Egg Chowmein

Name: Egg Chowmein
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 200 g dried noodles (chowmein style or hakka noodles); 4 pcs egg; 1 pcs onion (medium, thinly sliced); 1 pcs carrot (medium, julienned); 150 g cabbage (finely shredded); 1 pcs bell pepper (medium, thinly sliced); 3 pcs spring onion (greens and whites separated, chopped); 4 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit or finely chopped); 2 tsp soy sauce; 1 tsp vinegar; 1 tsp red chili sauce; 1 pinch black pepper; 1 pinch salt (for eggs and vegetables); 2 tbsp oil; 2 l water (for boiling noodles)

RATING

4.6/5(155)

TASTE SCORE

9/10

Street-style noodles tossed with soft scrambled egg, crisp vegetables, and a light soy-chili seasoning. This Indo-Chinese favorite comes together fast and makes a satisfying side or simple meal bowl.

PREP

20m

COOK

15m

SERVES

1 CUP

361 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prep the vegetables and beat the eggs.
1.Slice the onion, bell pepper, and spring onion. Julienned carrot and shred the cabbage.
2.Chop the garlic and green chili finely.
3.Crack the eggs into a bowl and beat them with 1 pinch salt and 1 pinch black pepper.
boil · ~8 min
Boil the noodles until just tender.
Bring the water to a boil in a large pot. Add 0.5 tsp salt and the dried noodles, and cook until just tender according to the pack timing. Drain well and spread briefly so they do not clump.
TIPDo not overcook the noodles; they should stay slightly firm so they hold up during stir-frying.
saute · ~2 min
Scramble the eggs.
Heat 1 tbsp oil in a wide pan or wok over medium-high heat. Pour in the beaten eggs and cook, stirring gently, until softly scrambled. Transfer to a plate.
saute · ~5 min
Cook the vegetables.
1.Heat the remaining 1 tbsp oil in the same pan over high heat.
2.Add garlic, green chili, and the spring onion whites. Stir-fry for 30 seconds.
3.Add onion, carrot, cabbage, and bell pepper. Toss on high heat until slightly softened but still crisp, about 3 to 4 minutes.
4.Add the soy sauce and red chili sauce, and toss well.
TIPKeep the heat high and cook quickly so the vegetables stay crisp instead of turning watery.
mix · ~2 min
Toss the noodles and eggs together.
Add the boiled noodles and scrambled eggs to the pan. Pour in the vinegar, then toss everything well so the seasoning coats the noodles evenly.
garnish · ~1 min
Finish with spring onion greens and black pepper.
serve · ~1 min
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the noodles only to just tender, then drain thoroughly and spread them out for a minute so they stay separate in the wok.
2
Scramble the eggs until just softly set; they will cook a little more when tossed back with the hot noodles.
3
Keep the pan very hot while stir-frying the vegetables so the cabbage and peppers stay crisp instead of releasing water.
4
Add soy sauce around the sides of the pan rather than directly onto the noodles for a deeper, slightly smoky street-style flavor.
5
Have every vegetable sliced before you start cooking, because this chowmein moves quickly once the wok is hot.
6
If the noodles clump after draining, loosen them gently with clean fingers or a few drops of oil before adding to the pan.
7
For leftovers, cool quickly and refrigerate; reheat in a hot pan rather than a microwave to bring back some texture.