These pan-fried noodles are as easy as it gets, with just Hong Kong fried noodles, sesame oil, chili oil, and soy sauce. Our favorite quick meal growing up (and still today)!
Bring a large pot of water to a boil. Drop in the noodles and boil for 1 minute. Drain thoroughly.
Heat a couple tablespoons of vegetable oil in a non-stick pan over medium-high heat. Take about a quarter of the noodles and spread them evenly in the pan.
Let them cook until golden brown on both sides. Slide onto a serving plate and toss with about two teaspoons of soy sauce, a teaspoon of sesame oil, and some chili sauce.
Repeat with remaining batches, or refrigerate the blanched noodles (covered) for up to 2 days and pan-fry noodles as needed!