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Hot noodles being picked up by a pair of chopsticks

Soy Sauce Pan Fried Noodles (Cantonese Chow Mein)

Simple, easy and super yum 15 minute noodles! These Cantonese pan fried soy sauce noodles are often served as a side dish (similar to fried rice), accompanied by various meat, vegetable and dim sum dishes. Nonetheless, these noodles are perfectly delicious served on its own.
Makes 4 portions or 6 smaller portions to be served with other dishes as a side dish.
4.79 from 19 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 - 6 people
Calories: 319kcal

Ingredients

  • 350 g / 12 ounces fresh thin egg noodles or 4 small bundles of dried (note 1)
  • 3 cups bean sprouts washed, drained (note 2)
  • 3 spring onions (green onions) or 4 small ones
  • tablespoon neutral tasting oil or peanut oil

Soy sauce seasoning

  • 1 tablespoon dark soy sauce
  • ½ tablespoon soy sauce
  • 2 teaspoon brown sugar or white
  • ½ teaspoon sesame oil
  • ¼ teaspoon white pepper
  • ¼ teaspoon salt

Instructions

  • Trim and cut spring onions into 6 cm (2½ inches) long then thinly slice lengthways.
  • Combine soy sauce seasoning ingredients in a small bowl, mix well.
  • Cook egg noodles according to packet instructions then drain. Usually, this takes about 2 - 3 minutes.
  • In a large, non-stick frying pan (or wok if using), saute spring onions until lightly golden and aromatic. About 1 - 2 minutes.
  • Push spring onions to the rims of the pan then add drained noodles and toss through on the highest heat. You might need to loosen the noodles before adding them to the pan (note 3). About 1 minute.
  • Drizzle in soy sauce seasoning and toss through for about 1 minute until the seasoning is well distributed amongst the noodles.
  • Add in bean sprouts and toss through for a further 2 minutes.

Video

Notes

1. Egg noodles come in 3 forms: fresh raw, fresh precooked and dried. Any of these 3 types are good to use for this recipe. Simply follow the packet instructions. Egg noodles are available at Asian supermarkets and if you're in Australia, they are sold at Coles and Woolies!
2. Use the freshest bean sprouts. Always look for crisp looking ones without any liquid at the bottom of the bag. This is particularly important if you're serving bean sprouts raw such as in Vietnamese Vermicelli Bowls
3. Run the cooked noodles under the tap to loosen before stir-frying. Otherwise, the noodles will be much harder to toss through. Some noodle packaging will suggest mixing drained noodles with a little oil to avoid sticking. I find it super easy to just rinse quickly under some tap water and loosen with a pair of chopsticks.
Use a non-stick frying pan or wok. Non-stick makes stir-frying sooo much easier! Things won't stick to the bottom and you can cook with ease.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition

Calories: 319kcal | Carbohydrates: 46.2g | Protein: 13.4g | Fat: 7.7g | Saturated Fat: 1.2g | Sodium: 873mg | Fiber: 0.8g | Sugar: 6.5g | Iron: 1mg