Egg Fried Noodles
Wheat noodles stir-fried with scrambled egg, spring onion and soy sauce in a hot pan.
Photograph credit: Fried Noodles with egg by Graham Steel · Public Domain Mark 1.0 · Flickr
It looks like fried rice and cooks like it, but the noodles need more care. They are lighter, they clump and they break if you stir too hard. A hot pan and a gentle hand fix most of it.
Cook the noodles according to the packet, drain them well and toss them with a little oil so they do not stick. Dry noodles fry; wet ones steam. Drain them thoroughly. Leftover cooked noodles work even better, because they have dried out a little in the fridge.
Scramble the eggs first in a corner of the pan and push them aside. Then add the noodles and toss with the soy sauce. The heat should stay high so the noodles pick up a little colour.
Finish with the spring onions, which should stay bright and crisp. A handful of frozen peas or some shredded cabbage thrown in with the noodles stretches the dish and adds colour at very little cost.
How to Make Egg Fried Noodles
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Cook the noodles in boiling water according to the packet. Drain well and toss with a little of the oil.
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Heat the remaining oil in a wok or large frying pan over a high heat. Add the eggs and scramble for 1 minute. Push to the side.
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Add the garlic for 20 seconds, then the noodles and soy sauce. Toss for 3 minutes.
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Stir in the spring onions, sesame oil and pepper and serve straight away.
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Worth Getting Right
- Drain the noodles well, or they steam in the pan.
- Keep the heat high and the noodles moving.
- Use cold, leftover noodles if you have them.
- Add vegetables such as frozen peas or shredded cabbage to stretch the dish.
Changing the Recipe
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
What to Serve With It
Stir fried greens · Chilli sauce · Cucumber salad · Fried tofu
Sides from the same cuisine on this site: Stir-Fried Water Spinach, Vegan Fried Rice.
Keeping and Reheating
Best eaten straight away. Keeps in the fridge for 1 day; reheat in a hot pan.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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