Hot Wok Noodles with Chili Oil
Hot Wok Noodles with Chili Oil
Ingredients
For the Stir-Fry
- 2 tablespoons vegetable oil, plus more as needed
- 2 large eggs, scrambled
- 4 ounces bok choy, chopped into 1-inch pieces
- 1 cup carrots, julienned
- 1/2 cup red onion, thinly sliced
- 8 ounces sausage, cooked, sliced into 1/4-inch rounds (e.g., hot dog or luncheon meat style)
- 12 ounces cooked noodles, fresh or rehydrated, such as lo mein or ramen
- 1/4 cup green onions, chopped, for garnish
For the Sauce and Seasoning
- 2 tablespoons dark soy sauce
- 1 tablespoon chili oil, or more, to taste
- 1 tablespoon oyster sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare all ingredients by chopping vegetables, slicing sausage, and ensuring noodles are cooked and ready. This stir-fry moves very quickly.
⏱️ 15 min
- 2
Heat a large wok over high heat until smoking. Add 1 tablespoon of vegetable oil, swirling to coat the wok.
⏱️ 1 min
- 3
Add the scrambled eggs to the hot wok. Quickly cook, breaking them up into small pieces with a spatula, about 30 seconds. Remove the cooked eggs from the wok and set aside.
⏱️ 1 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the bok choy, julienned carrots, sliced red onions, and sliced sausage. Stir-fry vigorously for 2-3 minutes until the vegetables are slightly tender-crisp and the sausage is heated through.
⏱️ 3 min
- 5
Add the cooked noodles to the wok. Pour in the dark soy sauce, chili oil, and oyster sauce. Sprinkle with garlic powder and salt.
⏱️ 1 min
- 6
Return the cooked eggs to the wok. Add the chopped green onions.
⏱️ 1 min
- 7
Continue to stir-fry and toss all ingredients rapidly for another 2-3 minutes, ensuring everything is well combined, coated with the sauces and seasonings, and heated through. Taste and adjust seasonings if necessary.
⏱️ 3 min
- 8
Serve the hot wok noodles immediately.
Kitchen Tools
Nutrition Facts (per serving)
Hot Wok Noodles with Chili Oil
For the Stir-Fry
- 2 tablespoons vegetable oil, plus more as needed
- 2 large eggs, scrambled
- 4 ounces bok choy, chopped into 1-inch pieces
- 1 cup carrots, julienned
- 1/2 cup red onion, thinly sliced
- 8 ounces sausage, cooked, sliced into 1/4-inch rounds (e.g., hot dog or luncheon meat style)
- 12 ounces cooked noodles, fresh or rehydrated, such as lo mein or ramen
- 1/4 cup green onions, chopped, for garnish
For the Sauce and Seasoning
- 2 tablespoons dark soy sauce
- 1 tablespoon chili oil, or more, to taste
- 1 tablespoon oyster sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare all ingredients by chopping vegetables, slicing sausage, and ensuring noodles are cooked and ready. This stir-fry moves very quickly.
⏱️ 15 min - 2
Heat a large wok over high heat until smoking. Add 1 tablespoon of vegetable oil, swirling to coat the wok.
⏱️ 1 min - 3
Add the scrambled eggs to the hot wok. Quickly cook, breaking them up into small pieces with a spatula, about 30 seconds. Remove the cooked eggs from the wok and set aside.
⏱️ 1 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the bok choy, julienned carrots, sliced red onions, and sliced sausage. Stir-fry vigorously for 2-3 minutes until the vegetables are slightly tender-crisp and the sausage is heated through.
⏱️ 3 min - 5
Add the cooked noodles to the wok. Pour in the dark soy sauce, chili oil, and oyster sauce. Sprinkle with garlic powder and salt.
⏱️ 1 min - 6
Return the cooked eggs to the wok. Add the chopped green onions.
⏱️ 1 min - 7
Continue to stir-fry and toss all ingredients rapidly for another 2-3 minutes, ensuring everything is well combined, coated with the sauces and seasonings, and heated through. Taste and adjust seasonings if necessary.
⏱️ 3 min - 8
Serve the hot wok noodles immediately.