10-Minute Pan Fried Noodles

Why You’ll Love This Recipe

I appreciate how incredibly quick this recipe is. From start to finish, it only takes 10 minutes, which makes it perfect for busy days.

I also love that it uses simple pantry staples. Soy sauce, garlic, oil, and noodles come together to create deep, savory flavor with very little effort.

The texture is another reason I keep coming back to this dish. I get slightly crispy, caramelized edges on the noodles while the inside stays tender and chewy. It’s easy to customize too. I can add extra vegetables, toss in protein, or adjust the seasoning to suit my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

300 g fresh noodles
2 tbsp neutral oil
2 cloves garlic, minced
2 green onions, cut lengthwise into 2-inch pieces
1 cup bean sprouts or other vegetables
1 tsp sesame oil

For the sauce:
2 tbsp soy sauce
1/2 tbsp dark soy sauce
1/2 tbsp sugar
1/8 tsp white pepper or black pepper
1 tbsp water

Directions

I start by combining all the sauce ingredients in a small bowl and setting it aside.

If I am using fresh pre-cooked noodles, I loosen them by blanching briefly in boiling water or running them under hot tap water. Once separated, I rinse them under cold water, drain well, and set aside.

Next, I heat neutral oil in a wok or large pan over medium heat. I add the minced garlic and the white parts of the green onions, cooking until fragrant.

I add the noodles to the pan and toss them gently to combine with the aromatics. Then I pour in the prepared sauce and stir-fry for about 2 to 3 minutes. I let the noodles sit slightly so they caramelize and develop light crispy edges.

Finally, I add the bean sprouts and the green parts of the green onions. I drizzle sesame oil over the top, give everything a quick toss, and serve immediately.

Servings and timing

This recipe serves 2 people.

Preparation time: 5 minutes
Cooking time: 5 minutes
Total time: 10 minutes

Variations

When I want to add protein, I toss in sliced chicken, shrimp, beef, or tofu. I cook the protein first, remove it from the pan, and add it back in at the end.

For extra vegetables, I like adding shredded cabbage, carrots, bell peppers, or snow peas. If I prefer a slightly spicy version, I mix in chili oil or a pinch of red pepper flakes.

I sometimes swap the noodles depending on what I have available. Hong Kong–style fried noodles, Shanghai noodles, chow mein, egg noodles, udon, ramen, or even yakisoba all work well.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days.

To reheat, I warm the noodles in a pan over medium heat with a small splash of water to loosen them. I stir gently until heated through. I avoid microwaving too long, as it can make the noodles rubbery.

FAQs

Can I use dried noodles instead of fresh?

Yes, I can use dried noodles. I simply cook them according to package instructions, drain well, and use them in the stir-fry.

How do I prevent the noodles from sticking?

I make sure the pan is properly heated and coated with oil before adding the noodles. Tossing gently and allowing slight caramelization helps prevent sticking.

Can I make this gluten-free?

I substitute regular soy sauce with tamari or gluten-free soy sauce and choose gluten-free noodles.

What vegetables work best in this recipe?

I enjoy bean sprouts, cabbage, carrots, bell peppers, and snow peas. Most quick-cooking vegetables work well.

Can I double the recipe?

Yes, but I use a large wok or cook in batches to avoid overcrowding the pan, which helps maintain the right texture.

Conclusion

These 10-Minute Pan Fried Noodles are one of my favorite quick meals. I love how simple ingredients transform into something deeply savory and satisfying in just minutes. The caramelized noodles, fragrant garlic, and crisp vegetables create the perfect balance of flavor and texture.

Whenever I need a reliable, fast, and customizable dish, this is the recipe I turn to. It’s simple, flexible, and always delicious.