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Maya

Soy Sauce Pan Fried Noodles: Quick and Delicious Recipe!

A quick and delicious recipe for Soy Sauce Pan Fried Noodles, perfect for a weeknight meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces fresh egg noodles or chow mein noodles
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 small onion thinly sliced
  • 1 cup bell pepper thinly sliced
  • 1 cup snap peas or snow peas
  • 2 green onions chopped
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce optional
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Cooked protein of choice chicken, shrimp, or tofu, optional

Method
 

  1. Cook the noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced onion, and sauté for about 2 minutes until fragrant.
  3. Add the bell pepper and snap peas to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
  4. Push the vegetables to one side of the skillet. If using, add the cooked protein to the other side and heat through for about 2 minutes.
  5. Add the cooked noodles to the skillet, followed by the soy sauce, oyster sauce (if using), and sesame oil. Toss everything together until the noodles are evenly coated and heated through, about 2-3 minutes.
  6. Season with salt and pepper to taste. Stir in the chopped green onions just before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gSodium: 800mgFiber: 2gSugar: 3g

Notes

  • For a spicier version, add a teaspoon of chili paste or red pepper flakes during step 2.
  • To make it vegetarian, ensure the oyster sauce is omitted or replaced with a vegetarian alternative.

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