Super quick and easy pan fried noodles packed with flavour! The perfect weeknight meal that is easily customizable. (Vegan + Gluten Free)

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10-Minute Pan Fried Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Lisa Kitahara
  • Total Time: 10 minutes
  • Yield: 2 servings 1x


Super quick and easy pan fried noodles packed with flavour! The perfect weeknight meal that is easily customizable.


Units Scale
  • 1/2 small onion, sliced (50g)
  • 4 scallions, white and green separated (48g)
  • 2 garlic cloves, minced
  • 2 tsp minced ginger, optional
  • 300g fresh gluten free / rice noodles (or can use 200g dry, pre soaked)
  • 1 tbsp dark soy sauce
  • 1 1/2 tbsp light soy sauce
  • 1 tbsp mushroom sauce (or hoisin)
  • 12 tbsp chili bean sauce, depending on how spicy you like it
  • 2 tsp sugar
  • 2 cups green vegetables of choice (I used spinach)


  1. Heat a fry pan or wok with 2 tbsp of oil over high heat. Add onions and fry for 1 minute. Add the white parts of the scallions, ginger and onion and fry for another 30 seconds. If adding protein (tofu, vegan grounds, soy curls etc), add them now and cook for 1-2 minutes. Add the green parts of the scallions and noodles. Then add all the sauce ingredients in and cook, mixing everything together (about 2 minutes). If using dry noodles, fry until noodles are cooked 90% cooked. Add a few tablespoons of water as needed to ensure it does not stick to the pan. Lastly, add a handful of spinach (of your choice of greens) and cook for 30 seconds or until cooked through (other vegetables may take longer such as bok choy). 
  2. Transfer to a bowl, top with sesame seeds and enjoy!


  • Helpful Equipment: wok or non-stick frying pan, wooden paddle
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes


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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Team hoisin sauce here. I would also like to thank Lisa for making me realize that four scallions is the optimal number of scallions for any noodle recipe. If you keep dried mushrooms (冬菇) in your pantry, rehydrate and they’re great for the protein portion.

  2. Honestly the easiest, fast dinner to make! I just threw in whatever veggies I had in my fridge (carrots, broccoli and baby corn) and it was soooooo good. My bf who didn’t like udon before now loves udon kekeke

  3. Perfect! I made this for lunch and it was so quick to make. I used hoisin sauce and it was so tasty. I’ll definitely make this more often. X