Ketchup and Egg Stir-Fried Noodles
A quick, satisfying stir-fry combining soft egg ribbons, tender noodles, and the subtle sweetness of ketchup with aromatic garlic and onion. This budget-friendly dish comes together in minutes, making it perfect for weeknight dinners or quick lunches. The ketchup creates a light, slightly sweet glaze while the eggs add richness and protein. Serve hot, optionally topped with scallions or fresh herbs.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Makes
- 2 servings (about 2 cups each)
Steps
Before you start
- Have all ingredients prepped and within reach—this cooks very fast
- If using fresh noodles, separate them gently; if using instant noodles, cook and drain them first
- Beat the eggs lightly so they scramble evenly into ribbons
Cook and cool the noodles
- If using instant ramen, cook according to package directions in 2 cups (480 ml) water, typically 3–4 minutes.
- Drain well in a colander and spread on a plate to cool slightly for 1–2 minutes so they don't clump together.
- If noodles are already cooked, proceed.
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Ready when: Noodles are tender and drain freely
Tip: Drain thoroughly—excess water dilutes the sauce
Prep the eggs and seasonings
- In a small bowl, beat the 3 eggs with a pinch of salt until completely uniform.
- In another small bowl or cup, whisk together the ketchup and soy sauce until smooth.
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Ready when: Eggs are well-beaten and ketchup mixture shows no streaks
Tip: Beating eggs evenly ensures they cook into delicate ribbons rather than chunks
Heat the wok and scramble eggs
- Heat a wok or 12-inch skillet over medium-high heat.
- Add 1 tablespoon (15 ml) of oil, swirl to coat.
- Pour in the beaten eggs.
- Let sit undisturbed for 15 seconds, then gently scramble with a spatula, breaking into soft ribbons, for 1–2 minutes until the eggs are just set but still slightly moist.
- Transfer to a clean plate.
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Ready when: Eggs are set into soft, tender ribbons with no raw liquid visible
Tip: Don't overcook the eggs—they finish cooking when you add the hot noodles later
Sauté aromatics
- Add the remaining 1 tablespoon (15 ml) of oil to the hot wok.
- Add the minced garlic and sliced onion.
- Stir-fry over medium-high heat for 2–3 minutes, until the onion softens and edges turn translucent, and the garlic becomes fragrant.
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Ready when: Onion is translucent at the edges and very fragrant
Tip: Keep heat medium-high so aromatics soften without browning
Add noodles and sauce
- Add the cooled cooked noodles to the wok, breaking up any clumps gently with your spatula.
- Stir continuously for 1 minute to integrate with the aromatics.
- Pour the ketchup-soy mixture over the noodles and toss well, using the spatula to coat every strand.
- Stir for another 1–2 minutes until the sauce is evenly distributed and the noodles are heated through and glossy.
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Ready when: Noodles are hot, glossy, and evenly coated with a light reddish glaze
Tip: Toss continuously to prevent sticking and ensure even seasoning
Return eggs and finish
- Return the cooked eggs to the wok and gently fold in, distributing the ribbons throughout.
- Remove from heat.
- Taste and adjust salt and black pepper to your preference.
- If using sesame oil, drizzle it over and toss gently.
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Ready when: Egg ribbons are evenly distributed and everything is hot and glossy
Tip: Fold gently so the egg ribbons don't break into small bits
Plate and garnish
- Divide the noodle stir-fry between 2 bowls or plates.
- Top with the sliced scallion greens and any optional toppings (sesame seeds, fresh cilantro, chili flakes).
- Serve immediately while hot.
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Ready when: Noodles are hot and ready to eat
Tip: Scallions add freshness—add them just before serving so they stay crisp
Good to know
Tips
- For extra veggie boost, add diced bell pepper, carrots (thinly sliced), or snap peas to the wok when you cook the aromatics. Add any harder vegetables a minute or two before the onion finishes.
- If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water, add it after the ketchup mixture, and stir for 30 seconds until glossy.
- For a spicy version, add ¼ to ½ teaspoon cayenne pepper or a pinch of red pepper flakes to the ketchup-soy mixture.
- This dish is naturally mild and family-friendly; if making for young children, go easy on the black pepper and skip hot sauce.
Storage & reheating
Best eaten fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or skillet over medium heat with a splash of water or oil, stirring occasionally, until warmed through (2–3 minutes). The noodles will be denser after chilling, but still delicious.
Substitutions
- instant ramen or egg noodles, cooked and drained → fresh egg noodles or linguine. Use about 6 oz (170 g) fresh noodles, cooked and drained. Fresh noodles will have a slightly softer, more delicate texture than instant ramen.
- ketchup → tomato paste mixed with 1 tablespoon (15 ml) water and 1 teaspoon (5 ml) sugar. This creates a deeper tomato flavor. Mix until smooth before adding to the noodles.
- soy sauce, regular → tamari or coconut aminos. Use the same quantity. Both provide umami depth; coconut aminos is milder and slightly sweeter.
- neutral vegetable oil → peanut oil or canola oil. Both have neutral flavor and high smoke points, ideal for stir-frying at medium-high heat.
