Stir-Fried Chinese Egg Noodles

READY IN: 37mins
Recipe by weekend cooker

Very economical dish at about $6.00 for a family of 4. Done in 30 minutes.

Top Review by Karen Elizabeth

Apart from not realising that the mushrooms were finished, so I couldn't use them, I had everything I needed for this delicious and quickly made stirfry. Full of flavour, we really enjoyed it. I'm not sure that my noodles were the ones required, I'll use a thicker noodle next time, but that certainly didnt take away from the ease and enjoyment of this dish. Thank you, WeekendCooker, a nice addition to the rota, made for PRMR tag game

Ingredients Nutrition


  1. Cook the egg noodles according to package directions, omitting salt, and fat.
  2. Drain, and set aside.
  3. Heat a large skillet over medium-high heat, add canola oil to pan, and swirl to coat.
  4. Add mushrooms, and saute for 4 minutes, stirring occasionally.
  5. Add garlic, and green onions, and saute for 1 minute,stirring constantly.
  6. Combine soy sauce, and the 5 ingredients, through and including chile paste, stirring well.
  7. Stir soy sauce mixture, into mushroom mixture, and bring to a boil.
  8. Add noodles to pan, toss to coat.
  9. Add eggs, cook 2 minutes or until eggs are set, tossing well.
  10. Remove from heat, stir in spinach.

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