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5.0 from 90 votes

Soy Sauce Pan Fried Noodles with Vegetables (Chow Mein)

This Cantonese-styled Soy Sauce Fried Noodles (chow mein) is a childhood classic. Packed with vegetables, this noodle dish is an easy and delicious recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • 3 tbsp soy sauce low sodium
  • 2 tbsp dark soy sauce
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp Shaoxing wine
  • 2 tbsp oyster sauce
  • 355 grams Chow Mein noodles
  • 2½ tbsp oil
  • 1 onion sliced
  • 1 red pepper sliced
  • 1 cup Snow peas
  • 6 baby bella mushrooms sliced
  • 1 bunch green onions cut into thirds

Instructions

    Cup of Yum
  1. Mix together the sauce ingredients and set aside.
  2. Cook the noodles according to the packaging. For mine, I boil them for 1 minute and then drain and rinse the noodles.
  3. In a large skillet or wok, coat with 1 tbsp of oil and heat over medium-high heat for 30 seconds before adding the noodles to the pan. Try to spread the noodles out as much as possible in the pan so it crisps up.
  4. After 4 to 5 minutes, the noodles would have crisped up, making it easier to flip over. Once flipped, add another tablespoon of oil around the side of the pan.
  5. Let crisp up for another 4 to 5 minutes.
  6. If your noodles are not as golden brown and crispy to your liking, you can repeat these steps again. Set aside when done.
  7. In the same skillet, add ½ tablespoons of oil and sauté the onions, bell peppers, and snow peas for 1 minute.
  8. Add in the mushrooms and green onions and sauté for 1 to 2 minutes.
  9. Add the crispy chow mein noodles back to the skillet and break it up with your wooden spoon, mixing the vegetables in with the noodles.
  10. Add in the sauce and toss to coat everything.