The best stir-fried Chinese egg noodles you will ever have!
I love noodles of all shapes, sizes and types! Fortunately for me, there is a small restaurant near my house that serves the best stir-fried egg noodles in the world. My siblings and I can devour that dish every day for the rest of our lives and not get sick of it.
Yes, it’s that good!
The soft yet chewy noodles, the perfect balance of ingredients and that appetising aroma, all coupled together, make the dish worth ordering again and again. Since my family and I loved them so much, I thought I should try my hands at making them.
After several attempts, experimenting with different ingredients, using different ratios and proportions of sauces and spices, and even a couple of different cooking techniques, I finally succeeded!
This recipe, if not better, tastes just as good as those stir-fried noodles.
If you love cooking, this is an amazingly easy recipe that is guaranteed to wow your family time and again!
You will need:
Dried Egg Noodles – 1 large bowl (I used my own homemade noodles, you can use any of your favourite brands)
Chicken – 1 bowl (cut in cubes)
Garlic – 2 tbsp (crushed)
Baby corn – 1 bowl (diced)
Mushroom – ½ a bowl (sliced)
Capsicum – 1 medium sized
Onion – 2 small sized (sliced)
Light Soy Sauce – 2 tbsp
Chicken powder – 2 tbsp
Corn flour – 1 tsp (heaped)
Sugar – 1 tbsp
Oyster Sauce – 1 tsp
Salt – Just a punch (Be careful not to add too much salt since you’re adding chicken powder and soy sauce that already contain enough salt)
Freshly ground black pepper – 1 tsp (Fresh tastes better, avoid adding previously grounded pepper if you want better results)
Oil – 3 tbsp
Water – As needed
- Boil the noodles as per the instructions on the packet. If you are using homemade noodles, they should take only three to four minutes, so watch out.
- Cut all your vegetables in advance and keep them at hand for easy access as this recipe will require some high flame cooking and you don’t want your veggies being overcooked whilst reaching out for the salt or pepper.
- Put a wok on high heat and let it heat up before adding any oil to it.
- Add oil and then the crushed garlic, cook for 30 seconds and add the sliced onion.
- Add the chicken; make sure you do this on a very high flame as the chicken, when cooked on high flame, retains its moisture and stays juicy and tender.
- Cook the chicken for three to four minutes. When it changes colour, and becomes white, add the mushrooms and baby corn and cook for 30 seconds more.
- Now add the capsicum along with salt, pepper, sugar, soy sauce and oyster sauce. Keep stirring.
- Fill a cup half with water and mix the chicken powder and corn flour in it, add this to your chicken and veggies, and cook for another 30 seconds.
- Add the boiled noodles to your stir-fried vegetables and chicken, stir well.
- Your veggies should not lose their natural colour and shouldn’t become soggy. Dish out and serve while it’s still hot!
This is it! It is a very simple recipe but it will leave your taste-buds screaming out for more!
So try this at home and don’t forget to leave your feedback! Do let me know how yours turned out.
This post originally appeared here.
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