Cantonese Pan Fried Noodles
Cantonese pan fried noodles are all about contrast: a crisp noodle cake on the bottom, glossy sauce and tender stir-fried toppings on top. This version uses chicken, shrimp, bok choy, mushrooms, and a savory oyster-soy “
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Medium
Prep 25mCook 20mCantonese ChinesePasta Recipes
Cantonese pan fried noodles, often called Hong Kong-style pan fried noodles, are a favorite takeout dish for good reason. Thin egg noodles are fried until golden and crisp, then topped with a saucy mix of meat, seafood, and vegetables.
The trick is to keep the noodles and topping separate until serving. That way the center stays chewy, the edges stay crisp, and the sauce softens just enough of the noodle cake underneath.
This recipe moves quickly once the pan is hot, so slice everything first and mix the sauce before you start cooking.
01What you'll need
Ingredients
20 items · 4 servings
- 12 ounces fresh thin Hong Kong-style egg noodles or fresh chow mein noodles
- 8 ounces boneless, skinless chicken breast, thinly sliced across the grain
- 8 ounces large shrimp, peeled and deveined
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch, for the chicken and shrimp
- 1/4 teaspoon ground white pepper
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch, for the sauce
- 2 teaspoons toasted sesame oil
- 3 tablespoons neutral oil, such as canola or avocado oil, divided
- 2 cups chopped bok choy
- 1 cup julienned carrot
- 1 cup snow peas, strings removed
- 1 cup sliced fresh shiitake mushrooms
- 3 scallions, cut into 2-inch pieces
- 2 teaspoons minced garlic, about 2 cloves
02How to make it
Step-by-step
1. Marinate the proteins
In a medium bowl, combine the sliced chicken, shrimp, Shaoxing wine, 1 teaspoon cornstarch, and white pepper. Toss until lightly coated. Let stand while you prepare the noodles and vegetables. This quick coating helps the chicken and shrimp stay tender.
2. Mix the sauce
In a small bowl or measuring cup, whisk together the chicken broth, oyster sauce, light soy sauce, dark soy sauce, sugar, 1 tablespoon cornstarch, and sesame oil. Whisk until no dry cornstarch remains. This mixture is the sauce and thickener in one.
3. Blanch the noodles
Bring a large pot of water to a boil. Add the fresh noodles and cook for 30 to 60 seconds, just until loosened. Drain well, rinse briefly with cool water, and shake off as much water as possible. Wet noodles will splatter and will not crisp as well.
4. Pan fry the noodle cake
Heat 2 tablespoons neutral oil in a large nonstick skillet or wok over medium-high heat. Add the drained noodles and spread them into an even round. Cook for 4 to 5 minutes, pressing lightly, until the bottom is golden and crisp. Flip carefully with a large spatula, add 1/2 tablespoon oil around the edge if the pan looks dry, and cook 3 to 4 minutes more. Slide the noodle cake onto a large serving platter.
5. Cook the chicken and shrimp
Return the pan to medium-high heat and add the remaining 1/2 tablespoon oil. Add the chicken and shrimp in a single layer. Stir-fry for 2 to 3 minutes, until the shrimp turn pink and the chicken is mostly cooked. Transfer them to a clean plate. The chicken will finish cooking in the sauce.
6. Stir-fry the vegetables
Add the bok choy, carrot, snow peas, shiitake mushrooms, scallions, and garlic to the hot pan. Stir-fry for 2 to 3 minutes, until the vegetables are bright and just tender. Keep them moving so the garlic does not burn.
7. Add the sauce
Whisk the sauce again because cornstarch settles quickly. Pour it into the pan with the vegetables and bring it to a simmer. Stir for 1 to 2 minutes, until the sauce turns glossy and lightly thick.
8. Finish and serve
Return the chicken and shrimp to the pan. Simmer for 1 to 2 minutes more, until the chicken reaches 165°F and the shrimp are opaque. Spoon the hot topping and sauce over the crisp noodle cake. Serve right away, cutting or pulling the noodles into portions at the table.
03From our kitchen
Cook's tips
- Make-ahead: Slice the vegetables, mix the sauce, and marinate the chicken and shrimp up to 8 hours ahead. Keep everything covered in the refrigerator. Pan fry the noodles just before serving for the best texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will soften once sauced, but the flavor will still be good.
- Reheating: Warm leftovers in a skillet over medium heat with a splash of broth or water. If you want some crisp edges back, reheat the noodles separately in a lightly oiled skillet before adding the topping.
- Noodle swap: Fresh Hong Kong-style egg noodles give the classic thin, crisp texture. If using dried thin egg noodles, boil until just tender, rinse, drain very well, and let them air-dry for 10 minutes before frying.
- Protein swaps: Use all chicken, all shrimp, thinly sliced beef, char siu, or tofu. For tofu, use firm or extra-firm tofu and pan fry it first so it holds its shape.
- Vegetable swaps: Broccoli florets, napa cabbage, baby corn, bean sprouts, or bell pepper all work. Cut firm vegetables thinly so they cook quickly.
Cook's note
Dark soy sauce adds color and a mild sweetness. If you do not have it, use an extra tablespoon of light soy sauce, but expect a paler sauce and a slightly saltier taste.
04Frequently asked
Questions & answers
Do I need a wok to make Cantonese pan fried noodles?
No. A wok is helpful, but a large nonstick skillet works well for home stoves. The most important part is using a pan wide enough to spread the noodles into a thin layer so they can crisp.
Why did my noodles stick to the pan?
They may have been too wet, the pan may not have been hot enough, or there may not have been enough oil. Drain the noodles very well, preheat the pan, and let the noodle cake cook undisturbed before trying to flip it.
Can I make this without oyster sauce?
Yes. Use vegetarian oyster sauce, which is usually made from mushrooms, or use hoisin sauce plus a small splash of soy sauce. The flavor will be different, but still savory and glossy.
Can I make Cantonese pan fried noodles vegetarian?
Yes. Skip the chicken and shrimp, use vegetable broth, and use vegetarian oyster sauce. Add tofu, more mushrooms, or extra vegetables for substance.
How do I keep the noodles crispy?
Serve the sauce over the noodles right before eating. If you are cooking ahead, keep the fried noodles and saucy topping separate until the last minute.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat16 g
- 21%
- Saturated Fat2 g
- 10%
- Cholesterol145 mg
- 48%
- Sodium1360 mg
- 59%
- Total Carbohydrate54 g
- 20%
- Dietary Fiber4 g
- 14%
- Total Sugars8 g
- Protein35 g
- 70%
- Vitamin D0.2 mcg
- 1%
- Calcium129 mg
- 10%
- Iron4.1 mg
- 23%
- Potassium768 mg
- 16%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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