Vegetarian Chinese Fried Noodles

A quick vegetarian Chinese fried noodle dish with lots of vegetables that's on the table in under 30 minutes. Use whatever vegetables you want for this recipe.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 695 Calories

Ingredients

• 2 tablespoons water
• 3 large eggs
• 2 tablespoons light soy sauce
• 1 ½ teaspoons sesame oil
• 1 tablespoon oyster sauce
• 1 carrot, cut into matchsticks
• 1 (10 ounce) package egg noodles
• 5 mushrooms, sliced
• ¼ cup oil, divided, or as needed
• 3 ½ cups trimmed and chopped fresh green beans
• 1 green bell pepper, cut into matchsticks
• 1 tablespoon doubanjiang (soybean paste)
• 1 ½ teaspoons dark soy sauce
• 1 medium spring onion, finely sliced

Recipe Instructions

Step 1

Heat 2 teaspoons oil in a large skillet over high heat. Whisk eggs together in a bowl. Pour into the skillet and stir-fry quickly until lightly set, about 2 minutes. Remove from heat and transfer to a large plate. Set aside.

Step 2

Heat 3 tablespoons oil in a wok over high heat. Add green beans, mushrooms, bell pepper, and carrot; stir-fry for 2 to 3 minutes. Remove from heat and transfer to a large plate; set aside.

Step 3

Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until they are just starting to soften, but are still pretty firm, about 4 minutes. Drain and rinse cooked noodles under cold running water. Drain and separate. Transfer to a bowl and add just enough oil to coat the noodles so they won't clump together.

Step 4

Whisk water, light soy sauce, soybean paste, oyster sauce, dark soy sauce, and sesame oil together in a bowl until sauce is well combined.

Step 5

Combine cooked noodles, vegetables, eggs, and sauce in the same wok and stir fry over medium-high heat until everything is warmed through and noodles and vegetables are cooked to your liking, 1 to 2 minutes. Serve immediately sprinkled with spring onions.