Vegetable Egg-fried Noodles

Ingredients

• 45 mlsunflower oil
• 3eggs, beaten
• 5 mlcrushed garlic
• 5 mlseeded and chopped chilli
• 10 mlgrated ginger
• about 500 gjulienned vegetables of your choice (onions, carrots, peppers, spinach, etc.)
• 500 ml (2 cups)cooked egg noodles or rice noodles
• 60 ml (¼ cup)oyster sauce
• a handfulfresh coriander, chopped
• to tastesoy sauce
• 2chillies, sliced, for garnishing

Instructions

1. 1

   Fry the eggs

   Heat half the oil in a wok until it is smoking hot. Add the beaten eggs and fry until golden and crisp, stirring constantly. Lift them out and set aside.

2. 2

   Cook the noodles

   Add the remaining oil to the wok, followed by the garlic, chopped chilli and ginger. Fry for 1 minute, then add the vegetables and stir-fry for no more than 3 minutes. Add the cooked noodles, fried eggs and oyster sauce, tossing to combine. Heat through for 1 minute, then take the wok off the heat and toss in some coriander and soy sauce to taste.

3. 3

   Garnish and serve

   Top with the sliced chillies and serve immediately.

What are egg-fried noodles?

Egg-fried noodles are a quick stir-fry in which cooked noodles are tossed with egg and other ingredients over high heat. This version pairs crisp-fried egg with a generous mix of vegetables and a savoury oyster sauce dressing.

The dish draws on the broad tradition of East and Southeast Asian wok cooking, where fast cooking keeps ingredients lively and makes a practical meal from cooked noodles and whatever vegetables are to hand.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 11g protein, 37g carbs, 12g fat.

The noodles provide most of the carbohydrates, while the sunflower oil contributes much of the fat and the eggs add protein and fat. Vegetables add volume and fibre; serve with extra greens or a simple salad to round out the plate.

Choose the noodles and vegetables

Noodles: Cooked egg noodles give the dish a springy, substantial base; rice noodles are an alternative with a different, softer texture. Have them ready before heating the wok so they can go straight in.

Vegetables: Cut the vegetables into thin, similar-sized strips so they cook quickly. The recipe leaves the mix open, so use a combination that will fit comfortably in your wok.

Get the wok properly hot

Hot oil: The first batch of oil should be smoking hot before the eggs go in. Stir continuously to break them up and encourage crisp, golden edges without leaving them to sit in one clump.

Small batches: Adding the aromatics and vegetables after the egg keeps the flavours distinct. Avoid leaving the vegetables in for longer than the stated 3 minutes; the quick fry helps them retain some bite.

Keep the vegetables lively

Short cooking: Stir-fry the vegetables for no more than 3 minutes, then add the noodles and egg. The wok should be hot enough to heat everything through promptly rather than slowly softening the vegetables.

Ready to serve: Give the combined ingredients 1 minute to heat through. The noodles should be hot, and the vegetables should still have some texture.

Balance the seasoning

Oyster sauce: Toss it through with the noodles so it coats the ingredients evenly. Because the recipe also uses soy sauce to taste, start with a little soy and adjust at the end.

Fresh finish: Add the chopped coriander after taking the wok off the heat, then garnish with sliced chillies. Serve at once for the best contrast between the hot noodles and fresh herbs.

What to serve alongside

The noodles can be served as a meal on their own, or alongside a simple salad or lightly cooked greens. Keep any additional side seasoning restrained, as the oyster sauce and soy sauce already bring savoury saltiness.

Recipe notes & tips

• Have the vegetables cut and all the ingredients within reach before heating the wok.
• Use a large wok so the vegetables and noodles can be tossed rather than crowded.
• Stir the eggs continuously to help them cook into small, crisp pieces.
• Keep the vegetable stir-fry to 3 minutes or less, as directed.
• Taste before adding soy sauce, since oyster sauce is already savoury.
• Add the coriander off the heat to keep its flavour fresh.

Variations

• Change the vegetables: Use your preferred mix, cut into thin strips for quick cooking.
• Adjust the heat: Use less chopped chilli for a milder stir-fry.
• Choose rice noodles: Swap in cooked rice noodles for a different texture.
• Add spring onions: Scatter sliced spring onions over the finished noodles.
• Finish with lime: Serve with lime wedges for a bright, tangy note.

Common mistakes to avoid

• Wok not hot enough: Wait until the oil is smoking hot before adding the eggs.
• Overcooked vegetables: Stir-fry them for no more than 3 minutes.
• Clumped noodles: Separate the cooked noodles before adding them to the wok.
• Too much soy sauce: Add it gradually at the end and taste as you go.
• Leaving the dish to stand: Serve immediately so the noodles stay hot and the vegetables retain some bite.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat in a hot wok or frying pan until steaming hot, adding a small splash of water if the noodles seem dry.

Frequently asked questions