Stir-Fried Noodles with Eggs and Scallions

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Quick and flavorful stir-fried noodles tossed with scrambled eggs and fresh scallions, capturing the simple joy of a Chinese-style brunch. This Chinese recipe, ready in about 20 minutes, pairs dried wheat noodles, vegetable oil, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, 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.

Ingredients

• 8 oz dried wheat noodles
• 2 tbsp vegetable oil
• 3 large eggs
• 4, thinly sliced scallions
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 1, minced garlic clove

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Instructions

1. Step 1: Bring a large pot of water to a boil. Add 8 oz dried wheat noodles and cook for 4-5 minutes until al dente. Drain and rinse under cold water to stop cooking.
2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 3 beaten large eggs and scramble quickly until just set but still moist, about 1-2 minutes. Remove eggs and set aside.
3. Step 3: Add 1 tbsp more oil if needed, then sauté 1 minced garlic clove for 30 seconds until fragrant.
4. Step 4: Add drained noodles to the wok along with 4 thinly sliced scallions, 2 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp white pepper. Stir-fry for 3-4 minutes until noodles are heated through and coated evenly.
5. Step 5: Return scrambled eggs to the wok and toss gently to combine. Serve immediately.