Making an egg noodle stir fry is easier than you think. I find them easier than rice noodles befcause they are a little bit sturdier when frying so they don’t end up into a blended mess as easily. My favourite egg noodle stir fry is saucy with a lot of crunchy vegetables. I prefer a lo mein to a chow mein (which is a bit greasier). The Spruce Eats has a really good post explaining the difference here.
For a more kid-friendly version, I’d omit or reduce the white pepper because it can leave a bit of a fiery taste. My 5 year old daughter was downing so much water eating it that I ended up making her a ham and cheese sandwich. Oops!
Serves 4 (approx. 461 calories per serve)
Prep time 30 mins (inc. 20 mins marinading time)
Cook time 15 mins
3 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp cornstarch
1 1/2 tbsp dark soy sauce
1 1/2 tbsp Chinese rice wine
2 1/2 tsp sugar
1 tsp sesame oil
1/4 tsp white pepper (or omit for kids)
1/4 tsp baking soda (only for marinating beef)
Stir fry ingredients
300g beef, chicken, pork, prawn etc., thinly sliced (prawn can be whole)
450g fresh egg noodles (lo mein)
2-3 tbsp neutral oil
3 garlic cloves, crushed
1/2 onion, sliced
1 cm piece ginger, minced
1/4 Chinese cabbage, sliced
1 capsicum, sliced
1 carrot, julienned
70g peas or snow peas
4 stalks spring onion, sliced
Make the base sauce by mixing in the sauce ingredients. Omit the baking soda and add that only to beef, if you’re using, as part of the marinade to tenderise it more.
Marinade your choice of meat with approximately 2 tablespoons of the base sauce (or enough to coat the meat) for 20 minutes. Don’t forget to add the baking soda to this if you’re using beef.
Meawhile, prepare your fresh egg noodles to packet instructions. Usually this would be soaking your noodles in boiling water for a few minutes before draining and setting aside for use.
Heat the oil in a wok and add in the onion, garlic and ginger, stirring as you go. Then add your marinated meat and continue stirring and cooking for a few minutes until cooked through.
Then add your cabbage, capsicum, carrot and snow peas and cook until softened. Continue to stir.
Add the egg noodles and sauce and stir to coat and heat through.
Remove from the heat and stir through the spring onion before serving immediately.
Step by Step Video
More Noodle Recipes
- Cambodian curry noodles
- Cheat’s Mohinga
- Burmese thick noodle chicken salad
- Herbal pork noodle soup
- Burmese chicken coconut noodle soup