Easy Fried Noodles with Vegetables and Egg
A quick, savory, and vegetable-packed stir-fry featuring tender egg noodles and a perfect umami-balanced sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-American
Ingredients
10 oz stir-fry noodles (egg or wheat)
3 large eggs, lightly beaten
1 large carrot, julienned
1/2 head cabbage, shredded
3 stalks bok choy, chopped
1 small onion, thinly sliced
1 cup bean sprouts
3 cloves garlic, minced
1 tbsp ginger, minced
3 green onions, sliced
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp mirin or sugar
1 tsp toasted sesame oil
3 tbsp neutral oil
Instructions
1.Boil noodles al dente, drain, rinse cold, and oil.
2.Scramble eggs in a hot wok and set aside.
3.Stir-fry garlic, ginger, and onions for 30 seconds.
4.Add carrots and cabbage; cook for 2 minutes.
5.Toss in noodles, bok choy, and mixed sauce ingredients.
6.Add back eggs and sprouts; toss on high heat.
7.Serve immediately.
Notes
Use high heat to prevent sogginess.
Swap for tamari and rice noodles for gluten-free.
Add chili flakes for a spicy kick.