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Pan-Fried Soy Sauce Noodles (Mi Xao Xi Dau)
If you want to work out your arms, forget the gym. Make pan-fried noodles. Nothing tones up the arms more than tossing noodles around in a wok.
Pan-fried soy sauce noodles are not only great for a quick arm workout, but they are great for a quick meal. They are incredibly simple to make and versatile. Add in your favorite protein (tofu, chicken, beef, or shrimp) to make it a complete meal. You can also mix in vegetables like bell peppers, carrots, broccoli, and bok choy for added nutrition and flavor.
Pan-Fried Soy Sauce Noodles (Mi Xao Xi Dau)
In the recipe below I'm keeping it traditional by using bean sprouts and garlic chives. To make it even simpler, I'm using one whole bag of bean sprouts that you can typically pick up at any market which is about 1 lb, and one whole bunch of garlic chives, which is also 1 lb. Who wants some leftover ingredients anyways? They may seem a lot at first but just like spinach, they will wilt down to almost nothing once cooked.
The pan fry noodles I used. Wyzen Pan Fry Noodles.
Soy sauce mixture and aromatics (garlic, onions, stems of green onions)
What You Will Need
To start, you'll need to gather all of your ingredients.
Noodles — Wheat-based noodles like udon or egg noodles work best. I’m using wheat noodles labeled “pan fry noodles” by Wyzen. They are yellow in color and you can often find them in vacuumed-sealed bags in the refrigerator section of an Asian grocery store.
Light soy sauce — The main umami and salty seasoning for this dish. If you have a bottle that is labeled all-purpose soy sauce or isn’t labeled either light or dark, it is usually light soy sauce.
Dark soy sauce — A slightly sweeter soy sauce that will be used primarily for color to darken the noodles.
Sugar — I’m using granulated cane sugar to balance out the two soy sauces.
Chicken or vegetable stock — A bit of stock will add moisture to the noodles. You can also use any kind of bone stock and even water if nothing else is available.
Vegetables — Use any vegetables of your choice. Some of my favorites for these soy noodles are garlic chives, green onions, bean sprouts, bell peppers, carrots, broccoli, and bok choy. For this recipe, I’m using bean sprouts and garlic chives for a more traditional dish.
Aromatics — You can use garlic, yellow onion, and/or the stem ends of green onions. Fry in oil to get the aroma going.
Sesame oil — A finishing oil to provide a nutty aroma. Add sesame oil towards the end of cooking to maintain the aroma. It also provides a beautiful shine to the noodles.
Vegetable oil — This is different from sesame oil. Vegetable oil has a higher boiling point that is needed to pan-fry the aromatics.
Bean sprouts, Pan-Fry Egg Noodles, and Garlic Chives
Bean sprouts, Pan-Fry Egg Noodles, and Garlic Chives
How to Make Soy Sauce Noodles
To begin, cook your noodles according to the package instructions. These specific pan-fry noodles I got are already cooked. It only requires a quick blanch in boiling water to separate the strands. Drain, rinse with cold water, then set aside.
Mix together the sauce ingredients: light soy sauce, dark soy sauce, sugar, and stock/water. Chop your aromatics (garlic, yellow onions, or stems of green onions) and wash your vegetables. Set everything aside.
Heat a large skillet or wok with a bit of vegetable oil. Add in your aromatics and saute until fragrant. Add in cooked noodles, vegetables, and the soy sauce mixture, a little at time to taste. Toss everything together until combined. Once the vegetables are cooked through, give the noodles a drizzle of sesame oil and a final toss for a beautiful aroma and shine.
Level it Up
For these noodles, I love to add thinly sliced BBQ Pork (Char Siu/Xa Xiu) for a classic Cantonese/Chinese dish or serve alongside General Tso's Chicken for a complete meal.
You May Enjoy These Other Dishes
Mongolian Beef Stir Fry with Bell Peppers
Panda Express Orange Chicken
Honey Walnut Shrimp
Crispy Salt & Pepper Beef
Beef & Broccoli Stir Fry
Eggplant with Shrimp and Garlic Sauce
Yield 6Author Vicky PhamPrep time5 MinCook time5 MinTotal time10 Min
Pan-Fried Soy Sauce Noodles (Mi Xao Xi Dau)
Here is a quick and easy noodle recipe that is incredibly simple to make and versatile. Add in any type of protein you like, such as tofu, chicken, beef and mix in your favorite vegetables for a complete meal.Ingredients
Instructions
- Fill a large skillet or wok with water and bring it to a boil. Add egg noodles. Move it around gently with chopsticks to break up the clumps. Cook for 1 minute or per package instructions if you are using different noodles. Drain into a colander and rinse with cold water. Set aside.
- In a small bowl, mix together regular soy sauce, dark soy sauce, sugar, and water (or stock).
- Return the skillet or wok back to the stove. Give it a good wipe-down so there's no moisture. Add vegetable oil and heat on medium-high. When warm, add onions and saute for about 2 minutes or until fragrant. Add garlic. Saute for 15 seconds. Add cooked noodles, bean sprouts, garlic chives, and the soy sauce mixture, a little at a time to taste. Cook for about 3 minutes while tossing everything together.
- Add sesame oil and toss until evenly coated.
Recommended Products:
Carbon Steel Wok, 14-Inch
Nutrition Facts
Calories
392Fat
12Sat. Fat
2Carbs
58Fiber
3Net carbs
55Sugar
7Protein
13Sodium
1267Cholesterol
60The values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
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