Kitchen: Veggie Egg Noodle

Homemade Veggie Egg Noodle [2016:EO]

Homemade Veggie Egg Noodle [2016:EO]

Noodle has always been my favorite food because it is quite light and filling at the same time. However, I must say that I am not really big fans of instant noodle. I don’t deny that I eat it sometimes because they taste very good but whenever I eat instant noodle, I often feel sick (throwing up). Therefore, sometimes I like to make my noodle bowl with vermicelli noodle or egg noodle as soup or stir fried. So today, I would like to share the recipe of Veggie Egg Noodle. It is very easy.


  1. 300 gr of thin egg noodle
  2. 2 stem of green onion
  3. 1/2 chicken breast
  4. 100 gr of pak choi
  5. 1 carrot (thinly slice into matchstick)
  6. 4 shallot
  7. 3 cloves of garlic
  8. 1 tsp white paper
  9. 1 tsp salt
  10. 3 cloves of candle nut
  11. 1 tbs vegetable oil
  12. 2 tbs of sweet soy sauce
  13. 3 tbs of salted soy sauce
  14. 2 tbs of oyster sauce


  1. Place the thin egg noodle into a large bowl, pour boiling water over the noodle and let it sit for 6 minutes until the noodle are soft. Drain and pat it dry;
  2. As the noodle get cold, mix the noodle with sweet and salted soy sauce as well as oyster sauce until the noodle are coated entirely;
  3. Place shallot, garlic and candlenut into food processor; pulse it until it become paste;
  4. Heat the vegetable oil in a large frying pan and add the spiced paste into the pan for 2 minutes;
  5. Place the noodle into the pan and mix it spiced paste;
  6. Add chopped pak choi, carrot, salt as well as white paper;
  7. Stir all the ingredients for 5 minutes;
  8. Transfer the stir-fry noodle into a serving dish and serve it immediately while it is hot.

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