Soy Garlic Egg Noodle Stir-Fry
Springy noodles tossed in a glossy soy garlic sauce with golden ribbons of egg stirred through. A fast, savory one-pan dinner with plenty of protein.
- Total
- 13 min
- Prep 5 · Cook 8
- Serves
- 1
- Difficulty
- Easy
You'll practice: Stir-frying · Cooking al dente
- Savory
- Quick
- Stovetop
- Oven
Instructions
-
Bring 1 l water to a rolling boil in a small pot over high heat.
~4 min
A rolling boil keeps the noodles moving so they cook evenly and don't stick together.
-
While step 1 cooks
While the water heats, peel and finely chop the 2 garlic cloves. Crack the 2 eggs into a small bowl and beat them with 1 tsp of the soy sauce until evenly combined.
~3 min
Beating the egg with soy sauce seasons it throughout and helps it set into a tender, even omelette.
-
Add the 100 g noodles to the boiling water and cook until just tender but still springy, about 3 minutes, then drain in a colander.
~3 min
Cooking noodles just shy of tender keeps them springy, since they finish cooking in the hot pan.
Cook the noodles just shy of fully tender before draining: they finish in the hot pan and stay springy instead of turning soft.
Cooking al dente Bite a noodle a minute before the timer: it should be tender with a slight resistance at the center, never soft or mushy.
-
Set the non-stick frying pan over medium-high heat. Pour in the beaten egg and let it set into a thin omelette, about 1 minute. Slide it onto the cutting board, roll it up and cut it into 1 cm strips.
~1 min
A thin, fully set omelette rolls and slices cleanly into uniform ribbons that hold their shape when tossed.
-
Return the pan to medium heat, add the chopped garlic and stir for 30 seconds until fragrant but not browned. Add the drained noodles and the remaining soy sauce, then toss for 1 minute until the noodles are glossy and coated.
~1 min
Briefly frying garlic in oil draws out its aroma without browning, which would turn it bitter.
Stir-frying Keep the pan hot and toss constantly so the noodles coat evenly without sticking; a common mistake is crowding the pan, which steams instead of fries.
-
Fold the egg strips back into the pan and toss for 30 seconds until everything is hot and evenly mixed. Serve straight away.
~1 min
Stir-frying Keep the pan hot and toss constantly so the noodles coat evenly without sticking; a common mistake is crowding the pan, which steams instead of fries.