Stir fried egg noodles

stir fried egg noodles

photo updated in 2014

I’m a fan of egg noodles and I actually prefer stir fried egg noodles instead of the soupy version. To cook the soupy version, you’d need to cook the egg noodles in a separate pot of boiling water, run some tap water over it to stop it from further cooking, then when you’re done cooking the rest of the ingredients in a good soup base, pour it all over the egg noodles.

But of course, I digress again. This was supposed to be about stir fried egg noodles.

Now the stir-fried version requires you to be a little more vigilant at the stove so that the noodles don’t get overcooked from being cooked twice. But really, it’s not that difficult. Pair this with a piping bowl of hot soup (check out the list of soups on the blog) and you’ll have a satisfied tum-tum. 🙂

Stir fried egg noodles
Cook time: 
Total time: 
Serves: 4
  • 200g (dry) egg noodles
  • 1 tablespoon minced garlic
  • 120g bean sprouts (washed and plucked)
  • 1 medium sized carrot (about 80g), julienned
  • 5 sticks baby corn (50g), sliced
  • 80g shitake mushrooms, sliced
  • 150g fishcake, sliced into strips
  • 180g choice of leafy vegetables, washed and plucked
  • 2 tablespoons oil
  • 1-1.5 tablespoons oyster sauce
  • ½ tablespoon light soy sauce
  • 1 teaspoon dark soy sauce (for colour - optional)
  1. Cook egg noodles in boiling water till the strands have separated clearly (2.5-3min), but have NOT turned soft.
  2. Strain and put the noodles under running tap water to stop the heat from further cooking the noodles.
  3. Set aside.
  4. Heat oil in wok. Add garlic and fry till fragrant.
  5. Add baby corn and fry for a minute.
  6. Add julienned carrots and leafy vegetables and cook till the leaves have cooked through considerably (a couple of minutes).
  7. Add the beansprouts and fishcake and stir fry for about 20 seconds then add in the noodles.
  8. Mix thoroughly then add the condiments and mix thoroughly again. If you have difficulty mixing it quickly, turn the fire down to low heat so the noodles don't get overcooked.
  9. Serve with freshly ground black pepper and green chilli, if preferred.
I normally serve this topped with shredded omelette.



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This entry was posted in 1-dish meals, Chinese Food, Food for kids, Recipes, Recipes for the family. Bookmark the permalink.

2 Responses to Stir fried egg noodles

  1. Ida says:

    So impressed by your blog! Just a passer-by and a fellow Sahm 🙂
    Any particular brand of egg noodles you’ll recommend that is healthier/toddler friendly? You are an inspiration!

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