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Garlic soy noodles are what you make when dinner needs to be fast but still worth sitting down for. Think chewy noodles, a salty-savory glaze, and scallions that char just enough to make it interesting. The whole thing comes together in under 30 minutes, start to finish.
Want something with a little more heft? Try my Chicken Chow Mein. It has the same speedy skillet method, with tender chicken and crisp veggies.
Here’s Why This Soy Sauce Noodle Recipe Works
Versatile: Swap the noodles, skip the egg, or load it up with extra veggies. This base handles it all.
Fast, but layered: Toasting garlic and ginger in hot oil brings big flavor fast, no marinating or long simmers required.
Prep ahead: Mix the sauce, chop the aromatics, or even pre-cook the noodles. Dinner gets even faster.
Comfort meets convenience: This recipe hits that rare mark where minimal effort still feels like a real, cooked meal. Fast enough for a weeknight, satisfying enough for repeat status.
Ingredient Notes
Fresh egg noodles: If you can find them, use them. They cook quickly and have a chewy, springy texture that holds up well in the pan. Dried egg noodles or even spaghetti work in a pinch.
Dark and light soy sauce: They’re not interchangeable. Dark soy is thicker and adds color and depth; light soy brings the salt. Using both gives the sauce its balance.
Oyster sauce: Adds a hit of umami and a little sweetness. Don’t skip it. It ties the whole sauce together. Vegetarian versions exist if needed.
Fish sauce: Just a teaspoon makes a difference. It adds funk and depth, not fishiness. But if you’re firmly anti-fish sauce, you can leave it out.
White pepper: Milder and more aromatic than black pepper, with a subtle heat that blends into the background. A little goes a long way.
Scallions: Use the whole thing. Whites for their sharp, toasty edge, greens for freshness at the end. Eight scallions might seem like a lot, but they cook down and carry the dish.
Craving something cooler? Try my Cold Miso Noodle Salad for a different take on a quick dinner.
Recipe Tips
Use fresh or dry noodles: Fresh egg noodles are ideal, but any type works. Cook until just tender and rinse well.
Prep everything first: This moves fast once you start cooking, so have the sauce whisked, veggies cut, and noodles drained before the pan hits the heat.
Don’t skimp on the aromatics: That quick sauté of garlic and ginger is what gives the dish its backbone. Use fresh (not jarred) for the best flavor.
Add the sauce before the noodles: Let it reduce slightly to cling better and deepen the flavor.
Dry your noodles well: Excess water will dilute the sauce and mess with the sticky texture. Drain thoroughly and give them a quick shake or pat if needed.
Use a big enough pan: You want space to toss everything without steaming it. A wide nonstick skillet or wok gives the noodles room to sear.
Don’t walk away from the garlic: It can go from golden to bitter in seconds. Stir constantly and have the next ingredients ready to go.
Soy Sauce Pan Fried Noodles
This is the kind of dinner that reminds you simple is enough. A few pantry staples, a hot pan, and twenty-ish minutes later, you’ve got chewy noodles and golden scallions worth sitting down for.
Top them with a fried egg or keep it simple. This is the kind of fast dinner that you can make any night of the week.
If you want to turn up the heat, my Dan Dan Noodles have a bold, spicy flavor with the same weeknight ease.
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Stir Fried Soy Noodles
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Ingredients
For the Sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon dark soy sauce
- 2 teaspoons light soy sauce
- ½ teaspoon fish sauce
- ¼ teaspoon ground white pepper
For the Noodles:
- 8 ounces stir fry egg noodles, or use yakisoba or ramen noodles
- 2 tablespoons vegetable oil
- 8 scallions, white and green parts separated and cut in 2-inch sections
- 4 garlic cloves, finely chopped (about 2 tablespoons)
- 2 tablespoons grated fresh ginger
- 9 ounces bean sprouts
- ¼ teaspoon ground white pepper
- toasted sesame seeds, optional
- 4 large eggs, optional (see Notes)
Instructions
For the Sauce:
- In a small dish, whisk together the oyster sauce, brown sugar, sesame oil, dark and light soy sauce, fish sauce, and the white pepper. Set aside.
For the Noodles:
- Cook the noodle according to package instructions just until tender. Rinse under cold water and drain well. Set aside.
- Heat a large nonstick skillet over medium heat and add the oil. Once hot, add the white parts of the scallions and cook, stirring frequently, until lightly golden, 1 to 2 minutes. Add the ginger and garlic and stir constantly until fragrant, about 30 seconds.
- Pour in the sauce and cook, stirring often, until slightly thickened, 1 to 2 minutes.
- Add the drained noodles to the skillet, tossing well to coat, cook for 2 minutes. Taste and add 1–2 tablespoons of water if you prefer a less bold flavor.
- Add the bean sprouts and the green parts of the scallions and cook just until the scallions are wilted, about 1 or 2 minutes.
- To Serve, divide equal portions in four serving bowls and garnish each serving with a sprinkle of sesame seeds and finely sliced scallions. Optional: Top each serving with a fried egg. (see Notes)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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