Your Not So Traditional Cantonese Soy Sauce Pan-Fried Noodles (豉油皇炒麵)


3 servings of fresh egg (white) noodles (the noodles I used came in a package of 4 servings)
1/4 onion, sliced
2 slices of spam, cut into strips (I used low sodium kind)
1-2 tbsp oil
handful of cilantro, roughly chopped


1 tbsp light soy sauce
2 tbsp dark soy sauce
1/2 tbsp maggie seasoning sauce
1 tsp oyster sauce
2 tbsp water
2 tsp sugar
1/4 tsp chicken powder

OPTIONAL – beansprouts, scallion (or any veggies you want, this recipe is versatile in what you can add to it)


First, cook the noodles according to the directions of the package. I used fresh egg white noodles and cooked it for 30 seconds in boiling water as directed on mine. If you are using dry egg noodles, bring a pot of water to a boil and then turn off the heat and place the egg noodles in. By doing so you will allow the noodles to soften and prevent the noodles from absorbing too much liquid in the process, since you want the noodles to be dry as possible for the pan-frying process. Gently loosen up the noodles with a pair of chopsticks, and after about 3 minutes, remove the noodles and place in a colander to allow it to continue to drain all of the excess water. Add a small amount of oil to the noodles and mix well to prevent the noodles from sticking together, and set aside.

If you haven’t done so already, you chop up your onion, spam, and cilantro at this point, while you wait for the noodles to dry up some more. If you’ve got scallions, slice them in half lengthwise and roughly cut them into about 2-3 inches in length.

Prepare your sauce by mixing all of the sauce ingredients together in a small bowl.

Next, bring your wok to medium heat and once heated, and in about 1 tablespoon of oil and swirl it around. Saute your onions until it is somewhat translucent and set aside. If you are using beansprouts, you can cook it along with the onions.

In the same wok, pan-fry the strips of spam until both sides are slightly browned and remove. Leave the oil in the wok as this will also add flavour to the noodles. If there is not enough oil, add a little bit more into the wok, and then add the noodles in. Pan fry each side of the noodles for about 2-3 minutes. Loosen up the noodles to cover the entire surface with a pair of chopsticks. Occasionally, swirl the noodles in the wok around to prevent the noodles from browning on one area too much.

Once both sides have been pan-fried, pour about half of your sauce around the edge of the noodles and toss with chopsticks to evenly coat the noodles. Continue to add more sauce as needed. When pan-frying noodles, chopsticks is the best for this as you can easily loosen up the noodles and prevent it from clumping together. This should take about 3 minutes or so.

Next, add back in your onions, spam, cilantro, and other ingredients you may be using. Bring the wok to medium-high heat and toss thoroughly together, about 30 seconds to a minute. Once done, transfer onto a plate and enjoy!


2 thoughts on “Your Not So Traditional Cantonese Soy Sauce Pan-Fried Noodles (豉油皇炒麵)

  1. It’s a versatile recipe. You could practically put so many different types of meats and veggies in there. Thanks for the tip about turning off the heat after you put the noodles in. The instructions in the noodles I used last time just says to put it in boiling water for 3 minutes. But they stuck to my wok.

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