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. 🙂
- 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)
- Cook egg noodles in boiling water till the strands have separated clearly (2.5-3min), but have NOT turned soft.
- Strain and put the noodles under running tap water to stop the heat from further cooking the noodles.
- Set aside.
- Heat oil in wok. Add garlic and fry till fragrant.
- Add baby corn and fry for a minute.
- Add julienned carrots and leafy vegetables and cook till the leaves have cooked through considerably (a couple of minutes).
- Add the beansprouts and fishcake and stir fry for about 20 seconds then add in the noodles.
- 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.
- Serve with freshly ground black pepper and green chilli, if preferred.