Spicy Chinese Egg Noodles
These spicy Chinese egg noodles are super easy and quick to make. They are in a dry sauce, but don't require any stir frying. Best made for individual servings. Bonus: they're vegetarian!
- Prep time
- 14 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup vegetables of choice
- 1 serving dry Chinese egg noodles
- water, for boiling
- black vinegar (to taste)
- soy sauce (to taste)
- chili oil (to taste)
- sesame or neutral flavored oil (to taste)
- egg (optional)
- 3-4 pieces fried tofu or other protein (optional)
- 1 tbsp chopped scallions (optional)
Instructions
- 1
Bring a small pot of water to boil.
- 2
Add vegetables, and boil 3-4 minutes until cooked through. Scoop out vegetables and put in bowl.
- 3
Add the dry egg noodles to the boiling water and cook according to package instructions.
- 4
Place the cooked egg noodles in your bowl with the cabbage.
- 5
Add sesame oil, black vinegar, soy sauce, and chili oil to taste. If you are unsure, start with 1 tsp each vinegar and soy sauce and 1/4 tsp chili oil. Mix your noodles, taste, and adjust seasonings as needed.
- 6
Optional: add fried egg, other pre-cooked protein (like tofu), and/or chopped scallions on top!