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Stir-fried Egg Noodles

Stir-fried Egg Noodles Recipe

If you are reducing this recipe by half to cook for two, use half an egg instead. Otherwise the noodles may become too wet and soggy after stir frying.

Ingredients:

  • 200g dried egg noodles 雞蛋面
  • 2 tsp extra-virgin olive oil (evoo) or sesame oil for coating the noodles to prevent them from clumping up
  • 2 tbsp cooking oil
  • 4 garlic cloves peeled and chopped finely
  • 200g hon shimeji mushrooms bottom ends trimmed
  • 200g sausages (I use cheese sausages) sliced thinly
  • 150g frozen vegetables (peas, carrots, corn) thawed
  • 3 bunches of baby bok choy (xiao bai cai) trimmed to shorter lengths
  • 1 egg beaten with 1/2 tsp light soy sauce added
  • salt and pepper to taste

(A) Seasonings

  • 1 tbsp light soy sauce
  • 1/2 tbsp oyster sauce
  • dashes of ground white pepper
  • 1/2 tbsp fish sauce (if not using, add more soy to taste)

Directions:

  1. Cook the noodles. In a pot of boiling water, add egg noodles and cook for 1 minute less than the timing indicated on the packaging. Drain the noodles. To prevent the noodles from clumping up, coat them with evoo or sesame oil, cover with cling wrap and set aside. Alternatively, run the noodles under the tap in a colander to moisten them, just before adding to the wok.
  2. Fry aromatics and ingredients. Heat cooking oil in wok and fry garlic until fragrant. Add mushrooms and stir fry briefly until just softened. Add sliced sausages. Stir fry for another minute.
  3. Add noodles and veggies. Add cooked egg noodles and seasonings (A). Using a pair of kitchen tongs, stir fry the noodles so that the seasonings are evenly spread out. Add baby bok choy and thawed veggies (peas, carrots, corn). Stir fry until they are cooked (less than a minute).
  4. Add egg and serve. Pour beaten egg slowly and evenly over the noodles. Stir fry everything until the egg is dry and just set. Season to taste with salt and pepper.
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48 comments on “Stir-fried Egg Noodles”

  1. May i know that how to differentiate soy sauce and fish sauce? when have to use fish sauce when prepare dishes?

  2. 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.

  3. Pingback: 10-Minute Angel Hair Pasta Soup

  4. 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!!

  5. 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! 

  6. 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 :)

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