Stir-fried noodles with eggs and vegetables

Ingredients

• 1 piece Carrot (cut into julienne)
• 1 white part Leek (white part) (cut into small pieces)
• 1 piece Onion (cut into pieces)
• 150 g Button mushrooms (sliced)
• 1 piece Sweet pepper (cut into sticks)
• 4 stalks Scallion (cut into sections)
• 15 g Fresh cilantro (coarsely chopped)
• 5 cloves Garlic (finely chopped)
• 1 tablespoon Fresh ginger (grated)
• 6 pieces Eggs (beaten with a pinch of salt)
• 1 pinch Salt
• 1 tablespoon Light soy sauce
• 1 tablespoon Oyster sauce
• 1 teaspoon Sugar
• 1 clove Garlic (for dipping sauce) (finely chopped)
• 1 small piece Pepper (for dipping sauce) (thinly sliced)
• ¼ teaspoon Salt (dipping sauce)
• ½ teaspoon Sugar (dipping sauce)
• 1 tablespoon White rice vinegar
• 1 tablespoon Water (for dipping sauce)
• 300 g Dried noodles (type of your choice, thin or wide)
• 5 tablespoons Sunflower oil (for cooking and to coat the noodles)
• 150 g Soybean sprouts (rinsed)
• ½ teaspoon Ground pepper

Instructions

1. Prepare the vegetables

   Wash and cut the carrot into julienne, the white part of the leek into small pieces, the onion into dice, the mushrooms into slices, the sweet pepper into sticks, the scallions into sections and chop the cilantro. Finely chop the 5 garlic cloves and grate the ginger to obtain 1 tablespoon.

   Time: PT10M

2. Beat the eggs

   In a bowl, beat the 6 eggs with a pinch of salt until the mixture is homogeneous.

   Time: PT2M

3. Cook the thin egg crepes

   Heat the wok over low heat, add a drizzle of sunflower oil, pour about 1/5 of the egg mixture, spread it into a thin layer. Cook 1 min 30 s, flip and cook another 1 min 30 s. Repeat until the eggs are used up, then cut each crepe into strips.

   Time: PT5M

4. Prepare the seasoning sauce

   In a small bowl, mix ¼ teaspoon of salt, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce and 1 teaspoon sugar. Mix well.

   Time: PT2M

5. Prepare the small dipping sauce

   Finely chop an extra garlic clove, thinly slice a small piece of pepper (sweet or hot). In a bowl, combine the garlic, pepper, ¼ teaspoon salt, ½ teaspoon sugar, 1 tablespoon white rice vinegar and 1 tablespoon water.

   Time: PT2M

6. Cook the noodles

   Bring a large pot of water to a boil, add the 300 g of noodles. As soon as they start to rise to the surface (about 2 min 30 s), gently loosen them, then drain and toss with 1 tablespoon sunflower oil to prevent sticking.

   Time: PT7M

   Temperature: 100°C

7. Sauté garlic and ginger

   In the wok over high heat, add 3 tablespoons sunflower oil. When hot, add the chopped garlic and grated ginger. Stir for about 2 minutes until they turn lightly golden.

   Time: PT2M

   Temperature: 200°C

8. Add onion then vegetables

   Add the onion and stir for 20 seconds. Then add the carrot, leek, mushrooms and sweet pepper, sprinkle with a pinch of salt and cook, stirring, for 3 minutes until the vegetables are tender but still crisp.

   Time: PT4M

   Temperature: 200°C

9. Add noodles, sauce and pepper

   Add the cooked noodles, the prepared seasoning sauce and ½ teaspoon ground pepper. Stir vigorously for 3 minutes, alternating the spatula and chopsticks to fully separate the noodles and coat them with sauce.

   Time: PT3M

   Temperature: 200°C

10. Add soybean sprouts and eggs

    Stir in the 150 g soybean sprouts and the egg strips. Mix quickly for 30 seconds to warm the eggs without overcooking.

    Time: PT1M

    Temperature: 200°C

11. Finish with scallions and cilantro

    Add the scallions and chopped cilantro, stir briefly then turn off the heat. Serve immediately, optionally with the small dipping sauce or a meat broth.

    Time: PT1M

Nutrition Facts

Calories

587

Protein

13 g

Carbohydrates

61 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Carrot: Zucchini
• Instead of Leek (white part): Green onion
• Instead of Onion: Shallot
• Instead of Button mushrooms: Shiitake mushrooms
• Instead of Sweet pepper: Hot pepper
• Instead of Scallion: Green onion
• Instead of Fresh cilantro: Flat parsley
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Eggs: Scrambled tofu (vegetarian version)
• Instead of Light soy sauce: Tamari (gluten‑free)
• Instead of Oyster sauce: Mushroom sauce
• Instead of Sugar: Honey (½ tsp)
• Instead of Pepper (for dipping sauce): Red pepper flakes
• Instead of White rice vinegar: Apple cider vinegar
• Instead of Dried noodles: Rice noodles, Spaghetti
• Instead of Sunflower oil: Peanut oil, Canola oil
• Instead of Soybean sprouts: Mung bean sprouts
• Instead of Ground pepper: White pepper

Equipment Needed

• Chef's knife
• Cutting board
• Fine grater
• Mixing bowl (for eggs)
• Mixing bowl (for sauces)
• Measuring spoons
• Wok or large skillet
• Large spatula
• Pair of chopsticks (optional)
• Strainer or skimmer

Critical Steps — Do Not Skip

• Cooking the egg crepes very thin (do not burn them).
• Do not overcook the noodles in water; they should remain al dente.
• Sauté garlic and ginger first to create the aromatic base.
• Keep the vegetables slightly crisp for texture and nutrients.

Chef Tips from the Video

• Use a well‑preheated wok to achieve the famous “wok hei” (smoky aroma).
• Add oil to the noodles after draining to prevent them from absorbing too much water.
• If you like heat, add a bit of sriracha sauce to the small dipping sauce.

Troubleshooting

Storage

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

Freezer: Can be frozen for up to 1 month, but the texture of vegetables and eggs will be less firm.

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

Make-Ahead Tips

• Prepare both sauces the day before and keep them refrigerated.
• Noodles can be cooked ahead, rinsed in cold water and stored with a drizzle of oil.