Double pan-fried noodles, also known as shuang mian huang (双面黄) in Chinese, are a traditional Cantonese dish celebrated for their contrasting textures. Thin egg noodles are pan-fried on both sides until crispy and golden, then topped with a savory stir-fry of meat, seafood, and vegetables in a flavorful sauce. Originating from southern China, particularly the Guangdong (Canton) region, this dish showcases the Cantonese appreciation for both texture and flavor — combining crunchy noodles with tender toppings and a rich, glossy sauce.