Ingredients
- Egg noodles: 8 ounces
- Eggs: 2 large
- Soy sauce: 2 tablespoons
- Vegetable oil: 3 tablespoons
- Carrot: 1/2 medium, thinly sliced
- Cabbage: 1 cup, shredded
- Green onions: 2, chopped
- Sesame oil: 1 teaspoon
Instructions
- Step 1: Cook the egg noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
- Step 2: In a bowl, whisk the eggs with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the egg mixture and cook, swirling to form a thin omelet. Once set, remove from the wok and slice into thin strips. Set aside.
- Step 3: Heat the remaining 2 tablespoons of vegetable oil in the wok over medium-high heat. Add the sliced carrots and shredded cabbage and stir-fry for 2-3 minutes until slightly softened.
- Step 4: Add the cooked noodles to the wok with the vegetables. Pour in the soy sauce and toss well to combine.
- Step 5: Add the cooked egg strips and chopped green onions to the wok. Stir-fry for another minute to heat everything through.
- Step 6: Drizzle with sesame oil before serving. Serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat the noodles in a pan over medium heat with a splash of water to prevent them from drying out.
- Garnish with a sprinkle of toasted sesame seeds for added flavor and visual appeal.
- For extra flavor, lightly brown the noodles in the wok before adding the vegetables and soy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American