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Stir-fried Egg Noodles
Filed Under: 30-Minute Recipes Asian Recipes Chinese Recipes Noodles One-Dish Meals Popular Recipes Recipes Stir Frying
My interest in cooking goes back a long time ago. When I was in school, stir-fried egg noodles (炒雞蛋面) was possibly the only other dish I know how to make, besides instant noodles. Once in a blue moon (but over a decade of my formative school years), I cooked various forms of this egg noodles with various different ingredients, to rave reviews from my family.
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This stir-fry is really easy and helps to clear the fridge of all kinds of leftovers. Cooking this again for the blog is really nostalgic.
This is the egg noodles I am using. If you can’t find them, you can use plain dried instant noodles.
Updated on 28 Nov 2018 with improved recipe instructions (many thanks to commenters’ feedback).
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May i know that how to differentiate soy sauce and fish sauce? when have to use fish sauce when prepare dishes?
hi,
can I ask why my noodles stick together, as in a lump, when I start frying with all the ingredients? did I overcook the noodles?
Hi, the noodles must have been left out for a while after cooking. if you encounter that, add some water and stir fry quickly to separate them.
Hi you can run your noodles under cold water evenly to make sure that the noodles do not stick after cooking.
I cooked them as per the directions (less the one minute), drained and poured in cold water – dremaining again as soon as I was ready to use. No clumping, just perfect noodles.
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I have visited your site and tried many of your recipes. I love how simple they are, and the memories they bring to me. As a Singaporean who moved to the US, these dishes are a source of comfort when I feel homesick. Thank you so much for all the hard work you put into this site and bringing joy to others!!
Thank you for your kind words of encouragement. Happy cooking! :)
Fantastic recipe. I halved the ingredients but not the seasonings and it turned out just delicious. My toddler daughter ate it all up and kept saying “yum”! This will go on my meal plan rotation. Thank you!
Thanks everyone for your feedback! I updated Step 1 to coat the noodles with some oil (either evoo or sesame oil) so that the noodles won’t clump together and are easier to handle during stir-frying. Alternatively, you can rinse the noodles quickly under the tap in a colander just before adding to the wok :)