Whenever I’m craving for an Asian noodle dish, I make this delicious vegetable pan-fried noodles recipe at home. It’s savory and subtly sweet, as it’s made with crispy noodles, chopped vegetables, and a delectable homemade sauce. I love making these Chinese fried noodles because every bite is just so yummy and filling to eat! What’s more, it’s so easy to make this Asian-style fried noodle dish since it’s cooked and stir-fried in one pan.
Pan-fried noodles, or Hong Kong-style pan-fried noodles to be specific, are also known as chow mein. This noodle dish comes with crunchy noodles that are “twice-browned” or cooked until golden on both sides. It’s different from the sauce-heavy lo mein dish that is served with soft and tender noodles. Both chow mein and lo mein are delicious, but I honestly prefer the texture of crispy fried noodles, especially when they’re coated with a thick Asian noodle sauce and covered in veggies.
The best noodles to use for this Chinese pan-fried noodles recipe are fresh Hong Kong-style ones. These thin, yellow, egg-based noodles are often used for this type of dish. If you can’t find some in your local Asian supermarkets, then you can also use either Japanese noodles like yakisoba or Chinese egg noodles as alternatives. I recommend using fresh noodles for pan-frying since they are precooked to make cooking easier and faster. Dried noodles also work, but you’ll need to boil them for about three minutes beforehand. With fresh noodles, I only had to soak them in water to loosen and separate them.
While soaking the noodles, I first heated the pan and cooked the vegetables until softened. Then, I took them out to separately fry the noodles. Make sure to brown and crisp the noodles on each side before combining them with the veggies. This will take a total of eight minutes.
As the noodles were cooking, I made the noodle sauce next. For this, I combined soy sauce, hoisin sauce, sesame oil, cornstarch, and water in a small bowl. I then poured the mixture into the noodles, along with the mung bean sprouts. Cook for a few more minutes until the sauce, noodles, and veggies are thoroughly combined.
Finally, I transferred the noodles into a bowl, and then garnished the dish with sesame seeds and additional green onions. If you want a bit of protein in your Hong Kong-style pan-fried noodles, then you can also add chicken, seafood, beef, or pork into the mix. I tried making Cantonese-style chicken pan-fried noodles before, and it also tasted delicious with the added chicken flavor. Pan-fried noodles with beef is also another popular variation that I’ve cooked at home. It was flavorful and tasty, although a tad spicier than what I made here.
Whichever you choose to make, all of these homemade Asian noodle dishes are equally delicious. And with my homemade noodle stir fry recipe, you won’t need to go to the nearest Chinese restaurant to enjoy a serving of their pan-fried noodles. Customize this crispy noodle dish according to your taste, and enjoy it whenever you like!
How To Make Pan Fried Noodles
These crispy pan-fried noodles are tossed with bean sprouts, carrots, and onions in a rich, savory sauce made with hoisin and sesame oil.
Serves:
Ingredients
- 1 tbsp vegetable oil, plus 2 tsp, divided
- 1 cup carrots, shredded
- ½ cup white onion, thinly sliced
- ½ cup green onions, cut into 1-inch pieces, thinly sliced lengthwise
- 2 tsp garlic, minced
- 12 oz noodles, fresh, like Hong Kong noodles or yakisoba, cooked
- ¼ cup soy sauce, low sodium
- 1 tbsp hoisin sauce
- 1 tbsp toasted sesame oil
- 2 tsp cornstarch
- 1 cup mung bean sprouts
- 1 tbsp sesame seeds
- green onions, thinly sliced, for garnish, optional
Instructions
- Heat 2 teaspoons of vegetable oil over medium-high heat in a large pan. Add the shredded carrots and white onions to the pan.
- Cook for 3 to 5 minutes, or until the vegetables are softened. Add the green onions and garlic, then cook for 30 seconds. Remove the vegetables from the pan, then cover to keep warm.
- Rinse the noodles under hot water to separate the pieces.
- Heat the remaining tablespoon of vegetable oil in the pan. Add the noodles, then cook for 3 to 4 minutes per side, or until browned and crispy on the edges.
- Add the vegetables back to the pan.
- In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, cornstarch and 2 tablespoons of cold water.
- Add the bean sprouts to the pan, and toss to combine. Then, add the sauce to the pan and bring to a simmer.
- Cook for 2 to 3 minutes, or until the sauce has thickened and the mung bean sprouts have wilted.
- Sprinkle with sesame seeds and additional green onions, serve, and enjoy!
Recipe Notes
For the vegetables, feel free to add other types of veggies like broccoli, baby bok choy, baby corn, or snow peas so it’s even more filling and delicious.
Nutrition
- Calories: 457.19kcal
- Fat: 12.19g
- Saturated Fat: 1.94g
- Trans Fat: 0.08g
- Monounsaturated Fat: 5.43g
- Polyunsaturated Fat: 3.82g
- Carbohydrates: 72.62g
- Fiber: 5.34g
- Sugar: 6.43g
- Protein: 15.49g
- Cholesterol: 71.56mg
- Sodium: 983.92mg
- Calcium: 87.85mg
- Potassium: 497.83mg
- Iron: 4.59mg
- Vitamin A: 275.64µg
- Vitamin C: 9.51mg
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