These Tom Yum Fried Noodles are my take on the dry tom yum noodles — chewy ramen noodles, juicy chicken, and crunchy cabbage, all tossed in a sticky, sweet-savory-spicy tom yum sauce that hits every flavor note at once. The whole thing comes together in about 25 minutes, and all you need is a skillet or wok.
If you’ve only ever had tom yum in soup form, these tom yum noodles are about to become your new favorite way to eat it. Think of it as a tom yum stir fry — bold, chewy, a little spicy, and completely addictive. 🧡
Best Tom Yum Noodles
Tom yum is a popular Thai seasoning with big and bold flavors. You will most likely not forget if you’ve had it before. It is most commonly used to make Tom Yum Soup which you can find in many Thai restaurants all over the country.
While it is not as widely used in stir fry noodles…it is probably my favorite way to enjoy it. But what I can I say, I’m a big fan of all kinds of stir fried noodles – pad thai, mee goreng, vegetable chow mein…you name it, I love it!
I wish I was that brilliant person who thought about this tom yum stir fry business. The concept of this tom yum ramen dish was introduced to me back in my high school days in Penang, Malaysia where my favorite dish to get at the school cafeteria (which we called canteen) is this plate of hot, steamy Tom Yum Fried Noodles.
I remember slurping those sticky spicy noodles on a hot day with no air conditioning in the canteen…feeling absolutely, completely satisfied.
Side note: when I told my husband, who went to school in the U.S., that I was craving for my school cafeteria Tom Yum Fried Noodles, he was so confused. For him, school cafeteria food is supposed to be yucky.
The school canteen food where I grew up, however, was actually pretty good, and this particular noodle dish is exceptional.
And that is how this dry tom yum fried noodles came about.
I missed it. I decided I want to recreate it. I channeled my memory of those sticky Tom Yum Noodles I slurp for years in that hot, non-air-conditioned canteen.
I think I got it pretty close, and it definitely hit the spot.
Tom yum fried noodles wasn’t a recipe I originally planned for the blog. I made it because I was craving a dish I could no longer purchase. Then I shared a picture of it on Instagram and I was surprised that many of you were intrigued by it, asked for the recipe, and said you wanted to try it.
As they say – give the people what they want. So here you are, my friends. Tom yum fried noodles, at its finest. ❤️
Ingredients for Tom Yum Fried Noodles
Here’s what you’ll need to pull this tom yum noodles recipe together— nothing you can’t find at a regular grocery store, aside from the tom yum paste and sweet soy sauce – which I will share ways to get in online through my affiliate link if you don’t have an Asian grocery store close by.
For the Stir Fry
- Ramen noodles: They soften up in hot or boiling water and finish cooking right in the wok. Other noodles such as rice noodles, egg noodles etc work too – some may not need to be soaked or boiled in hot water first, so prepare according to package instructions. You can also use instant ramen noodles and throw away the spice mix.
- Chicken tenderloins: Sliced thin so they cook fast alongside everything else. Swap in another protein if you’d like (more on that in the FAQs below).
- Cabbage: Shred or slice thinly so that they cook quickly – bringing a nice crunchy to the noodle dish. A coleslaw mix that already has carrots in it works great too and saves you a step. Other vegetables such as bean sprouts, bell peppers, carrots etc can be used as well.
- Garlic cloves: Minced fresh for the best flavor. Avoid using garlic powder.
- Eggs: Cooked right in the noodles for extra richness and a great way to add in the additional protein.
- Green onions: For garnish at the end.
- Vegetable oil: For stir frying over high heat.
For the Tom Yum Sauce
- Tom yum paste: This is where all the bold, complex flavor comes from. Pastes vary in spiciness and sourness, so adjust to taste. See picture below for an example of a tom yum paste.
- Soy sauce: For a savory, salty base.
- Sweet soy sauce (kicap manis): Thicker and sweeter than regular soy sauce — don’t substitute regular soy sauce for this one, since they taste quite different.
- Granulated sugar: Balances out the sour and spicy notes.
- Water: Thins the sauce so it coats the noodles evenly.
How To Make Tom Yum Fried Noodles
This whole dish comes together on the stovetop in about 25 minutes, and most of that is hands-off soak time. Here’s how I make it:
Step 1: Soften the noodles
Soften the noodles according to package instructions – some may requires dropping it quickly in hot boiling water, and others will just involve soaking.
Make sure they’re soft but not mushy — they’ll finish cooking in the wok, so you don’t want them fully done yet.
Once they’re ready, drain and set noodles aside.
Step 2: Mix the tom yum sauce
While the noodles soak, stir together the tom yum paste, soy sauce, sweet soy sauce, sugar, and water in a small bowl.
This is where all that signature savory, sweet, sour tom yum flavor comes from.
Step 3: Get everything ready to go
Stir-frying moves fast, so bring all your ingredients right next to the stovetop before you turn on the heat. Heat a wok or large skillet over high heat.
Step 4: Cook the garlic and chicken
Add vegetable oil to the wok or large skillet Once it’s simmering, add the minced garlic and sliced chicken tenderloins. Stir and cook until the chicken is almost done.
Step 5: Add the sauce
Pour in the tom yum sauce mixture and keep stirring for about a minute, or until the chicken is fully cooked through.
Step 6: Add the noodles and cabbage
Add the drained noodles and shredded cabbage to the wok. Stir everything together so the noodles soak up all that sauce.
Step 7: Cook the eggs
Push the noodles to one side of the wok or skillet, then crack two eggs into the empty space.
Break the yolks and let them cook for about 30 seconds, then cover the eggs with the noodles and let everything sit for another 30 seconds so the eggs underneath can set.
Give it all one final stir to combine.
Step 8: Serve
Remove the tom yum fried noodles from the heat right away and serve topped with chopped green onions.
Tips and Tricks
A few things I’ve learned after making this dish more times than I can count:
- Rinse cooked noodles in cold water: After straining the water from the noodles, rinse in cold water so it stops cooking and this also prevents it from sticking together.
- Prep before you start stir frying: Stir frying moves fast once the wok is hot, so measure and set out every ingredient, including the sauce, before you turn on the stove.
- Don’t over-soak the noodles: They should be soft enough to bend and break apart easily, but not mushy — they’ll finish cooking in the wok.
- Use a wok or skillet that holds high heat: A well-seasoned wok or a heavy-bottomed pan works best for a good sear.
- Gas stoves work best for stir fry: They get hotter than electric stoves, but an electric stove will still get the job done.
- Mince the garlic cloves fresh: Pre-minced garlic from a jar just doesn’t bring the same punch of flavor to the sauce.
- Don’t overcrowd the pan: Give the chicken room to sear instead of steaming in its own juices — cook in batches if you’re doubling the recipe.
- Finish with fresh herbs: A handful of cilantro or Thai basil leaves adds a fresh, fragrant contrast to all that bold tom yum flavor.
- Turn up the heat if you like it spicy: A pinch of chili flakes or fresh chili pepper on top is an easy way to add more kick.
Make Ahead, Storage, And Reheating
Storage: Leftovers keep in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in microwave or a skillet over medium heat with a splash of water to loosen the sauce back up, stirring until heated through.
Frequently Asked Questions
Yes! You can use any other noodles for this, even spaghetti. Just make sure the noodles are soft and almost cooked when added to the wok or skillet — boil or soak them in hot water first.
Absolutely! This dish is super versatile — feel free to use beef, pork, shrimp, or tofu in place of chicken. As for veggies, bean sprouts, bok choy, shredded carrots, or other leafy greens all work well too.
You can absolutely do that. I’d recommend cooking it in two batches to avoid overcrowding the wok or skillet, since an overcrowded pan means the food won’t cook evenly.
Your best bet is an Asian grocery store, if you have one nearby — that’s where most readers have found it. If not, can you can both tom yum paste and sweet soy sauce online. (Affiliate link attached)
It has a noticeable kick from the tom yum paste, but the heat level varies quite a bit by brand, so check the label if you’re sensitive to spice. You can always start with less paste and add more to taste.
Yes — swap the chicken for tofu and double check that your tom yum paste doesn’t contain shrimp paste or fish sauce, since some brands do.
This version skips the broth entirely — the noodles are stir fried in a concentrated tom yum sauce instead of simmered in a soupy one, so you get all that bold flavor without the liquid.
You can! Simmer the tom yum sauce with a few extra cups of water or broth, add your cooked noodles and chicken, and you’ve got a bowl of tom yum ramen instead of a stir fry.
Thank you for joining me as I pay tribute to this crazy delicious, nostalgic dry tom yum noodle dish. 🧡
It is indeed near and dear to my heart (and stomach). 😉
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More Noodle Recipes
More yummy noodle recipes…because we love noodles!
- Orange Ginger Salmon Noodle Bowl
- Miso Noodle Soup
- Shrimp Stir Fried Noodles
- Ramen Noodle Stir Fry
- Simple Thai Noodle Bowl
- Rice Noodle with Peanut Sauce
More Southeast Asian Favorites
- Pad See Ew Noodles
- Thai Mango Sweet Sticky Rice
- Thai Pineapple Fried Rice
- Malaysian Curry Puff
- Vietnamese Noodle Bowl with Grilled Pork
- Vietnamese Egg Rolls
Tom Yum Fried Noodles
Ingredients
- 2-3 servings dry ramen noodles
- 1 tbsp vegetable oil
- 3 cloves garlic minced
- 1 cup cabbage shredded
- 1-2 pieces chicken tenderloins sliced
- 2 eggs
Tom Yum Sauce
- 1 1/2 tbsp tom yum paste
- 1 tbsp soy sauce
- 2 tbsp sweet soy sauce or kicap manis
- 2 tsp granulated sugar
- 1/4 cup water
- green onions optional garnish
Instructions
- Boil water and remove from heat. Soak noodles in boiled water for 10-15 minutes, or when noodles are soft (avoid getting noodles mushy). Check at the 5 minute mark and stir. Drain water and set aside.
- In a bowl, put together all tom yum paste ingredients. Stir to combine. Set aside.
- Bring all ingredients next to stove top and heat wok or skillet under high heat.
- Add vegetable oil to wok or skillet. Once oil is hot, add garlic and chicken slices. Stir to cook until chicken is almost done.
- Add tom yum paste mixture and keep stirring to combine, for about a minute or so, or until chicken is fully cooked.
- Add noodles and shredded cabbage. Stir to combine.
- Move noodles to the side of the wok/skillet, then break two eggs onto the skillet. Break the yokes, cook eggs for 30 seconds or so, then cover eggs with noodles and the rest of the ingredients. Let it sit for another 30 seconds until most of the eggs underneath the noodles are cooked, then stir.
- Remove noodles from heat. Serve with green onions and enjoy!
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
Thanks so much! I’m so glad to hear that!
This was so easy to make and was some of the best noodles I’ve ever had. So flavorful. It took a while to find the tom yam paste and I ended up finding it at an Asian grocery store in town. My family devoured it. Thanks for the great recipe!
I’m so glad you found the paste and enjoyed this so much!
This was everything a gourmet meal should be, and the some! Quick, easy and delicious; definitely, a new favorite recipe!
Thank you! Happy to hear that it was a success!
I’ve not tried making tom yum prior to this but it’s one of my favorite flavors. I typically get tom yum soup without the noodles at Thai restaurants. This is my first time making tom yum noodles and I have to say love it. Great recipe. It’s easy to make and very versatile. Will try it with different noodles and meats, maybe even shrimp the next time I make this.
That sounds delicious!! Happy to hear that you gave this a try and enjoyed it. I love anything tom yum as well 🙂
I love these fried noodles. Delicious and easy to make.
So glad you enjoyed it!
These noodles are absolutely addictive! So delicious.
Thanks Sandra! Happy to hear it turned out so well
just saw this but will be making it as soon as I can get dug out of the snow
I hope you love it! Let me know how it goes 🙂
This recipe is so simple and delicious, it’s our favourite noodle dish.
Yay! Happy to hear that!
Flawless recipe — the noodles were perfection. I added a little ground Thai chili pepper on top because I always want more kick. This will be in regular rotation for sure!
Thank you so much Sebastian! I’m so glad you too enjoyed this favorite my mine 🙂
you can find most if not all the special ingredients on an online store called “YAMI” and they ship quickly in the U.S. the paste is on there, sweet soy sauce, I ordered it and received it within 2 business days after ordering. Prices are more than reasonable as well, incase people cannot find these items locally
Thanks for the tip, Christine!