Ingredients
- Dried egg noodles: 8 ounces
- Eggs: 2 large
- Soy sauce: 2 tablespoons
- Oyster sauce: 1 tablespoon
- Sesame oil: 1 teaspoon
- Vegetable oil: 2 tablespoons
- Carrots: 1/2 cup, julienned
- Cabbage: 1 cup, shredded
Instructions
- Step 1: Cook the noodles according to package directions. Drain and rinse with cold water. Toss with 1 teaspoon of sesame oil to prevent sticking.
- Step 2: Whisk the eggs in a small bowl. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the eggs and cook, scrambling, until set. Remove from the wok and set aside.
- Step 3: Heat the remaining 1 tablespoon of vegetable oil in the wok. Add the carrots and cabbage and stir-fry for 2-3 minutes, until slightly softened.
- Step 4: Add the cooked noodles to the wok with the vegetables. Pour in the soy sauce and oyster sauce. Stir-fry for 2-3 minutes, tossing to combine.
- Step 5: Add the scrambled eggs back to the wok. Stir-fry for another minute to heat through. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For best reheating, stir-fry the noodles with a splash of water or broth in a pan to rehydrate them.
- Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and visual appeal.
- Don't overcrowd the wok; stir-fry in batches if needed to ensure the noodles and vegetables brown nicely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American