Name: Soy Sauce Pan-Fried Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 8 oz fresh or dried noodles (such as lo mein or ramen); 1 tablespoon vegetable oil; 2 cloves garlic, minced; 2 green onions, chopped; 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon oyster sauce (or vegetarian oyster sauce); 1 teaspoon sugar; 1/4 teaspoon white pepper; 1 teaspoon sesame oil; 1/4 cup water (for loosening noodles, if needed)

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Savory, crispy, and loaded with flavor, these Soy Sauce Pan-Fried Noodles are one of my go-to dishes when I want something fast, comforting, and full of restaurant-style flair. The noodles are cooked to perfection, then tossed in a rich soy-based sauce with just a hint of sweetness and spice. It’s a simple yet satisfying meal I can whip up in about 20 minutes — ideal for those busy weeknights.

Soy Sauce Pan-Fried Noodles

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

8 oz fresh or dried noodles (such as lo mein or ramen)

1 tablespoon vegetable oil

2 cloves garlic, minced

2 green onions, chopped

2 tablespoons soy sauce

1 tablespoon dark soy sauce

1 tablespoon oyster sauce (or vegetarian oyster sauce)

1 teaspoon sugar

¼ teaspoon white pepper

1 teaspoon sesame oil

¼ cup water (for loosening noodles, if needed)

Directions

I start by cooking the noodles according to the package instructions until just al dente. Then I drain and rinse them under cold water to stop the cooking process and toss them with a little oil to keep them from sticking.

While the noodles rest, I whisk together soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and sesame oil in a small bowl.

I heat vegetable oil in a large skillet or wok over medium-high heat. Once it’s hot, I add the garlic and green onions, sautéing them for about 30 seconds until fragrant.

Next, I add the noodles to the pan and toss everything together. Then I spread the noodles out in the skillet and let them sit for about 2 minutes without touching them — this helps them get that perfect crispy bottom.

I pour the prepared sauce over the noodles and toss to coat them evenly, making sure every strand is glossy and flavorful.

I continue stir-frying for another 2–3 minutes. If the noodles start to dry out, I splash in water a tablespoon at a time until the texture is just right.

Once everything is well combined and heated through, I remove the pan from the heat and serve immediately. Sometimes I add a sprinkle of green onions or sesame seeds on top for an extra layer of flavor.

Servings and timing

Servings: 2 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: Approximately 320 kcal per serving

Variations

I like switching this up depending on what I have in the fridge. Sometimes I add julienned carrots, bell peppers, or snap peas for crunch and color. If I want more protein, I’ll toss in scrambled eggs, tofu, or thin slices of cooked chicken or shrimp. For a spicier kick, I’ll stir in chili oil or a spoonful of sambal oelek. The base is versatile enough to hold up to just about any variation I want to try.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water to loosen the noodles. Microwaving also works in a pinch, but I prefer the stovetop to preserve the crisp edges. I try to avoid freezing this dish, as the noodles can become mushy when thawed.

FAQs

How do I keep the noodles from sticking together?

I rinse the noodles under cold water after cooking and toss them with a bit of oil. That prevents them from clumping when pan-frying.

Can I use spaghetti instead of lo mein or ramen?

Yes, I’ve used spaghetti when I didn’t have Asian noodles on hand. It works well as a substitute — just make sure to cook it al dente and follow the same method.

Is this recipe vegan?

As written, the recipe uses oyster sauce, which isn’t vegan. But I often use vegetarian oyster sauce, which is made from mushrooms, to keep it fully plant-based.

Can I add vegetables or protein to this dish?

Absolutely. I’ve added everything from tofu and scrambled eggs to stir-fried veggies like bok choy or bell peppers. It’s a great way to turn it into a complete meal.

How can I make the noodles crispier?

To get a crispier texture, I let the noodles sit undisturbed in the hot pan for a few minutes before tossing them. Using a cast iron or non-stick skillet also helps achieve that golden crust.

Conclusion

Soy Sauce Pan-Fried Noodles are one of those simple pleasures I keep coming back to. They’re fast, flavorful, and endlessly flexible. Whether I want something quick after a long day or a satisfying comfort meal that reminds me of takeout — this recipe always hits the spot.

📖 Recipe:

Soy Sauce Pan-Fried Noodles

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Author: Cheryl
Total Time: 20 minutes
Yield: 2 servings
Diet: Vegetarian

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Description

Savory, crispy, and packed with umami, these soy sauce pan-fried noodles are quick, comforting, and easy to customize with your favorite vegetables or proteins. Perfect for busy weeknights and ready in just 20 minutes.

Instructions

Cook the noodles according to package instructions until al dente. Drain and rinse under cold water, then toss with a little oil to prevent sticking.
In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and sesame oil.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and green onions and sauté for about 30 seconds until fragrant.
Add the noodles to the pan, toss to combine, then spread them out in the skillet. Let them cook undisturbed for about 2 minutes to crisp the bottom.
Pour the sauce over the noodles and toss to coat evenly.
Continue stir-frying for another 2–3 minutes, adding water a tablespoon at a time if noodles become too dry.
Once heated through and well combined, remove from heat and serve immediately. Optionally, garnish with additional green onions or sesame seeds.