Chicken Pan Fried Noodles

A bowl is filled with chicken pan fried noodles, coated in a dark glossy sauce and mixed with scallions, onions, and cabbage. This comforting stir-fry is ready to serve.
These Chicken Pan Fried Noodles is my FAVORITE meal to make quickly after work. With tender chicken, crisp vegetables, and chewy noodles tossed in a super simple yet tasty sauce, it’s a comfort food you can make in about 35 minutes and is guaranteed to be a favorite!
Watch me make Chicken Pan Fried Noodles
Servings: 2 servings
Prep: 5 minutes
Cook: 15 minutes
Marinating Time: 15 minutes
Total: 35 minutes
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Equipment

Ingredients 

Chicken

  • 6 oz chicken thigh, thinly sliced
  • 2 tbsp shaoxing wine, see note 1
  • 2 tbsp cornstarch
  • Pinch of salt

Stir Fry

  • 6 oz fresh wheat noodles, I used twin marquis fresh noodles
  • ¼ onion, thinly sliced
  • 2 scallions, whites and greens separated
  • 1 cup cabbage, shredded

Sauce

Instructions 

  • In a small bowl, mix together dark soy sauce, light soy sauce, oyster sauce, and sugar to form your sauce.
  • Boil your noodles until one minute before al dente, then rinse under cold water and set aside.
  • Heat oil in a pan and brown the chicken for about 5 minutes until cooked through, then remove and set aside.
  • In the same pan, add the onion and scallion whites and cook for 2 minutes. Add cabbage and stir-fry until wilted, about another 2 minutes.
  • Toss in the noodles, sauce, and cooked chicken. Stir-fry until the noodles are coated and the sauce clings to everything.
  • Add in the scallion greens and cook briefly until just wilted. Remove from heat and serve the noodles in a bowl.

Notes

(1) Shaoxing wine helps breakdown the meat further to make it super tender like the Chinese restaurants. If you do not have it, substitute with dry sherry or omit. 

Nutrition

Serving: 1 servingCalories: 420kcalCarbohydrates: 42gProtein: 27gFat: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Table of Contents

Why Chicken Pan Fried Noodles Are My Favorite Meal

When I’m wiped from a long day of work, these Chicken Pan Fried Noodles are one of the recipes I reach for without doing a ton of thinking (not that I do a ton anyways!). Not only is it fast to make and super filling, but it also satisfies my takeout craving without the surcharge or those super high delivery fees. The chicken is velveted so it stays super tender, and the fresh noodles get coated in the super tasty sauce while the veggies add enough volume and fiber to complete the meal. This meal is a staple in my household that always tastes amazing no matter what. There’s no stress, no fuss, and absolutely no reason to not make it again tomorrow!

A fork lifts a glossy bite of pan fried noodles with chicken and scallions from the bowl. The noodles are coated in a rich, savory sauce that clings to every strand.
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The Secret to Pan Fried Noodles That Taste Like Takeout

What sets these noodles apart is the sauce (and the velveted chicken). The sauce is savory, rich, and just sweet enough to give that signature glossy finish. Using both dark and light soy sauce adds the color and savoriness, while the oyster sauce brings the classic umami flavors without adding any additional MSG. Additionally, tossing the noodles in right at the end with the sauce and cooked chicken lets everything cling together beautifully. And because you’re using fresh noodles, you get that perfect chewy texture without needing a wok or specialty setup.

What You’ll Need To Make Chicken Pan Fried Noodles

Chicken

  • 6 oz chicken thigh, thinly sliced
  • 2 tbsp shaoxing wine
  • 2 tbsp cornstarch
  • Pinch of salt

Stir Fry

  • 6 oz fresh wheat noodles (I used Korean udon)
  • ¼ onion, thinly sliced
  • 2 scallions, whites and greens separated
  • 1 cup cabbage, shredded

Sauce

  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar

How to Make Chicken Pan Fried Noodles

In a small bowl, mix together dark soy sauce, light soy sauce, oyster sauce, and sugar to form your sauce.

Granulated sugar is being poured into a metal bowl filled with soy sauces and oyster sauce. This simple sauce blend brings deep umami and subtle sweetness to the noodles.

Boil the noodles until one minute before al dente, rinse under cold water, and set aside.

Fresh wheat noodles are boiling in a pot of water, stirred with tongs to prevent sticking. These chewy noodles form the base of the pan-fried dish.

In a separate bowl, marinate sliced chicken thighs with shaoxing wine, cornstarch, and a pinch of salt.

A hand pours Shaoxing wine over raw sliced chicken thighs in a metal bowl. This step helps tenderize the meat and infuse it with classic Chinese flavor.

Heat oil in a large pan and brown the chicken for about 5 minutes, then remove and set aside.

Thinly sliced chicken thighs are being seared in a hot wok until golden brown. This builds savory depth and texture for the noodle stir-fry.

In the same pan, sauté the onion and scallion whites for 2 minutes until slightly soft. Add cabbage and stir-fry until wilted, about another 2 minutes.

Sliced onions and scallion whites are being sautéed in a wok. These vegetables create an aromatic base for the sauce to cling to later.

Toss in the cooked noodles, sauce, and chicken, stir-frying everything together until evenly coated.

A rich, dark soy-based sauce is being poured over just-cooked noodles in the wok. The sauce will coat the noodles and tie all the flavors together.

Add scallion greens, cook just until wilted, then remove from heat and serve.

Fresh scallion greens are being added to the pan as the final touch. They add a pop of color, crunch, and brightness to the finished noodles.

Tips and Variations

No fresh noodles? Sub with any dried noodles, or even spaghetti!

If you want your noodles extra crispy, like a Cantonese Style, you can pan-fry the noodles first before adding sauce for a slight caramelization.

Don’t skip rinsing the noodlesm it prevents sticking and keeps them springy!

Want the noodles extraspicy? Add chili oil with the sauce.

Frequently Asked Questions

Can I use dried noodles instead of fresh?

Yes! Just boil them until they’re a little underdone since they’ll finish cooking in the pan. Rinse them under cold water before stir-frying to avoid clumping.

Can I meal prep this?

Absolutely! It reheats well in the microwave or on the stove. Just save a little extra sauce or splash in some water when reheating to loosen the noodles.

What other protein can I use?

Thinly sliced pork, beef, or even tofu work well. Just make sure to marinate and cook them before tossing with the noodles. The other marinade ingredients don’t have to change, just the protein!

Why use both light and dark soy sauce?

Light soy sauce adds saltiness and brightness, while dark soy sauce gives color and deeper umami. The combo is essential for that rich flavor, but if you don’t have any dark or light soy sauce, substitute with a 1:1 ratio of regular soy sauce.

How do I get that “restaurant-style” wok hei flavor?

Using a hot pan and cooking in batches helps mimic wok hei at home. Avoid overcrowding and make sure your ingredients are dry to get a better sear.

Try These Next

• For another quick noodle dish, check out my Garlic Beef Noodles!

• If you’re craving something more protein focused, you’ll love my Thai Basil Chicken.

• Want another dinner option after work? Try out my Beef Curry Udon.

About Mitchell Masuda

I'm a home (and self-taught) cook based in New York sharing easy, delicious, and approachable Asian food recipes!

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