鸡蛋炒面，是一道快手下饭的国民主食。面条根根分明，鸡蛋金黄滑嫩，配上脆爽的蔬菜和浓郁的酱汁，大火快炒出锅气，简单却超级满足。不想做复杂大餐的时候，一碗炒面就是最好的犒劳。
Egg Chow Mein is a quick and satisfying everyday noodle dish. The noodles are distinct and flavorful, the eggs are golden and tender, and the crisp vegetables soak up the rich sauce. With high heat and “wok hei” (breath of the wok), it’s simple yet incredibly delicious. When you don’t feel like cooking a big meal, a bowl of fried noodles is the perfect treat.
🌴食材 | Ingredients：
主料： 面条，200g（推荐用碱水面或鸡蛋面）；鸡蛋，2个。/ Main: Noodles, 200g (alkaline noodles or egg noodles recommended); Eggs, 2.
辅料： 绿豆芽，100g；胡萝卜，半根（切丝）；小葱，2根（切段）。/ Auxiliary: Bean sprouts, 100g; Carrot, 1/2 (shredded); Scallions, 2 stalks (cut into segments).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
老抽，半勺（约5ml，上色用）。/ Dark soy sauce, 1/2 tbsp (about 5ml, for color).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
白胡椒粉，少许。/ A pinch of white pepper powder.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，处理面条
锅里烧水，水开后放入面条煮至八分熟（比包装说明少煮1分钟），捞出过凉水，沥干水分，加少许油拌匀防粘。⚠️ 千万别煮太软，否则炒的时候会烂成一坨。我试过煮过头，结果面条全粘在一起了。
Boil the noodles until 80% cooked (1 minute less than package instructions). Drain, rinse with cold water, drain again, and toss with a little oil to prevent sticking. ⚠️ Never overcook them, or they will turn into a sticky mess during stir-frying.
2，炒鸡蛋
鸡蛋打散，加少许盐。锅里倒油，油热后倒入蛋液，炒到刚刚凝固，盛出备用。⚠️ 鸡蛋别炒老，等下回锅才不会干。
Beat the eggs with a pinch of salt. Heat oil in a pan, scramble until just set, and set aside. ⚠️ Don’t overcook them; they’ll cook again later.
3，炒配菜
锅里留底油，放入胡萝卜丝和豆芽，大火翻炒1分钟至断生。加入煮好的面条和炒好的鸡蛋，快速翻炒均匀。⚠️ 千万别小火慢炒，大火才能炒出锅气。我试过火太小，面条全粘在锅底了。
Add a little oil, add the carrot and bean sprouts, and stir-fry over high heat for 1 minute. Add the noodles and eggs, and stir-fry quickly to combine. ⚠️ Never use low heat; high heat gives the noodles the “wok hei” flavor.
4，调味出锅
加入生抽、老抽、蚝油、白糖和白胡椒粉，大火快速翻炒，让酱汁均匀裹在面条上。最后撒上葱段，翻匀出锅。⚠️ 老抽千万别放多，不然颜色发黑发苦。我试过倒多了，整锅面看起来像煤球一样黑。
Add the light soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Stir-fry over high heat until the sauce coats the noodles evenly. Garnish with scallions and serve. ⚠️ Never add too much dark soy sauce, or it will turn bitter and black. I’ve tried it, and the noodles looked like charcoal.
宝宝们，鸡蛋炒面的精髓在于“大火快炒，面条干香”。面条煮到八分熟就行，过凉水后加点油防粘。全程大火，才能炒出锅气。老抽是用来上色的，千万别多放。配菜可以随意替换，但豆芽和胡萝卜是经典搭配。
Tips: The key to Egg Chow Mein is “high heat, dry and savory noodles.” Cook the noodles to 80% done, rinse with cold water, and toss with oil. Stir-fry over high heat for the “wok hei” flavor. Go easy on the dark soy sauce. Feel free to swap the veggies, but bean sprouts and carrots are the classic combo.
这道【鸡蛋炒面 | Egg Chow Mein】是简单快手的国民主食。如果你喜欢这种面食，还可以试试我之前写的【煎饺 | Pan-fried Dumplings】。想看更多面点和小吃，可以逛逛我的【主食/小吃 | Rice, Noodles & Dim Sum】分类。
If you enjoy this quick and easy noodle dish, you should also try my Pan-fried Dumplings. For more dim sum and snacks, check out my Rice, Noodles & Dim Sum category.
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