Fried Noodles with Egg Gravy
Fried Noodles with Egg Gravy
Ingredients
For the Noodles
- 1 pound fresh egg noodles
- 2 tablespoons vegetable oil, plus more for frying
For the Gravy
- 1 pound boneless, skinless chicken breast, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup carrots, thinly sliced
- 4 cups bok choy, chopped
- 1 cup mushrooms, sliced
- 4 cups chicken broth
- 1/4 cup light soy sauce
- 1 tablespoon dark soy sauce, (optional, for color)
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 3 tablespoons cornstarch
- 1/4 cup water
- 3 large eggs, beaten
- 1 teaspoon sesame oil, (optional)
- 1/4 cup green onions, chopped, for garnish
Instructions
- 1
Cook the fresh egg noodles according to package instructions until al dente. Drain well and toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
⏱️ 5 min
- 2
Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil. Once hot, add half of the cooked noodles, spreading them out in a single layer. Fry for 2-3 minutes until lightly golden and slightly crispy on one side. Flip and fry for another 1-2 minutes. Remove from the wok and place on a serving platter. Repeat with the remaining noodles and 1 tablespoon of vegetable oil. Set the fried noodles aside.
⏱️ 10 min
- 3
In the same wok, add a little more vegetable oil if needed. Add the minced garlic and minced ginger. Sauté for 30 seconds until fragrant.
⏱️ 1 min
- 4
Add the thinly sliced chicken breast to the wok and stir-fry until cooked through, about 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 5
Add the sliced carrots to the wok and stir-fry for 1 minute. Then add the chopped bok choy and sliced mushrooms. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
⏱️ 4 min
- 6
Pour in the chicken broth. Add the light soy sauce, dark soy sauce (if using), oyster sauce, granulated sugar, and white pepper. Bring the mixture to a simmer.
⏱️ 3 min
- 7
In a small bowl, whisk together the cornstarch and 1/4 cup of water to create a slurry. Gradually pour the cornstarch slurry into the simmering gravy, stirring constantly, until the gravy thickens to your desired consistency.
⏱️ 2 min
- 8
Return the cooked chicken to the gravy. Slowly drizzle the beaten eggs into the simmering gravy while gently stirring. Continue stirring gently until the egg is just set and forms soft ribbons or strands within the gravy.
⏱️ 3 min
- 9
Remove the gravy from heat. Stir in the sesame oil, if desired. Pour the hot egg gravy with chicken and vegetables directly over the prepared fried noodles on the serving platter. Garnish with chopped green onions and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Noodles with Egg Gravy
For the Noodles
- 1 pound fresh egg noodles
- 2 tablespoons vegetable oil, plus more for frying
For the Gravy
- 1 pound boneless, skinless chicken breast, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup carrots, thinly sliced
- 4 cups bok choy, chopped
- 1 cup mushrooms, sliced
- 4 cups chicken broth
- 1/4 cup light soy sauce
- 1 tablespoon dark soy sauce, (optional, for color)
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 3 tablespoons cornstarch
- 1/4 cup water
- 3 large eggs, beaten
- 1 teaspoon sesame oil, (optional)
- 1/4 cup green onions, chopped, for garnish
Instructions
- 1
Cook the fresh egg noodles according to package instructions until al dente. Drain well and toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
⏱️ 5 min - 2
Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil. Once hot, add half of the cooked noodles, spreading them out in a single layer. Fry for 2-3 minutes until lightly golden and slightly crispy on one side. Flip and fry for another 1-2 minutes. Remove from the wok and place on a serving platter. Repeat with the remaining noodles and 1 tablespoon of vegetable oil. Set the fried noodles aside.
⏱️ 10 min - 3
In the same wok, add a little more vegetable oil if needed. Add the minced garlic and minced ginger. Sauté for 30 seconds until fragrant.
⏱️ 1 min - 4
Add the thinly sliced chicken breast to the wok and stir-fry until cooked through, about 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min - 5
Add the sliced carrots to the wok and stir-fry for 1 minute. Then add the chopped bok choy and sliced mushrooms. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
⏱️ 4 min - 6
Pour in the chicken broth. Add the light soy sauce, dark soy sauce (if using), oyster sauce, granulated sugar, and white pepper. Bring the mixture to a simmer.
⏱️ 3 min - 7
In a small bowl, whisk together the cornstarch and 1/4 cup of water to create a slurry. Gradually pour the cornstarch slurry into the simmering gravy, stirring constantly, until the gravy thickens to your desired consistency.
⏱️ 2 min - 8
Return the cooked chicken to the gravy. Slowly drizzle the beaten eggs into the simmering gravy while gently stirring. Continue stirring gently until the egg is just set and forms soft ribbons or strands within the gravy.
⏱️ 3 min - 9
Remove the gravy from heat. Stir in the sesame oil, if desired. Pour the hot egg gravy with chicken and vegetables directly over the prepared fried noodles on the serving platter. Garnish with chopped green onions and serve immediately.
⏱️ 3 min