Pan Fried Noodles

Browned pan-fried thin noodles on a plate

 The Spruce Eats

Prep: 3 mins
Cook: 15 mins
Total: 18 mins
Servings: 4 servings
Nutrition Facts (per serving)
299 Calories
15g Fat
35g Carbs
7g Protein
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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.)

This recipe goes by several different names, including "both sides browned" and "twice browned" noodles. In all cases, the boiled noodles are cooked to golden on one side, then turned over and cooked on the other side. If desired, the noodles can be placed in a cake pan before frying so that it forms a more attractive shape, but this isn't necessary. After frying, the noodles should be crispy on the outside, but still tender on the inside.

Pan-fried noodles are usually made with fresh Hong Kong pan fry noodles. If you can't find them, use dried thin wonton soup noodles, Chinese egg noodles, or fine egg noodles. Dried noodles weigh less than fresh noodles, so use only about 12 ounces of dried noodles.


Watch Now: Easy Pan-Fried Noodles Recipe


  • 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


  • If fresh noodles are not an option, use about 10 to 12 ounces of thin dry noodles (enough for 4 servings), such as egg-based Hong Kong noodles or fine egg noodles.
  • If you don't have a large 12 to 14-inch frying pan or wok, cook the noodles as directed and then fry them in two batches.
  • Hold the pan-fried noodles in a 170 F to 200 F oven if you are making a stir fry or sautéed items to go with them.

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 of hoisin sauce, 1 tablespoon of soy sauce, 1 tablespoon of water or dry sherry, and 1 to 2 tablespoons of 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.

What Do You Serve With Pan-Fried Noodles?

Pan-fried noodles are delicious with stir-fry dishes, or incorporate them into a cooked stir-fry dish. Here are some ideas: