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Vegetarian, East Asian

Cantonese soy sauce fried noodles

Cantonese soy sauce fried noodles are stir fried egg noodles with bean sprouts, onion, and scallions, serving 4 in 25 minutes. The dish is very easy and costs about €1.50 per person. The key is frying the noodles in small batches in a very hot pan so they brown instead of clumping together.

Tonight, Hong Kong style fried egg noodles with crisp bean sprouts and just enough oil to shine.

Cantonese soy sauce fried noodles
Total time
25 min
Difficulty
Very easy
Cost per person
€1.50
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer
The kids
They generally like it

This dish comes straight from Hong Kong style kitchens, where egg noodles hit a scorching hot wok until they catch some color before the vegetables join in. The result is tender noodles with slightly crisp edges, bean sprouts that stay crunchy, and a soy sauce glaze that is lightly sweet and coats everything without turning it soggy.

It is the weeknight dish that saves dinner, ready in 25 minutes with pantry basics you likely already have. Kids go for the noodles and the hint of sweetness in the sauce, while adults appreciate how fast it comes together. Mon Chou suggests it for a rushed Tuesday just as easily as a lazy Sunday when nobody wants to fuss.

The ingredients

4 people

Pantry

  • egg noodles 320 g
  • soy sauceoften in the pantry 3 tbsp
  • dark soy sauce 1 tbsp
  • sugaroften in the pantry 1 tsp
  • neutral oiloften in the pantry 4 tbsp

Fruits and vegetables

  • bean sprouts 300 g
  • onion 2
  • scallions 6

Allergens Gluten, Soy, Eggs

The step by step recipe

  1. Parboil the noodles in boiling water, then drain and dry them well. 3 min

    Spread them on a kitchen towel, dry noodles fry better.

  2. Slice the onion thin and cut the scallions into 4 cm pieces.

    Adding the scallions at the end keeps them bright green.

  3. Mix the light and dark soy sauce with the sugar.

    Dark soy sauce gives the color, light soy sauce brings the salt.

  4. Fry the noodles in hot oil until golden in spots, then remove them from the pan. 5 min

    Let them sit still for a moment so they can actually brown.

  5. Stir fry the onion, bean sprouts, and scallions, add the noodles back, pour in the sauce, and toss everything quickly. 4 min

    Keep stirring so the sauce coats the noodles without making them soggy.

Our tips to get it right

  • Heat your pan or wok well before adding the oil, that is what keeps the noodles from sticking and lets them brown properly.
  • Chop every ingredient and mix the sauce before you turn on the heat, the stir fry moves fast and leaves no time for last minute prep.
  • If you overcook the noodles in the boiling water step, they will turn mushy in the pan, aim for half cooked, still firm in the center.

The variations

  • Swap the egg noodles for flat rice noodles for a softer texture and a version without egg in the noodles themselves.
  • Add pan fried firm tofu cubes with the onion for a heartier plate that stays meat free.
  • For a quick kid friendly version, stir fry just the noodles with the scallions and sauce, skipping the onion and bean sprouts.

What to serve it with

  • A light miso soup starter
  • Steamed vegetables on the side
  • Hot green tea

Storage

These fried noodles keep for 2 days in the fridge in a sealed container. They lose some crunch when frozen, so it is better to eat them fresh. Reheat in a hot pan with a splash of oil to bring back some texture, rather than the microwave which softens them too much.

Questions about this dish

Can you swap the bean sprouts for another vegetable?

Yes, shredded napa cabbage or julienned carrots work well and keep some crunch. Avoid vegetables that release a lot of water, like zucchini.

Do you need a wok to make this recipe work?

A wok helps because it gets very hot very fast, but a large skillet works too. The key is frying the noodles in small batches so they brown instead of steaming.

Can the noodles be prepped ahead of time?

You can parboil and dry the noodles several hours ahead, they hold well in the fridge. Chop the vegetables early too, so the final stir fry only takes a few minutes.

What is the difference between light and dark soy sauce?

Light soy sauce is saltier and does most of the seasoning, while dark soy sauce is milder and sweeter and mainly adds color. Together they give the dish its characteristic brown color without over salting it.

How long does it take to make a plate of Cantonese style soy sauce fried noodles?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a plate of Cantonese style soy sauce fried noodles?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a plate of Cantonese style soy sauce fried noodles cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, eggs. Always check the labels of the products you buy.

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