Recipe: Tasty Stir Fry Egg Noodles

Recipe: Tasty Stir Fry Egg Noodles Delicious, fresh and tasty.

Stir Fry Egg Noodles. Deglaze with soy sauce and season with salt and pepper to taste. Add scallions and stir to combine. Drain the egg noodles and add them directly to the wok and toss to coat.

Omit or decrease the amount of chile paste if serving to kids.

Stir-Fried Egg Noodles with Vegetables makes a great side dish to chicken, beef, pork or fish.

Or consider adding protein to these Stir-Fried Egg Noodles for a one-skillet-meal.

You can cook Stir Fry Egg Noodles using 19 ingredients and 6 steps. Here is how you cook that.

Ingredients of Stir Fry Egg Noodles

1. Prepare 00 g of dried egg noodles.

2. Prepare 3 tbsp of veg oil.

3. You need 4 of garlic cloves, finely chopped.

4. Prepare 1 tbsp of dried shrimp, soak to rehydrate.

5. It’s 2-3 tbsp of chilli paste (chilli boh).

6. You need 1 of medium onion, thinly sliced.

7. You need 10 of medium prawns, peeled and cleaned.

8. You need 1 pack of bean sprouts, tailed and cleaned,.

9. It’s 1 of carrot, julienned, optional.

10. You need 2 pack of bok choy, trimmed and cut into two-inch length. (Separate the stalk and leaves).

11. Prepare 200-300 ml of water.

12. You need 2 of eggs.

13. It’s of Seasonings -mix to a paste.

14. You need 1 tbsp of light soy sauce.

15. It’s 2 tsp of ketchup.

16. It’s 2 tbsp of sweet soya sauce.

17. Prepare 1 tbsp of oyster sauce.

18. Prepare 1 tsp of fish sauce.

19. It’s 3 tbsp of water.

If this is your first noodle stir-fry, stick with standard lo-mein egg noodles — preferably fresh noodles, if you can find them.

They are easy to work with and make a great stir-fry.

Once you get more comfortable, branch out to rice noodles, udon noodles, soba noodles, or even, in a pinch, regular Italian spaghetti noodles.

Fry the garlic and chicken together.

Stir Fry Egg Noodles instructions

1. In a medium saucepan, bring water to boil and add in the egg noodles. Cook following the package instructions. Drain the noodles then using a tong, quickly coat them with a few tbsp of veg oil to prevent the noodles from clumping. Cover with cling film and set aside.

2. Pound the garlic and dried shrimp in a mortar and pestle. Set aside. Heat oil in a large wok on medium heat and fry the garlic mixture till fragrant.

3. Add in the chilli paste and 100 ml water. Stir and let the chilli cook; for about.

4. Now add in the sliced onions and prawns. Stir fry for another two minutes then add in the seasonings and bok choy stalk. Leave to cook for another minute. Add the cooked noodles, bok choy leaves and bean sprouts. Turn the heat down. Using a pair of wooden spoons stir fry the noodles so everything is mixed through. Check for seasonings.

5. Push the noodles to the side and crack 2 eggs in the middle. Let it cook for 30 seconds, then turn the heat to high, push the noodles back to the middle and stir fry for another minute or two till eggs are cooked and the noodles are all mixed through…

6. Garnish with crispy shallots and serve immediately..

Push the chicken on one side and add in the egg.

Scramble the egg and mix with chicken.

Transfer the chicken and egg into a bowl.

Noodles - you can use any noodles you want, dried or fresh, except vermicelli (too thin for this sauce) and the egg noodles for soups (the ones that come in the packet coated with cornflour/cornstarch - it makes the stir fry too thick and gluggy).

Cook the dried noodles according to the packet instructions.