Soy Sauce Fried Noodles

A simple and classic Chinese stir-fry that focuses on two key ingredients: good egg noodles, and good soy sauce.

Course Main Course, Main Dishes, Pasta & Noodles, Side Dish

Cuisine Chinese, Taiwanese

Keyword basic stir-fry recipe, stir-fried egg noodles

Prep Time 10

Cook Time 5

Servings servings

Calories 295kcal

2 tbsp thick soy sauce (aka soy paste) - see note
1 tbsp dark soy sauce
1/2 tbsp sugar
1/2 tsp sesame oil
2 tbsp vegetable oil
2 large eggs whisked
1 bunch scallions green and white portions separated and cut into 2 inch (4cm) pieces.
1/2 inch ginger sliced into thin strips
1 clove garlic
1/2 lb Chinese egg noodles - see note

Bring a pot of water to a boil. Cook the egg noodles until soft (2-3 minutes for fresh noodles). Drain and set aside.
Combine the soy sauces, sugar, and sesame oil in a small bowl and set aside.
Heat a wok (or large, heavy pan) over very high heat. Add 1 tbsp of oil and swirl the wok to cover the bottom. (See note below about stir-frying and portion size)
Add the eggs slowly to the wok, stirring quickly to yield small pieces of egg.
Add the white portion of the scallions, ginger, and garlic to the wok and stir fry for about 1 minute, or until the scallions are tender.
Add the scallion greens to the wok along with half the sauce and stir-fry for about 30 seconds.
Remove everything from the wok, setting it aside in a bowl.
Add the remaining oil. Allow the wok to heat back up.
Add the noodles to the wok and stir fry for about 1 minute, stirring continuously.
Add the egg and vegetables back to the wok. Add the remaining sauce and stir fry for an additional minute or so.
Remove from heat and serve immediately.

Taiwanese-style thick soy sauce or soy paste is fairly commonly available at Asian grocery stores, but if you don't have it you can make your own by mixing 3/4 cup of water, 1 cup of light soy sauce, 2 tsps of starch (mung bean, potato, or corn starch), and 2 tbsps of sugar.
Fresh Chinese egg noodles are often available at larger Asian grocery stores, but nothing compares to making your own! I've got the ultimate recipe and guide here.
Stir-frying and portion size - it can be difficult to get a wok or pan hot enough to properly stir-fry a large portion of noodles like this. If you're concerned about getting enough heat to properly sear and cook all of the ingredients, try splitting the recipe in two and cooking in two batches. It won't actually take that much longer, and you'll be much happier with the results.