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Egg Fried Noodles

Easy Egg Fried Noodles - Quick, Comforting, and Full of Flavor

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 200–250 g dried noodles (egg noodles, ramen, wheat noodles, or rice noodles)
  • 2–3 large eggs
  • 2 tablespoons neutral oil (vegetable, canola, or peanut)
  • 2 cloves garlic, minced
  • 1 small onion or 3–4 scallions, sliced (white and green parts separated)
  • 1 cup mixed vegetables (carrot, bell pepper, cabbage, peas, or bean sprouts)
  • 2–3 tablespoons soy sauce (to taste)
  • 1 tablespoon oyster sauce (optional, for extra depth)
  • 1 teaspoon sesame oil (for finishing)
  • 1/2 teaspoon sugar (optional, balances saltiness)
  • Freshly ground black or white pepper, to taste
  • Chili flakes or chili oil (optional, for heat)
  • Salt, as needed (go light—soy sauce is salty)
  • Lime or rice vinegar (optional squeeze/splash for brightness)

Method
 

  1. Cook the noodles: Boil according to package directions until just tender. Drain and rinse under cold water to stop the cooking. Toss with a little oil to prevent sticking.
  2. Mix your sauce: In a small bowl, combine soy sauce, oyster sauce (if using), sugar, and a few grinds of pepper. Taste and adjust—aim for savory with a hint of sweetness.
  3. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and let it shimmer.
  4. Scramble the eggs: Beat the eggs with a pinch of salt. Pour into the hot pan and scramble gently until just set. Remove to a plate.
  5. Stir-fry aromatics: Add the remaining oil. Toss in garlic and the white parts of the scallions (or onion). Stir 30–45 seconds until fragrant, not browned.
  6. Add the vegetables: Stir-fry 2–3 minutes until crisp-tender. If using cabbage or bean sprouts, add them toward the end so they stay crunchy.
  7. Noodles in: Add the drained noodles. Toss well so they warm through and separate. Let them sit for 20–30 seconds to get a little sear before tossing again.
  8. Sauce it up: Pour the sauce around the edges of the pan so it sizzles. Toss repeatedly until the noodles are evenly coated.
  9. Return the eggs: Add the scrambled eggs back in. Break them into bite-size pieces and mix gently.
  10. Finish and season: Add the green tops of the scallions, drizzle with sesame oil, and adjust with pepper, chili oil, or a tiny squeeze of lime. Serve hot.

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