtight container for 2 days in the refrigerator.
Reheat in a microwave. They will not be crispy anymore but still delicious.
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Cantonese Pan Fried Noodles
- 7 ounce raw thin yellow noodles (200 g)
- 6 tablespoons vegetable oil (divided)
- 4 white part of green onions (sliced)
- 2 teaspoons minced garlic
- 2 tablespoons dark soy sauce
- 1 teaspoon oyster sauce (replace with hoisin sauce for vegetarian version)
- 1 teaspoon dark brown sugar
- ½ teaspoon red pepper flakes
- ½ cup mung bean sprouts
- 4 green part of green onions (cut into 2 inch pieces)
- ¼ teaspoon freshly cracked black pepper
- salt (to taste)
Pan Fry The Noodles
- Cook the noodles until soft and drain them well.
- Heat a wide and shallow pan on high heat and when it is VERY HOT, add a tablespoon of vegetable oil to it.
- 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 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 noodles to a plate and fry the remaining half in the same manner.
Toss the Noodles
- Add 2 tablespoons of oil to a large wok or a pan over high heat.
- When the oil is hot and shimmery, add the white part of green onions and 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 dark soy sauce, oyster sauce, dark brown sugar, red pepper flakes, beans sprouts, green onions, black pepper, and salt to taste to the pan and toss well to coat the noodles with the sauce.
- Serve immediately.