Egg Fried Noodles

A bowl of steaming hot Egg Fried Noodles is a pure comfort food and we all love it. This recipe helps you make restaurant quality egg fried noodles at home using pantry staples. This can easily satisfy your Chinese takeaway & restaurant meal cravings for the weeknight dinner. Al dente cooked noodles tossed with veggies, sauces and eggs is all what this dish is about.

Customize the dish further with the choice of your veggies and sauces to suit your liking.

About Egg Fried Noodles

Egg fried noodles are a delicious Chinese dish of stir fried noodles tossed with umami sauces, nutrient rich veggies and protein-packed eggs. These are quite popular in the Chinese fast food places, takeaways and fine dining restaurants.

Stir fried noodles can be made to a vegetarian, eggetarian or meat dish. Egg fried noodles is similar to the vegetable noodles except that eggs are added here.

For this recipe usually Chinese noodles like egg noodles or hakka noodles are used. They are easily available in the Asia stores or Indian grocery stores. However you may use any kind of noodles including udon, soba or even spaghetti.

A good bowl of noodles smell great, have a perfect al dente texture and taste super delicious, with a bunch of flavors that range from umami to hot and sour, all depending on the kind of sauces you use.

My recipe will teach you how to make a perfect bowl of egg fried noodles with all the about features.

Veggies like spring onions, carrots, cabbage, green beans and bell peppers go well in this. But you can always make your egg noodles using only spring onions or onions and leave out the other veggies.

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Hakka noodles
Egg fried rice
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How to Make Egg Fried Noodles (Stepwise Photos)

Cook Noodles

1. Bring 8 cups water to a rolling boil in a large pot. Add 2 cakes of noodles (2 servings) and cook till al dente. The noodles should have a bite to them and not be overcooked.

2. Drain them to a colander and rinse thoroughly under running water to remove unwanted starch. This step also helps prevents the noodles from clumping up.

3. Set the colander aside. Add one tsp oil and toss the noodles to prevent sticking.

While the noodles cook, prepare the veggies from the recipe card below.

Make Egg Fried Noodles

4. Pour 2 tablespoons oil to a wok or pan. When the oil turns hot, regulate the flame to high. Add 1 to 2 slit green chilies (optional), onions (or white spring onions) and 1 to 1½ tablespoon chopped garlic. Fry the garlic and chillies for a minute, add bell pepper, green beans and carrots. If using green onions, use only the whites. Reserve the greens for later. Fry till the veggies turn slightly tender yet crunchy. Do not over cook.

I also love to add a star anise and a strand of mace.

5. While the veggies fry, rinse a bowl and break the eggs into it. Check for shells. If you want you may whisk them with a fork until frothy.

6. Slide the veggies aside in the wok/pan. I reduce the heat/flame as much as possible. Pour the eggs to the pan, but not on to the veggies.

7. Lightly scramble them. Cook till soft set.

8. Add 1 teaspoon vinegar (optional), 1 tablespoon soya sauce and ½ teaspoon crushed pepper. Vinegar will take away the raw smell of eggs, so I prefer to use. If you like to use chilli sauce, add it now.

9. Add the noodles and sprinkle more black pepper and salt to taste.

10. Toss well. Increase the flame to the highest and fry for about one to two minutes. If you have chopped spring onions you can use them for garnishing.

Serve Egg fried noodles hot.

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