Crispy Cantonese Style Pan Fried Noodles Recipe
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.
Servings: 2 people
Ingredients
- 7 ounces raw thin yellow noodles 200 g
- 6 tablespoons oil divided
- 4 white part of green onions sliced
- 2 teaspoons minced garlic
- 2 tablespoons dark soy sauce
- 1 teaspoon oyster sauce replace with vegan oyster sauce or hoisin sauce for a vegetarian version
- 1 teaspoon 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 or to taste
- ¼ teaspoon salt or to taste
Instructions
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 1 tablespoon of 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 1 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 crispy noodles to a plate and fry the remaining half in the same manner.
Toss The Crispy 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 soy sauce, oyster sauce, dark brown sugar, red pepper flakes, bean sprouts, green onions, black pepper, and salt to the pan and toss well to coat the noodles with the sauce.
- Check for sauces, salt, and pepper, and add more if needed.
- Serve the crispy Cantonese noodles immediately.
Video
Notes
Adjust the sauces, garlic, and red pepper flakes according to your taste.
Be very careful about the additional salt, as sauces already have salt in them.
I have used green onions, the white part of green onions, and bean sprouts. Sometimes, I also like to sneak in some shredded cabbage and carrots. You can also add tofu cubes 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.
If scaling the recipe, make sure to crisp the noodles in batches.
Nutrition
Calories: 370kcal | Carbohydrates: 77g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1400mg | Potassium: 103mg | Fiber: 3g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
