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These Pan Fried Noodles are crispy, savory, and ready in 20 minutes. Fresh noodles crisp up in a hot skillet, then get tossed with carrots, bean sprouts and a garlicky soy-hoisin sauce. It’s the takeout craving handled at home on a weeknight.
More quick Asian dinners: Ramen Noodle Stir Fry | Peanut Butter Noodles | Vegetable Stir Fry
Before You Get Started
This recipe moves fast once the pan is hot, so a little setup makes all the difference. These three things decide whether the noodles come out crisp or soft.
- Prep everything before you heat the pan. Have the sauce whisked, the veggies ready and the noodles drained. There’s no time to chop once the oil goes in.
- Cook over high heat. Medium heat steams the noodles instead of crisping them. You want the pan hot enough that the noodles sizzle the moment they hit it.
- Let the noodles sit before you toss. Give each side a full minute of contact with the pan. Constant stirring is the most common reason noodles never crisp up.
RECIPE WALK-THROUGH
How to Make Crispy Pan Fried Noodles
See the recipe card below for full, detailed instructions
The goal here is texture. Unlike a saucy noodle dish, these stay crisp at the edges with just enough sauce to coat, which is what separates them from softer, saucier noodles like my Chicken Lo Mein.
Step 1: Mix the sauce
Whisk together the low sodium soy sauce, hoisin sauce and minced garlic in a small bowl and set it aside. Mixing it ahead means you can pour it in with one hand while tossing with the other.
Hoisin is the thick, slightly sweet sauce that gives the dish its savory depth, and a single tablespoon does a lot of work.
Step 2: Boil the noodles
Cook the noodles according to the package. Fresh noodles need about a minute and dried need about two, so watch them closely.
Drain well and shake off as much water as you can, since excess moisture is the enemy of a crispy noodle.
Fresh refrigerated noodles are worth it. Look for yakisoba or Hong Kong noodles near the produce section. Yakisoba are thicker and egg-free; Hong Kong noodles are yellow and egg-based, and both crisp beautifully.
No fresh noodles? Reach for ramen. Cook a few blocks of instant ramen without the seasoning packet and drain them well. Spaghetti technically works in a pinch, but it won’t crisp the same way.
Step 3: Cook the carrots
Heat the vegetable oil in a large skillet or wok over high heat.
Add the shredded carrots and cook just until they soften slightly, then transfer them to a bowl and set aside. Pulling them out now keeps them from going limp while the noodles fry.
Step 4: Fry the noodles
Add the sesame oil to the hot pan, then add the drained noodles and spread them into an even layer.
Let them sit undisturbed for about a minute before turning, then repeat. You’re looking for golden, slightly crisped edges rather than uniform browning.
Return the carrots to the pan along with a cup of the sliced green onions.
Step 5: Toss everything together
Pour the sauce over the noodles and toss to coat. Add the bean sprouts and stir again, then cook for another minute or two, stirring frequently.
The sprouts should stay crunchy, so don’t let them cook much longer than that.
Want a little heat? Stir in sriracha, chili garlic sauce or a pinch of red pepper flakes along with the sauce.
Adding protein? Cook diced chicken or shrimp first, set it aside with the carrots, and fold it back in at this step.
Step 6: Garnish and serve
Take the pan off the heat and top with the remaining thinly sliced green onions and sesame seeds.
Serve right away while the noodles still have their crisp edges.
What to Serve With Pan Fried Noodles
These noodles work as a light meatless dinner on their own, but they really shine as the base of a takeout-style spread. Add a protein and one shareable starter and you’ve covered the table.
If you like this style of noodle but want something saucier and softer, my Chow Mein uses a similar set of ingredients with a different finish.
Storage Tips
Storing and Reheating
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in a skillet over medium-high heat rather than the microwave, which turns the noodles soft. A splash of water plus a little extra soy sauce and oil loosens them back up.
Freezing: Not recommended. The noodles and bean sprouts both lose their texture after thawing.
Frequently Asked Questions
Do I need a wok, or will a skillet work?
A large skillet works fine. What matters is surface area, not shape, since the noodles need room to sit in contact with the hot pan. Carbon steel or stainless steel will crisp them more aggressively than nonstick.
Can I double this recipe?
Yes, but fry the noodles in two batches. Doubling everything in one pan crowds it and traps steam, and the noodles will come out soft instead of crisp. Cook the veggies and sauce together, then fold the batches back in at the end.
What can I use instead of bean sprouts?
Thinly sliced napa or green cabbage is the closest swap and holds its crunch well. Snow peas or thinly sliced snap peas also work. Add either one at the same point in the recipe.
More Easy Asian Dinners
- Chicken Fried Rice
- Chicken Stir Fry
- Beef and Broccoli
- Vegetarian Pad Thai Noodles with Crispy Tofu
- Szechuan Chicken Stir Fry
Pan Fried Noodles
Ingredients
- ⅓ cup low sodium soy sauce
- 1 tablespoon hoisin sauce
- 4 garlic cloves peeled and minced
- 16 ounces yakisoba noodles or Hong Kong noodles
- 2 tablespoons vegetable oil
- 1 1/2 cups shredded carrots
- 1 tablespoon sesame oil
- 1 bunch green onions thinly sliced
- 1 1/2 cups bean sprouts
- 1 tablespoon sesame seeds
- Thinly sliced green onions for garnish
Instructions
- In a small bowl, whisk together the soy sauce, hoisin sauce and minced garlic. Set aside.
- Boil the noodles according to package instructions. Fresh noodles cook for about 1 minute and dried noodles for about 2 minutes. Drain well and shake off excess water.
- Heat a large skillet or wok over high heat and add the vegetable oil. Add the shredded carrots and cook until just softened, then transfer to a bowl and set aside.
- Add the sesame oil to the skillet, then add the noodles and spread into an even layer. Let sit undisturbed about 1 minute, then turn and repeat until the edges are golden and crisped. Return the carrots to the skillet and add 1 cup of the sliced green onions.
- Pour the sauce over the noodles and toss to coat. Add the bean sprouts and stir to combine. Cook, stirring frequently, for 1 to 2 minutes.
- Remove from heat and garnish with the remaining green onions and the sesame seeds. Serve immediately.
Notes
- Prep before you start. Have the sauce, veggies and noodles ready before the pan gets hot. The cooking goes quickly.
- High heat is essential. Medium heat steams the noodles soft rather than crisping them.
- Don’t over-toss. Let the noodles sit about a minute per side to develop crisp edges.
- Drain the noodles well. Excess water prevents crisping.
- Noodle options. Fresh refrigerated yakisoba or Hong Kong noodles give the best texture. Instant ramen (seasoning packet discarded) is a solid backup.
- Bean sprout swap. Thinly sliced napa cabbage or snow peas work well and keep their crunch.
- Add protein. Cook diced chicken or shrimp first, set aside, and fold it in with the sauce.
- Make it spicy. Add sriracha, chili garlic sauce or red pepper flakes with the sauce.
- Doubling. Fry the noodles in two batches so the pan doesn’t crowd and steam.
- Storage. Refrigerate in an airtight container up to 4 days. Reheat in a skillet with a splash of water and a little extra soy sauce and oil. Freezing is not recommended.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
sounds delicious cant wait to try