These Cantonese pan fried noodles are popular in Hong Kong. They are crispy, chewy, and packed with smoky yet savory flavor. You can customize this versatile noodle dish with pretty much anything you feel like adding. Everything comes together in under 20 minutes.

Pan fried noodles with shrimp are served on a platter with chopsticks on a napkin.

When our family was living in Hong Kong several years ago, we often enjoyed a Dim Sum brunch on Saturdays in the heart of Hong Kong harbor. We ordered these Cantonese noodles regularly.

What are Cantonese noodles?

They are often called Hong Kong Pan Fried Noodles. The Hong Kong style egg noodles (fresh or dried) are a must. The name in Cantonese is often spelled “See Yow Wong Chow Mein (鼓油王炒面)”, which loosely translates into king (or supreme) soy sauce pan fried noodles.

The stir-frying cooking process creates crispy edges and a chewy inner texture for these noodles, with a smoky flavor. Then these crispy Hong Kong noodles are quickly stir fried (with or without meat) with crunchy vegetables like green onion, chives, and mung bean sprouts in a flavor-packed savory sauce.

Cantonese pan fried noodles are served on a serving platter with chopsticks on the napkin.

It was one of our family’s favorite Chinese dishes and my kids couldn’t get enough of it.

We call it Hong Kong chow mein because it tastes somewhat like the chow mein you might find in a Chinese restaurant in the United States, but crispier in texture and so delicious.

The beauty of these Hong Kong style noodles is that it is easily customizable to suit your taste. I like to add shrimp to make it a hearty balanced meal. You can use beef or chicken instead for added protein.

You can also omit the meat and turn it into a vegetarian noodle dish.

Ingredients: Hong Kong Pan Fried Noodles

  • Noodles — Use Hong Kong style pan-fried noodles (or Hong Kong egg noodles), fresh or dried. They are thin egg noodles with a yellow color. You can find them in the refrigerated section of Asian or Chinese markets. You will need to boil the noodles for 1-2 minutes depending on the package directions before pan-frying. You might find “Hong Korean style wonton noodles” in the same noodle section, but they are different noodles and should not be used for this recipe.

What is the difference between Chow mein, Lo mein, and pan-fried noodles?

  • Chow mein noodles are also egg noodles and are stir-fried, but they are much thicker and softer than pan-fried noodles.
  • Lo mein noodles are cooked separately from the other ingredients. Lo mein is a saucy dish while chow mein and pan-fried noodles are drier, with less liquid in the dish.
Ingredients for making cantonese pan fried noodles are displayed together on the counter.
  • Sauce Ingredients – You will need dark soy sauce, light soy sauce, oyster sauce, sugar, sesame oil, and shaoxing wine.
  • Veggies — I used green onion, Asian chives, and mung bean sprouts to add savory flavor and a crunchy texture. You can substitute with other vegetables like cabbage, carrot, pepper, broccoli, baby corn, etc. for an added crunch.
  • Oil – Use any vegetable oil to make this Cantonese fried noodles recipe.
  • Protein — optional. I added shrimp. You can add chicken or beef as you prefer. To make a vegetarian version, omit animal protein and enjoy the noodles with vegetables, or add fried tofu cubes to increase the plant-based protein in the dish.
A wok filled with pan fried noodles with shrimp is showing.

How to make Pan fried Cantonese noodles

Step 1. Cook Hong Kong pan fried noodles according to your package direction; usually about 1 minute for fresh noodles and 3 minutes for dried noodles in boiling water. Drain noodles.

Step 2. In a small bowl, combine the sauce ingredients and mix well.

Step 3. Heat 1 tablespoon of oil and stir fry onion and shrimp (if using) until shrimp is fully cooked over high heat. Remove from the wok and set aside.

Step 4. Heat 1 tablespoon of oil in a wok over high heat. Add the noodles and spread on the bottom of wok. Sear the noodles for about 1-2 minutes while drizzling 1 more tablespoon of oil around the edges of the noodles to crisp them up.

Step 5. You will want to see the noodles turn golden crisp on the bottom and somewhat dry, then flip to the other side. Stir the noodles with kitchen tongs or chopsticks once you flip them and continue to stir-fry for another 1-2 minutes. Drizzle more oil if needed.

Step 6. Add the green onion, chives, mung bean sprouts, and toss to heat through. Add the shrimp & onion, and pour the sauce; toss for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent.

Tip: You want the sprouts to be slightly cooked but still maintaining their crunchy texture. Do not overcook or they will become soggy and limp.

A serving plate is filled with pan fried egg noodles with shrimp and vegetables on a tray lined with a napkin.

Serve immediately while hot. You can drizzle dashes of hot chili garlic sauce or sriracha sauce if you wish to add some heat.

Enjoy the slurping sound! It’s a sign of deliciousness.

Love anything noodles?

Try some of these easy and quick noodles dishes. These Asian noodle recipes take 30 minutes or less to put together.

Pan fried noodles with shrimp are served on a platter with chopsticks on a tray lined with a napkin.

Hong Kong Style Cantonese Pan-Fried Noodles

These Hong Kong style Cantonese pan fried noodles are crispy, chewy, and packed with smoky yet savory flavor. You can customize this versatile noodle dish with pretty much anything you feel like adding.
5 from 1 rating

Ingredients

  • 12 oz Hong Kong pan fried noodles, or Hong Kong style egg noodles
  • 1/2 onion, sliced
  • 1 lb shrimp, peeled
  • 5 green onion, sliced
  • 2 oz Asian green chives, optional
  • 7 oz mung bean sprouts

For sauce

Equipment

Instructions 

  • Cook Hong Kong pan fried noodles according to your package direction; usually about 1 minute for fresh noodles and 3 minutes for dried noodles in boiling water. Drain noodles.
  • In a small bowl, combine the sauce ingredients and mix well.
  • Heat 1 tablespoon of oil and stir fry onion and shrimp (if using) until shrimp is fully cooked over high heat. Remove from the wok and set aside.
  • Heat 1 tablespoon of oil in a wok over high heat. Add the noodles and spread on the bottom of wok. Sear the noodles for about 1-2 minutes while drizzling 1 more tablespoon of oil around the edges of the noodles to crisp them up.
  • You will want to see the noodles turn golden crisp on the bottom and somewhat dry, then flip to the other side. Stir the noodles with kitchen tongs or chopsticks once you flip them and continue to stir-fry for another 1-2 minutes. Drizzle more oil if needed.
  • Add the green onion, chives, mung bean sprouts, and toss to heat through. Add the shrimp & onion, and pour the sauce; toss for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent.
  • Tip: You want the sprouts to be slightly cooked but still maintaining their crunchy texture. Do not overcook or they will become soggy and limp. Serve immediately while hot.
Calories: 494kcal, Carbohydrates: 68g, Protein: 38g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 254mg, Sodium: 617mg, Potassium: 700mg, Fiber: 5g, Sugar: 5g, Vitamin A: 830IU, Vitamin C: 19mg, Calcium: 139mg, Iron: 3mg
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