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These egg fried noodles make a fast, satisfying weeknight dinner when you want something hot and savory. Tossed with ground pork, tender greens, soft scrambled eggs, soy sauce, and rich oyster sauce, everything comes together in one pan.
Recipe Summary
- 🔪 Prep Time: 10 minutes
- 👨🍳 Cook Time: 10 minutes
- ⏱️ Total Time: 20 minutes
- 🍽️ Servings: 3 people
- 🏷️ Calories: ~389 calories
- 🍳 Cook Method: Stir-fry
- ✨ Flavor Profile: Savory and umami-rich with springy noodles, juicy pork, scrambled eggs, and crisp greens
- 🧩 Difficulty: Easy (A quick, savory weeknight noodle stir-fry)
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Chinese Egg Fried Noodles Recipe
Whenever I need a fast, satisfying dinner after a busy day, this Chinese egg fried noodles recipe is my ultimate comfort meal. It is a simple variation on my classic Fried Rice Vermicelli, but I made the soft scrambled eggs the true star of the plate. Using four whole eggs transforms simple rice vermicelli into a much richer, more comforting dish, creating fluffy curds that hug every strand of noodle alongside savory ground pork and tender gailan leaves.
While rice vermicelli requires soaking, it fits seamlessly into a quick cooking routine. The trick is to submerge the dried noodles in warm water right before you start prepping your ingredients. By the time you finish slicing the garlic, trimming your gailan leaves, and cracking the eggs, the vermicelli is already softened, drained, and ready for the pan. The actual stir-frying takes only a few minutes, giving you a humble, deeply satisfying home-cooked dinner. I love serving these Chinese egg fried noodles piping hot right out of the wok with sliced red chilies in soy sauce or a spoonful of Sambal on the side for a fresh kick of heat.
Ingredients You’ll Need
- Dried vermicelli
- Eggs
- Ground pork
- Gailan
- Soy sauce
- Oyster sauce
See the recipe card below for all the ingredient details and exact measurements.
Pro Tip #1: Dried Rice Vermicelli
Dried rice vermicelli softens quickly, but if you want a full breakdown on how to soak them properly so they never turn mushy, check out my How To Prepare Rice Noodles post.
Pro Tip #2: High-Smoke-Point Neutral Oil
Stick with a basic neutral oil like peanut, canola, or vegetable oil. It handles the high heat easily so you can brown the pork and cook the eggs fast without anything burning or smoking up your kitchen.
Pro Tip #3: 80/20 Ground Pork
Go for ground pork with a good 80/20 meat-to-fat ratio. Letting the fat render out as you sear the pork gives you tasty crispy edges and gives the whole dish a rich, savory base.
Pro Tip #4: Gailan (Chinese Broccoli)
Look for gailan with slender stems and deep green leaves. The stems give you a nice fresh crunch while the leaves soak up the sauce. If your gailan has thick, tough stems, check out my Gailan With Oyster Sauce post to see exactly how to get rid of the thick stems before cooking.
Pro Tip #5: Fresh Large Eggs
I used 4 large eggs for this because more egg curds make the noodles richer, but 3 eggs work totally fine if you want a lighter mix. You can beat them in a bowl first, or crack them straight into the wok like I do to save on washing extra dishes.
Easy Substitutions And Swaps
- Noodle Alternatives: You can substitute egg noodles, ramen, or thin wheat noodles for rice vermicelli. Boil them 1 to 2 minutes less than the package directs so they stay firm; they will finish softening in the wok while absorbing the sauce without turning mushy.
- Protein Options: Ground chicken, sliced pork belly, or fresh shrimp work well instead of ground pork. Pork belly renders out extra savory fat, while shrimp adds a firm, sweet bite. For a meatless version, use crumbled extra-firm tofu or sliced shiitake mushrooms.
- Greens Variations: Use hardy greens like kale, collards, or choy sum. Strip away the fibrous stems and use only the thinly sliced leaves so they wilt quickly without overpowering the noodles.
- Sauce Swaps: Swap standard oyster sauce for Lee Kum Kee Vegetarian Oyster Flavored Sauce for a shellfish-free option. It uses mushroom extract to give the same thick consistency and savory profile.
- Flavor Boosters: Add 1/2 teaspoon of chicken bouillon powder and 1 teaspoon of fish sauce. This quick addition gives your sauce that deep, savory punch that makes the noodles taste like they came straight from a restaurant.
How To Make Egg Fried Noodles
Start by placing your dried rice vermicelli into a large bowl and completely submerge them in warm water. Let them soak according to the package instructions until soft, then drain them really well and set aside.
Pro Tip: Give the colander a good shake to remove excess water. Wet noodles will end up steaming in the wok and turning mushy instead of absorbing the sauce.
Heat half of your oil in a wok or deep skillet over medium-high heat. Toss in your minced garlic and stir until fragrant, then add your ground pork. Stir-fry, breaking the meat down into small crumbles until it turns opaque.
Drop in your gailan and give it a few quick tosses with the pork. Dump in your drained vermicelli, then pour the soy sauce and oyster sauce straight over top. Turn the heat down a bit and gently lift and toss everything using the corner of your spatula until the noodles are evenly coated.
Pro Tip: Don’t use the flat side of your spatula, or you’ll chop up the noodles. Work with just the corner to gently lift and fold them so they stay intact.
Push your noodles over to one side of the wok to clear a space. Pour the rest of your oil into the empty spot and crack your eggs right into the pan. Crank the heat back up and scramble the eggs quickly until soft and just set.
Break the cooked eggs into smaller bits with your spatula, then fold them right into the noodles until well combined.
Plate it up hot and serve with fresh sliced chilies in soy sauce or a dollop of Sambal on the side.
Frequently Asked Questions
Boiling thin rice vermicelli turns them to mush instantly. Soaking in warm water allows them to soften gently so they retain enough structure to handle the heat of the wok.
It is best to use a non-stick pan or non-stick wok for this recipe. Thin rice vermicelli clings easily to standard carbon steel or stainless steel, so a non-stick surface makes tossing much easier and prevents the noodles from catching.
Store in an airtight container for up to 3 to 4 days. Let the noodles cool completely before covering so steam does not make them soggy.
Microwave with a damp paper towel over the bowl in 30-second bursts, tossing in between. Or, flash-heat them in a hot skillet for 2 minutes with a quick splash of oil to bring back that wok finish.
Not recommended. Freezing ruins the noodle texture, turning the thin strands soft, watery, and crumbly once thawed.
This recipe is 389 calories per serving.
What To Serve With Egg Fried Noodles
For an easy and wholesome Chinese weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Noodle Recipes You Might Like
Egg Fried Noodles
Ingredients
- 5 oz dried vermicelli
- 4 eggs
- 3 cloves garlic, minced
- 2 oz ground pork
- 1½ tablespoons cooking oil
- 2 oz gailan (Chinese broccoli), or kale or choy sum, slices thinly, use only the leaves, don't use the stems
- 1½ tablespoons soy sauce
- 1½ tablespoons oyster sauce
- sesame seeds, for garnishing (optional)
- sliced red chilies, for garnishing (optional)
Instructions
- Place the dried rice vermicelli in a large bowl and soak in warm water according to the package instructions. Make sure the noodles are fully submerged. Once softened, drain well and set aside.
- Heat half of the oil in a wok or deep skillet over medium-high heat. Add the garlic and stir-fry until fragrant. Add the minced pork and cook until it turns opaque.
- Add the gailan and give it a few quick stirs to combine with the pork. Add the drained vermicelli, followed by the soy sauce and oyster sauce. Lower the heat and use the corner of your spatula to toss and mix everything until the noodles are evenly coated with the sauce.
- Push the noodles to one side of the wok. Add the remaining oil to the empty side and crack in the eggs. Increase the heat and use the corner of your spatula to scramble the eggs until they are just set.
- Once the eggs are cooked, break them into smaller pieces and stir them together with the noodles until evenly combined.
- Serve immediately with sliced chilies and soy sauce or sambal on the side.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
