Omnivore's Cookbook · by Maggie Zhu★ 5.0 (9)
Soy Sauce Pan Fried Noodles (广式豉油皇炒面)
NUTRITION · PER SERVING10M COOK
CAL 14%·PRO 16%
CARBS 31G44% OF CAL
4G FIBER0G ADDED0G INTRINSIC24G OTHER3G TOTAL SUGAR
FAT 14G46% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried noodles tossed with a savory soy-oyster sauce and charred until caramelized. Topped with a fried egg and vegetables, they deliver restaurant-quality results in ten minutes. Serve as a quick weeknight main or alongside other dishes.
mainchinesestir fry🍳 skilletdairy free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz fresh Hong Kong pan fry noodles ((or 6 oz / 170 g dried egg noodles))
- 1 tablespoon light soy sauce
- 1 tablespoon vegetarian oyster sauce ((or oyster sauce))
- 1 teaspoon dark soy sauce
- 1/2 tablespoon Shaoxing wine
- 1/2 teaspoon sugar
- 3 tablespoons peanut oil ((or vegetable oil))
- 4 green onions (, chopped into 2” (5 cm) pieces them quartered lengthwise)
- 2 cups bean sprouts
- Homemade chili oil (to serve with (Optional))
At a glance
PER SERVING · TIME 10M
CAL 14%·PRO 16%
CARBS 31G44% OF CAL
4G FIBER0G ADDED0G INTRINSIC24G OTHER3G TOTAL SUGAR
FAT 14G46% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 611mg
- Total sugar
- 3g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 109mg
- Calcium
- 19mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 611MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.