Ingredients
- Dried egg noodles: 8 ounces
- Eggs: 2 large
- Soy sauce: 3 tablespoons
- Oyster sauce: 1 tablespoon
- Sesame oil: 1 teaspoon
- Vegetable oil: 2 tablespoons
- Broccoli florets: 1 cup
- Carrots, julienned: 1/2 cup
Instructions
- Step 1: Cook the noodles according to package directions. Drain and rinse with cold water to stop cooking. Toss with 1 teaspoon of sesame oil to prevent sticking.
- Step 2: Whisk the eggs in a small bowl. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the eggs and cook, scrambling until set. Remove from the wok and set aside.
- Step 3: Heat the remaining 1 tablespoon of vegetable oil in the wok over medium-high heat. Add the broccoli and carrots and stir-fry for 2-3 minutes until slightly tender.
- Step 4: Add the cooked noodles to the wok with the vegetables. Pour in the soy sauce and oyster sauce. Stir-fry for 2-3 minutes, tossing to combine and heat through.
- Step 5: Return the scrambled eggs to the wok. Stir-fry for another minute until everything is heated through.
Notes
- For best flavor, enjoy immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- To reheat, stir-fry gently in a pan with a splash of water or broth to rehydrate the noodles.
- Garnish with chopped scallions and a sprinkle of sesame seeds for an extra touch of restaurant flair.
- Don't overcook the noodles initially; al dente is perfect as they'll continue to cook in the wok.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American