Fried Egg Noodles with Soy Sauce – Lovely And Light Side-Dish

On Tuesday I shared with you the coconut prawns recipe I made for myself and my husband. Click here to see the recipe.

I told you that I served them with sweet chilli sauce and fried egg noodles with soy sauce, but I forgot to share the recipe for the noodles. Now I am correcting that, see below.

I am presenting my interpretation of the Fried Egg Noodles with Soy Sauce recipe – an easy, light, delicious, quick to make dish that you can use like side-dish or part of the main course.

I know that my recipe may seem to you too plain, but I like it like that. To be able to taste all the flavours and not have something in the bowl that dominates, but to be a little bit salty, have some fire (if using the chilli sauce) and really, really yummy.

My husband and I enjoyed this dish very much, together with the coconut prawns. A little Chinese food evening made at home to our taste. I hope you and your loved ones also like it enough to try it.

Enjoy!

Fried Egg Noodles with Soy Sauce Fried Egg Noodles with Soy Sauce

Ingredients:

  • 2tbsp soy sauce

  • 3-4tbsp dark soy sauce

  • 3-4tbsp olive oil

  • 1 bunch spring onions, sliced in small pieces

You can add carrots and bean sprouts if you want, as well.

  • 1tsp chilli sauce (optional)

If you are using a chilli sauce, you may need to add some sugar so that to soften the saltness and hotness in the sauce.

  • 200-250gr thin egg noodles

Preparation:

  1. Mix the soy sauce, dark soy sauce and chilli sauce, if using, and stir well. Leave aside

  2. Boil the egg noodles in accordance with the pack instructions, usually between 2-4 minutes

  3. In a big pot or wok, heat the olive oil and fry the spring onion. When almost ready, add the boiled and drained noodles and fry for a few minutes until golden and crispy, turning once

  4. Transfer the noodles in a bowl and pour the soy sauce mixture, stir well

Serve on its own or try together with my coconut prawns.

Have a lovely meal!

I would love to hear about your favourite Chinese recipes and have you tried preparing them themselves? If you have, please share with me some tips how to manage to recreate the flavours and the look of the dishes. Just leave a comment below.

All the best!

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