Pan Fried Noodles are super quick and perfect for a busy weeknight! They are covered in a savory sauce and tossed with fresh and bright vegetables. Bonus: This dish is made in one pan. All hail a quick clean-up!
My name’s Natalya and I run the blog Momsdish. In my home, we love authentic Asian noodle recipes. Some of our go-tos are Japanese Yakisoba and Korean Japchae. We just can’t get enough of these stringy, slurpy dishes. I am so excited to share this recipe for pan-fried Chinese style noodles with you. We also absolutely love these super easy Sesame Garlic Ramen Noodles! Let’s get cooking!
What are Pan-Fried Noodles Called?
Most Asian cultures have their own version of a pan-fried noodle dish. This recipe in particular is closest to that of a Chinese chow mein. If you are a fan of Chinese take-out, you are probably familiar with this dish.
What is the Difference Between Lo Mein and Pan-Fried Noodles (Chow Mein)?
In Chinese, Lo Mein means “tossed noodles”, while chow mein means “pan-fried noodles”. Lo mein is sauce-heavy and contains softer noodles, while chow mein is made up of a crunchier noodles and veggies.
Best Noodles to Use for Stir Fry?
No matter which noodle you use, keep in mind that FRESH noodles are the best option for pan-frying. They are pre-cooked and often found in the refrigerated section of your grocery store’s vegetable or Asian aisle. They are great to work with and make the whole process of pan-frying that much easier and quicker.
- Yakisoba - These Japanese noodles are thick and made from wheat. They contain no eggs and are often steamed and vacuum-sealed for quick reheating. If you have any leftover Yasisoba noodles, you can always make Sesame Garlic Ramen Noodles.
- Hong Kong Noodles - These yellow, egg-based noodles can be found dry or refrigerated. The pre-cooked, refrigerated versions sometimes need to be flash boiled for about 30 seconds or soaked in water to loosen them up before pan-frying. The dry versions usually cook in under three minutes and then need to be rinsed in cold water before pan-frying. You will have the best luck finding them at a Chinese grocery store.
How to Make Pan Fried Noodles
You can use the same pan to cook this entire dish. However, you will cook the vegetables and noodles separately, then combine them back into the pan when you are ready to toss them in your sauce. This process ensures that the components of the dish cook evenly for that perfect bite.
How do you Make Sure your Pan-Fried Noodles Aren’t Sticky?
To prevent noodles from sticking together, pat them as dry as you can from water. Then, toss them lightly in sesame oil before you pan-fry them.
Pan Fried Noodles
- 1 ½ cup shredded carrots
- 1 ½ cup bean sprouts
- 1 cup green onions
- 16 oz Yakisoba noodles
- 1 tbsp canola oil
- 2 tbsp sesame oil
- ⅓ cup low sodium soy sauce
- 1 tbsp hoisin sauce
- 4 garlic cloves
- Preheat a skillet on high heat with canola oil. Add shredded carrot to the skillet and cook until the carrots soften. Remove from skillet and set aside.
- Add sesame oil to the same skillet and fry noodles until they get crispy edges. Add carrots back to the noodles and add in the chopped green onions.
- To create the sauce, combine soy sauce together with hoisin sauce and pressed garlic. Add the sauce mixture to the cooking ingredients.
- After a few minutes, add bean sprouts and stir to combine everything together. Remove from the heat and serve while everything is still warm.