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. It’s just as delicious as soy sauce noodles you get at your local take-out restaurant but at a fraction of the price!

I love soy sauce pan fried noodles. They are one of my favourite dishes to order at Chinese restaurants. The savoury sauce coating the crispy noodles is always a hit! To change things up a bit, I’ve loaded this noodle dish with vegetables so it’s super filling and can be a stand alone dish for weeknight dinners. Usually I like to serve my soy sauce noodles with a side but with the addition of mushrooms, onions, red peppers, and snow peas, we barely notice the lack of protein.

A large plate of soy sauce pan fried noodles with vegetables.

Why You’ll Love This Noodle Dish

It’s easy to make as you’re pretty much just stir-frying everything together and then coating it with a soy sauce mixture.
You can add protein if needed. Sometimes I decrease the number of vegetables and stir fry some strips of beef to change things up.
It doesn’t take that one once you have everything prepped and ready to go. This stir fry moves fast so once you start, you won’t have time to cut your veggies as you go. This is why I also make the sauce beforehand and just set it aside.

What You’ll Need

Ingredients needed to make soy sauce noodles with vegetables.

soy sauce — I recommend using light sodium soy sauce.
dark soy sauce — if you have mushroom flavoured dark soy sauce, even better!
salt and pepper
Shaoxing wine — Shaoxing wine is also known as Chinese cooking wine, from the city, Shaoxing. It’s an amber-colored rice wine that can be found online or at your local Asian grocery store!
oyster sauce
chow mein noodles — the ones I use are from the refrigerated section of the store. If you use a different one, please prepare it as directed on your package.
oil — I use olive oil, but you can also use peanut oil or vegetable oil.
onion — I went with a regular yellow onion. You can use sweet onion if you’d like.
red peppers — while I use red, you can also use orange or yellow instead.
snow peas — I prefer snow peas over snap peas for this stir-fry.
mushrooms — I sliced my baby Bella mushrooms, but you can buy pre-sliced ones.
green onions — I truly think that’s no such thing as too many green onions in a recipe! The more, the merrier.

How to Make This Cantonese Style Soy Sauce Noodles

Mix together the sauce ingredients and set aside.
Cook the noodles according to the packaging. For mine, I boil them for 1 minute and then drain and rinse the noodles.
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.
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.
To make flipping easier, you can use a spatula to help.
Let crisp up for another 4 to 5 minutes.
If your noodles are not as golden brown and crispy to your liking, you can repeat these steps again. Set aside when done.

Onions, snow peas, and bell peppers stir fried.

Mushrooms and green onions added to vegetable stir fry.

In the same skillet, add ½ tablespoons of oil and sauté the onions, bell peppers, and snow peas for 1 minute.
Add in the mushrooms and green onions and sauté for 1 to 2 minutes.

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.

Sauce to be mixed in a pan of soy sauce noodles and vegetables.

Add in the sauce and toss to coat everything.
Serve and enjoy!

Soy sauce noodles with vegetables in a pan.

Recipe Tips

Dark soy sauce gives the noodles a nice dark colour. However, keep in mind that dark soy sauce has a higher salt content than regular soy sauce.
The sauce is definitely salty enough that the ¼ tsp salt is enough to season the entire noodle dish. If you don’t find it salty enough, add some at the end.
If you don’t have access to these noodles, spaghetti can be used in place but the texture will be different.
Other vegetables you can add are baby corn, baby bok choy, bean sprouts, chives, or whatever else is in your fridge.

Make Ahead Tips

Meal prep: once cooled, store the cooked noodles in an airtight container for up to 4 days in the fridge.
I would not freeze this recipe. All the veggies like mushrooms won’t thaw well.

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.

5 from 30 votes

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

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

Mix together the sauce ingredients and set aside.
Cook the noodles according to the packaging. For mine, I boil them for 1 minute and then drain and rinse the noodles.
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.
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.
Let crisp up for another 4 to 5 minutes.
If your noodles are not as golden brown and crispy to your liking, you can repeat these steps again. Set aside when done.
In the same skillet, add ½ tablespoons of oil and sauté the onions, bell peppers, and snow peas for 1 minute.
Add in the mushrooms and green onions and sauté for 1 to 2 minutes.
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.
Add in the sauce and toss to coat everything.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Author: Carmy

Course: Main Course

Cuisine: Asian

Nutrition Disclaimer

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