Stir-Fried Noodles with Eggs and Scallions

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

Quick and flavorful stir-fried noodles tossed with scrambled eggs and fresh scallions, capturing the simple joy of a Chinese-style brunch. This chinese 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.

★ 4.4 (13 ratings) Prep: 5 min Cook: 15 min Serves 3 Chinese cuisine 400 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Stir-Fried Noodles with Eggs and Scallions take to make?

Total time is about 20 minutes (5 min prep + 15 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 Noodles with Eggs and Scallions?

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 dried wheat noodles from drying out.

Can I substitute ingredients in Stir-Fried Noodles with Eggs and Scallions?

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 Noodles with Eggs and Scallions for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Noodles with Eggs and Scallions?

Chinese chinese 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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