Cantonese Pan-Fried Noodles

barbara lentz


These taste just like the ones I get at my favorite Chinese restaurant. Yu


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 1 1/2 c
    fresh bean sprouts
  • 2
    green onions white and green parts separated and thinly julienned
  • 10
    snow peas thinly julienned
  • 1 Tbsp
    soy sauce
  • 2 tsp
    dark soy sauce
  • 1 tsp
    each sesame oil, sugar, and shaoxing wine or dry sherry
  • 1/2 tsp
    each salt and white pepper
  • 8 oz
    dried rice noodles the thin kind
  • 3 Tbsp
    olive oil

How to Make Cantonese Pan-Fried Noodles


  1. Prepare vegetables. Set aside.
    Bring 2 quarts of water to a boil
    Mix the soy sauces, sesame oil, sugar, wine, salt, and white pepper together. Set aside.
  2. Boil the noodles for about 3 minutes. Drain well and rinse in cold water.
  3. Heat a large non stick skillet or wok to high. Add one tablespoon oil. Spread the noodles in a thin layer (work in batches if needed). Get a light crisp about 4 to 5 minutes on one side then flip adding another tbsp of oil. Once noodles are all lightly crisp transfer to a plate and set aside.
  4. Add the other tbsp of oil to pan and add the white parts of the green onions and cook about 15 seconds. Add back in the noodles and keep tossing them so they don't stick in a big clump.
  5. Add soy sauce mixture and keep tossing noodles until they are uniformly golden brown. Add the bean sprouts, peas and green parts of green onions and cook 1 more minute.

Printable Recipe Card

About Cantonese Pan-Fried Noodles

Course/Dish: Pasta Sides, Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Chinese

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