Chinese Pan Fried Supreme Soy Sauce Noodles 豉油皇炒麵 is a delicious noodle dish that pairs perfectly with congee for breakfast! These simple Hong Kong-style egg noodles with fresh scallion greens and mung bean sprouts are umami-packed. This noodle stir fry is a popular dish at Cantonese dim sum restaurants. Now, you can replicate this recipe at home easily!
> In This Post: Everything You'll Need For The Best Hong Kong Supreme Soy Sauce Chow Mein
I never tire of these easy soy sauce pan-fried noodles
recipes that require simple ingredients and a ripping hot wok filled with wok hei! Although you may feel these crispy noodles feel a bit naked without some protein, I can assure you that they're the best.
Check out this quick story summary of our recipe!
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Ingredients and Substitutes
Hong Kong Style Soy Sauce Noodles are one of those stir-fried noodle dishes you would order at Chinese restaurants just to test how good the cook is, if "wok hei" (鑊氣) essence or Maillard reaction is present as a result of the caramelization of intense high heat and quick stir fry technique. During cooking, the Maillard reaction produces flavour and aroma between amino acids and sugars.
- Hong Kong-style egg noodles - opt for fresh noodles or dried thin egg noodles. You can purchase this at any Asian supermarket or Chinese grocer.
- Fresh Bean Sprouts
- Fresh Green Onions
- Fresh Chives
- Fresh White Onion or Yellow Onion
- Shallots
- Garlic Cloves
Supreme Soy Sauce Mixture
- Light Soy Sauce - thinner and lighter in colour, brighter in flavour. Opt for gluten-free soy sauce if desired.
- Dark Soy Sauce - thicker and darker in colour, less salty with more umami
- Oyster Sauce is often a secret ingredient in Chinese cooking to enhance umami flavour.
- Sesame Oil - gives a nutty profile to the dish.
- Kosher Salt - to enhance flavour
- Brown Sugar - a little bit of sugar helps balance the soy sauce mixture
- Shaoxing Wine (Chinese cooking wine) - enhances flavour and great for deglazing the hot fry pan
- Ground White Pepper - flavour-enhancing seasoning.
- Vegetable oil - opt for a neutral-tasting cooking oil with a high smoke point, unlike olive oil.
Optional Ingredients
- Sesame Seeds - sprinkle some toasted sesame seeds for garnish to add aroma.
- Chinese Mushrooms - learn how to quickly resuscitate dried Chinese mushrooms.
- Shredded Carrots - add colour, sweetness and extra crunchy texture.
Most dry goods ingredients, tools and supplies can be purchased at your local Asian markets and Chinese grocery stores or Amazon Online.
Instructions
Make a delicious Chinese stir-fried noodles recipe in just 15 minutes. This crispy pan noodle recipe is a crowd favourite for breakfast, lunch and dinner. Learn how to make authentic Chinese Supreme Soy Sauce Noodles Stir Fry with our step-by-step instructions and tips!
Wash bean sprouts and green scallions. Drain well, and pat dry with a kitchen paper towel.
Julienne the scallions and chives. Separate the white part of the green onions. Set aside.
Finely chop some green onions for garnish. Set aside.
Finely chop shallots. Set aside.
Minced clove of garlic. Set aside.
Bring a large pot of cold drinking water to a boil. Turn off the stove. Add egg noodles to the hot water. Let it soak for 2-3 minutes. Loosen with a pair of chopsticks.
Pro Tip: Cooking the fresh egg noodles per package directions tends to get soggy quickly! The best method is to soak it in hot, boiled water.
Drain well and set aside. Cool down the fresh egg noodles by air drying.
Add dark soy sauce, light sauce, salt, brown sugar, oyster sauce, sesame oil, Shaoxing wine, and ground white pepper in a small sauce bowl. Mix well and set aside.
Heat up a dry large wok or large skillet over medium-high heat.
Add minced garlic, bean sprouts, white parts of green onions and some shallots to the hot wok. Pan fry for quickly until fragrant and remove from the wok. Set aside. Reserve for later.
Add a few tablespoons of vegetable oil to a large wok over medium-high heat. Use a large skillet or nonstick pan if you do not have a wok.
Use a wooden pair of chopsticks to test when the heat is hot. Tiny bubbles should form around the utensils once hot.
Once the wok/pan is ripping hot, spread the noodles in a thin, even layer and stir and flip occasionally for 5 minutes or until golden brown. Reduce heat to low-medium.
Add remaining bean sprouts, scallion and minced garlic once the noodles get dry, crispy and golden brown.
Add in the supreme soy sauce mixture.
Toss frequently with chopsticks until the soy sauce is thoroughly soaked and mixed.
Turn the stove to medium-high heat.
Add back previously cooked fragrant wet aromatics (bean sprouts, shallots, chives and garlic) to the soy noodles.
Toss the stir-fried noodles until all the ingredients are mixed.
Plate and top with toasted sesame seeds, chives, green onions, cilantro or shredded carrots for colour.
Serve and enjoy!
What To Serve With Chinese Pan Fried Noodles With Supreme Soy Sauce 港式豉油皇炒麵
This great dim sum noodles recipe is delicious umami-rich comfort food in Chinese cooking. Although simple, it calls for technique. It is the perfect companion to any Chinese dish.
Complete the meal with the following delicious dishes.
- Instant Pot Salted Pork and Century Egg Congee 皮蛋瘦肉粥
- Hong Kong Style French Toast
- Air Fryer Crispy Salt and Pepper Tofu 氣炸鍋椒鹽豆腐
- Stir-Fried Bean Sprouts and Chives 爆炒豆芽菜韭菜
- Microwave Soy Sauce Chicken Wings 豉油雞翅微波爐
- Chinese Tomato Egg Stir-fry 番茄炒蛋
After eating lots of heavy, rich, and deep-fried foods, a great way to reduce heat is with a bowl of this liver-detoxing Chinese Sweet Mung Bean Soup 綠豆沙 or Hawthorn Goji Berry Tea Digestion Tea 山楂杞子茶 that aids digestion.
I'd love to see how you went with my recipes! Leave a comment below or tag me on Instagram @INSTANOMSS #INSTANOMSS.
> Recipe Card
PrintPAN FRIED SOYA NOODLES RECIPE | 豉油皇炒麵
Chinese Pan Fried Supreme Soy Sauce Noodles 豉油皇炒麵 is a delicious noodle dish that pairs perfectly with congee for breakfast! These simple Hong Kong-style egg noodles with fresh scallion greens and mung bean sprouts are umami-packed. This noodle stir fry is a popular dish at Cantonese dim sum restaurants. Now, you can replicate this recipe at home easily!
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main Dishes
- Method: Stir Fry
- Cuisine: Chinese
Ingredients
Chinese Pan Fried Supreme Soy Sauce Noodles
- 2 bundles of thin Hong Kong style egg noodles
- ½ C Fresh Bean Sprouts
- 2 Stalks of Fresh Green Onions, julienne (white and green parts seperated)
- 2 Stalks of Fresh Chives
- ¼ Medium Fresh White Onion or Yellow Onion, finely sliced or
- 5 Shallots, finely sliced
- 2 Garlic Cloves, minced
- 3 tbsp vegetable oil
Supreme Soy Sauce Mixture
- 2 tsp Light soy sauce
- 2 tsp Dark soy sauce
- 2 tsp Oyster sauce
- 1 tbsp Shaoxing wine (Chinese Cooking Wine)
- 1 tsp of Sesame Oil
- 1 tbsp of Brown Sugar
- dash of salt to taste
- dash white pepper
Optional Ingredients
- 2 Chinese mushrooms (sliced after resuscitated in water)
- 1 tsp Toasted Sesame Seeds
- 1 tsp Shredded Carrots
- Cilantro for garnish
Instructions
- Wash bean sprouts and green scallions. Drain well, and pat dry with a kitchen paper towel.
- Julienne the scallions and chives. Separate the white part of the green onions. Set aside.
- Finely chop some green onions for garnish. Set aside.
- Finely chop shallots. Set aside.
- Minced clove of garlic. Set aside.
- Bring a large pot of cold drinking water to a boil. Turn off the stove. Add egg noodles to the hot water. Let it soak for 2-3 minutes. Loosen with a pair of chopsticks.
- Drain well and set aside. Cool down the fresh egg noodles by air drying.
- Add dark soy sauce, light sauce, salt, brown sugar, oyster sauce, sesame oil, Shaoxing wine, and ground white pepper in a small sauce bowl. Mix well and set aside.
- Heat up a dry large wok or large skillet over medium-high heat.
- Add minced garlic, bean sprouts, white parts of green onions and some shallots to the hot wok. Pan fry for quickly until fragrant and remove from the wok. Set aside. Reserve for later.
- Add a few tablespoons of vegetable oil to a large wok over medium-high heat. Use a large skillet or nonstick pan if you do not have a wok.
- Use a wooden pair of chopsticks to test when the heat is hot. Tiny bubbles should form around the utensils once hot.
- Once the wok/pan is ripping hot, spread the noodles in a thin, even layer and stir and flip occasionally for 5 minutes or until golden brown. Reduce heat to low-medium.
- Add remaining bean sprouts, scallion and minced garlic once the noodles get dry, crispy and golden brown.
- Add in the supreme soy sauce mixture.
- Toss frequently with chopsticks until the soy sauce is thoroughly soaked and mixed.
- Turn the stove to medium-high heat.
- Add back previously cooked fragrant wet aromatics (bean sprouts, shallots, chives and garlic) to the soy noodles.
- Toss the stir-fried noodles until all the ingredients are mixed.
- Plate and top with toasted sesame seeds, chives, green onions, cilantro or shredded carrots for colour.
- Serve and enjoy!
Notes
Cooking the fresh egg noodles per package directions tends to get soggy quickly! The best method is to soak it in hot, boiled water.
Nutrition
- Serving Size: 1 plate
- Calories: 244
- Sugar: 4.8 g
- Sodium: 406.2 mg
- Fat: 13.1 g
- Carbohydrates: 28.1 g
- Fiber: 2.1 g
- Protein: 5.1 g
- Cholesterol: 23.2 mg
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Jerika says
Yum! This is so tasty and delish. Thanks.
Bernice says
Ahh Nancy, these noodles look so good! This is a dish I order every time I go for Chinese and now I'm excited I can make it at home. Your instructions are perfect!
Elizabeth says
Incredible recipe! Great side dish or main dish - thanks for sharing!
Kim says
This is such a great recipe. The whole family loved it,
Swathi says
Pan fried soya noodles looks delicious perfect dish for any time. I like to have to for my dinner.
Helen at the Lazy Gastronome says
I love these noodles - they are super easy to make and just burst with flavor!
Asha says
I made this noodle recipe the other day. The supreme soy sauce mixture made this dish very flavourful and one I would make again.
Amy Liu Dong says
Wow! I'm a fan of noodle dishes! This pan-fried noodles recipe looks delicious! It's an instant favorite for me! Loved it!
Liz says
I love, love this combination of flavors! These Asian noodles are fabulous!!
Andréa says
Such a delicious idea!
Vanessa says
Simple to make and a total hit with my family. Win win!
Lily says
My kids love these noodles as is! Such a great quick dinner. Thanks for sharing!
Marie-Pierre Breton says
OH! Now I know what to order next time I visit a Chinese/Cantonese place! Also, nice to learn finally the difference between light and dark soy sauce! Was a mystery to me!
Lindsay Howerton-Hastings says
YUM! This is my favorite pan fried noodle recipe that I have tried recently. My kids gobbled them up!
Nancy says
awesome!! you're kids rock!
Oscar says
Loved these noodles. So easy to make and they were delicious. Going to save this recipe. Thank you.
Nancy says
Awesome!! i miss these during dim sum lunches!
Sunrita says
What a brilliant recipe and so easy to make. Thanks for the tip on spreading the noodle thin and not limping it together. Made such a difference to the taste.
Nancy says
absolutely! no one wants to eat clumpy noodles right?
Carla says
Looks super yummy and so easy to make!
Nancy says
it totally is! Hope you get to try it sometime Carla!