Hong Kong-Style Pan-Fried Noodles

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 03/10/23
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Prep: 3 mins
Cook: 15 mins
Total: 18 mins
Servings: 4 servings

Crispy, yet soft, delicious alone or smothered in a saucy stir fry, these pan-fried noodles live up to their name. Known as "both sides golden" or "twice golden" in Chinese, this dish gets its delicious texture from a combination of simple cooking methods. First, the noodles are boiled, then they're browned on one side in a wok, before being flipped and cooked on the other side. The resulting noodles are crispy on the outside, but still tender on the inside.

Though it's now considered a classic Hong Kong and Cantonese dish, twice-golden pan-fried noodles came by way of two provinces further north: Shanghai (home of soup dumplings) and Suzhou (also known for its Mandarin fish). It was embraced by Hong Kong and Cantonese chefs, who learned the dish from Shanghainese immigrants, and is now a staple at many restaurants.

What's the Best Noodle for This Recipe?

As its name suggests, this dish is usually made with fresh Hong Kong pan-fry noodles (Twin Marquis is a go-to noodle brand for many Chinese home cooks) that are bright yellow in color. If fresh noodles are not an option, use about 10 to 12 ounces of thin dry noodles (that should be enough for 4 servings), such as an egg-based Hong Kong noodle or fine egg noodles.

Pan-Fried Noodle Cooking Tips

Though its name says "pan-fried," you're actually doing more of a shallow fry to crisp up the noodles. It may be tempting to check and see how they're doing, but do not disturb the noodles once they're in the wok! The key to getting the perfect crunchy exterior is letting the noodles sit and fry in peace.

If you don't have a large 12 to 14-inch frying pan or wok, boil the noodles as directed, then fry them in two batches.

To keep pan-fried noodles crispy as you prepare a stir fry or other sautéed items to go with them, simply hold them in a 170 F to 200 F oven.

What Do You Serve With Pan-Fried Noodles?

Pan-fried noodles are delicious on their own with a little soy sauce or chili oil. At most restaurants, they're served with a saucy combination of sliced meat, shrimp, and veggies, but you can also top with your favorite stir fry. Here are some ideas:

Browned pan-fried thin noodles on a plate

 The Spruce Eats

Ingredients

  • 16 ounces fresh Hong Kong noodles, or 10 to 12 ounces fine dried egg noodles

  • 1 tablespoon sesame oil

  • 3 tablespoons peanut oil, or vegetable oil, or as needed

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pan-fried noodles recipe gathered

     The Spruce Eats

  2. In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente—tender, but still firm.

    Thin noodles covered with water in a saucepan on the stove

     The Spruce Eats

  3. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.

    Noodles in a colander being rinsed under running water

     The Spruce Eats

  4. In a heavy frying pan or a wok, heat the 3 tablespoons of peanut oil over medium-high to high heat. Add the noodles. Quickly spread them out to the edges of the pan and let them cook without stirring until they are browned on the bottom. This will take about 5 to 8 minutes.

    Noodles filling a wok on the stove

     The Spruce Eats

  5. Flip over and brown the other side.

    Lightly browed fried noodles in a wok on the stove

     The Spruce Eats

  6. Remove from the wok and plate. Keep warm while preparing other ingredients for your meal.

    Browned pan-fried noodles on a plate

    The Spruce Eats

Recipe Variations

  • Spicy Pan-Fried Noodles: When the noodles are done, add 2 teaspoons of soy sauce and spicy chili sauce, to taste.
  • Pan-Fried Noodles With Hoisin Sauce: In a small bowl combine 1 1/2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon water or dry sherry, and 1 to 2 tablespoons honey or sugar; whisk and set aside. When the noodles are done, toss them with the sauce mixture. Garnish with sesame seeds or chopped scallions, if desired.
Nutrition Facts (per serving)
299 Calories
15g Fat
35g Carbs
7g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 299
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 7g
Vitamin C 0mg 0%
Calcium 8mg 1%
Iron 1mg 8%
Potassium 50mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)