Chilli Garlic Egg Noodles
Hot, garlicky noodles tossed with soft scrambled egg, crisp vegetables, and a spicy chili kick. This Indo-Chinese favorite comes together quickly and makes a satisfying side-sized bowl for lunch or dinner.
For 4 servings
- prep · ~10 min
Prepare all the vegetables and sauces.
1.Slice the onion, bell pepper, and spring onion.2.Julienne the carrot and shred the cabbage.3.Chop the garlic and green chili finely.4.Keep the soy sauce, vinegar, chili powder, pepper, and salt ready near the stove. - boil · ~7 min
Boil the noodles.
Bring the water to a boil in a large pot. Add one pinch of salt and the egg noodles, then cook until just tender according to package timing. Drain well.
TIPDo not overcook the noodles. They should stay slightly firm so they hold up during stir-frying. - mix · ~1 min
Beat the eggs.
Crack the eggs into a bowl and beat lightly until the yolks and whites are just combined.
- saute · ~2 min
Cook the eggs and keep aside.
Heat 1 tbsp oil in a wide pan or wok over medium heat. Pour in the eggs and scramble gently until just set. Remove to a plate.
TIPTake the eggs out while still soft. They finish warming through when tossed back with the noodles. - saute · ~4 min
Stir-fry the garlic, chilies, and vegetables.
1.Heat the remaining 1 tbsp oil in the same pan over high heat.2.Add chopped garlic, green chili, and dried red chili; stir-fry until fragrant (20-30 sec).3.Add onion and spring onion whites; cook for 1 minute.4.Add carrot, cabbage, and bell pepper; toss on high heat until slightly tender but still crisp (2-3 min).TIPKeep the heat high and keep the vegetables moving so they stay crisp instead of turning watery. - mix · ~3 min
Toss the noodles with seasonings.
Add the boiled noodles, scrambled eggs, soy sauce, vinegar, red chili powder, black pepper, and one pinch of salt. Toss well on high heat until everything is evenly coated and hot.
- garnish · ~1 min
Finish with spring onion greens.
Add the spring onion greens and toss once more for a fresh finish.
- serve
Serve hot.
Spoon the chilli garlic egg noodles into bowls and serve right away while the noodles are hot and glossy.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the noodles thoroughly so the soy-vinegar seasoning clings instead of turning watery.
- 2If your noodles tend to stick, spread them briefly on a plate after draining before stir-frying.
- 3Scramble the eggs only until softly set; overcooked eggs become rubbery once tossed back in.
- 4Cook the garlic just until fragrant and pale golden, not brown, or the whole dish can taste bitter.
- 5Keep the wok or pan very hot when adding cabbage and bell pepper so they stay crisp-tender.
- 6Add soy sauce around the hot pan rather than directly on the noodles for a deeper stir-fried aroma.
- 7This is best eaten fresh, but leftovers reheat well in a hot pan with a tiny splash of water.
Adapt it for your goals.
Extra-spicy
Increase the green and dried red chilies for a fierier street-style bowl with a stronger chili punch.
high proteinHigh-protein
Add another egg or toss in paneer, tofu, or cooked chicken to make the noodles more filling.
veganVegan
Skip the eggs and use tofu or extra cabbage and bell pepper for a fully plant-based version.
jainJain
Omit onion and garlic, use more cabbage, bell pepper, and spring onion greens for a Jain-friendly adaptation.
Why this is on our healthy list.
Protein from Eggs
The scrambled eggs add satisfying protein, making the noodles more balanced and filling than plain stir-fried noodles.
Vegetable-Rich Bowl
Cabbage, carrot, onion, bell pepper, and spring onion bring fiber, texture, and a wider range of plant nutrients.
Garlic and Chili Boost
Garlic and chilies add strong flavor without needing heavy sauces, helping keep the dish lively and punchy.
Frequently asked questions
They were likely boiled too long or not drained well enough. Cook them just to tender, then drain completely before tossing on high heat.
