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Cantonese-Style Pan-Fried Noodles Recipe

Cantonese-style pan-fried noodles deliver crispy noodles and saucy stir-fried toppings in one delicious dish. It’s a fast, flexible, and fun-to-cook meal that turns simple ingredients into a standout dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

For the noodles:

  • 8 oz thin egg noodles or chow mein noodles
  • 2 tablespoons vegetable oil for frying

For the topping:

  • 1 tablespoon vegetable oil
  • 2 garlic cloves minced
  • 1/2 onion sliced
  • 1/2 cup bell peppers sliced
  • 1/2 cup carrots julienned
  • 1 cup baby bok choy or napa cabbage chopped
  • 1/2 cup mushrooms sliced
  • 1/2 lb cooked beef strips or chicken or tofu

For the sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce substitute e.g. mushroom stir-fry sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1 tablespoon cornstarch
  • 1/2 cup chicken or vegetable broth

Instructions
 

  • Cook the noodles according to package instructions, then rinse under cold water and drain thoroughly.
  • Heat 1 tablespoon vegetable oil in a nonstick or cast iron skillet over medium-high heat. Add the noodles and press them into an even layer. Let cook undisturbed for 5-7 minutes until the bottom is golden and crispy. Flip (or divide and flip in sections) and crisp the other side for 3-5 minutes. Transfer to a serving plate.
  • In another pan, heat 1 tablespoon oil. Sauté garlic and onion for 1-2 minutes until fragrant.
  • Add bell peppers, carrots, mushrooms, and bok choy. Stir-fry for 3-4 minutes until vegetables are just tender.
  • Add the cooked protein and toss to combine.
  • In a small bowl, whisk together soy sauce, oyster sauce substitute, sesame oil, sugar, cornstarch, and broth. Pour into the pan with vegetables and meat. Stir and cook until sauce thickens, about 2 minutes.
  • Pour the stir-fry mixture over the crispy noodles and serve immediately.

Notes

  • Don’t skip the rinse on noodles—it stops cooking and prevents sticking.
  • Use a nonstick or well-seasoned pan for crisping the noodles.
  • Adjust sauce consistency with more broth or cornstarch, depending on preference.