Pan-Fried Soy Sauce Noodles (Mi Xao Xi Dau)
This post contains affiliate links which we are compensated for if a purchase is made. Using links costs you nothing and helps to support the ongoing creation of content.
Pan-Fried Soy Sauce Noodles (Mi Xao Xi Dau)
If you want to work out your arms, forget the gym. Make pan-fried noodles. Nothing tones up the arms more than tossing noodles around in a wok.
Pan-fried soy sauce noodles are not only great for a quick arm workout, but they are great for a quick meal. They are incredibly simple to make and versatile. Enjoy them simply as is or make it more substantial by adding in your favorite protein (tofu, chicken, beef, or shrimp). You can also mix in vegetables like bell peppers, carrots, broccoli, and bok choy for added nutrition and flavor.
Pan-Fried Soy Sauce Noodles (Mi Xao Xi Dau)
In the recipe below I'm keeping it traditional by using bean sprouts and garlic chives. To make it even simpler, I'm using one whole bag of bean sprouts that you can typically pick up at any market which is about 1 lb, and one whole bunch of garlic chives, which is also 1 lb. Who wants leftover ingredients anyways? They may seem a lot at first but just like spinach, they will wilt down to almost nothing once cooked.
The pan fry noodles I used. Wyzen Pan Fry Noodles.
What You Will Need
To start, you'll need to gather all of your ingredients.
Noodles — Wheat-based noodles like udon or egg noodles work best. I’m using wheat noodles labeled “pan fry noodles” by Wyzen. You can find them in vacuumed-sealed bags in the refrigerator section of an Asian grocery store.
Sesame oil — To provide a nutty aroma and shine. It also prevents the noodles from sticking together.
Light soy sauce — The main umami and salty seasoning for this dish. If you have a bottle that is labeled all-purpose soy sauce or isn’t labeled either light or dark, it is usually light soy sauce.
Dark soy sauce — A slightly sweeter soy sauce that will be used primarily for color to darken the noodles.
Sugar — I’m using granulated cane sugar to balance out the two soy sauces.
Vegetables — Use any vegetables of your choice. Some of my favorites for these soy noodles are garlic chives, green onions, bean sprouts, bell peppers, carrots, broccoli, and bok choy. For this recipe, I’m using bean sprouts and garlic chives for a more traditional dish.
Yellow onion — The main aromatic here. Slice into large wedges. The large onion wedges can withstand high heat without burning. Bring out the aroma by pan-frying in oil before adding anything else.
Vegetable oil — This is different from sesame oil. Vegetable oil has a higher boiling point that is needed to pan-fry the aromatics.
Bean sprouts, Pan-Fry Egg Noodles, and Garlic Chives
Bean sprouts, Pan-Fry Egg Noodles, and Garlic Chives
How to Make Soy Sauce Noodles
To begin, cook your noodles according to the package instructions. These specific pan-fry noodles I got are already cooked. It only requires a quick blanch in boiling water to separate the strands. Drain, rinse with cold water, toss in sesame oil to prevent sticking then set aside.
Mix together the sauce ingredients: light soy sauce, dark soy sauce, and sugar. Slice the yellow onion into thick wedges. Wash the bean sprouts and garlic chives. Slice the garlic chives into 2-inch pieces. Set everything aside.
Heat a large skillet or wok with a bit of vegetable oil on high heat. Add yellow onion and saute until fragrant. Add in cooked noodles and soy sauce mixture. Toss everything together until the noodles soaked up all the liquid. Add bean sprouts, garlic chives, and final toss to combine.
Level it Up
For these noodles, I love to add thinly sliced BBQ Pork (Char Siu/Xa Xiu) for a classic Cantonese/Chinese dish or serve alongside General Tso's Chicken for a complete meal.
You May Enjoy These Other Dishes
Mongolian Beef Stir Fry with Bell Peppers
Panda Express Orange Chicken
Honey Walnut Shrimp
Crispy Salt & Pepper Beef
Beef & Broccoli Stir Fry
Eggplant with Shrimp and Garlic Sauce
Pan-Fried Soy Sauce Noodles (Mi Xao Xi Dau)
Ingredients
Instructions
- Fill a large skillet or wok with about 2 quarts of water and bring it to a boil. Add egg noodles. Move it around gently with chopsticks to break up the clumps. Cook for 1 minute or per package instructions if you are using a different brand. Drain into a colander and rinse with cold water. Toss with sesame oil and set aside.
- In a small bowl, mix together regular soy sauce, dark soy sauce, and sugar.
- Return the skillet or wok back to the stove. Give it a good wipe-down so there's no moisture. Add vegetable oil and heat on high. When warm, add onions and saute for about 1 minute or until lightly charred on the outside and fragrant. Add cooked noodles and the soy sauce mixture. Use a pair of chopsticks to aerate the noodles by tossing them high in the air. Cook for about 3 minutes while tossing.
- Add bean sprouts and garlic chives. It may seem a lot at first but they will wilt down. Cook for about one minute. Plate and serve.
Nutrition Facts
Calories
387Fat
12 gSat. Fat
2 gCarbs
57 gFiber
3 gNet carbs
54 gSugar
6 gProtein
12 gSodium
1021 mgCholesterol
60 mgThe values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
