Stir Fry Egg Noodles. Drain the egg noodles and add them directly to the wok and toss to coat. If your wok is too small, you can also serve the stir-fried vegetables and noodles separately on a plate. Home » Recipes » Cooking » Recipe » Stir Fry Egg Noodles with Chicken. Transfer the chicken and egg into a bowl. Broccoli, red bell pepper, water chestnuts, baby corn, and bamboo shoots are stir-fried with cooked shrimp and served over a bed of fresh egg noodles.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
Once the water is boiling, stir in noodles and return to a boil.
Though the chewy texture of Chinese egg noodles is fantastic, you can substitute rice sticks or linguine.
You can have Stir Fry Egg Noodles using 19 ingredients and 6 steps. Here is how you cook that.
Ingredients of Stir Fry Egg Noodles
- You need 00 g of dried egg noodles.
- It's 3 tbsp of veg oil.
- Prepare 4 of garlic cloves, finely chopped.
- Prepare 1 tbsp of dried shrimp, soak to rehydrate.
- Prepare 2-3 tbsp of chilli paste (chilli boh).
- Prepare 1 of medium onion, thinly sliced.
- You need 10 of medium prawns, peeled and cleaned.
- It's 1 pack of bean sprouts, tailed and cleaned,.
- Prepare 1 of carrot, julienned, optional.
- It's 2 pack of bok choy, trimmed and cut into two-inch length. (Separate the stalk and leaves).
- It's 200-300 ml of water.
- You need 2 of eggs.
- You need of Seasonings -mix to a paste.
- Prepare 1 tbsp of light soy sauce.
- It's 2 tsp of ketchup.
- Prepare 2 tbsp of sweet soya sauce.
- Prepare 1 tbsp of oyster sauce.
- It's 1 tsp of fish sauce.
- You need 3 tbsp of water.
Omit or decrease the amount of chile paste if serving to kids. CHICKEN STIR FRY EGG NOODLESRelish The Bite. Take the wok off the heat and scoop the stir fried Chinese egg noodles and vegetables into large bowls. Drizzle with the remaining oyster sauce marinade if there's any left in the wok.
Stir Fry Egg Noodles instructions
- 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.
- 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.
- Add in the chilli paste and 100 ml water. Stir and let the chilli cook; for about.
- 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.
- 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...
- Garnish with crispy shallots and serve immediately..
This is the egg noodles I am using. If you can't find them, you can use plain dried instant noodles. For this egg noodles stir fry, onion and garlic are a must while the rest of the vegetables are up to your personal preference or up to what you refrigerator is supplying. Stir-frying dried rice noodles is much the same as stir-frying rice, in terms of the amount of oil, the seasonings, and the ingredients you want to add. Eggs, vegetables, ground meat - anything which can be parsed into little bits, works well for stir-frying with the noodles.