Cantonese-Style Pan-Fried Noodles
An easy Cantonese-style pan-fried noodle dish that comes together so quickly! These taste just like your favorite restaurant’s version and now it’s easy to make them at home!
Excuse me while I slurp up a few more noodles. These pan-fried noodles are quickly becoming my life. In my head, i’m calling them a cross between garlic noodles, pan-fried noodles, and chow mein (because, hello, I needed the veggies!). And when so much goodness gets together on a plate these noodles become so hard to resist.
But before we jump head first into a bowl of these Cantonese noodles, how was your weekend? Did you freeze? I sure did! The hubby and I made a trip to Austin this weekend and even though it’s a short 2.5 hour trip there, the temperatures were so much colder there than in Houston. Mainly because we get a nice warm, humid breeze from the Gulf that comes our way. We did a little hike up to Mt. Bonnell and a windbreaker jacket would’ve come in handy. And right after that, a nice cappuccino to thaw us out. When you know all I really wanted were a bowl of these noodles to slurp on. Oh how these are perfect for freezing cold days like today.
Last week, I had the sudden urge for noodles (um.. when do I not?) and wanted something restaurant-style, crunchy, smoky, with fresco style veggies. You know, the kind of noodles that are cooked on a burning hot wok so the noodles get nice and crispy around the edges but the centers are still soft and noodle-like.
And I have to say, that this is really more of a guide than a recipe because it’s so easily customizable! I wanted the crunch of chow mein in these noodles so I tossed in a handful of bean sprouts, shredded carrots, and lots of coleslaw style shredded cabbage. The carrots and coleslaw sliced cabbage are a staple in our house, we use them on just about everything — a little more crunch to salads, on breakfast sandwiches, these pan-fried noodles, and even in chicken sandwiches and such. It’s a great way to sneak in some extra veggies. The sauce for this bowl of heaven is super simple too. A little oyster sauce, soy sauce, sugar, sesame oil, minced garlic, and red pepper flakes. That’s it. You can make this recipe vegetarian friendly by swapping out the oyster sauce for dark soy sauce or using an imitation oyster sauce (though that can be more difficult to find). Also, this recipe calls for egg noodles, which I was lucky enough to find at my regular grocery store in the Asian food aisle. Most grocery stores do carry them.
Whatever you do, make these. Because these noodles are a life-changer. Totally what every Monday needs.
Cantonese-Style Pan-Fried Noodles
An easy Cantonese-style pan-fried noodle dish that comes together so quickly! These taste just like your favorite restaurant's version and now it's easy to make them at home!
- 12 ounces Hong Kong style egg noodles
- 8 scallions
- 2 teaspoons oyster sauce
- ¼ cup low sodium soy sauce
- 2 teaspoons sugar
- 2 teaspoons minced garlic
- ¼ - ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 2 tablespoons + 2 teaspoons toasted sesame oil
- 2 tablespoons high heat oil (such as canola, vegetable)
- 1 ½ cups mixed veggies (such as coleslaw style cabbage, shredded carrots, and bean sprouts)
- Bring a large stockpot of water to boil. While the water is boiling, separate the greens from the whites of the scallion. Cut into one-inch pieces then quarter the 1-inch piece vertically so you end up with thinly julienned scallions, set aside. In a bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, salt, and 1 teaspoon of sesame oil, stir to combine, set aside.
- When the water comes to a boil, add the noodles and allow them to boil for 2-4 minutes (according to package directions). Drain and rinse under cold running water.
- Heat a large wok or a 16-18 inch skillet over high heat. Let the skillet heat for several minutes until it becomes SCREAMING HOT. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of canola oil. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minute or until they become crispy.
- Flip the noodles over using a large spatula. Do this carefully, don't worry if you cannot get all of them to turn at once. Do it in portions if necessary. Drizzle the remaining 1 tablespoon of sesame oil and 1 tablespoon of canola oil around the perimeters of the pan and again, lift the skillet with handle and swirl the pan to allow the oil to distribute. Let the noodles fry for an additional 3-5 minutes. Remove the noodles to a plate.
- Heat the remaining 1 teaspoon of sesame oil, along with the white part of the scallion and let sizzle for just 10 seconds. Add the shredded carrots if using, and let cook for an additional 10 seconds. Add the noodles back into the skillet and toss. Separate the noodles so there aren't any large clumps. Toss in the shredded cabbage mix, if using and drizzle with the soy sauce mixture and toss continuously for 1-2 minutes or until the sauce distributes evenly over the noodles.
- Add the bean sprouts if using and the greens of scallions. Toss to combine and serve immediately.
Oh my gosh, I have been craving these and then your email shows up in my inbox! Must be fate. I know what we are having for dinner tonight. 🙂
Updating my post to let you know I made this last night to rave reviews from my 12 yo who complains about everything! I tossed in some leftover chicken to use it up and it was delicious. Thanks!
i was in Houston this weekend and it was chilly there..and Dallas is COLD, I cant wait for the weather to warm up.
This looks so simple and delicious! I’ll have to try it!
These noodles are so easy and so versatile – I love that you can add any vegetables that the kids will love 🙂 I’ve had to pin this for later, thank you Marzia x
I just pinned a whole bunch of your recipes and I can’t wait to try them! These look so good too! I’m a little freaked out by the oyster sauce ? Does it make it really fishy!
Glad to hear it! In my opinion, oyster sauce doesn’t have a fishy taste. It’s nothing like fish sauce, which has a super strong fishy flavor. Oyster sauce is super mellow. If you’re still worried, try using ‘vegetarian oyster flavored sauce’ – it’s usually made with mushrooms 🙂
Wowsers these sound so good. Will defitely be giving these a go. Simon
These were to die for!! My husband and I have had the flu for the past week with no appetites, found this recipe this morning, made a half batch for lunch, added leftover Vietnamese crockpot chicken thighs at the end and we were wishing we had made a whole batch. Thank you, thank you, thank you! ?
My previous comment was supposed to have 5 stars with it. Would give this a whole sky full of stars.
I can’t find Hong Kong style egg noodles. What else can I use?
If your grocery store carries yakisoba noodles in the refrigerated section, they’ll work as a good substitute. Amazon also these egg noodles that would work. Ramen noodles can also be used but they may not get as crispy. Hope that helps!
Fantastic recipe! Loved it!
Thank you so much for posting this recipe. Made it for dinner and we ran out. Will be making again as a double recipe. I added some pork that I marinated in teriyaki sauce, carrots, celery, and cabbage to give it some more bulk for dinner.
Loved this easy and very child friendly !
This is wonderful. I make it often and my family loves it.
Very tasty! Had this with cantoneese style pork in a crock pot. Went together perfectly!!
Delicious! I stir-fired some shrimp, shiitake mushrooms and bok choy to go with the noodles. Super-flavorful and the noodles had a great texture. I think I need a little more practice in getting them crispy on the outside.
Freaking fantastic! Love love love this recipe, taste exactly like the noodles I grew up eating. Thank you, thank you, thank you for posting.
Awesome dish. Instead of 1/4 cup soy sauce use half and half of soy and dark soy. It gives it a much deeper richer flavor.
Yum – great idea!
Thank you thank you! Love this dish! I make it every other week now. It is truly Authentic, the best!
I’m so happy to hear you make it so often, Gloria! And thank you so much for taking the time to leave a comment 🙂
I would like to make this for a Asian buffet for about 30. How many does this recipe serve so I know if I have to quadruple the recipe or more?
Hi Deb! This recipe serves 4-6. I would say 4 as a meal and it could stretch to 6-7 servings if you’re serving with a lot of other dishes. Serving size for a recipe can always be found just above the title of the recipe on the recipe card. Hope that helps 🙂
I never leave reviews on food but I have to this time. I added fried tofu and some yellow capsicum and I didn’t have any beans handy. I normally take 15 – 20+ minutes to eat dinner, when I cooked this I finished it in 4 minutes. Delicious
I made this tonight and it was delicious!!! The flavour was incredible!! Thank you for the recipe. You are amazing and the recipe was a masterpiece. I would rate this 10 Stars ⭐️!! Definitely a keeper and a winner for sure. I can go on and on believe me! Hubby loved it too and couldn’t stop shoving it in his mouth!!
Thanks for the recipe! I thought it’d be a messy operation but it went very smoothly and my family was impressed with the huge pan full of noodles that we would have to get in a restaurant.
Looks super good, can’t wait to try it..
Thanks for posting this recipe. I’d done similar in the past but your method proved superior and I was happier with this than any other I’ve tried. Holy sh**, it is good.
I doubled this and it was too salty. :'( (My family said there wasn’t much sauce on the last batch) Should I have lowered the Soy Sauce or Salt? Cheers
*tear rolls down cheek while sitting on a hill watching the sunset, contemplating my failure*
Hi there! Sorry to hear your double batch came out salty! Did you happen to use low sodium soy sauce or regular soy sauce? I always like to suggest trying the recipe once as written (so that you know what the recipe is supposed to taste like) before doubling or tripling the batch. For next time, you can try omitting or using less salt if you happen to use regular soy sauce! Hope that helps.
Is the sugar added to mellow out the flavor of the sesame oil? I would like to try using less sugar. Do you think that would work in this recipe?
I have made this recipe a few times just following the instructions. It’s really nice. Well done and thanks Marzia.
My family enjoyed this recipe. I used fresh canton noodles and added chicken and shrimp. Will definitely be making again!
This was fabulous. I really loved the mix of textures between the crispy crunch of the fried noodles and the softer noodles, and then those fresh veggies added another layer of texture. I subbed in Hoisin for the oyster sauce because I was out. I worked with what I had on hand, so julienned carrots and a handful of frozen cut corn and chives it is. I didn’t have green onion, but the chives I added at the end brought additional color and that flavor as well. I was afraid of doing this wrong because I am not used to cooking on high heat, but I was just a notch below the highest setting and that is what worked.
This is DELICIOUS. Added sugar peas and a little pork. Thank you!