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.
🌴 Ingredients:
· 200g noodles (alkaline noodles or egg noodles recommended)
· 2 eggs
· 100g bean sprouts
· 1/2 carrot (shredded)
· 2 stalks scallions (cut into segments)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 1/2 tbsp dark soy sauce (about 5ml, for color)
· 1 tbsp oyster sauce (about 10ml)
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Noodles
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. ⚠️ Note: Never overcook them, or they will turn into a sticky mess during stir-frying. - Scramble the Eggs
Beat the eggs with a pinch of salt. Heat oil in a pan, scramble until just set, and set aside. ⚠️ Note: Don’t overcook them; they’ll cook again later. - Stir-fry the Vegetables and Noodles
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. ⚠️ Note: Never use low heat; high heat gives the noodles the “wok hei” flavor. I’ve tried it, and the noodles stuck to the pan. - Season and Serve
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. ⚠️ Note: Never add too much dark soy sauce, or it will turn bitter and black. I’ve tried it, and the noodles looked like charcoal.
💡 More Savory and Satisfying Noodles:
If you enjoy this egg chow mein, you should also try my [Beef Chow Fun ] for another incredibly flavorful and satisfying noodle dish.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 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.
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