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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