Egg Noodles with Stir-Fried Veggies

Who doesn’t like Chinese Food! Whether it’s Indo-Chinese that we get back in India or the “Hakka Noodles” we make at home or the authentic Chinese we get in specialty restaurants. Here is one of my all time favorite Chinese Dishes, Egg Noodles with Stir-Fried Veggies. The best part about this dish is, everything! Simple to cook, healthy, colorful and needless to say, delicious.

Egg Noodles with Stir-Fried Veggies

Egg Noodles with Stir-Fried Veggies


  • Egg Noodles – 3 nests
  • Red Onions, sliced – 2 medium
  • Carrot, cut into thin strips – 1 medium
  • Green Capsicum, cut into thin strips – 1 medium
  • Cabbage, finely shredded – 1/4 small
  • Ginger, finely chopped – 1 teaspoon
  • Garlic, finely chopped – 1 teaspoon
  • Red Chilies – 3 (change it as per your eat preference)
  • Spring Onions, finely chopped – 6 stocks
  • Bean Sprouts – 1 cup
  • Soy Sauce – 1 1/2 tablespoon
  • Salt & Pepper – to taste
  • Oil – 2 tablespoons
  • Water – 2 lts


  1. Bring the water to a rolling boil in a saucepan and add salt & few drops of oil to the boiling water.
  2. Add the egg noodle nests to the boiling water and cook till almost done.
  3. Quickly drain the noodles and transfer them to cold water in order to stop the noodles from continuing to cook in the residual heat and also to refresh them. Drain the noodles again and spread them out on a plate to cool.
  4. Place a wok on high heat. For best results, use a carbon steel wok rather than one with a non-stick coating (as the non-stick coating does not allow the food to sear/caramelize adequately, plus non-stick coatings are not rated for very high heat).
  5. Add oil to the wok and continue heating the wok till the oil just starts to smoke. Stir fries are best done at very high temperatures which caramelize the veggies (or meat, if you are stir frying it) without over-cooking them.
  6. Add the chopped ginger, garlic and red chilies to the hot oil and stir for about 10-15 seconds.
  7. Then add the sliced red onions and continue to stir for about half a minute.
  8. Add the shredded cabbage and carrots and keep stirring for about a minute. Please note all the cooking is to be done on high heat.
  9. Now add the sliced capsicum and most of the bean sprouts, leaving about quarter of the bean sprouts for adding later. Continue stirring for a couple of minutes.
  10. Add about 3 quarters of the spring onions while stirring continuously. It is important that spring onions are not added too early in the stir frying process as they have a delicate flavour. Set aside quarter of the spring onions to add later, just like the bean sprouts.
  11. Add salt, pepper and soy sauce to the stir frying veggies and stir with a light hand to ensure the soy sauce has coated the veggies.
  12. Now add the noodles to the wok and toss everything to mix the noodles and veggies together.
  13. Add the remaining spring onions and bean sprouts to the wok and toss well for one final time. The spring onions and bean sprouts added at this late stage add freshness and crunchy texture to the dish.
  14. Serve hot and enjoy this quick and easy dish with a tall, cold drink. 🙂

Your feedback and suggestions are welcome 🙂


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