I love, love, love noodles. Currently I have 8 kinds of noodles stocked at home - spaghetti, tagliatelle/fettuccine, rice noodles (hor fun), rice vermicelli (bee hoon), somen (thin Japanese noodle made of wheat flour), soba (Japanese buckwheat noodles), udon and egg noodles. This is not including the other pasta shapes that are sitting in the pantry! So... yup, I'm a noodle hoarder (and I'm proud of it heh). And today I'm sharing an egg noodles stir fry recipe that is incredibly delicious and a great way to wipe out your refrigerator of vegetables.
For this egg noodles stir fry, onion and garlic are a must while the rest of the vegetables are up to your personal preference or up to what you refrigerator is supplying. I used some leftover carrot and bell pepper this time round but you can add/swap with mushrooms, cabbage, peas, corn, asparagus... Just try not to add weird stuff like olives or pickles in it and you should be safe!
The protein can be chicken, prawns, egg or even tofu (use firm tofu). The egg noodles I bought are dried, so they are boiled briefly in water before they can be added into the stir fry. I used the same water to poach the chicken and prawns as well but you can just stir fry them in the skillet/wok.
The noodles, vegetables and proteins are then coated with a concoction that is slightly sour, salty, spicy, sweet and umami. It's a delicious mix of flavours that can be made in under 45 minutes, perfect for a weekday dinner or a weekend meal when you are feeling lazy to whip up something fancy! I always end up having a second helping when I cook this - ugh, there goes the diet!
|1) Poach chicken and prawns until cook. Shred chicken when it's cool enough to handle.||2) Cook egg into an omelette and break into small pieces. Remove from the skillet / wok.|
|3) Cook onion and carrot until onion has softened.||4) Add in bell pepper and garlic and cook until bell pepper is slightly soft (you want the bell pepper to retain some crunch!)|
|5) Add in the noodles.||6) Followed by the sauce.|
|7) Toss in the chicken, prawns and egg.|
Asian-Style Stir Fried Egg Noodles
- 2 chicken fillets or 1 chicken breast
- 6 to 8 large prawns, peeled and deveined
- 120 grams dried egg noodles
- 4 tablespoons oil, divided
- 2 eggs
- ½ small onion, peeled and diced
- ½ carrot, peeled and julienned
- 2 cloves garlic, peeled and minced
- ½ bell pepper, sliced
- Freshly chopped coriander, garnish
- Freshly chopped spring onion, garnish
- Combine the Sauce ingredients together. Set aside.
- Peel / chop up / slice your vegetables and have them ready before you start cooking.
Boil the Chicken, Prawn and Noodles
- Bring a small pot of water to boil and add in a generous pinch of salt.
- Add in chicken fillets (or chicken breast), turn the heat down to a simmer, cover and poach for 5 to 7 minutes until the chicken is cooked. Remove the chicken and add in the prawns. Poach for 1 minute and remove.
- Add in the egg noodles and cook until soft. Reserve ½ cup of the cooking water and drain the noodles. Rinse the noodles under cold water to stop the cooking then drain well. Set the noodles aside.
- Shred the chicken into small pieces and set aside.
Time to Cook!
- Heat a large skillet or wok over high heat and add in 3 tablespoons of oil. Beat the eggs with a pinch of salt and add into the hot oil. Cook the eggs into an omelette then break it up into small pieces. Remove the egg onto a plate and set aside.
- Add in remaining 1 tablespoon oil. Turn the heat down to medium. Add in onion and carrot and cook until onion has softened. Add in garlic and bell pepper and cook until bell pepper is slightly soft.
- Add in the noodles and pour in the Sauce over the noodles. Toss to coat the noodles with the Sauce then add in the shredded chicken, prawns and egg. Toss well to combine everything together. Splash in some chicken-prawn-noodle cooking water if the noodles seem dry. Taste and see if the noodles need more salt / soy sauce / sugar.
- Garnish with coriander and spring onion and serve immediately.