The Best Stir-Fried Noodles with Eggs & Vegetables Healthy, Flavorful Chow Mein 炒面

Ingredients

• 10 oz Dried Noodles (any shape, dried; toss with oil after draining)
• 1 piece Carrot (julienned into thin matchsticks)
• 1 stalk Leek (white part only, sliced small)
• 1 piece Onion (cut into chunks)
• 5 oz Button Mushrooms (sliced)
• 1 piece Chili Pepper (sweet or hot, cut into sticks)
• 4 stalks Spring Onions (cut into chunks)
• 0.5 oz Cilantro (roughly chopped)
• 6 cloves Garlic (minced; 5 for stir‑fry, 1 for accompanying sauce)
• 1 tablespoon Fresh Ginger (grated)
• 6 large Eggs (beaten with a pinch of salt)
• 1 teaspoon Salt (divided between egg seasoning, sauces, and vegetables)
• 2 tablespoons Light Soy Sauce (low‑sodium preferred)
• 2 tablespoons Oyster Sauce (adds umami depth)
• 1.5 teaspoons Sugar (split between seasoning and accompanying sauce)
• 0.5 teaspoons Ground Black Pepper (adds mild heat)
• 5 tablespoons Vegetable Oil (neutral oil; 1 tbsp for noodles, 3 tbsp for stir‑fry, remainder for omelets)
• 5 oz Bean Sprouts (added at the end for crunch)
• 2 tablespoons White Rice Vinegar (for accompanying sauce)
• 2 tablespoons Water (for accompanying sauce)
• 4 pieces Skinless Chicken Thighs (optional, for clear broth accompaniment)
• 1 teaspoon Dried Shrimp (optional, adds umami to broth)
• 2 tablespoons Fish Sauce (optional, for broth)
• 1 piece Black Radish (Daikon) (optional, adds flavor to broth)

Instructions

1. Prepare Vegetables

   Wash and dry all vegetables. Julienne the carrot, slice the leek white part, cut the onion into chunks, slice the mushrooms, cut the chili into sticks, chop the spring onions, and roughly chop the cilantro. Mince the garlic cloves and set aside.

   Time: PT15M

2. Beat Eggs

   Crack the six eggs into a mixing bowl, add a pinch of salt, and beat until the mixture is uniform.

   Time: PT2M

3. Cook Thin Egg Omelets

   Heat a non‑stick pan over low heat, add a thin layer of oil, pour about one‑fifth of the beaten egg, spread thinly, cook 1 minute 30 seconds, flip, cook another 1 minute 30 seconds. Repeat until all egg is used, stack the omelets, roll them up, and cut into thin strips.

   Time: PT10M

   Temperature: low heat

4. Make Seasoning Sauce

   In a small bowl combine 1/4 teaspoon salt, 2 tablespoons light soy sauce, 2 tablespoons oyster sauce, and 1 teaspoon sugar. Stir until sugar dissolves.

   Time: PT2M

5. Prepare Accompanying Sauce

   Finely chop 1 garlic clove and mince a small piece of chili. In another bowl mix 1/4 teaspoon salt, 1/2 teaspoon sugar, 2 tablespoons white rice vinegar, and 2 tablespoons water. Add the garlic and chili, then stir well.

   Time: PT3M

6. Cook Noodles

   Bring a large pot of water to a rolling boil. Add the dried noodles and cook for about 2½ minutes, or until they start to rise and are al dente. Drain, return to pot, drizzle 1 tablespoon vegetable oil and toss to prevent sticking.

   Time: PT5M

   Temperature: high heat

7. Sauté Aromatics

   Heat the wok over high heat, add 3 tablespoons vegetable oil. When hot, add the minced garlic and grated ginger. Stir occasionally for about 2 minutes until fragrant and lightly colored.

   Time: PT2M

   Temperature: high heat

8. Add Onion

   Add the onion chunks and stir for about 20 seconds until just softened.

   Time: PT20S

   Temperature: high heat

9. Stir‑Fry Vegetables

   Add the carrot, leek, mushrooms, and chili sticks. Sprinkle a pinch of salt and stir‑fry for 3 minutes, allowing the vegetables to become tender yet still crunchy.

   Time: PT3M

   Temperature: high heat

10. Combine Noodles and Sauce

    Add the cooked noodles, the seasoning sauce, and ½ teaspoon ground black pepper to the wok. Stir‑fry for 3 minutes, alternating between using chopsticks/spatula to loosen the noodles and wide spatulas to toss everything together.

    Time: PT3M

    Temperature: high heat

11. Add Bean Sprouts and Egg Strips

    Add the bean sprouts and the prepared egg strips, mixing quickly for about 30 seconds until everything is combined and the sprouts are just wilted.

    Time: PT30S

    Temperature: high heat

12. Finish with Fresh Herbs

    Stir in the spring onion pieces and cilantro sections, give a brief toss, then turn off the heat.

    Time: PT10S

13. Optional Clear Chicken Broth

    In a separate pot, combine 4 skinless chicken thighs, 1 slice ginger, 1 halved onion, 1 teaspoon dried shrimp, 10 cups water, 1 teaspoon salt, and 2 tablespoons fish sauce. Bring to a boil over high heat, skim foam, then reduce to very low heat, cover, and simmer for 2 hours. Add optional daikon for extra flavor.

    Time: PT2H30M

    Temperature: low heat

Nutrition Facts

Calories

390

Protein

13g

Carbohydrates

24g

Fat

26g

Fiber

2g

Ingredient Substitutions

• Instead of Dried Noodles: Fresh egg noodles, Rice noodles, Udon noodles
• Instead of Carrot: Daikon, Bell pepper
• Instead of Leek: Green onion, Shallot
• Instead of Onion: Shallot, Leek
• Instead of Button Mushrooms: Shiitake mushrooms, Cremini mushrooms
• Instead of Chili Pepper: Red pepper flakes, Serrano pepper
• Instead of Spring Onions: Green onions, Chives
• Instead of Cilantro: Thai basil, Parsley
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger
• Instead of Eggs: Egg whites only
• Instead of Salt: Soy sauce (reduce other salt), Sea salt
• Instead of Light Soy Sauce: Tamari, Coconut aminos
• Instead of Oyster Sauce: Hoisin sauce, Mushroom soy sauce
• Instead of Sugar: Honey, Maple syrup
• Instead of Ground Black Pepper: White pepper
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Bean Sprouts: Snow peas, Shredded cabbage
• Instead of White Rice Vinegar: Apple cider vinegar, Lemon juice
• Instead of Skinless Chicken Thighs: Chicken breast, Vegetable broth
• Instead of Dried Shrimp: Fish sauce, Mushroom powder
• Instead of Fish Sauce: Soy sauce, Worcestershire sauce
• Instead of Black Radish (Daikon): Regular radish

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk or Fork
• Large Pot
• Colander
• Wok or Large Skillet
• Spatula
• Chopsticks (optional)
• Small Bowl
• Measuring Spoons
• Microplane Grater
• Soup Pot (optional)

Critical Steps — Do Not Skip

• Uniformly cutting all vegetables ensures even cooking.
• Cooking the thin egg omelets over low heat prevents rubbery texture.
• Do not over‑cook the noodles; they should be al dente.
• Fry garlic and ginger first to build the flavor base.
• Use the two‑motion stir‑fry technique for caramelized noodles.

Chef Tips from the Video

• Use a wok for the best high‑heat stir‑fry performance.
• Add a splash of sesame oil at the end for extra aroma (optional).
• If you prefer spicier noodles, increase the amount of fresh chili or add a dash of chili oil.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; texture of noodles and vegetables changes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the noodles ahead of time, toss with a little oil, and refrigerate.
• Prepare both sauces and store in small jars; mix just before serving.
• Thin egg strips can be made earlier and kept refrigerated for up to 24 hours.

Frequently Asked Questions