This post may contain affiliate links. Please read our disclosure policy.
This Pan Fried Noodles recipe is quick to make and great when you’re craving takeout! Crispy noodles are combined with a flavorful sauce and colorful vegetables. It’s ready in only 20 minutes!
For more Asian-inspired recipes, try my Egg Drop Soup, Korean Short Ribs, and Sweet and Sour Chicken.
Why We Love It
- Vegetarian Friendly – As written, the recipe is a great meatless meal option but you can add protein too.
- Ready in 20 Minutes – Crazy quick to make!
- Easily Customizable – Perfect to use up any veggies you have in the fridge.
Ingredients for Pan Fried Noodles
- Noodles – I like to use Yakisoba noodles or Hong Kong noodles
- Shredded Carrots – Make it easy on yourself and grab a bag of shredded carrots at the grocery store. Grated carrot will cook very quickly, so use the largest hole on a box grater, or cut longways on a mandoline for long thin strips.
- Bean Sprouts – Fresh, in the produce section.
- Green Onions – The recipe calls for a bunch of green onions. You’ll need a cup for cooking and the rest can be used as a garnish.
- Vegetable Oil – You can also use canola oil or other neutral oil.
- Sesame Oil – This is a strongly flavored oil so we just use a little bit. You can omit and just use vegetable or canola oil instead.
- Soy Sauce – Opt for the low sodium variety. You can also use coconut aminos instead.
- Hoisin Sauce – A popular sauce in Asian cooking, this salty and slightly sweet sauce is thick and adds an umami flavor to the dish.
- Garlic Cloves – You can use pre-minced garlic in a jar, but fresh is best.
- Sesame Seeds – Use for garnish, you can omit if desired.
How To Make Crispy Pan Fried Noodles
See the recipe card below for full, detailed instructions
It takes only 5 minutes to prep this pan fried noodles recipe for an easy dinner!
- Mix the sauce. Whisk together soy sauce, hoisin sauce, and minced garlic.
- Boil the noodles. Boil some water and cook the noodles according to package instructions. Fresh noodles cook for 1 minute and dried noodles cook for 2 minutes.
- Cook. Heat vegetable oil in a large skillet or wok heated on high, and cook the shredded carrot. Transfer to a bowl and set aside, then add the sesame oil and fry the noodles until they start to get crispy, tossing a few times to cook evenly. Toss in the carrots and some sliced green onions.
- Toss it all together. Add the sauce to the skillet and toss everything to coat. Add the bean sprouts and stir again to combine. Cook, stirring frequently for a couple more minutes.
- Serve and enjoy! Garnish with extra thinly sliced green onions and sesame seeds.
FAQs
You have a couple of noodle options for this recipe, but I recommend using fresh noodles if you can find them. They are pre-cooked and sold in the refrigerated section of most grocery stores near the produce or in the Asian aisle. Not only do the fresh noodles have a great texture, but they also cook up quickly.
Yakisoba Noodles – These noodles are Japanese and are thick. They are made from wheat and have no eggs.
Hong Kong Noodles – These noodles are more yellow as they are egg-based. The fresh, pre-cooked version can be found in the refrigerated section and typically only needs about 30 seconds in boiling water or a soak in water before pan-frying. There are also dried versions that can be cooked in about 3 minutes.
Lo Mein means “tossed noodles” in Chinese and is sauce heavy with softer noodles. While Pan-Fried Noodles or Chow Mein has crunchier noodles and veggies.
Serving Suggestions
This recipe is great when you’re craving takeout but want a home cooked meal! Try pairing them with a main protein like Chinese Lemon Chicken or Sweet and Sour Pork. For sides, we love making homemade Crab Rangoon.
Variations
- Spicy – You can add sriracha, red pepper flakes, or chili garlic sauce to give the noodles a kick.
- Add a Protein – Before cooking the veggies, cook up diced chicken or shrimp and set aside to mix into the noodles.
- Veggies – You can easily modify the vegetables in the recipe. Other favorites to add are broccoli, snow peas, bok choy, or baby corn.
Storing and Reheating Leftovers
Storage – Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating – Reheat in a skillet on the stove until warm. You can add a splash of water and even a dash more of soy sauce and oil to loosen up the noodles.
- Use Refrigerated Noodles – Using refrigerated noodles that are already cooked cuts down on cooking time to make this recipe super fast.
- Buy Pre-Shredded Carrots – This saves so much prep time!
- Prep! The whole process moves quickly so I highly recommend having everything prepped and ready to go before you start cooking.
More Asian-Inspired Recipes
- Ramen Chinese Chicken Salad
- Pork Stir Fry Rice Bowl
- Easy One Pot Ham Fried Rice
- Vegetarian Pad Thai Noodles
- 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 soy sauce, hoisin sauce and minced garlic. Set aside.
- Boil the noodles according to package instructions. Fresh noodles cook for 1 minutes and dried noodles cook for 2 minutes. Drain.
- Heat a large skillet or wok over high heat and add vegetable oil. Add shredded carrot and cook until softened. Remove from the skillet, transfer to a bowl and set aside.
- To the skillet, add sesame oil and fry noodles until they start to get crispy, turning a few times to cook evenly. Return carrots to the skillet and add in 1 cup of sliced green onions.
- Add the sauce to the skillet and toss to coat. Add bean sprouts and stir again to combine. Cook, stirring frequently for 1-2 minutes.
- Remove from heat and garnish with thinly sliced green onions and sesame seeds.
Notes
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