Chinese-Style Fried Rice Noodles with Egg and Mushrooms Recipe
This simple fried rice noodle dish with egg and mushrooms is a bit like a Chinese “scrambled eggs with noodles”. In Chinese wok bars, similar dishes are a classic quick lunch – they’re made in just a few minutes and you can throw in almost anything you happen to have in the fridge.
This dish is inspired by simple Chinese wok meals that often combine noodles, egg, and vegetables into one quick, all‑in‑one pan dinner, perfect for a relaxed home supper.
A quick, flexible stir-fry that turns simple rice noodles, eggs and mushrooms into a satisfying Chinese-style meal using just a few pantry sauces.
Why this version works
- Soaking the noodles in hot, not boiling, water keeps them from falling apart during stir‑frying.
- Cooking the eggs separately first gives you big, soft curds instead of a dry, crumbly scramble.
- Adding the sauces around the edge of the pan lets them reduce quickly and coat the noodles more evenly.
Chef's tips
Don’t over-soak the rice noodles – if they get too soft, they’ll break and turn mushy in the pan. Stir-fry over fairly high heat so the vegetables stay slightly crunchy and the noodles don’t steam. If the noodles clump together, loosen them with a splash of water or a bit more soy sauce while tossing.
How to serve
Serve straight from the wok as a standalone dish, or pair with a light Asian-style salad and pickles. It also works well as a side alongside simple grilled meat, tofu or steamed vegetables.
Watch out for
- Don’t soak the noodles until completely soft – they should still be slightly firm in the center, or they’ll turn to mush in the pan.
- If you don’t hear a loud sizzle after adding the vegetables, turn up the heat; otherwise they’ll start to steam and release a lot of water.
Substitutions
- You can swap button mushrooms for oyster mushrooms or soaked dried shiitake, which will add deeper umami.
- Oyster sauce can be replaced with vegan mushroom stir‑fry sauce or an extra teaspoon of dark soy sauce.
- Wide rice noodles can be replaced with thin rice noodles, just shorten the soaking time by a few minutes.
Ingredients
- rice noodles you can use thin rice noodles, in that case shorten the soaking time - 150 g
- eggs - 2 piece
- fresh button mushrooms or other mushrooms you can use oyster mushrooms or shiitake mushrooms - 150 g
- carrot cut into thin matchsticks - 0.5 piece
- green part of spring onion or chives chopped - 2 tablespoon
- light soy sauce - 2 tablespoon
- dark soy sauce for color, can be omitted - 1 teaspoon
- oyster sauce vegetarians can use soy sauce with a pinch of sugar - 1 tablespoon
- neutral oil e.g. rapeseed or peanut oil - 2 tablespoon
- sesame oil for aroma, added at the end - 0.5 teaspoon
- garlic clove finely chopped - 1 piece
- chili flakes or fresh chili pepper amount to taste - 0.5 teaspoon
- salt and pepper to taste, go easy on the salt because the sauces are salty
Preparation
- Pour hot but not boiling water over the rice noodles and set aside for 8–10 minutes (or according to the package instructions), until they soften but are still springy. Drain and rinse with cold water so they don’t stick together.
- Clean the mushrooms and slice them thinly. Cut the carrot into thin matchsticks. Finely chop the garlic, slice the spring onion or chives.
- In a small bowl, beat the eggs with a pinch of salt and pepper.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium heat. Pour in the eggs and fry for 1–2 minutes, stirring gently, until you get soft pieces of scrambled egg. When the eggs are set but still moist, transfer them to a plate.
- In the same pan, heat the second tablespoon of oil over medium-high heat. Add the garlic, carrot and mushrooms. Stir-fry for 4–5 minutes, stirring often, until the mushrooms release their liquid and start to brown lightly, and the carrot softens but is still slightly crunchy.
- Add the drained rice noodles to the pan. Pour in the light soy sauce, dark soy sauce and oyster sauce. Stir-fry for 2–3 minutes, tossing gently or mixing with tongs, until the noodles are coated in the sauce and heated through.
- Add the chili flakes, the fried eggs and most of the chopped spring onion. Gently mix so the eggs are evenly distributed throughout the noodles.
- Finally, drizzle the dish with sesame oil, season with pepper and, if needed, a little salt. Serve immediately, sprinkled with the remaining spring onion.
Storage
No storage information available for this dish.
This is one of those “clean out the fridge” recipes I come back to again and again. Once you master the basic method, you can swap in almost any vegetables and proteins you have on hand and still get a comforting, restaurant-style bowl of noodles in minutes.
