Asian · Dinner
How to Make Egg Fried Noodles
Noodles, eggs and any leftover vegetables or meat in one hot pan, ready in under twenty minutes.
Sign in to add your own photos of this dish.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 3
- Oven
- Stovetop
Ingredients
- 10 oz (280 g) noodles or spaghetti
- 3 eggs, beaten
- 2 tbsp neutral oil
- 3 cups mixed vegetables or leftover cooked meat, chopped
- 3 garlic cloves, minced
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 scallions, sliced
How to cook egg fried noodles step by step
- Cook the noodles, drain, and toss with 1 tsp of the oil so they don't stick.
- Scramble the eggs in a hot wok or wide pan with 1 tbsp oil for 45 seconds; remove them.
- Add the rest of the oil and stir-fry the vegetables or meat over high heat for 3 minutes.
- Add the garlic for 30 seconds, then the noodles and soy sauce, tossing constantly for 2 minutes.
- Return the eggs, finish with the sesame oil and scallions, and serve immediately.
Chef's tips
- High heat and a dry pan surface are what keep it from steaming.
- Day-old noodles fry far better than freshly boiled ones.
Cook it with what you already have
Scan your fridge or cupboard and The Fridge and Cupboard will tell you what you can make from this recipe right now, and what to swap for anything missing.