why make this recipe
Egg Chowmein is quick, tasty, and easy. It uses simple ingredients you may already have. You can make it in one pan in about 15–20 minutes. This makes it great for lunch or a fast dinner.
introduction
This Egg Chowmein recipe mixes soft scrambled eggs with stir-fried vegetables and noodles. It has mild soy flavor and fresh crunch from the vegetables. The steps are simple and you can change the vegetables as you like. If you enjoy quick egg dishes, try this and also check this Eggs Florentine recipe for another easy meal idea.
how to make Egg Chowmein
Follow these clear steps to make Egg Chowmein:
- Boil the chowmein noodles according to package instructions. Drain and set aside.
- In a pan, heat oil over medium heat. Add minced garlic and sauté until fragrant.
- Add mixed vegetables and stir-fry for 2–3 minutes.
- Push the vegetables to one side of the pan and crack the eggs into the other side. Scramble the eggs until fully cooked.
- Combine the vegetables and eggs, then add the cooked noodles.
- Pour soy sauce over the mixture, season with salt and pepper, and stir everything together for another 2–3 minutes.
- Serve hot, garnished with chopped spring onions.
Ingredients :
200g chowmein noodles, 2 eggs, 1 cup mixed vegetables (carrots, bell peppers, peas), 2 tablespoons soy sauce, 1 tablespoon oil, 1 teaspoon garlic (minced), Salt and pepper to taste, Spring onions for garnish
Directions :
- Boil the chowmein noodles according to package instructions. Drain and set aside.
- In a pan, heat oil over medium heat. Add minced garlic and sauté until fragrant.
- Add mixed vegetables and stir-fry for 2-3 minutes.
- Push the vegetables to one side of the pan and crack the eggs into the other side. Scramble the eggs until fully cooked.
- Combine the vegetables and eggs, then add the cooked noodles.
- Pour soy sauce over the mixture, season with salt and pepper, and stir everything together for another 2-3 minutes.
- Serve hot, garnished with chopped spring onions.
how to serve Egg Chowmein
Serve hot on a plate or in a shallow bowl. Garnish with chopped spring onions. Add a wedge of lime if you like a little sour touch. Serve with a side of pickles or a simple salad.
how to store Egg Chowmein
Let it cool to room temperature. Put in an airtight container and keep in the fridge for up to 2 days. Reheat in a pan over medium heat until hot. Add a splash of water or oil to keep the noodles from drying out. Do not freeze, as eggs and vegetables change texture when frozen.
tips to make Egg Chowmein
- Use noodles that are fresh or well-cooked and drained.
- Keep heat at medium-high for a quick stir-fry and better texture.
- Cook eggs separately on one side of the pan to get soft, fluffy pieces.
- Add sesame oil or chili sauce for extra flavor if you like.
- For other egg ideas try this Eggs Florentine recipe.
variation (if any)
- Add cooked chicken, shrimp, or tofu for more protein.
- Use different vegetables like cabbage, bean sprouts, or mushrooms.
- Make it spicy with chili flakes or sriracha.
- Use dark soy sauce for deeper color and flavor.
FAQs
Q: Can I use other noodles?
A: Yes. You can use instant noodles, egg noodles, or thin rice noodles. Adjust cooking time.
Q: Can I make this vegetarian?
A: Yes. Keep the eggs and vegetables, or skip eggs and add tofu for a vegan option.
Q: How do I keep the noodles from sticking?
A: Rinse cooked noodles under cold water and toss with a little oil before stir-frying.
Q: Can I prepare parts ahead?
A: Yes. Chop vegetables and boil noodles ahead. Store separately in the fridge for a few hours.
Q: Is soy sauce enough for seasoning?
A: Soy sauce gives most flavor. Add salt and pepper to taste. You can also add a little sugar or oyster sauce if you like.
Conclusion
For a quick home-style guide and more tips on making Egg Chowmein, see this detailed recipe: Egg Chowmein – Recipes for the regular homecook.
Egg Chowmein
Ingredients
Method
- Boil the chowmein noodles according to package instructions. Drain and set aside.
- In a pan, heat oil over medium heat. Add minced garlic and sauté until fragrant.
- Add mixed vegetables and stir-fry for 2–3 minutes.
- Push the vegetables to one side of the pan and crack the eggs into the other side. Scramble the eggs until fully cooked.
- Combine the vegetables and eggs, then add the cooked noodles.
- Pour soy sauce over the mixture, season with salt and pepper, and stir everything together for another 2–3 minutes.
- Serve hot, garnished with chopped spring onions.