Flash recipe: Chinese fried noodles with egg, chicken and vegetables

Like in China
Quick recipe: quick fried noodles with egg, chicken and vegetables

Fried noodles

Want a short break? With this quick recipe you travel to Asia for culinary delights – right in the middle of the hustle and bustle of food stalls and street food stands

© Larisa Blinova / Getty Images

Fried noodles with egg, chicken and vegetables – just like from the trusted Chinese snack bar. Ready in no time, this lightning recipe is ideal for impatient foodies.

China has a traditional cuisine that is diverse and versatile due to the resources of different regions. In addition to noodles, dim sum and spring rolls, fried noodles should not be missed. The quick dish of vegetables, eggs and colorful meat is on the menu of the country’s typical food stalls. In China, street food stalls have been part of food culture for 800 years. Here food is prepared lightning fast and cheap. This is also the case with this recipe, which is prepared in less than 20 minutes.

To create a food stall atmosphere in your four walls, you don’t need more than a wok and a good amount of garlic. While the Mie noodles are cooking in hot water, we cut ourselves very warm – after all, Asian cuisine thrives on the variety of vegetables. Everything the fridge has to offer goes into the wok. Peppers, carrots and mushrooms are especially good, broccoli or cabbage also harmonize wonderfully with the aromatic sauce made of sesame oil and soy sauce.

Thanks to their strong and spicy flavor, dried shiitake mushrooms are ideal for Asian wok dishes. Cultivated Asian mushroom should be soaked in warm water before processing. Here it releases some of its strong flavor into the soaking water, making it ideal for later seasoning the dish. So make sure you catch some of the water when you pour it. As one of the most used spices in Chinese cuisine, garlic brings an authentic flavor to the dish. When roasted, leeks reveal their unmistakable flavor and, along with fresh ginger and spicy spring onions, provide a great deal of drinkability. We use tender chicken breast as a protein source. Alternatively, tofu or prawns add variety to the food stall at home.

Finally, the key to ultimate pasta bliss lies in the egg. Tossed with soy sauce and sesame oil, it thickens in the pan and coats the other ingredients in a thin, spicy coating. Voilà – served with fresh sesame seeds, the dish is steaming on the kitchen table.

Recipe for quick fried noodles


  • 250 grams of noodles
  • 6 dried shiitake mushrooms
  • 6 spring onions
  • 1 thumb-sized piece of ginger
  • 3 cloves of garlic
  • 1 red pepper
  • 200 grams of carrots
  • 200 grams of chicken breast fillet
  • 2 tablespoons sesame seeds, toasted
  • 1 tablespoon of sesame oil
  • 2 spoons of soy sauce
  • 2 eggs
  • Salt pepper

the preparation

  1. Bring a liter of water to a boil. Pour this over my noodles and let it sit for five minutes. Drain and drain.
  2. Pour the mushrooms into a container of 200 milliliters of boiling water and let them boil for ten minutes.
  3. Drain, reserving 100 ml of soaking water. Remove the stalks of woody mushrooms, cut the caps into strips.
  4. Cut the spring onions into small pieces. Cut the ginger into thin strips. Cut the garlic into thin slices. Cut the peppers, peppers and carrots into bite-sized pieces.
  5. Wash the chicken, dry it and cut it into very thin strips.
  6. Heat the sesame oil in a wok over medium heat. Add the spring onions, ginger and garlic and fry for two minutes.
  7. Add the chicken and fry while turning, season with salt and pepper. Add the pasta, mushrooms, carrots and diced peppers and fry. Brush with mushroom water.
  8. Mix a tablespoon of sesame oil with the soy sauce. Beat the eggs and stir in the sesame and soy mixture. Pour over the noodles, mix, fry a little.
  9. Arrange the dish on plates, sprinkle with sesame and serve immediately.

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