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Pan Fried Noodles in a pan

Pan Fried Noodles

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! 
Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 455kcal
Author Nichole


  • 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
  • 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.


NOTE: Low sodium soy sauce is the Best for this recipe.  If your soy sauce is not low sodium, please adjust to taste.


Calories: 455kcal | Carbohydrates: 57g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 2081mg | Potassium: 356mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5521IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 4mg