Stir Fried Egg Noodle Recipe

Prepare noodles

If using fresh egg noodles, separate and loosen them gently. If using dried, cook in boiling salted water according to package until just al dente, then drain and toss with 1 teaspoon oil to prevent sticking. Set aside.

Make sauce

In a small bowl, whisk together soy sauce (3 tbs), oyster sauce (1.5 tbs), sesame oil (1 tsp), stock (60 ml), cornstarch (1 tsp), and sugar (1/2 tsp) until smooth. Taste and adjust salt if needed.

Peel and julienne the carrot into thin matchsticks (or use a mandoline). Thinly slice the half onion into half-moons. Cut broccoli into bite-size florets; if stems are thick, peel and slice into thin coins. Remove seeds and core from the red bell pepper and cut into thin strips. Mince the garlic cloves and slice green onions on the diagonal into 1/2" pieces, separating whites and greens.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Add the broccoli florets and a pinch of salt; stir-fry for 1.5–2 minutes until bright green and starting to become tender. Remove broccoli to a bowl and set aside.

Add the remaining 1 tablespoon oil to the wok. Add the sliced onion and the white part of the green onions; stir-fry 30–45 seconds until they begin to soften.

Add the carrot matchsticks and red pepper strips; stir-fry 1–2 minutes until vegetables are crisp-tender.

Push the vegetables to the side of the wok. Add the minced garlic to the center and stir for 10–15 seconds until fragrant (don’t let it burn).

Return the broccoli to the wok and toss everything together to combine.

Add the cooked noodles to the wok and pour the prepared sauce evenly over them. Using tongs or two spatulas, toss and stir-fry everything together for 1–2 minutes so the sauce thickens and coats the noodles and vegetables. If the mixture seems dry, add up to 1–2 tablespoons (15–30 ml) water or stock to loosen.

Season with white or black pepper (1/4 tsp) and optional chili oil or red pepper flakes (1 tsp) to taste. Adjust soy or salt if needed.

Turn off the heat and drizzle a little extra sesame oil (optional, 1/4–1/2 tsp) and toss in the green part of the scallions.

Divide the stir-fried egg noodles among plates or bowls. Garnish with extra sliced green onions and serve immediately while hot.