This sausage and egg stir fry noodle is the perfect weeknight dinner. Easy, quick and tasty, make a bit more and have leftover for the lunch the next day. It tastes even better after the reheat the next day.
Ingredients and Notes
To make this easy, sausage stir fried noodle you'll need noodles, sausage, eggs, green of your choice e.g. (baby) bok choy, oil, light soy sauce and sesame oil.
You'll need:
- 100g dry noodles
- 2 eggs
- Leafy vegetable (e.g. Bok Choy, Yu Choy)
- 1 Sausage
- 1.5 tbsp cooking oil
- 1 tbsp light soy sauce
- 1 tbsp sesame oil (optional)
Notes and Variations
- Sausage: I used Chinese style sweet-salty pork sausage. You can use any kind of sausage e.g., polish sausages.
- Greens: I used baby bok choy for this recipe. Yu choy or spinach is perfect for this recipe.
- Noodles: Use long pasta for this recipe. I used Chinese style dry thin noodles, but spaghetti, udon or fettuccine works just fine.
- Soy sauce: Use light soy sauce.
Step-by-step instruction:
Bring a pot of water to a boil, once the water is boiling, add a pinch of salt and a drop of cooking oil. Cook the noodles, then drain the noodles thoroughly.
Break baby bok choy into individual leaves, wash and drain.
Whisk 2 eggs. Cut the sausage into thin slices.
Heat the wok over the medium heat, once the wok is hot, add 1.5tbsp cooking oil, make the scramble eggs.
Add sausage slices to the scramble eggs and cook for a few minutes.
Add baby Bok Choy leaves to cook till vegetables become soft.
Then add drained noodles to the wok, add a pinch of salt and 1tbsp light soy sauce, mix well and continue cooking for another 1 or 2 minutes. If there is a bit water in the wok, turn up the heat and let the water evaporate.
Serve and enjoy
Top Tips
- Choose noodles wisely. I recommend using a long noodle in this dish since they hold the sauce well.
- Avoid sticking to the pan. Add a few drops of cooking or olive oil to the drained noodles, then combine them well. Stir frequently while frying. Use chopsticks to help stir so that noodles will absorb the sauce well.
- Don’t overcook the noodles. You want to make sure that you don’t overcook your noodles initially. Else, they will break during stir-fry and become unappetizing.
- Crank up the flavor. I like to add flavors that enhance the taste of the finished dish - for example, sesame oil and chili sauce elevate the flavor well.
Related
Easy Sausage and Egg Stir Fried Noodle
Ingredients
- 100 g dry noodles
- 2 eggs
- A handful of leafy vegetable (e.g. Bok Choy, Yu Choy)
- 1 sausage
- 1.5 tbsp cooking oil
- 1 tbsp light soy sauce
Instructions
Preparation
- Bring a pot of water to a boil, once the water is boiling, add a pinch of salt and a drop of cooking oil. Cook the noodles, then drain the noodles thoroughly.
- Break baby Bok Choy into individual leaves, wash and drain
- Whisk 2 eggs
- Cut the sausage into slices
Instruction
- Heat the wok over the medium heat, once the wok is hot, add 1.5tbsp cooking oil, make the scramble eggs.
- Add sausage slices to the scramble eggs and cook for a few minutes.
- Add baby Bok Choy leaves to cook till vegetables become soft.
- Then add drained noodles to the wok, add a pinch of salt and 1tbsp light soy sauce, mix well and continue cooking for another 1 or 2 minutes. If there is a bit water in the wok, turn up the heat and let the water evaporate.
- Serve and Enjoy!
Comments