Stir-Fried Egg Noodles with Bok Choy and Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Noodles tossed in a light savory sauce with crisp bok choy and carrots, a simple yet flavorful Cantonese-style meal ready in 27 minutes. This cantonese-inspired vegetarian ready in about 27 minutes pairs Egg noodles, Bok choy, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (13 ratings) Prep: 15 min Cook: 12 min Serves 4 Cantonese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 ounces egg noodles according to package instructions until al dente, then drain and rinse under cold water. Set aside.
  2. Step 2: Trim bok choy stems and separate leaves. Thinly slice carrots and chop bok choy stems into 1/2-inch pieces.
  3. Step 3: Heat 2 tablespoons vegetable oil in a wok over high heat. Add 2 eggs and scramble until just set, then break into small pieces and set aside.
  4. Step 4: Add carrots to the wok and stir-fry for 2 minutes until slightly tender.
  5. Step 5: Add bok choy stems, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sugar, and 1/4 cup water. Stir-fry for 3 minutes until stems are crisp-tender.
  6. Step 6: Add drained noodles and scrambled eggs, tossing constantly with 2 tablespoons soy sauce and 1 tablespoon oyster sauce for 2 minutes until coated and heated through.

Frequently asked questions

How long does Stir-Fried Egg Noodles with Bok Choy and Carrots take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Egg Noodles with Bok Choy and Carrots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep egg noodles from drying out.

Can I substitute ingredients in Stir-Fried Egg Noodles with Bok Choy and Carrots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Egg Noodles with Bok Choy and Carrots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Egg Noodles with Bok Choy and Carrots?

Cantonese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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