These noodles can be stir-fried in just a few minutes with a hot pan, quick stirring, and proper preparation.
I first tried these noodles from a street vendor located on the corner of a bustling intersection in my hometown Suzhou. She caters to those returning home late from work and those who have been out bar hopping. There are only three items for sale: stir-fried wheat noodles, rice noodles, and stir-fried rice at night. Most of the ingredients have already been pre-cooked and chopped, giving you the freedom to personalize your dish.
Unfortunately, I don't have any photos of that specific noodle cart. However, the cooking station looked similar to the one in the image above that I found online.
Full video https://www.bilibili.com/video/BV1Cd4y1x7Ah/
Ingredients
2 Servings
6 to 8 oz dried noodles, 12 oz fresh noodles.
2 oz carrot
2 oz red onion
2 scallions
2 eggs beaten. Use pressed tofu or pre-seared tofu if you don't eat eggs.
Vegetable oil (canola, corn or peanut)
Light soy sauce
Dark soy sauce or oyster sauce
White pepper powder
Sesame oil
Salt
Other vegetable options
Thinly cut vegetables like bok choy, Napa cabbage, cabbage, and spinach (add to step 3).
Other meat options
Add 1/2 cup of leftover protein, like char siu pork, pulled pork, rotisserie chicken, or roasted beef (add to step 7).
Instructions
1. Cook noodles according to package instructions. Rice, wheat, or sweet potato noodles are all great options. If you want to save time, use curly instant dry noodles or pre-cooked noodles. See the images below.
2. Cook noodles until al dente, rinse under cold water for 15 seconds, and drain. If you are not cooking the noodles immediately, add 1 Tbsp of oil and toss to prevent sticking. Then, set the noodles aside.
3. Julienne 1/3 cup of carrots, thinly slice 1/3 cup of red onion, and cut scallions into similar-sized batons.
4. Beat 2 large eggs, and set the egg wash aside.
5. Add 2 Tbsp of light soy sauce, 2 tsp of dark soy sauce or oyster sauce, 1/2 tsp salt, 1/4 tsp white pepper powder, and 1 tsp of sesame oil in a bowl. Whisk well. Set it aside.
6. Add 1/2 Tbsp oil to a well-seasoned wok or a large skillet. Heat the oil until it starts to smoke. Add the egg wash and swirl the pan to spread the egg wash and make an egg crape. When one side is set, flip and fry the other side until golden. Roll it up and remove it from the heat. Cut the egg crepe into strips.
7. Heat two Tbsp of oil in the same wok or pan. Add carrot and onion and stir-fry over high heat for 30 seconds. Add cooked noodles, spread the noodles to heat, and make them crispy evenly. Toss and flip often for 2 minutes.
8. Turn the heat to low while adding scallions, eggs, and sauce mix. Turn the heat back to high and toss the noodles for another 1 to 2 minutes.
9. Serve hot.
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