Chinese noodles or egg noodles is a quick comforting and flavourful noodle dish made with simple ingredients like noodles, egg, pepper, chilli, soy sauce, vinegar and ajinomoto. It can be enjoyed on its own or served hot with Indo Chinese starters like chilli chicken, chicken manchurian or chilli mushroom for a delicious and lip smacking taste.
Chinese Noodles Recipe
Noodles are one of my all-time favorite dishes and I make them quite often at home. There are already many noodles recipes on my blog, but I made this recipe to try something different by using egg noodle packet instead of regular hakka noodles.
I instantly loved its texture, taste and how it beautifully absorbs the flavours. It is very simple recipe to make as well.
About Chinese Noodles
Unlike regular hakka noodles, egg noodles are made with more eggs along with flour, which have a distinct soft and chewy texture. Though the seasonings remain the same as other noodles, the egg adds richness and makes the dish more satisfying.
This Chinese noodle is a simple stir fry dish and tastes just like restaurant and street style noodles. And to get the Indo Chinese flavour, ingredients like pepper, soy sauce, vinegar and ajinomoto are added.
The noodles are tossed with scrambled eggs and garnished with spring onions. These noodles pair perfectly with starters like chilli chicken, chilli paneer, or chilli fish.
Similar Recipes
These Chinese noodles stir fry will be a life saver during busy weekdays. You just need a handful of ingredients and it is easily customizable.
I added eggs for protein, but if you have cooked chicken or prawns add them too. Any veggies like carrots, cabbage, mushrooms, bok choy can be stirred in to make it wholesome.
Don't worry about the noodles, you can use any variety of noodles even soba, udon noodles works. Somedays I even add cooked spaghetti. When you feel like having something spicy, add some hot sauce or chilli sauce to amp up the heat. I like to drizzle some chilli oil in the end when serving.
Ingredients
- Egg noodles : You can use egg noodles or any variety noodles for this dish.
- Eggs : Eggs are high in protein and makes this dish more filling and tasty.
- Ginger & Garlic : add freshly chopped ginger and garlic.
- Black Pepper : Fresh grounded black pepper powder adds heat and is the key ingredient to get the restaurant style noodle flavour.
- Soy sauce : Soy sauce is rich in umami flavour and enhances the flavour of the noodles.
- Vinegar : Vinegar adds a slight tangy taste that balances the flavours.
- Sugar : A small amount of sugar added to balance the spicy and tangy flavours.
- Chicken boullion powder :It is rich in umami flavour and gives the authentic street style or restaurant style taste. You can add ajinomoto or MSG.
- Spring onion : Spring onion adds fresh crunch and a mild onion flavour. Use fresh spring onion and add a handful for best taste.
- Oil : Oil is used for stir frying the noodles and eggs. You can use any neutral flavoured oil like canola oil, vegetable oil or sunflower oil. For authentic taste use sesame oil.
Step by Step Pictures
Scrambled Eggs
1)Whisk eggs with salt and pepper until it is combined.
2)Heat 1 tablespoon oil in a wok, add eggs and scramble them till well done.
3)Once scrambled. Remove to a bowl and set aside.
Saute Aromatics
4)Heat a wok on high heat. Add 3 tblspn oil, add in ginger, garlic and spring onion white part alone.
5)Stir fry for 1 minute until the mixture is fragrant.
Stir frying noodles
6)This is how I cook my noodles. Cook Egg noodles as per package instructions. Strain through colander completely. Rinse under cold water rubbing to remove any excess starch. Add a teaspoon of oil and coat the noodles with it, so the noodles won't stick together.
To the aromatics, add in cooked noodles.
7)along with soy sauce, vinegar, sugar, ajinomoto and toss well on high heat.
8)Let the noodles stir fry for 2 to 3 minutes on high heat.
9)Now add in the scrambled eggs, salt, black pepper powder, spring onion green part and toss to combine.
10)Stir fry for 1 minute on high. Turn off heat and serve immediately.
Expert Tips
- Boil and cook the noodles as per the packet instructions. Then drain it quickly, rinse under cold water and toss it with oil. Don't overboil the noodles as it may turn them mushy.
- Use a wok or wide pan to stir fry the noodles and eggs.
- You can also add thinly sliced vegetables like cabbage, carrot, capsicum for extra crunch and flavour.
- Taste the noodles and add salt if required.
Storage & Serving
Store the leftover noodles in an airtight container. Cool the noodles completely before storing. It stays good for 2 to 3 days in the refrigerator. Reheat whenever needed.
Serve the noodles straight hot from the pan for the best flavour. Serve it along with chilli sauce, tomato ketchup or any Indo Chinese starters of your choice.
FAQ
If you cook the noodles properly and store them once cooled, it stays good without turning soggy.
Absolutely ! You can add vegetables like cabbage, mushroom, capsicum, carrot, paneer or meat like chicken, prawn of your choice.
After boiling, drain them, rinse under cold water and toss with little oil on the noodles. This helps to prevent sticking to each other.
Yes, it is completely optional to use them. Skip the ajinomoto if you don't want to use it. The flavours and taste still remains the same.
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Chinese Noodles Recipe
Equipment
Ingredients
For Boiling Noodles
- 200 grams Egg Noodles
- 2 litre Water
- 1 tablespoon Salt
For Stir Frying
- 3 tablespoon Sesame Oil
- 1 tablespoon Ginger peeled & chopped finely
- 2 tablespoon Garlic peeled & chopped finely
- 3 no Spring Onions (White) chopped finely
- 1 tablespoon Soy sauce
- 2 teaspoon Vinegar
- 1 teaspoon Sugar
- ½ teaspoon Ajinomoto or Chicken Boullion Powder optional
- 2 teaspoon Black Pepper Powder
- Salt to taste
- 3 no Spring Onions (Greens)
For Scrambled Egg
- 3 large Eggs
- ½ teaspoon Salt
- ½ teaspoon Black Pepper Powder
- 1 tablespoon Sesame Oil
Instructions
- Cook Egg noodles as per package instructions. Strain through colander completely. Rinse under cold water rubbing to remove any excess starch. Add a teaspoon of oil and coat the noodles with it, so the noodles won't stick together. Set aside.
- Whisk eggs with salt and pepper. Heat 1 tablespoon oil in a wok, add eggs and scramble them till well done. Remove to a bowl and set aside.
- Heat a wok on high heat. Add 3 tblspn oil, add in ginger, garlic and spring onion white part alone. Stir fry for 1 minute. Add in cooked noodles along with soy sauce, vinegar, sugar, ajinomoto and toss well on high heat. Let the noodles stir fry for 2 to 3 minutes on high heat.
- Now add in the scrambled eggs, salt, black pepper powder, spring onion green part and toss to combine. Stir fry for 1 minute on high. Turn off heat and serve immediately.
Santosh Bangar
yummy and perfect noodles
Santosh Bangar
yummy and perfect noodles
Santosh Bangar
yummy and perfect noodles
Mugdha
yummy noodles with the scrambled eggs...:)
StephenC
Here's a mystery. I have bought udon noodles two time in the last few weeks. They come in threes, three packets in one larger packet. Why three? Don't know. But I do love them. I will model a stir-fry on your posting here. I'll use udon, scallion, eggs, etc. And I will tell you all about it.
Priti
Looks so delicious ..I have eat off the platter
Srinivas Ramalingam
Hi y vinegar is added?
Aarthi
@Srinivas Ramalingamfor the little tartness