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Fried Egg Noodle

Tuesday, May 12, 2009




It’s fried egg noodle this weekend! My family has this practice of having brunch at home every sunday. And of course, the chef is me. I always cook one dish meal because we never eat at the same time, so it’s easier to have the food ready in the wok and they can help themself anytime they want.

I learned how to cook this dish from my aunt’s maid, she is a talent in cooking chinese dishes despite being a non-chinese. Hope to learn more from her again! 😛


Fried Egg Noodle

(serves 6-8)



2 pkt                      egg noodle

2000 ml              water

3                             chicken sausage, sliced

4                             shitake mushroom, cleaned & sliced

100 g                    beansprouts, washed

1 tbsp                    sesame oil

4 tbsp                   oyster sauce

2 tbsp                   dark soy sauce

1 tbsp                   fish sauce

400 ml                 hot water

2 tbsp                   cooking oil


chopped corriander and green chilies



1.    Boil 2000 ml of water and add egg noodles. Cook until noodles is soft.

2.    Drain noodles and set aside.

3.    Mix oyster sauce, sesame oil, fish sauce and hot water together well. Set aside.

4.    Heat oil in wok, stir fry shitake mushroom and chicken sausage for ½ minute.

5.    Add beansprout, stir fry until beansprouts becomes soft (2 minutes).

6.    Add oyster mixture and egg noodles, stir fry carefully.

7.    Fry the noodles until the liquid has dry up, mixing the noodles well with the

        mushroom ingredients and coated evenly with oyster mixture.

8.    Off the heat, garnish and serve.

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