Stir-fried Egg Noodles
by wiffy on April 26, 2010
Although it’s only in recent years that I started to cook regularly, my interest in cooking goes back a long time ago. When I was in school, this was one of the few dishes which I experimented and cooked once in a blue moon for the family. It’s really easy and helps you to clear your fridge of all kinds of leftovers. Cooking and eating this again is really nostalgic.
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Although this one-dish noodles is very simple, one way it could go wrong is when the noodles become wet and soggy after adding the beaten egg over it. I personally prefer to use a beaten egg rather than to fry an egg separately for garnishing. So make sure you do not add water when stir-frying the noodles. If you are reducing this recipe by half to cook for two, use half an egg instead.
- 200g dried egg noodles 雞蛋面
- 200g sausages (I use cheese sausages), sliced
- 200g hon shimeji mushrooms, bottom ends trimmed
- 3 bunches of baby bok choy (xiao bai cai), trimmed to shorter lengths
- 1 egg, beaten with 1/2 tsp light soy sauce added
- 150g frozen peas, thawed (I use assorted frozen peas, carrots and corn)
- 2 tbsp cooking oil
- 4 garlic cloves, peeled and chopped finely
Seasonings (mix well)
- 1 tbsp light soy sauce
- 1/2 tbsp oyster sauce
- dashes of ground white pepper
- 1/2 tbsp fish sauce (if not using add more soy to taste)
- salt, to taste
1. In a pot of boiling water, add egg noodles and cook according to package instructions. Drain and set aside.
2. Heat cooking oil in wok and fry garlic till fragrant. Add mushrooms and stir fry for a minute or two. Add sliced sausages and peas; stir fry for another minute.
3. Add cooked egg noodles prepared in step 1. Add seasonings and using either a pair of kitchen tongs, stir well so that the seasonings are absorbed evenly. Add baby bok choy and stir fry until they are cooked (less than a minute).
4. Pour beaten egg slowly and evenly over the noodles. Stir fry everything in the wok until the egg is cooked. Season to taste with salt, if needed.
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