If you want to work out your arms, forget the gym. Make pan-fried noodles. Nothing tones up the arms more than tossing noodles around in a wok.
Pan-fried soy sauce noodles are not only great for a quick arm workout, but they are great for a quick meal. They are incredibly simple to make and versatile. Enjoy them simply as is or make it more substantial by adding in your favorite protein (tofu, chicken, beef, or shrimp). You can also mix in vegetables like bell peppers, carrots, broccoli, and bok choy for added nutrition and flavor.
In the recipe below I’m keeping it traditional by using bean sprouts and garlic chives. To make it even simpler, I’m using one whole bag of bean sprouts that you can typically pick up at any market which is about 1 lb, and one whole bunch of garlic chives, which is also 1 lb. Who wants leftover ingredients anyways? They may seem a lot at first but just like spinach, they will wilt down to almost nothing once cooked.
What You Will Need
To start, you’ll need to gather all of your ingredients.
- Noodles — Wheat-based noodles like udon or egg noodles work best. I’m using wheat noodles labeled “pan fry noodles” by Wyzen. You can find them in vacuumed-sealed bags in the refrigerator section of an Asian grocery store.
- Sesame oil — To provide a nutty aroma and shine. It also prevents the noodles from sticking together.
- Shaoxing Wine (sometimes labeled Shaosing Wine) — A rice wine often used in traditional Chinese cooking. My husband is a big fan but I’m ok without it if I don’t have it.
- Light soy sauce — This is the main source of umami and saltiness in the dish. If your soy sauce is labeled “all-purpose” or not marked as light or dark, it’s usually light soy sauce.
- Oyster sauce — A different layer of umami that will add more flavor.
- Dark soy sauce — A slightly sweeter soy sauce, mainly used to darken the color of the noodles, giving them a richer and more appetizing appearance.
- Sugar — I’m using granulated cane sugar for balance.
- Vegetables — Use any vegetables of your choice. Some of my favorites for these soy noodles are garlic chives, green onions, bean sprouts, bell peppers, carrots, broccoli, and bok choy. For this recipe, I’m using bean sprouts and garlic chives for a more traditional dish.
- Yellow onion — The main aromatic here. Slice into wedges.
- Vegetable oil — This is different from sesame oil. Vegetable oil has a higher boiling point that is needed to pan-fry the the onion to bring out its aroma.
How to Make Soy Sauce Noodles
To begin, cook your noodles according to the package instructions. These specific pan-fry noodles I got are already cooked. It only requires a quick blanch in boiling water to separate the strands. Drain, rinse with cold water, toss in sesame oil to prevent sticking then set aside.
Mix together the sauce ingredients: Shaoxing wine (optional), light soy sauce, dark soy sauce, oyster sauce, and sugar. Slice the yellow onion into thick wedges. Wash the bean sprouts and garlic chives. Slice the garlic chives into 2-inch pieces. Set everything aside.
Heat a large skillet or wok with a bit of vegetable oil on high heat. Add yellow onion and sauté until fragrant. Add in cooked noodles and soy sauce mixture. Toss everything together until the noodles soaked up all the liquid. Add bean sprouts, garlic chives, and final toss to combine.
Level it Up
For these noodles, I love to add thinly sliced BBQ Pork (Char Siu/Xa Xiu) for a classic Cantonese/Chinese dish or serve alongside General Tso’s Chicken for a complete meal.
Related Recipes
Enjoyed this dish? Don’t miss these other recipes:
- Mongolian Beef Stir Fry with Bell Peppers
- Panda Express Orange Chicken
- Honey Walnut Shrimp
- Crispy Salt & Pepper Beef
- Beef & Broccoli Stir Fry
- Eggplant with Shrimp and Garlic Sauce
Pan-Fried Soy Sauce Noodles (Mi Xao Xi Dau)
- Total Time: 10 minutes
- Yield: 6 1x
Description
Here is a quick and easy noodle recipe that is incredibly versatile. Make it a full meal by adding your favorite protein.
Ingredients
- 15 oz pan fry egg noodles (Wyzen brand)
- 1 tablespoon sesame oil
- 1 tablespoon shaoxing cooking wine (optional)
- 5 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon ground black pepper
- 1 1/2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 small yellow onion (cut into wedges)
- 1 bag bean sprouts (about 1 lb)
- 1 bunch garlic chives (about 1 lb; cut into 2-inch pieces)
Instructions
- Prepare noodles: Fill a large skillet or wok with about 2 quarts of water and bring it to a boil. Add egg noodles (15 oz). Move it around gently with chopsticks to break up the clumps. Cook for 1 minute or per package instructions if you are using a different brand. Drain into a colander and rinse with cold water. Toss with sesame oil (2 tablespoons) and set aside.
- Make the sauce: In a small bowl, mix shaoxing cooking wine, (1 tablespoon), light soy sauce (5 tablespoons), dark soy sauce (1 tablespoon), oyster sauce (1 tablespoon), and ground black pepper (1 teaspoon). Add the sugar (1-1/2 tablespoons) gradually, adjusting to taste.
- Stir fry noodles: Return the skillet or wok back to the stove. Give it a good wipe-down so there’s no moisture. Add vegetable oil (2 tablespoons) and heat on medium-high. Add onions (1 small bulb, cut into wedges) and sauté for about 1 minute or until lightly charred on the outside and fragrant. Add cooked noodles and the soy sauce mixture. Use a pair of chopsticks to aerate the noodles by tossing them high in the air. Cook for about 3 minutes while tossing.
- Add vegetables: Add bean sprouts (about 1 lb) and garlic chives (about 1 lb, cut into 2-inch pieces). It may seem a lot at first but they will wilt down. Cook for about one minute. Plate and serve.
