0:00 / 8:02

Home-Style Shredded Egg Fried Noodles

Name: Home-Style Shredded Egg Fried Noodles
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: chinese
Ingredients: Demae Iccho instant noodles; red onion; Cabbage; red bell pepper; scallion; Egg; Cooking oil; light soy sauce; dark soy sauce; Salt; chicken powder; Cold water

groups2 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 8 minsscheduleTotal: 18 minsoutdoor_grillStir-frylocal_fire_departmentMild

Allergens:warningGlutenwarningEggswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total

Active Cooking

00:00:35

Heat water in a wok and add 2 instant noodle cakes
Bring to a boil over high heat, use chopsticks to loosen the noodles once softened, and cook for about 2 minutes until just cooked, then turn off the heat immediately

local_fire_departmenthigh heat, approx. 2 minutes

lightbulb

Watch out

Do not overcook the noodles beyond 2 minutes, otherwise they will lose their chewy texture and break into clumps when stir-fried.

Ingredients:Demae Iccho instant noodles (2 piece)

Tools:wokchopsticks

Active Cooking

00:01:23

Use a mesh strainer to quickly scoop out the noodles and submerge them in a large bowl with 1000ml cold water
Stir with chopsticks to separate the noodles completely, and once fully cooled, scoop into the strainer to drain thoroughly

lightbulb

Watch out

Immediately submerge noodles in cold water and separate them, otherwise residual heat will continue cooking them, making them mushy and sticky.

Ingredients:Demae Iccho instant noodlesCold water (1000 ml)

Tools:spider strainermixing bowl

Preparation

00:01:55

warningStay safe

Hold vegetables with a claw grip while slicing to prevent the knife from slipping and causing cuts.

Trim and peel 0.5 red onion, then slice into 2-3mm thin strips
Shred 100g cabbage thinly
Deseed 1 red bell pepper and cut into thin strips, combining all three in a bowl
Wash and cut 4 scallions into sections, keeping them in a separate dish

lightbulb

Watch out

Slice onions, cabbage, and peppers evenly, otherwise uneven cooking will affect the crunch and texture.

Ingredients:red onion (0.5 piece)Cabbage (100 g)red bell pepper (1 piece)scallion (4 piece)

Tools:chef knifecutting board

Preparation

00:03:24

Crack 2 eggs into a small bowl and whisk rapidly with chopsticks until whites and yolks are fully blended into a smooth egg mixture, then set aside

lightbulb

Watch out

Ensure eggs are whisked thoroughly until smooth, otherwise the egg crepe will cook unevenly with white specks.

Ingredients:Egg (2 piece)

Tools:small bowlchopsticks

Active Cooking

00:03:38

warningStay safe

Hold the hot wok handle firmly while swirling to prevent hot oil splatters.

Heat a wok, add 1 tbsp oil, and swirl to coat the surface
Turn to lowest heat, pour in egg mixture, and quickly tilt the wok to spread into a thin crepe
Once set, turn to medium-low heat until lightly golden, flip to finish both sides, then move to a board, roll up, and slice into medium-width egg ribbons

local_fire_departmentlowest heat to medium-low heat

lightbulb

Watch out

Use the lowest heat and swirl quickly when pouring eggs

Do not slice egg ribbons too thinly, otherwise they will break into pieces during stir-frying

Ingredients:EggCooking oil (1 tbsp)

Tools:wokcutting board

Preparation

00:04:42

In a small bowl, combine 1 tbsp light soy sauce, 0.5 tsp dark soy sauce, 0.5 tsp salt, and 0.5 tsp chicken bouillon powder
Stir well with a spoon until salt and chicken powder dissolve completely into a uniform sauce

lightbulb

Watch out

Mix the sauce in advance until solids dissolve, otherwise salt pockets and uneven soy sauce color will occur in noodles.

Ingredients:light soy sauce (1 tbsp)dark soy sauce (0.5 tsp)Salt (0.5 tsp)chicken powder (0.5 tsp)

Tools:spoon

Active Cooking

00:05:04

warningStay safe

Moist vegetables may splatter in hot oil; stand back slightly to avoid hot oil splatters.

Pour 1 tbsp cooking oil into the wok and heat over high heat
Add the sliced onion, cabbage, and red pepper, stir-frying quickly over high heat until fragrant and crisp-tender

local_fire_departmenthigh heat

lightbulb

Watch out

Stir-fry vegetables quickly over high heat just until tender-crisp, otherwise they will release excess water and soggy the noodles.

Ingredients:Cooking oil (1 tbsp)red onionCabbagered bell pepper

Tools:wok spatulawok

Active Cooking

00:05:40

Add the drained noodles into the wok
Keep high heat and use chopsticks with a spatula to separate and toss the noodles with vegetables quickly, frying until dry, fragrant, and free of excess moisture

local_fire_departmenthigh heat

lightbulb

Watch out

Use chopsticks to separate the noodles while stir-frying, otherwise long strands will clump together and cook unevenly.

Ingredients:Demae Iccho instant noodles

Tools:wokchopsticks

Active Cooking

00:06:06

Pour the prepared sauce evenly over the noodles in the wok
Continue stir-frying over high heat using chopsticks to toss until all noodles are coated with a rich, uniform golden-brown color

local_fire_departmenthigh heat

lightbulb

Watch out

Stir-fry immediately over high heat after pouring sauce, otherwise noodles in one spot will absorb too much salt and color unevenly.

Ingredients:light soy saucedark soy sauceSaltchicken powder

Tools:wok

Active Cooking

00:06:26

Add the sliced egg ribbons into the wok
Continue stir-frying over high heat for about 30 seconds to combine the egg with noodles, infusing rich egg aroma and wok hei

local_fire_departmenthigh heat, approx. 30 seconds

lightbulb

Watch out

Stir-fry gently for no more than 30 seconds after adding egg ribbons, otherwise heavy tossing will break them into pieces.

Ingredients:Egg

Tools:wok

Active Cooking

00:06:53

Add the scallion sections right before finishing
Stir-fry rapidly over high heat for a few seconds until just wilted and fragrant with wok hei, then turn off the heat and plate

local_fire_departmenthigh heat

lightbulb

Watch out

Add scallions at the very end and toss briefly, otherwise overcooking will turn them dark and lose their fresh aroma.

Ingredients:scallion

Tools:serving platewok