Pro Instant Noodle Stir-Fry
Pro Instant Noodle Stir-Fry
Ingredients
For the Stir-Fry
- 4 package instant noodles, flavor packets discarded
- 3 large egg
- 50 gram bean sprouts
- 50 gram red onion, sliced
- 50 gram carrot, shredded
- 80 gram baby bok choy
- 3 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1/3 teaspoon chicken bouillon
- 2 tablespoons cooking oil, as needed
Instructions
- 1
Bring a pot of water to a rolling boil. Add the instant noodles and cook for 3 minutes, or until just tender. Drain the noodles thoroughly and set aside in a bowl.
⏱️ 5 min
- 2
Heat 1 tablespoon of cooking oil in a wok or large frying pan over medium-high heat. Crack the three eggs directly into the hot wok and scramble them until they are soft-scrambled and just set. Remove the scrambled eggs from the wok and set aside.
⏱️ 3 min
- 3
Add another 1 tablespoon of cooking oil to the wok, if needed, and increase the heat to high. Add the bean sprouts, sliced red onion, and shredded carrots. Stir-fry these vegetables for 2-3 minutes, or until they begin to soften.
⏱️ 3 min
- 4
Return the cooked instant noodles and scrambled eggs to the wok with the stir-fried vegetables. Pour in the 3 teaspoons of light soy sauce and 1 teaspoon of dark soy sauce. Sprinkle the 1/3 teaspoon of chicken bouillon over the mixture.
⏱️ 2 min
- 5
Toss all ingredients vigorously over high heat for 1-2 minutes, ensuring everything is well combined and coated with the sauces.
⏱️ 2 min
- 6
Add the baby bok choy to the wok. Continue to stir-fry and mix well for another 1-2 minutes, until the bok choy is wilted and integrated into the dish.
⏱️ 2 min
- 7
Transfer the finished stir-fried instant noodles onto serving plates and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pro Instant Noodle Stir-Fry
For the Stir-Fry
- 4 package instant noodles, flavor packets discarded
- 3 large egg
- 50 gram bean sprouts
- 50 gram red onion, sliced
- 50 gram carrot, shredded
- 80 gram baby bok choy
- 3 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1/3 teaspoon chicken bouillon
- 2 tablespoons cooking oil, as needed
Instructions
- 1
Bring a pot of water to a rolling boil. Add the instant noodles and cook for 3 minutes, or until just tender. Drain the noodles thoroughly and set aside in a bowl.
⏱️ 5 min - 2
Heat 1 tablespoon of cooking oil in a wok or large frying pan over medium-high heat. Crack the three eggs directly into the hot wok and scramble them until they are soft-scrambled and just set. Remove the scrambled eggs from the wok and set aside.
⏱️ 3 min - 3
Add another 1 tablespoon of cooking oil to the wok, if needed, and increase the heat to high. Add the bean sprouts, sliced red onion, and shredded carrots. Stir-fry these vegetables for 2-3 minutes, or until they begin to soften.
⏱️ 3 min - 4
Return the cooked instant noodles and scrambled eggs to the wok with the stir-fried vegetables. Pour in the 3 teaspoons of light soy sauce and 1 teaspoon of dark soy sauce. Sprinkle the 1/3 teaspoon of chicken bouillon over the mixture.
⏱️ 2 min - 5
Toss all ingredients vigorously over high heat for 1-2 minutes, ensuring everything is well combined and coated with the sauces.
⏱️ 2 min - 6
Add the baby bok choy to the wok. Continue to stir-fry and mix well for another 1-2 minutes, until the bok choy is wilted and integrated into the dish.
⏱️ 2 min - 7
Transfer the finished stir-fried instant noodles onto serving plates and serve hot.
⏱️ 1 min