Stir-Fried Egg Noodles
The goal is distinct, bouncy strands that don't clump together in the pan. By prepping every ingredient before you turn on the burner, you keep the cooking time under five minutes.
Control the moisture before you start
If your noodles are too wet, they will steam instead of fry. Drain them thoroughly and toss with a teaspoon of oil to keep the strands separate.
- Carbon steel wok or wide skillet
- Tongs
- Spider strainer
What goes in.
- 8 ozfresh thin egg noodles
- 2 tbspneutral oil, such as grapeseed or canola
- 1 cupbean sprouts
- 2 stalksgreen onions, cut into 2-inch lengths
- 1 tbsplight soy sauce
- 1 tbspoyster sauce
- 1 tsptoasted sesame oil
- 1 clovegarlic, minced
Keep it moving
Use a folding motion with your tongs rather than stirring. This prevents the noodles from snapping while ensuring every strand gets coated in the high-heat oil.
The method.
Blanch the noodles
Drop the noodles into boiling water for no more than 60 seconds. Drain and rinse under cold water immediately to stop the cooking, then toss with a little oil.
Heat the wok
Get the wok smoking hot over high heat. Add the oil, swirling to coat the sides.
Sear the aromatics
Add the garlic and the white parts of the green onions. Fry for 10 seconds until fragrant.
Fry the noodles
Add the noodles. Use tongs to lift and fold them for 2 minutes until they take on a slightly charred, golden appearance.
Season and finish
Lower the heat slightly. Drizzle the soy sauce, oyster sauce, and sesame oil around the edges of the wok. Add bean sprouts and green onion tops, tossing for 30 seconds until the sprouts just begin to wilt.
Other turns to take.
Protein-heavy
Add thin slices of pork or deveined shrimp in step 2, cooking until opaque before adding the noodles.
Spicy
Stir in a tablespoon of chili crisp or sambal with the oyster sauce.
When it doesn't go to plan.
If your noodles stick, your wok is likely too cool; ensure it is hot enough to make the oil shimmer before adding the ingredients.
Do not crowd the pan; if cooking for four, do it in two separate batches.
Use light soy sauce rather than dark soy sauce to keep the color of the noodles clean and the flavor from becoming too heavy.
The ones that keep coming up.
Can I use dried noodles?
Yes, but boil them until they are just shy of al dente. They will finish cooking in the wok.
Why do my noodles turn into a mushy clump?
Usually, this happens from over-boiling before the stir-fry or crowding the pan, which traps steam.