15 Minute Easy Egg Fried Noodles

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This 15 minute easy egg fried noodles recipe is a savory one-pan dinner that's quick, authentic, and simple to customize at home.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 1

Course: Main Course, Side Dish

Cuisine: Asian, Chinese

Calories: 33

Ingredients Method Nutrition Notes

Ingredients

Stir-Fry Sauce

2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp sugar
1/4 tsp msg optional
1 tbsp chicken stock or water

Noodles and Vegetables

1 lb fresh chow mein noodles I used steamed egg noodles
4 tbsp neutral oil divided; I used avocado oil
8 stalks scallions cut lengthwise into 2" pieces, whites and green separated
1 small yellow onion sliced
1 cup bean sprouts

Method

Combine light soy sauce, dark soy sauce, oyster sauce, sugar, MSG (if using), and chicken stock in a small bowl. Mix until thoroughly combined.
Bring a large pot of water to a boil over high heat. Blanch fresh chow mein noodles for 10 seconds, then drain and rinse to remove excess starch. Pat the noodles dry with paper towels. Skip this step if using pre-cooked noodles.
Heat a wok or large pan over high heat. Add 2 tablespoons of oil, scallion whites, and onions. Sauté for 1 minute until the vegetables are slightly charred.
Add the chow mein noodles and stir-fry quickly to separate them and combine with the vegetables. Add the remaining 2 tablespoons of oil. Continue stir-frying over high heat for 2-3 minutes until the noodles begin to char.
Add the stir-fry sauce and toss to coat. Stir-fry for 3-4 minutes until the sauce is fully absorbed. Toss in the scallion greens and bean sprouts, stir-fry for 1 more minute, and serve.

Nutrition

Calories: 33kcalCarbohydrates: 7gProtein: 2gFat: 0.1gSaturated Fat: 0.02gSodium: 628mgFiber: 1gSugar: 5g

Notes

Noodle Substitutions: Using fresh noodles is best for this recipe, but if fresh or pre-cooked refrigerated noodles are unavailable, you can use your favorite dried noodles. The type of noodle is customizable! You can use the noodles you like the best – udon noodles, Shanghai noodles, yakisoba noodles, ramen, or egg noodles (even spaghetti) all work well!

If using fresh noodles that are NOT pre-cooked, follow the instructions as is.
If using fresh noodles that are pre-cooked, skip the blanching step.
If using dried noodles (like spaghetti), cook them to al dente (2 minutes less than the package instructions) and then rinse with cold water, drain well, and lay flat to dry.

Fresh Noodles Tips – If using fresh noodles, do not skip drying the noodles after blanching. After rinsing the noodles with cold water to stop the cooking process, lay the noodles on a flat surface and pat dry thoroughly with a paper towel. Dry noodles will crisp up better in the hot wok or pan. Toss the noodles with a teaspoon of sesame oil to help them stay separated.

Use a Large Wok or Pan – Use the largest (preferably non-stick) pan you have to cook the noodle stir-fry over high heat. The Soy Sauce Pan Fried Noodles may turn out soggy or mushy if your wok or pan does not retain enough heat. (The pan will cool as you add ingredients.) Using a large pan and maintaing heat will help you get a proper char (or wok hei) on the noodles.

Storage and Reheating – Leftover Soy Sauce Pan Fried Noodles can be stored in an airtight container in the refrigerator for up to 3 days. They will soften and stick together in the refrigerator – this is normal. Reheat noodles quickly on a hot wok or pan, if you want to recover some of the crispiness. If you do not care about the crispy texture, microwave with a damp paper towel covering the noodles until warmed through.