Soy sauce noodles are a classic and popular Cantonese noodles like beef chow chow, crispy noodles, lobster yee mein, wonton noodle soup, and Singapore rice noodle. Besides this supreme soy sauce noodles served mainly at Chinese restaurants as a dim sum item such as turnip cake, lo mai gai, siu mai, custard bun, taro bun, steamed meatballs, gai lan, steamed pork ribs, and claypot rice. Also, it is best to go with congee and cheung fun which is an ordinary Cantonese breakfast. Let’s learn how to make this easy and quick Cantonese soy sauce pan fried noodles recipe for your breakfast or meal in 15 minutes!
Love noodles? Check out these chicken yi mein, japchae, chicken udon stir fry, pork & pickled vegetable noodle soup, beef ho fun, pad Thai noodle and instant noodles stir fry recipes.
What is soy sauce noodles (豉油皇炒麵)?
Soy sauce noodles are soy sauce based noodles in Cantonese we are called “see yau wong chow mein” (豉油皇炒麵). Literally translated as supreme soy sauce fried noodles. It’s a type of chow mein which means stir fry noodles.
Cantonese soy sauce noodles or supreme soy sauce chow mein is always served without meat. It has 4 main simple ingredients: Cantonese egg noodles, sprout beans, green onion and soy sauce. Also, Cantonese soy sauce noodles have a distinct dark color which is mainly from the dark soy sauce and it is a key component for the dish.
Besides, this soy sauce noodles is a very common dish in the southern part of China. People like to eat them with congee and cheung fun for breakfast. Often, you can see them served at Chinese restaurants as a dim sum item such as turnip cake, lo mai gai, siu mai, custard bun, taro bun, gai lan, steamed pork ribs, steamed meatballs, and claypot rice.
In addition, it is very popular among Chinese and many people love them because of the simple ingredients. I remember I had soy sauce noodles and cheung fun all the time for breakfast or lunch when I lived in Hong Kong and Macau.
What does soy sauce noodles taste like?
Soy sauce noodles have a savory, umami rich flavor from the soy sauce. It is the primary seasoning used in the dish. Soy sauce and dark soy sauce provides a salty and slightly sweet taste that coats and gives the noodles a nice color and enhances the flavors.
Additionally, the noodles have a chewy texture, while the bean sprouts provide extra layers of taste and texture. In general, soy sauce noodles are a comforting and satisfying dish with a delicious blend of flavors.
What do soy sauce noodles go well with?
Soy sauce noodles can be enjoyed on their own as a complete meal. However, this supreme soy sauce noodle is often served with congee and cheung fun. It is a classic Cantonese breakfast in Hong Kong and the southern part of China.
Besides, it serves well with vegetables such as bok choy, yu choy sum, gai lan, Chinese spinach amaranth and sweet potato leaves stir fry. Also, it goes well with steamed dumplings, boiled dumplings, pan fried dumplings, and pan fried buns. Or, you can serve it with hot and sour soup.
Are soy sauce noodles vegan?
This soy sauce noodle recipe is vegan because the ingredients are vegetables, noodles and soy sauce. Traditionally, this dish has no meat and is vegetarian.
What is the difference between chow mein and lo mein?
Chow mein and lo mein are both popular Chinese noodle dishes. They are different in terms of cooking methods. Chow mein (炒麵) in a Cantonese term means stir fry noodle. It is a cooking method to stir fry the noodles over high heat to become chewy and crispy.
However, lo mein (撈麵) in a Cantonese term means toss or mix noodles. They usually boil the noodles then mix the sauce or toss the noodles. Therefore, in this soy sauce noodle recipe, it is a type of chow mein, stir fry noodles with soy sauce.
What are the ingredients in Cantonese soy sauce pan fried noodles?
In this Cantonese soy sauce noodle recipe, I used dried Cantonese thin egg noodles because it is easier to find in our area. But, you can use the fresh Cantonese egg noodles. The ingredients are bean sprouts, green onion, soy sauce, dark soy sauce, brown sugar, vegetable oil, sesame oil and Cantonese thin egg noodles.
Can I make soy sauce noodles gluten free?
Yes, you can make gluten-free soy sauce noodles by using gluten free noodles and gluten free soy sauce.
What are Cantonese egg noodles ?
Cantonese egg noodles are made from wheat flour and eggs which give them a rich flavor and a slightly chewy texture. It is a type of noodle originating from the Canton area and very popular in Guangdong province, southern China. Noodles have a slightly yellow appearance, some are thin and some are wide.
It can be used for stir fry, noodle soup or deep fry dishes such as soy sauce noodles, wonton noodle soup, crispy pan fried noodles and lo mein. In this Cantonese soy sauce pan fried noodle recipe, normally we use Cantonese thin egg noodles.
Either you use the fresh or dried Cantonese egg noodles, first you need to boil the noodles. If you use fresh ones, boil them and rinse under cold water in order to remove alkaline stuff and drain them very well. Then, using a non-stick pan to stir fry because it uses less oil and is healthier.
Which soy sauce is best for noodles?
In this soy sauce noodle recipe, I like to use regular soy sauce and dark soy sauce. Regular soy sauce has a savory and umami taste. It is suitable for a wide range of noodle dishes such as beef chow fun, vegetable chow mein and udon stir fry noodle.
On the other hand, dark soy sauce has a thicker consistency and a slightly sweeter flavor than regular soy sauce. It also adds a deeper color to dishes and makes it a good choice for rich, braised beef noodle soup or stir fry dishes.
If you want a darker color of dark soy sauce, you can use this Pearl River Bridge brand mushroom dark soy sauce or Lee Kum Kee mushroom dark soy sauce. The color stays better and darker. If not, you can use this Lee Kum Kee brand dark soy sauce.
Substitutions:
Can I use other noodles like spaghetti?
Yes, you can. However, the texture is different. The dish will be slightly different from the traditional Cantonese soy sauce noodles.
Can I skip the dark soy sauce?
I suggest not to skip the dark soy sauce because it gives a little flavor and adds color to the noodles. Dark soy sauce is the key component to make this supreme soy sauce stir fry noodles both for the appearance and taste.
Is it ok to use different vegetables?
Yes, you can use onion, cabbage, and snow peas. Bean sprout and green onion are the traditional ingredients for this supreme soy sauce noodle dish.
Storage:
When you have leftover soy sauce noodles, allow them to cool to room temperature before storing them in an airtight container or resealable plastic bag. Then, place them in the refrigerator. It can last for up to 3-4 days in the refrigerator.
Can I freeze the soy sauce noodles?
It is possible to freeze soy sauce noodles. However, the texture of the noodles may slightly change upon thawing and becoming softer. If you plan to freeze them, store the noodles in an airtight container or freezer bag. Then, ensure to remove as much air as possible to prevent freezer burn. Consume frozen soy sauce noodles within 1-2 months for the best quality.
Reheat:
You can reheat the noodles in the microwave cover with a wet paper towel for 1-2 minutes. Or, you can stir fry it over the stovetop at a small fire.
Cooking tips for how to make soy sauce noodles (豉油皇炒麵):
- Use fresh or dried cantonese egg noodles. In this soy sauce noodle recipe, I used dried thin cantonese egg noodles.
- Boil and rinse noodles under cold water. Remember don’t overcook the noodles. The purpose of boiling the noodles is to loosen up and soften the noodles, so it is easier to stir fry.
- Drain the noodles very well.
- Use a non-stick pan to stir fry, so you can use less oil and the noodles won't stick on a pan.
- stir fry sprout beans a little bit, don't over cook them.
FAQs:
Dark soy sauce is a darker colored soy sauce mainly used for adding color and flavor to dishes. It is richer, slightly thicker and less salty than other regular soy sauce.
The purpose of boiling the noodles is to loosen up and soften the noodles, so it is easier to stir fry. If you use fresh noodles, it helps to remove alkaline stuff from the noodles.
To prevent the noodles from sticking together, be sure to rinse them under cold water after cooking to remove excess starch. Also, pouring some oil into the non-stick pan helps prevent sticking while stir frying the noodles.
Traditional Cantonese soy sauce noodles are always served without meat. You can certainly cook this with meat or anything else you'd like. But, the dish wouldn't be called “see yau wong chow mein” or soy sauce stir fry noodles.
Instructions for how to make soy sauce noodles:
1. Pour 5 cups of water into the pot and turn on medium small fire until the water boils. Add 4 dried Cantonese noodles (5.3 oz). Cook for 2-3 minutes until it is soft. Then, drain & rinse the noodles and set a side.
2. Meanwhile, cut 4 sticks of green onion (1 oz) into strips.
3. Next, add 1 tablespoon vegetable oil into a non-stick pan and turn on the fire high. Then, add 2 cups of sprout beans (14 oz), stir fry for 1-2 minutes, and set it aside.
4. In a small container, add 1 tablespoon sesame oil, 2 tablespoons soy sauce, 1.5 tablespoon dark soy sauce, 1 teaspoon brown sugar and mix it well.
5. Pour 2 tablespoons vegetable oil into a non-stick pan, turn on medium high fire and add noodles and sauce mixture from step 4. Then, stir fry for a couple minutes.
6. After that, add green onion, sprout beans and stir fry a little bit.
Enjoy this simple and tasty Chinese Cantonese soy sauce noodles recipe! Also, check out these beef pho, walnut shrimp, laksa noodle soup, salt & pepper squid, honeydew popsicle and taiyaki recipes.
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Cantonese Soy Sauce Pan Fried Noodles
Equipment
- 1 Non-stick pan
Video
Ingredients
- 4 Cantonese style dried noodles (5.3 oz, if the noodle is small one can use 5 of them instead)
- 2 cups Sprout beans (14 oz)
- 4 sticks Green onion (1 oz, use 2 big or 4 small)
- 3 tablespoons Vegetable Oil
Sauce Mixture:
- 1 tablespoon Sesame oil
- 2 tablespoons Soy sauce
- 1.5 tablespoons Dark soy sauce
- 1 teaspoon Brown sugar
Instructions
- Pour 5 cups of water into the pot and turn on medium small fire until the water boils. Add 4 dried Cantonese noodles (5.3 oz). Cook for 2-3 minutes until it is soft. Then, drain & rinse the noodles and set a side.
- Meanwhile, cut 4 sticks of green onion (1 oz) into strips.
- Next, add 1 tablespoon vegetable oil into a non-stick pan and turn on the fire high. Then, add 2 cups of sprout beans (14 oz), stir fry for 1-2 minutes, and set it aside.
- In a small container, add 1 tablespoon sesame oil, 2 tablespoons soy sauce, 1.5 tablespoon dark soy sauce, 1 teaspoon brown sugar and mix it well.
- Pour 2 tablespoons vegetable oil into a non-stick pan, turn on medium high fire and add noodles and sauce mixture from step 4. Then, stir fry for a couple minutes.
- After that, add green onion, sprout beans and stir fry a little bit.
Notes
Cooking tips for how to make soy sauce noodles (豉油皇炒麵):
- Use fresh or dried cantonese egg noodles. In this soy sauce noodle recipe, I used dried thin cantonese egg noodles.
- Boil and rinse noodles under cold water. Remember don’t overcook the noodles. The purpose of boiling the noodles is to loosen up and soften the noodles, so it is easier to stir fry.
- Drain the noodles very well.
- Use a non-stick pan to stir fry, so you can use less oil and the noodles won't stick on a pan.
- stir fry sprout beans a little bit, don't over cook them.
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