Stir Fried Chinese Egg Noodles
Transform your weeknight dinner routine with this vibrant and savory Stir Fried Chinese Egg Noodles recipe. Packed with colorful julienned carrots, crisp bell peppers, and crunchy bean sprouts, this noodle dish comes together in just 25 minutes, making it a perfect quick and satisfying meal. The star of the dish—springy Chinese egg noodles—is tossed in a rich, umami-packed sauce made with soy sauce, oyster sauce, and a hint of sesame oil, ensuring every bite is bursting with flavor. Customize it with your choice of cooked chicken, shrimp, or tofu for added protein. This easy stir fry uses classic wok techniques, delivering authentic flavors and restaurant-quality results right in your kitchen. Perfect for busy nights, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 400 grams Chinese egg noodles
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Carrot, julienned
- 1 medium Bell pepper, thinly sliced
- 2 stalks Green onions, chopped
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 1 cup Bean sprouts
- 200 grams Cooked chicken, shrimp, or tofu (optional)
Instructions
Bring a large pot of water to a boil and cook the Chinese egg noodles according to the package instructions until just al dente. Drain, rinse with cold water, and set aside.
In a small bowl, mix soy sauce, oyster sauce, dark soy sauce, sesame oil, and sugar. Stir until the sugar dissolves and set the sauce aside.
Heat a large wok or skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan.
Add the minced garlic and ginger to the wok, stirring frequently, until fragrant (about 30 seconds).
Add the julienned carrots and sliced bell peppers to the wok. Stir fry for 2-3 minutes until they begin to soften.
If using protein such as cooked chicken, shrimp, or tofu, add it to the wok now and stir to combine.
Add the bean sprouts and stir fry for an additional 1 minute.
Add the cooked noodles to the wok and pour the prepared sauce over the top. Toss everything together using tongs or chopsticks to ensure the noodles are evenly coated in the sauce.
Continue stir frying for another 2-3 minutes until the noodles are heated through and slightly caramelized.
Turn off the heat and garnish the noodles with chopped green onions.
Serve hot and enjoy your homemade stir fried Chinese egg noodles!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.3 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
