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Quick Chowmein: a simple, weeknight noodle stir-fry
Simple chowmein with eggs and onions; quick, practical guide for a weeknight stir-fry.
Why this recipe works
This recipe yields a quick, no-fuss chowmein using common ingredients: noodles, onion, and a simple sauce. It suits beginners and busy cooks who want a homey, fast meal.
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Key takeaways
30-minute full meal from pantry staples.
Customizable with eggs, sesame oil, or extra veggies.
Store leftovers safely and reheat in a pan.
Recipe guide
This recipe yields a quick, no-fuss chowmein using common ingredients: noodles, onion, and a simple sauce. It suits beginners and busy cooks who want a homey, fast meal.
A fast, flexible chowmein you can cook tonight.
- 30-minute full meal from pantry staples.
- Customizable with eggs, sesame oil, or extra veggies.
- Store leftovers safely and reheat in a pan.
What you’ll get
A fast, flexible chowmein using basic ingredients. Feels like takeout but cooked at home in minutes; adaptable with optional egg or sesame oil.
Equipment and timing
Wok or wide skillet, pot for noodles, 8–16 minutes total. Prep onion and sauce while water boils; keep ingredients near the stove.
Serving tips
Taste before serving; adjust salt or soy. Serve hot as a quick main or side. Leftovers refrigerate for 1–2 days.
Ingredients
- 100 g egg noodles (or instant noodles)
- 1 piece medium onion (sliced)
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 tsp sesame oil (optional)
- 1 piece egg (optional)
Instructions
- Bring a pot of water to boil and cook egg noodles according to package until just tender, then drain and rinse under cold water to stop cooking.
- Mix soy sauce, rice vinegar, sugar, salt, and black pepper in a small bowl; set sauce aside.
- Heat vegetable oil in a frying pan or wok over medium-high heat.
- Add sliced onion and stir-fry until translucent and edges begin to brown, about 3–4 minutes.
- If using egg, push onions to one side, crack egg into the pan, scramble quickly until just set, then mix with onions.
- Add drained noodles to the pan and toss with onions and egg to combine.
- Pour the sauce over the noodles, stir-fry for 1–2 minutes until noodles are evenly coated and heated through.
- If using sesame oil, drizzle it over the noodles and toss once more.
- Taste and adjust seasoning if needed, then serve immediately.
FAQs
Can I use different noodles?
Yes. Use any quick-cook noodles; adjust cooking time to package guidance.
Can I make this veg or with meat?
Replace or add proteins (tofu, chicken, shrimp) cooked before onions.
How to store leftovers?
Cool, refrigerate in airtight container up to 2 days; reheat in a pan with a splash of water.