Homestyle Egg Fried Noodles With Vegetables and Soy Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Quick Ingredients

• 8 oz (225 g) dried egg noodles or lo mein noodles
• 3 large eggs
• 2 tbsp neutral oil (canola, avocado, or grapeseed), divided
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 medium carrot, julienned (about 1 cup / 110 g)
• 1 small red bell pepper, thinly sliced (about 1 cup / 120 g)
• 1 cup (145 g) frozen peas
• 4 scallions, sliced (whites and greens separated)
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 2 tsp sugar
• 1 tsp toasted sesame oil
• 2 tbsp water
• 1/4 tsp white pepper (or black pepper)

Do This

• 1) Whisk sauce: soy sauce, vinegar, sugar, sesame oil, water, and pepper.
• 2) Boil noodles until just tender, drain, rinse briefly, and toss with a tiny drizzle of oil.
• 3) Scramble eggs in a hot skillet, remove to a plate.
• 4) Stir-fry garlic, ginger, carrot, and bell pepper until crisp-tender.
• 5) Add peas, noodles, and sauce; toss over high heat until glossy and hot.
• 6) Return eggs and scallion greens; toss 30 seconds and serve immediately.

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Why You’ll Love This Recipe

• Fast, satisfying comfort food: a full meal in under 30 minutes.
• Homestyle and flexible: use whatever vegetables you have.
• Real “wok-style” flavor at home: high heat + quick tossing = glossy, savory noodles.
• Simple pantry seasoning: soy-based sauce with just a few staples.

Grocery List

• Produce: carrot, red bell pepper, scallions, garlic, fresh ginger
• Dairy: large eggs
• Pantry: dried egg noodles (or lo mein), low-sodium soy sauce, rice vinegar, sugar, toasted sesame oil, neutral cooking oil, white pepper (or black pepper), frozen peas

Full Ingredients

Noodles

• 8 oz (225 g) dried egg noodles or lo mein noodles
• 2 quarts (1.9 L) water, for boiling
• 1 tbsp kosher salt (for the noodle water)
• 1 tsp neutral oil (optional, for tossing cooked noodles to prevent sticking)

Eggs

• 3 large eggs
• 1 tbsp water (to loosen the eggs for softer curds)
• 1/8 tsp kosher salt

Vegetables & Aromatics

• 1 medium carrot, peeled and julienned (about 1 cup / 110 g)
• 1 small red bell pepper, thinly sliced (about 1 cup / 120 g)
• 1 cup (145 g) frozen peas (no need to thaw)
• 4 scallions, sliced (whites and greens separated)
• 3 cloves garlic, minced (about 1 tbsp / 9 g)
• 1 tbsp fresh ginger, minced (about 6 g)

Soy-Based Seasoning

• 3 tbsp (45 mL) low-sodium soy sauce
• 1 tbsp (15 mL) rice vinegar
• 2 tsp (8 g) granulated sugar
• 1 tsp (5 mL) toasted sesame oil
• 2 tbsp (30 mL) water
• 1/4 tsp white pepper (or 1/4 tsp freshly ground black pepper)

For Stir-Frying & Serving

• 2 tbsp (30 mL) neutral oil (canola, avocado, or grapeseed), divided
• Optional garnish: 1 tsp toasted sesame seeds
• Optional heat: 1–2 tsp chili crisp or 1/4 tsp crushed red pepper

Step-by-Step Instructions

Step 1: Mix the sauce so it’s ready to go

In a small bowl, whisk together the soy sauce (3 tbsp), rice vinegar (1 tbsp), sugar (2 tsp), toasted sesame oil (1 tsp), water (2 tbsp), and white pepper (1/4 tsp). Set it next to the stove.

Tip: Stir-fries move quickly; having the sauce pre-mixed prevents overcooked noodles and vegetables.

Step 2: Prep the vegetables and eggs

Slice the scallions, keeping the whites separate from the greens. Julienne the carrot, slice the bell pepper, and mince the garlic and ginger.

In a bowl, beat 3 eggs with 1 tbsp water and 1/8 tsp salt until fully combined.

Step 3: Boil the noodles until just tender

Bring 2 quarts (1.9 L) water to a rolling boil (212°F / 100°C). Add 1 tbsp kosher salt, then add the noodles.

Cook according to package directions until just tender (typically 3–5 minutes for dried egg/lo mein noodles). Drain immediately, then rinse under cool running water for 10–15 seconds to stop the cooking.

Toss with 1 tsp neutral oil (optional) to prevent sticking while you stir-fry.

Step 4: Scramble the eggs and set aside

Heat a 12-inch (30 cm) wok or skillet over medium-high heat for 1 minute. Add 1/2 tbsp (7 mL) neutral oil and swirl to coat.

Pour in the beaten eggs. Scramble gently, pushing the curds around until they’re mostly set but still a little glossy, about 60–90 seconds. Transfer eggs to a plate.

Step 5: Stir-fry the aromatics and vegetables

Return the pan to medium-high heat. Add the remaining 1 1/2 tbsp (22 mL) neutral oil. Add the scallion whites, garlic, and ginger; stir constantly for 20–30 seconds until fragrant.

Add the carrot and bell pepper. Stir-fry for 2 minutes until crisp-tender. Add the frozen peas and cook for 1 minute to heat through.

Step 6: Add noodles and sauce, then toss over high heat

Increase heat to high and add the cooked noodles. Toss for 30–45 seconds so the noodles warm up and pick up a little toasty flavor from the pan.

Pour in the prepared sauce around the edges of the pan (this helps it sizzle). Toss continuously for 60–90 seconds, until the noodles look evenly coated, glossy, and steaming hot.

Step 7: Finish with eggs and scallion greens

Add the scrambled eggs back to the pan and toss for 30–45 seconds to break them into bite-size pieces throughout the noodles. Turn off the heat and fold in the scallion greens.

Taste and adjust: add 1–2 tsp extra soy sauce if you want it saltier, or a small splash of water if you want it a touch saucier.

Serve immediately. Add sesame seeds and/or chili crisp if you like.

Pro Tips

• Don’t overcook the noodles: aim for just tender. Softer noodles can break and turn mushy during tossing.
• High heat at the end matters: the final 1–2 minutes on high heat helps drive off excess moisture so the sauce clings instead of pooling.
• Cook eggs separately: you get fluffy curds and avoid coating everything in egg.
• Keep veggies crisp: cut them thin and stir-fry quickly so they stay bright and fresh.
• Use a big pan: a 12-inch skillet or wok prevents steaming and makes tossing easier.

Variations

• Protein boost: add 1 cup (150 g) cooked shredded chicken, 8 oz (225 g) peeled shrimp, or 8 oz (225 g) sliced tofu. Warm it in the pan after the vegetables, before adding noodles.
• Veggie swap: replace bell pepper with 2 cups (120 g) shredded cabbage, or add 1 cup (75 g) bean sprouts at the very end for crunch.
• More savory depth (still simple): add 1 tbsp oyster sauce (or vegetarian oyster sauce) and reduce soy sauce to 2 tbsp.

Storage & Make-Ahead

Refrigerate: Cool quickly and store in an airtight container for up to 4 days.

Reheat: Reheat in a skillet over medium-high heat with 1–2 tbsp water, tossing for 2–4 minutes until hot throughout. (Microwave works too, but the skillet keeps the noodles springy.)

Make-ahead: Mix the sauce up to 3 days ahead and refrigerate. Chop vegetables up to 1 day ahead. For best texture, cook noodles and eggs right before serving.

Nutrition (per serving)

Approximate, will vary by noodle brand and exact vegetables: Calories: 470 kcal; Protein: 17 g; Carbohydrates: 67 g; Fat: 15 g; Fiber: 5 g; Sugars: 8 g; Sodium: 820 mg.