Egg Noodles

Name: Egg Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 250 g egg noodles (dried); 3 pcs egg (large, beaten); 2 tbsp oil; 4 pcs garlic (cloves, minced); 1 pcs onion (medium, thinly sliced); 1 pcs carrot (medium, julienned); 1 pcs bell pepper (medium, thinly sliced); 100 g cabbage (shredded); 1.5 tbsp soy sauce; 1 tsp vinegar (rice vinegar or white vinegar); 0.25 tsp salt; 1 pinch black pepper; 2 l water (for boiling noodles); 2 tbsp spring onion (chopped, green parts for garnish)

RATING

4.4/5(125)

TASTE SCORE

7/10

Soft, springy egg noodles tossed with fluffy scrambled eggs, crisp vegetables, and a savory soy-based sauce. This quick one-pan meal comes together in under 20 minutes, making it perfect for busy weeknights when you want something hearty and satisfying.

PREP

10m

COOK

10m

SERVES

1 CUP

387 cal

SERVINGS

METHOD · 5 STEPS

boil · ~5 min
Boil the egg noodles.
1.Bring 2 liters of water to a rolling boil in a large pot.
2.Add 1 tsp salt, then add the dried egg noodles.
3.Cook according to package directions until al dente (about 4-5 minutes).
4.Drain the noodles and rinse briefly under cold water to stop cooking. Set aside.
TIPRinsing removes excess starch and prevents the noodles from clumping together.
fry · ~2 min
Scramble the eggs.
1.Heat 1 tbsp oil in a large wok or skillet over medium-high heat.
2.Pour in the beaten eggs and let them set for 15 seconds.
3.Scramble gently, breaking into small pieces until just cooked (1-2 minutes).
4.Transfer scrambled eggs to a plate and set aside.
TIPDon't overcook the eggs — they'll finish cooking when tossed back in later.
saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Heat the remaining 1 tbsp oil in the same wok over high heat.
2.Add minced garlic and sliced onion. Stir-fry for 1 minute until fragrant.
3.Add julienned carrot, sliced bell pepper, and shredded cabbage.
4.Toss and stir-fry for 2-3 minutes until vegetables are crisp-tender.
TIPKeep the heat high and keep the vegetables moving — you want a slight char but not sogginess.
mix · ~2 min
Combine noodles, eggs, and seasonings.
1.Add the drained noodles and scrambled eggs back into the wok with the vegetables.
2.Drizzle soy sauce, vinegar, salt, and black pepper over the noodles.
3.Toss everything together using tongs or chopsticks until well combined and heated through (2 minutes).
TIPUse tongs to lift and toss rather than a spoon — it distributes the sauce evenly without breaking the noodles.
garnish
Garnish with spring onions and serve hot.
Sprinkle chopped spring onion greens over the noodles just before serving. Serve immediately while hot.

PRO TIPS

What to keep in mind.

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

1
Rinse the boiled noodles under cold water to remove excess starch and prevent clumping.
2
Cook eggs just until set — they will finish cooking when tossed back into the hot wok.
3
Keep the heat high while stir-frying vegetables to retain a crisp-tender texture with a slight char.
4
Use tongs or chopsticks to toss the noodles and sauce evenly without breaking the noodles.
5
Prep all vegetables and aromatics before you start cooking — the stir-fry moves fast.
6
For extra wok hei (smoky flavor), let the noodles sit undisturbed for 10 seconds before tossing.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Replace 1 egg with 100g of cooked chicken breast or shrimp — add it when you toss the noodles back into the wok for extra protein without muddying the veggie texture.

low oil

Low-oil

Use only 1 tbsp oil total, cook eggs in a nonstick pan with spray, and stir-fry vegetables with a splash of water or broth instead of oil — reduces fat while keeping the veggies crisp.

vegan

Vegan

Substitute the eggs with crumbled extra-firm tofu or a 200g block of pan-fried tempeh, and use tamari or coconut aminos instead of soy sauce — removes all animal products but keeps the savory, hearty feel.

HEALTH BENEFITS