Egg Noodle Stir Fry

Questions About Egg Noodle Stir Fry

The Method for Egg Noodle Stir Fry

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1. Cook the noodles for 1 minute less than the packet says. Drain, rinse in cold water and toss with 1 teaspoon of the oil.

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2. Heat the remaining oil in a wok or large frying pan over high heat. Add the garlic and cook for 15 seconds, then the cabbage and carrot and stir-fry for 3 minutes.

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3. Add the noodles, soy sauce, oyster sauce and pepper and toss for 2 minutes.

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4. Remove from the heat, add the sesame oil and spring onions and serve.

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Tips That Matter

• Rinse the noodles after boiling so they do not stick.
• Add a splash of water if the pan looks dry.
• Keep the heat high and everything moving.

Swaps and Variations

• 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 usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serve It With

Fried egg · Chili sauce · Cucumber slices · Prawn crackers

Storage

Keeps in the fridge for up to 2 days. Reheat in a hot pan with a splash of water.

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.