Fried noodles like at a Chinese restaurant, with egg and vegetables

Imagine biting into a plate of perfectly cooked noodles, a symphony of savory flavors dancing on your tongue. The slight chewiness of the noodles, combined with the crisp-tender vegetables and the richness of the egg, creates a delightful textural experience.

There’s something undeniably comforting about **fried noodles like at a Chinese restaurant, with egg and vegetables**. It’s a dish that reminds me of late-night takeout, shared laughter, and the pure joy of a satisfying meal. Get ready for a culinary adventure where convenience meets incredible taste!

Why you’ll adore these homemade fried noodles:

• They come together faster than ordering takeout, making them perfect for busy weeknights and impromptu gatherings.

• The balance of umami from the soy sauce, sweetness from the vegetables, and richness from the egg creates a flavor explosion.

• The vibrant colors of the vegetables, combined with the golden noodles and fluffy egg, make this dish a visual delight.

• Easily customizable, you can add your favorite proteins and vegetables to make this recipe truly your own culinary masterpiece.

Ingredients for Fried noodles like at a Chinese restaurant, with egg and vegetables

Here’s what you’ll need to make this delicious dish:

Noodles Use fresh or dried egg noodles, ensuring they are cooked according to package directions to al dente.

Eggs These add richness and protein to the dish; consider using free-range eggs for better flavor.

Chicken Breast Provides a lean protein boost. You can also substitute with turkey or beef.

Soy Sauce Use low-sodium soy sauce to control the saltiness of the dish and add umami flavor.

Vegetable Oil For stir-frying, vegetable oil has a high smoke point and neutral flavor.

Garlic Minced garlic adds a pungent aroma and flavor, enhancing the overall taste.

Ginger Freshly grated ginger provides a warm, spicy note that complements the other flavors.

Carrots Julienned carrots add sweetness and crunch to the dish.

Bell Peppers Sliced bell peppers contribute color and a slightly sweet taste.

Broccoli Florets These add a healthy dose of vitamins and a satisfying texture.

Green Onions Chopped green onions provide a fresh, oniony flavor and a vibrant garnish.

Sesame Oil A drizzle of sesame oil at the end adds a nutty aroma and enhances the overall flavor profile.

Chicken Broth This adds moisture and depth of flavor to the sauce.

Cornstarch Used to thicken the sauce, giving it a glossy and appealing texture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Fried noodles like at a Chinese restaurant, with egg and vegetables

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Noodles

Cook the noodles according to package directions until al dente. Drain well and set aside. Toss with a little vegetable oil to prevent sticking.

Step 2: Scramble the Eggs

In a bowl, whisk the eggs with a pinch of salt and pepper. Heat a tablespoon of vegetable oil in a large skillet or wok over medium heat. Pour in the eggs and cook, stirring occasionally, until they are set but still slightly moist. Remove the eggs from the skillet and set aside.

Step 3: Cook the Chicken

Cut the chicken breast into bite-sized pieces. Add another tablespoon of vegetable oil to the skillet and heat over medium-high heat. Add the chicken and cook until browned and cooked through.

Step 4: Stir-Fry the Vegetables

Add the garlic, ginger, carrots, and bell peppers to the skillet with the chicken. Stir-fry for 2-3 minutes, until the vegetables are slightly tender. Add the broccoli florets and continue to stir-fry for another 2 minutes.

Step 5: Combine and Simmer

In a small bowl, whisk together the soy sauce, chicken broth, and cornstarch. Pour the sauce over the vegetables and chicken. Bring to a simmer and cook until the sauce has thickened, about 1-2 minutes. Add the cooked noodles and scrambled eggs to the skillet. Toss everything together to coat the noodles and vegetables in the sauce.

Step 6: Serve and Garnish

Transfer to plates and garnish with chopped green onions and a drizzle of sesame oil for the perfect finishing touch. Serve immediately and enjoy your homemade fried noodle masterpiece!

Perfecting the Cooking Process

To nail those amazing fried noodles like at a Chinese restaurant, with egg and vegetables, cook smart. First, stir-fry your chosen protein (chicken, beef, or turkey) to golden perfection. Set aside. Then, get the noodles going while you prep the veggies and whip up that flavorful sauce. Everything will come together in harmony!

Add Your Touch

Want to make this dish truly yours? Experiment! Swap out broccoli for bok choy, or use snap peas instead of green beans. A dash of chili flakes can add a kick. Consider a drizzle of sesame oil at the end for that authentic restaurant flavor. The possibilities are truly endless!

Storing & Reheating

Got leftovers? Lucky you! Store your fried noodles like at a Chinese restaurant, with egg and vegetables in an airtight container in the fridge. To reheat, a quick zap in the microwave or a stir-fry in a pan with a splash of broth will bring them back to life.

Now, for some insider secrets that’ll make you a fried noodle ninja:

• Don’t overcrowd the pan! Cook the noodles in batches to ensure they get a lovely, crispy texture, not a soggy mess.

• Make sure your wok or pan is screaming hot before you add the noodles, that high heat is what gives that signature restaurant taste.

• Prepare all your ingredients *before* you start cooking. This way, everything goes in at the right time, and nothing gets overcooked.

(Personal anecdote formated as paragraph subheading)

My friend Maria once told me these were better than take-out! That was the day I knew I had cracked the code to homemade fried noodles like at a Chinese restaurant, with egg and vegetables.

The Quest for Restaurant-Quality Fried Noodles, Egg-cellent & Veggie-Packed

Let’s talk about fried noodles like at a Chinese restaurant, with egg and vegetables. We’ve all been there, right? You’re craving that glorious, savory plate of noodles, the kind that comes steaming hot in a takeout container, filled with perfectly cooked veggies, fluffy scrambled egg, and noodles that have just the right amount of “chew.” But the thought of ordering in *again* makes you cringe. Plus, who even knows what’s lurking in those mystery sauces? Fear not, my friends! I’m here to arm you with the secrets to creating those incredible noodles in your very own kitchen.

Why This Recipe Rocks (and Doesn’t Involve Pork!)

Forget those greasy, questionable takeout versions! This recipe focuses on fresh, wholesome ingredients and skips the pork, offering a healthier (and tastier, if I may say so myself) alternative. We’re talking vibrant veggies, tender protein (chicken, beef, turkey, or even tofu!), and those perfectly slurpable noodles, all bathed in a flavorful sauce that will have you saying “goodbye, delivery fees!”

This isn’t just about replicating a takeout dish; it’s about elevating it. It’s about control – control over the ingredients, the flavors, and the health factor. And let’s be honest, there’s a certain satisfaction that comes from creating something amazing with your own two hands. Plus, imagine the bragging rights!

The Noodle Nirvana: Choosing Your Weapon

First things first: the noodles. The type of noodles you use can dramatically impact the final result. Here’s a rundown of some popular options:

Lo Mein Noodles: The Classic Choice

These thick, chewy wheat noodles are the workhorse of the Chinese takeout world. They hold up beautifully to stir-frying and have a satisfying bite. Look for them fresh or dried in the Asian section of your supermarket.

Chow Mein Noodles: Crispy Dreams

Chow mein noodles are thinner and often pre-cooked, designed to get delightfully crispy when stir-fried. If you’re a fan of that crunchy texture, these are your go-to. Be careful not to overcook them, or they’ll become brittle.

Udon Noodles: The Thick and Chewy Contender

Udon noodles are thick, white, and delightfully chewy. While not traditionally used in all “Chinese” restaurants, they add a fantastic texture and are a great gluten-free option (make sure to check the package ingredients).

Rice Noodles: A Gluten-Free Galaxy

For those avoiding gluten, rice noodles are a fantastic choice. They come in various widths, from thin vermicelli to wider ribbons. Soak them in warm water before stir-frying to soften them up.

No matter which noodle you choose, cook it according to package directions, being careful not to overcook. Slightly undercooked is better, as they’ll continue to cook in the stir-fry.

The Veggie Vanguard: A Colorful Medley

Now, let’s talk veggies! This is where you can really get creative and use what you have on hand. Here are some of my favorites:

Broccoli: The Green Giant

Florets of broccoli add a satisfying crunch and a boost of nutrients.

Carrots: Sweet and Crunchy

Julienned carrots add a touch of sweetness and a vibrant orange hue.

Bell Peppers: A Rainbow of Flavors

Red, yellow, or green bell peppers bring a subtle sweetness and a pop of color.

Onions and Garlic: The Aromatic Duo

No stir-fry is complete without the aromatic base of onions and garlic.

Mushrooms: Earthy Goodness

Shiitake, cremini, or even button mushrooms add an earthy depth of flavor.

Snap Peas or Green Beans: A Crisp Bite

These add a satisfying snap and a touch of freshness.

Don’t be afraid to experiment with other veggies like bok choy, bean sprouts, or even shredded cabbage. The key is to chop them into similar sizes so they cook evenly.

The Egg-cellent Addition: Fluffy Scrambled Dreams

The egg in fried noodles is more than just a sidekick; it’s a key player! It adds richness, protein, and a delightful texture. Here’s how to achieve perfectly fluffy scrambled eggs:

1. Whisk the eggs with a pinch of salt and a splash of water or milk.

2. Heat a lightly oiled wok or skillet over medium heat.

3. Pour in the egg mixture and let it set for a few seconds.

4. Use a spatula to gently push the cooked egg to one side, allowing the uncooked egg to flow underneath.

5. Continue this process until the eggs are mostly set but still slightly moist.

6. Remove the eggs from the pan and set aside. Chop them into bite-sized pieces.

The Sauce Symphony: A Flavor Explosion

The sauce is the glue that holds everything together, the magic that transforms simple ingredients into a restaurant-worthy dish. Here’s a basic sauce recipe that you can customize to your liking:

• Soy Sauce: The umami backbone of the sauce. Use low-sodium soy sauce to control the saltiness.
• Oyster Sauce (Vegetarian Option: Mushroom Sauce): Adds depth and richness. For a vegetarian version, substitute with mushroom-flavored soy sauce or a similar vegetarian “oyster” sauce.
• Sesame Oil: A touch of nutty aroma.
• Rice Vinegar: Adds a touch of tanginess.
• Brown Sugar: Balances the savory flavors.
• Cornstarch: Thickens the sauce.
• Chicken Broth: Adds moisture and flavor.
• White Pepper: Adds a subtle warmth.
• Garlic powder or granules: Adds a savoury touch.

Whisk all the ingredients together in a bowl until smooth. Taste and adjust the seasonings as needed.

The Stir-Fry Showdown: Putting It All Together

Now for the fun part! Here’s how to bring all the elements together in a glorious stir-fry:

1. Heat a wok or large skillet over high heat. Add a tablespoon of oil.

2. Add your protein (chicken, beef, or turkey) and stir-fry until cooked through. Remove from the pan and set aside.

3. Add the vegetables to the pan and stir-fry until tender-crisp.

4. Add the cooked noodles to the pan and toss to combine with the vegetables.

5. Pour the sauce over the noodles and vegetables and stir-fry until the sauce thickens and coats everything evenly.

6. Add the scrambled eggs and cooked protein to the pan and toss to combine.

7. Serve immediately and garnish with sesame seeds, chopped green onions, or a drizzle of sesame oil.

And there you have it! Homemade fried noodles like at a Chinese restaurant, with egg and vegetables, that are healthier, tastier, and guaranteed to impress. So ditch the takeout menus and get cooking! You’ll be amazed at how easy and rewarding it is to create this classic dish in your own kitchen.

Ingredient List

• 1 pound lo mein, chow mein, rice, or udon noodles
• 1 pound chicken breast, beef sirloin, or firm tofu, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sliced bell peppers
• 1 cup sliced mushrooms
• ½ cup snap peas or green beans
• 2 eggs, beaten
• ¼ cup soy sauce (low-sodium)
• 2 tablespoons vegetarian “oyster” sauce (mushroom-flavored soy sauce)
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• ½ cup chicken broth
• ¼ teaspoon white pepper
• Sesame seeds, for garnish
• Chopped green onions, for garnish

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