Vegetable Stir-Fried Noodles with Crispy Egg

Nutrition · per serving

Steps

1. 1

   Cook the noodles according to the package instructions. Once cooked, drain and set aside.

   250 g Dried egg noodles or spaghetti
2. 2

   While the noodles are cooking, prepare the vegetables. Finely shred the cabbage, julienne the carrot, chop the onion, and slice the green onions.

   150 g Green cabbage or napa cabbage100 g Carrot100 g Onion50 g Green onion
3. 3

   Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the onions and stir-fry for 1-2 minutes until they begin to soften.

   100 g Onion1 tbsp Cooking oil
4. 4

   Add the shredded cabbage and carrot. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.

   150 g Green cabbage or napa cabbage100 g Carrot
5. 5

   Add the cooked noodles to the skillet along with soy sauce, ketchup, Worcestershire sauce, sugar, and rice vinegar. Toss everything together and cook for an additional 2-3 minutes until heated through.

   250 g Dried egg noodles or spaghetti60 ml Soy sauce30 ml Ketchup15 ml Worcestershire sauce1 tsp Sugar15 ml Rice vinegar or other mild vinegar
6. 6

   In another skillet, add the remaining tablespoon of oil over medium heat. Crack the eggs into the skillet, cooking them one by one until the whites are crispy and the yolks are done to your liking. Season with a pinch of salt if desired.

   4 large Egg1 tbsp Cooking oil
7. 7

   To serve, place the stir-fried noodles on plates and top each serving with a crispy fried egg. Garnish with sliced green onions.

   50 g Green onion

Origin & History

Stir-fried noodles are a staple in many Asian cuisines, adapting flavors and styles across regions. Yakisoba, a Japanese dish, has influenced the stir-fried noodle recipes seen globally while leveraging local ingredients.