Giant Egg and Vegetable Instant Noodle Stir-fry
Giant Egg and Vegetable Instant Noodle Stir-fry
Ingredients
For the Scrambled Eggs
- 8 large eggs, beaten
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
For the Instant Noodles
- 4 packages dried instant noodle blocks, seasoning packets discarded
For the Stir-fry
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 3 cups green cabbage, thinly sliced
- 2 cups baby bok choy, chopped
- 1/2 cup green onions, sliced, white and green parts separated
For the Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sriracha, or to taste
- 1 teaspoon granulated sugar
- 1/4 cup water
Instructions
- 1
Prepare all ingredients: Beat the large eggs with 1/4 teaspoon of salt in a medium bowl. Thinly slice the green cabbage. Chop the baby bok choy. Mince the garlic. Slice the green onions, separating the white and green parts. In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, sriracha, granulated sugar, and water for the sauce. Set aside.
⏱️ 10 min
- 2
Scramble the eggs: Heat 1/4 cup of vegetable oil in a large wok or skillet over medium-high heat. Once hot, pour in the beaten eggs. As the eggs begin to set, gently scramble them with a spatula until fully cooked and crumbly, but still moist. Remove the scrambled eggs from the wok and set aside, draining any excess oil.
⏱️ 5 min
- 3
Cook the instant noodles: Carefully wipe out the wok or skillet. Fill it with water and bring to a rolling boil over high heat. Add the dried instant noodle blocks to the boiling water and cook according to package directions, usually 2-3 minutes, until just tender. Drain the noodles thoroughly using a large mesh strainer and set aside.
⏱️ 5 min
- 4
Stir-fry the vegetables: Heat 2 tablespoons of fresh vegetable oil in the same wok or skillet over high heat until shimmering. Add the minced garlic and the white parts of the sliced green onions, stir-frying for 30 seconds until fragrant. Add the thinly sliced green cabbage and chopped baby bok choy. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 5 min
- 5
Combine and finish: Add the drained instant noodles and the reserved scrambled eggs to the wok with the vegetables. Pour the prepared sauce over everything. Toss vigorously with tongs or spatulas for 2-3 minutes, ensuring all ingredients are well combined and coated with the sauce. Continue to stir-fry until the noodles are heated through and the sauce has thickened slightly.
⏱️ 4 min
- 6
Serve: Transfer the Giant Egg and Vegetable Instant Noodle Stir-fry to serving plates. Garnish generously with the green parts of the sliced green onions. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Giant Egg and Vegetable Instant Noodle Stir-fry
Ingredients
For the Scrambled Eggs
- 8 large eggs, beaten
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
For the Instant Noodles
- 4 packages dried instant noodle blocks, seasoning packets discarded
For the Stir-fry
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 3 cups green cabbage, thinly sliced
- 2 cups baby bok choy, chopped
- 1/2 cup green onions, sliced, white and green parts separated
For the Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sriracha, or to taste
- 1 teaspoon granulated sugar
- 1/4 cup water
Instructions
- 1
Prepare all ingredients: Beat the large eggs with 1/4 teaspoon of salt in a medium bowl. Thinly slice the green cabbage. Chop the baby bok choy. Mince the garlic. Slice the green onions, separating the white and green parts. In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, sriracha, granulated sugar, and water for the sauce. Set aside.
⏱️ 10 min - 2
Scramble the eggs: Heat 1/4 cup of vegetable oil in a large wok or skillet over medium-high heat. Once hot, pour in the beaten eggs. As the eggs begin to set, gently scramble them with a spatula until fully cooked and crumbly, but still moist. Remove the scrambled eggs from the wok and set aside, draining any excess oil.
⏱️ 5 min - 3
Cook the instant noodles: Carefully wipe out the wok or skillet. Fill it with water and bring to a rolling boil over high heat. Add the dried instant noodle blocks to the boiling water and cook according to package directions, usually 2-3 minutes, until just tender. Drain the noodles thoroughly using a large mesh strainer and set aside.
⏱️ 5 min - 4
Stir-fry the vegetables: Heat 2 tablespoons of fresh vegetable oil in the same wok or skillet over high heat until shimmering. Add the minced garlic and the white parts of the sliced green onions, stir-frying for 30 seconds until fragrant. Add the thinly sliced green cabbage and chopped baby bok choy. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 5 min - 5
Combine and finish: Add the drained instant noodles and the reserved scrambled eggs to the wok with the vegetables. Pour the prepared sauce over everything. Toss vigorously with tongs or spatulas for 2-3 minutes, ensuring all ingredients are well combined and coated with the sauce. Continue to stir-fry until the noodles are heated through and the sauce has thickened slightly.
⏱️ 4 min - 6
Serve: Transfer the Giant Egg and Vegetable Instant Noodle Stir-fry to serving plates. Garnish generously with the green parts of the sliced green onions. Serve immediately.
⏱️ 1 min