Egg Fried Noodles

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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.

Prep Time10

Cook Time10

Total Time20

Course: Noodles

Cuisine: Chinese Recipes

Keyword: Egg Fried Noodles

Servings: people

Author: Bee Yinn Low

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)

US Customary - Metric

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.

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