Stir-Fried Chinese Egg Noodles

Total Time
Prep 10 mins
Cook 27 mins

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

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.
Most Helpful

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

Karen Elizabeth April 22, 2013