Fried Instant Noodles with Eggs and Vegetables
Fried Instant Noodles with Eggs and Vegetables
Ingredients
For the Scrambled Eggs
- 12 eggs, beaten
- 1/4 cup cooking oil, as needed for frying
For the Vegetables and Aromatics
- 1 head cabbage, shredded
- 3 bunches green leafy vegetables, chopped (e.g., bok choy)
- 6 cloves garlic, minced
- 1 bunch green onions, chopped
For the Noodles and Seasoning
- 10 packets instant noodles, with seasoning packets
- 8 cups water, as needed for boiling noodles and washing vegetables
- 2 tablespoons cooking oil, as needed for stir-frying
- 1 teaspoon salt, to taste
- 1/4 cup dark sauce, to taste
- 2 tablespoons powder seasoning, from instant noodle packets, plus extra to taste
- 1/4 cup ketchup or chili sauce, to taste
Instructions
- 1
Heat a very large wok over an open fire or high heat. Add a generous amount of cooking oil (about 1/4 cup) and let it heat until shimmering.
⏱️ 5 min
- 2
Pour the beaten eggs into the hot oil. Using a large spatula, continuously stir and break up the eggs as they cook, creating scrambled eggs. Once fully cooked and broken into small, fluffy pieces, remove the scrambled eggs from the wok and transfer them to a large woven basket or bowl to cool and drain.
⏱️ 8 min
- 3
On a wooden cutting board, cut the head of cabbage into thin strips. Place the shredded cabbage into a large metal bowl filled with water. Chop the green leafy vegetables into smaller pieces and add them to the bowl with the cabbage. Wash the vegetables thoroughly and then drain them into a woven basket or colander.
⏱️ 10 min
- 4
On the cutting board, smash and then mince the garlic cloves. Transfer the minced garlic to a small plate. Chop the bunch of green onions into small, round pieces and transfer them to a separate small plate.
⏱️ 7 min
- 5
Place the large wok back on the open fire or high heat. Add a large quantity of water (about 8 cups) and bring it to a rolling boil.
⏱️ 5 min
- 6
Unpack the instant noodle packets, placing the dry noodle blocks on a metal tray. Open the individual seasoning packets and sprinkle their contents over the dry noodle blocks.
⏱️ 3 min
- 7
Once the water is boiling, carefully add all the instant noodle blocks to the hot water. Use a large spatula to gently separate and cook the noodles until they are softened and fully rehydrated, about 2-3 minutes.
⏱️ 3 min
- 8
Using a large wire mesh strainer, scoop out the cooked noodles from the hot water, allowing excess liquid to drain, and transfer them to a large woven basket or colander.
⏱️ 2 min
- 9
Place the large wok back on the open fire or high heat. Add a small amount of cooking oil (about 2 tablespoons) to the hot wok.
⏱️ 1 min
- 10
Add the minced garlic to the oil and stir-fry until fragrant, about 30 seconds.
⏱️ 1 min
- 11
Add the drained cabbage and green leafy vegetables to the wok. Season the vegetables with salt (to taste), a splash of dark sauce (about 1/4 cup), and a sprinkle of powder seasoning (about 2 tablespoons). Add a squeeze of ketchup or chili sauce (about 1/4 cup).
⏱️ 2 min
- 12
Stir-fry the vegetables and seasonings vigorously until the vegetables are slightly softened and well coated, about 5-7 minutes.
⏱️ 6 min
- 13
Add the pre-cooked scrambled eggs to the wok. Then, add the cooked instant noodles from the woven basket to the wok.
⏱️ 2 min
- 14
Stir-fry all the ingredients together thoroughly, ensuring everything is evenly mixed and heated through, about 5-7 minutes.
⏱️ 6 min
- 15
Add the chopped green onions to the wok. Perform a final stir-fry to incorporate the green onions into the noodles, about 1 minute.
⏱️ 1 min
- 16
Transfer the entire large batch of fried instant noodles to a clean, large metal serving tray. Serve immediately and enjoy outdoors.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Instant Noodles with Eggs and Vegetables
For the Scrambled Eggs
- 12 eggs, beaten
- 1/4 cup cooking oil, as needed for frying
For the Vegetables and Aromatics
- 1 head cabbage, shredded
- 3 bunches green leafy vegetables, chopped (e.g., bok choy)
- 6 cloves garlic, minced
- 1 bunch green onions, chopped
For the Noodles and Seasoning
- 10 packets instant noodles, with seasoning packets
- 8 cups water, as needed for boiling noodles and washing vegetables
- 2 tablespoons cooking oil, as needed for stir-frying
- 1 teaspoon salt, to taste
- 1/4 cup dark sauce, to taste
- 2 tablespoons powder seasoning, from instant noodle packets, plus extra to taste
- 1/4 cup ketchup or chili sauce, to taste
Instructions
- 1
Heat a very large wok over an open fire or high heat. Add a generous amount of cooking oil (about 1/4 cup) and let it heat until shimmering.
⏱️ 5 min - 2
Pour the beaten eggs into the hot oil. Using a large spatula, continuously stir and break up the eggs as they cook, creating scrambled eggs. Once fully cooked and broken into small, fluffy pieces, remove the scrambled eggs from the wok and transfer them to a large woven basket or bowl to cool and drain.
⏱️ 8 min - 3
On a wooden cutting board, cut the head of cabbage into thin strips. Place the shredded cabbage into a large metal bowl filled with water. Chop the green leafy vegetables into smaller pieces and add them to the bowl with the cabbage. Wash the vegetables thoroughly and then drain them into a woven basket or colander.
⏱️ 10 min - 4
On the cutting board, smash and then mince the garlic cloves. Transfer the minced garlic to a small plate. Chop the bunch of green onions into small, round pieces and transfer them to a separate small plate.
⏱️ 7 min - 5
Place the large wok back on the open fire or high heat. Add a large quantity of water (about 8 cups) and bring it to a rolling boil.
⏱️ 5 min - 6
Unpack the instant noodle packets, placing the dry noodle blocks on a metal tray. Open the individual seasoning packets and sprinkle their contents over the dry noodle blocks.
⏱️ 3 min - 7
Once the water is boiling, carefully add all the instant noodle blocks to the hot water. Use a large spatula to gently separate and cook the noodles until they are softened and fully rehydrated, about 2-3 minutes.
⏱️ 3 min - 8
Using a large wire mesh strainer, scoop out the cooked noodles from the hot water, allowing excess liquid to drain, and transfer them to a large woven basket or colander.
⏱️ 2 min - 9
Place the large wok back on the open fire or high heat. Add a small amount of cooking oil (about 2 tablespoons) to the hot wok.
⏱️ 1 min - 10
Add the minced garlic to the oil and stir-fry until fragrant, about 30 seconds.
⏱️ 1 min - 11
Add the drained cabbage and green leafy vegetables to the wok. Season the vegetables with salt (to taste), a splash of dark sauce (about 1/4 cup), and a sprinkle of powder seasoning (about 2 tablespoons). Add a squeeze of ketchup or chili sauce (about 1/4 cup).
⏱️ 2 min - 12
Stir-fry the vegetables and seasonings vigorously until the vegetables are slightly softened and well coated, about 5-7 minutes.
⏱️ 6 min - 13
Add the pre-cooked scrambled eggs to the wok. Then, add the cooked instant noodles from the woven basket to the wok.
⏱️ 2 min - 14
Stir-fry all the ingredients together thoroughly, ensuring everything is evenly mixed and heated through, about 5-7 minutes.
⏱️ 6 min - 15
Add the chopped green onions to the wok. Perform a final stir-fry to incorporate the green onions into the noodles, about 1 minute.
⏱️ 1 min - 16
Transfer the entire large batch of fried instant noodles to a clean, large metal serving tray. Serve immediately and enjoy outdoors.
⏱️ 2 min