炒面 (chǎo miàn) literally means 'stir-fried noodles' — 炒 (chǎo) refers to the cooking method of stir-frying over high heat with oil, while 面 (miàn) means 'noodles', typically wheat-based. Together, they name a popular Chinese and East Asian dish where cooked noodles are quickly tossed in a wok with vegetables, meat, or eggs and seasoned with soy sauce, oyster sauce, or other savory condiments.

This dish is commonly eaten for lunch or dinner, served in restaurants, street food stalls, and homes across China and overseas Chinese communities. Regional variations exist — for example, Beijing-style 炒面 often uses thick, chewy noodles, while Cantonese versions may include shrimp and bean sprouts. It’s a staple comfort food, valued for its speed, versatility, and satisfying texture. Unlike boiled noodles (汤面), 炒面 is dry and savory, emphasizing aroma and wok hei (the distinctive 'breath of the wok').