stir-fried chinese egg noodles

March 29, 2013

makes 4 servings       total time: 27 minutesDSCN4428

8 oz. chinese egg noodles
1 T cooking oil
1 carrot, julienned
1 c sliced shiitake mushrooms
3 garlic cloves, minced
2 green onions, sliced
1/4 c soy sauce
1/2 T brown sugar
1/2 T sesame oil
1 T ketchup
1 T chile paste
eggs (1 for each person eating)
2 c spinach, trimmed (or other green vegetable like green pepper, broccoli, etc.)


  1. cook the egg noodles according to package directions. drain. set aside.
  2. heat a large skillet over medium-high heat. add some oil to pan, and swirl to coat. crack egg into pan and cook as desired, then scoop out and sprinkle with salt and pepper. set aside and repeat with other eggs.
  3. add more oil to pan. add garlic and cook until light brown. then add carrots, green pepper, mushrooms, and green onions.
  4. combine soy sauce, brown sugar, sesame oil, ketchup, and chile paste in a small bowl. scoop some of mixture and pour onto cooking vegetables to give it taste.
  5. add noodles to pan; toss to coat and pour the rest of the soy sauce mixture over noodles.
  6. serve noodles hot and place egg on bed of noodles.

source (my own photo above)

this smelled really good. i think the original recipe called for a little too much sesame oil. i forgot how overpowering sesame oil can be. i skipped the lime juice and used a green bell pepper instead of spinach. i also added a carrot to the recipe. i didn’t have any green onions, so i skipped using them. i didn’t use exactly 1/4 cup soy sauce and the noodles still ended up being a little on the salty side… i may cut back even more next time.

i used only one egg (for lance) because i don’t eat them. i honestly didn’t really know how to cook an egg, except to scramble it. i had to look up how to cook eggs other ways. i just cracked it open, cooked it on one side, then the other. pretty simple. my husband really enjoyed it and requested that i make more eggs… incorporate them more into meals. they’re so easy to cook that i may be doing just that !

this was a pretty easy recipe; it was basically stir-frying vegetables and then adding noodles… a little twist on stir-frying vegetables served with rice. the sauce that was mixed together was pretty tasty and smelled really good. i accidentally cooked the noodles for too long and they were a little soggier than i normally like. you don’t have to use egg noodles; you could just use plain spaghetti noodles.

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