Egg and Frozen Vegetable Stir-Fried Noodles
A quick, satisfying stir-fried noodle dish with scrambled eggs, frozen mixed vegetables, and aromatic garlic. Ready in under 20 minutes, this budget-friendly meal comes together in one pan with simple pantry staples. Perfect for a fast weeknight dinner.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Makes
- 4 servings (about 1.5 cups each)
Steps
Before you start
- Cook the egg noodles according to package directions, then drain and set aside.
- Have all ingredients prepped and within arm's reach before you start cooking—this dish moves fast.
- If using a wok, make sure it's clean and dry; a large skillet works equally well.
Scramble the eggs
- Heat 1 tbsp (15 ml) of vegetable oil in a 12-inch (30 cm) skillet or wok over medium-high heat.
- Once shimmering, pour in the beaten eggs.
- Let them sit for 10–15 seconds, then gently scramble, breaking them into small, fluffy pieces.
- Cook for about 1 minute until the eggs are just set but still tender.
- Transfer to a small plate and set aside.
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Ready when: Eggs are just set and no longer wet
Tip: Don't overcook the eggs; they'll finish cooking as you mix everything together, so slightly underdone is perfect here.
Cook aromatics and vegetables
- Add the remaining 2 tbsp (30 ml) of vegetable oil to the same skillet.
- Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
- Pour in the frozen mixed vegetables and cook for 2–3 minutes, stirring frequently, until they're heated through and beginning to soften.
- You should hear them sizzle and the pan should smell aromatic.
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Ready when: Vegetables are hot and have begun to soften slightly
Tip: Don't skip the garlic-first step; it releases oils and flavor that coat the vegetables and noodles.
Add noodles and season
- Add the cooked and drained egg noodles to the skillet.
- Pour in the soy sauce and sesame oil.
- Toss everything together with a wooden spoon or spatula for about 1 minute, making sure the sauce coats all the noodles and vegetables evenly.
- The mixture should smell rich and savory.
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Ready when: Noodles are evenly coated with sauce and vegetables are distributed throughout
Tip: Toss gently so the noodles don't break. The sauce should cling to the noodles, not pool at the bottom of the pan.
Return eggs and finish
- Add the scrambled eggs back to the skillet and toss everything together for 30 seconds until well combined.
- Season with white pepper to taste.
- If using green onions, fold in the sliced white and light green parts now, reserving the dark green tops for garnish.
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Ready when: All components are evenly mixed and heated through
Tip: Add green onions in two stages—the tender white parts cook into the noodles, while the darker tops stay fresh as a garnish.
Serve
- Divide the stir-fried noodles among four bowls or plates.
- Top with the reserved dark green parts of the green onions (if using) and serve immediately while hot.
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Tip: This dish is best served right away, while the noodles are hot and the vegetables are still slightly crisp.
Good to know
Tips
- For extra protein and flavor, add diced cooked chicken, shrimp, tofu, or ham to the skillet just before the eggs return. Cook until heated through.
- If the noodles seem dry after mixing, sprinkle in 1–2 tbsp of water or chicken broth and toss again to loosen them up.
- For a vegetarian dish, use soy sauce (or tamari if needed for gluten-free) and vegetable broth instead of any meat-based seasonings.
- Make it spicy by adding 1 tsp of chili oil, a pinch of white pepper, or a few red pepper flakes along with the sesame oil.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or a drizzle of sesame oil, stirring frequently, until heated through, 2–3 minutes. This dish does not freeze well due to the texture of the noodles.
Substitutions
- frozen mixed vegetables (peas, carrots, corn, green beans) → Fresh vegetables (diced bell peppers, broccoli florets, snap peas, or zucchini). Use about 2 cups (250 g) fresh vegetables, diced small. Add them in step 2 and cook for 2–3 minutes until tender-crisp; they'll take slightly longer than frozen.
- egg noodles, cooked and drained → Ramen noodles, lo mein, or linguine. Any cooked pasta works. Adjust the amount to reach about 4 cups (600 g) cooked noodles for proper sauce distribution.
- sesame oil → Omit if you don't have it, or use a drizzle of soy sauce instead. Sesame oil adds rich flavor, but the dish remains good without it. The soy sauce provides salt and umami.
- white pepper, ground → Black pepper or a pinch of cayenne pepper. White pepper has a subtle, less spicy bite. Black pepper works but is slightly more assertive; cayenne adds heat if you prefer spice.
