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Bring a large pot of water to a rolling boil. Add the egg noodles and cook for approximately 2 minutes, or until al dente. Drain the noodles immediately, rinse thoroughly under cold water to stop cooking and remove excess starch, then spread them out on a clean surface or colander to air-dry while you prepare the other ingredients. This prevents sticking.

In a medium bowl, whisk the 2 large eggs. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the whisked eggs and scramble until cooked through. Remove the scrambled egg from the wok and set aside.

In a separate bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/2 teaspoon of sesame oil. Mix well to coat the beef.

Add the remaining 1 tablespoon of vegetable oil to the wok and increase heat to high. Add the marinated beef in a single layer, spreading it out to ensure it cooks evenly and crisply. Stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside with the scrambled egg.

In the same wok, add the chopped red chili peppers and minced garlic. Stir-fry for about 30 seconds until fragrant. Add the bean sprouts and stir-fry for 1-2 minutes until slightly tender-crisp.

Return the air-dried egg noodles to the wok with the aromatics and bean sprouts. Drizzle the dark soy sauce over the noodles for color and flavor. Add the salt.

Return the cooked beef and scrambled egg pieces to the wok. Add the Chinese chili pepper powder. Vigorously stir-fry and toss all ingredients together for 2-3 minutes, ensuring everything is well combined, heated through, and evenly coated with the sauce.

Serve immediately as a towering mound of savory, saucy noodles.


Bring a large pot of water to a rolling boil. Add the egg noodles and cook for approximately 2 minutes, or until al dente. Drain the noodles immediately, rinse thoroughly under cold water to stop cooking and remove excess starch, then spread them out on a clean surface or colander to air-dry while you prepare the other ingredients. This prevents sticking.

In a medium bowl, whisk the 2 large eggs. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the whisked eggs and scramble until cooked through. Remove the scrambled egg from the wok and set aside.

In a separate bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/2 teaspoon of sesame oil. Mix well to coat the beef.

Add the remaining 1 tablespoon of vegetable oil to the wok and increase heat to high. Add the marinated beef in a single layer, spreading it out to ensure it cooks evenly and crisply. Stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside with the scrambled egg.

In the same wok, add the chopped red chili peppers and minced garlic. Stir-fry for about 30 seconds until fragrant. Add the bean sprouts and stir-fry for 1-2 minutes until slightly tender-crisp.

Return the air-dried egg noodles to the wok with the aromatics and bean sprouts. Drizzle the dark soy sauce over the noodles for color and flavor. Add the salt.

Return the cooked beef and scrambled egg pieces to the wok. Add the Chinese chili pepper powder. Vigorously stir-fry and toss all ingredients together for 2-3 minutes, ensuring everything is well combined, heated through, and evenly coated with the sauce.

Serve immediately as a towering mound of savory, saucy noodles.
