Chengdu Egg Fried Noodles

Chengdu Jidan Chao Mian (成都鸡蛋炒面)

Incredible egg fried noodles – just like what’s served on the streets of Chengdu, the capital of Sichuan – are the quick easy comfort food you’ve been looking for.

Fried Noodles are often called chow mein by most Americans, but the actual pronunciation is Chao Mian (the Mian sounds like the words ‘me’ ‘Anne’). However you pronounce them, there is no denying their popularity throughout the world. Egg Fried Noodles are quick, easy, and delicious.

The following version of Egg Fried Noodles is just one version out of thousands of others you can find within Chengdu… and that’s just one city. The number of variations on this dish within China are limitless. Often Fried Noodles are one of the most customizable street food dishes you can find and the owner of the fried noodle stall will make the dish according to your preference. For instance, I use red onion in the following recipe as there are not many Sichuan recipes that utilize this ingredient and I wanted to highlight one that does. BUT if you dislike onion, you can easily swap this for sliced cabbage or another low-moisture vegetable.

Egg Fried Noodles are a street food dish, and while you can of course find them at restaurants, the best versions are often found as you meander through the city late at night. They’re cheap, tasty, and filling. As such, the ingredients are not necessarily ‘high-end’ but common and inexpensive. Some stalls will have hotdogs, sausages, or luncheon meat (a ham-like substance), but rarely will they have actual meat to stir-fry with the noodles. If you would like an extra protein boost, you can of course use more eggs.

The following recipe is for an individual serving. This does make quite a lot so it could be divided among two people as a side. It’s best to repeat most of the processes for a second serving instead of simply trying to stir-fry two servings in a wok – because without a rather large wok and an intense gas burner, this will be impossible. Regardless, Egg Fried Noodles are incredible quick to make, so the time to prepare two servings will not be too egregious.

Prep Time: 5 min

Cook Time: 5 min

Total Time: 10 min

Serving: 1 person

Ingredients (Per 1 Serving)

200 grams Alkaline Noodles
1 Tbsp. Peanut Oil

1/4 of a Red Onion
1 stalk of Small Scallion (小葱)
1 handful of Bean Sprouts

Peanut Oil

2 – 3 Eggs

Sauce and Seasonings
1/2 Tbsp. Chili Oil with about 1 Tbsp. Chili Flakes
1 Tbsp. Light Soy Sauce
1/2 tsp. Salt
1/2 tsp. MSG
1/4 tsp. White Sugar
1/4 tsp. White Pepper

Directions

1.) Prepare the Noodles in the same manner as Cold Noodle Dishes:

• Heat a pot of water until boiling.
• Add the Noodles and cook them about 90% done.
• Drain the Noodles into a wire sieve and shake out as much water as possible.
• Toss the Noodles with Peanut Oil.
• Use chopsticks to lift and drop the Noodles while fanning them to cool them quickly.
• Set the Noodles aside in a bowl.

2.) Thinly slice the Red Onion, separate the pieces into slivers, and place these slivers in a bowl. To remove the oniony bite, fill the bowl with water, drain the water, and repeat twice more. Shake off any excess water and set these Onion Slivers aside.

3.) Wash off the Scallion and cut off the bottom white part. Finely slice this white part and set aside in a small bowl – this part will be used in the stir-fry. Finely slice the green stalk and set aside in a separate bowl – this will be the garnish.

4.) Place the Bean Sprouts in a bowl and wash them briefly. Shake off any excess water and set these aside.

5.) Heat about 1/4 – 1/2 cup of Peanut Oil in a seasoned wok until nearly smoking. Crack the Eggs and add them directly to the hot Oil. The whites should set almost immediately with bubbly pockets of air. Scramble the Eggs until the yolks are nearly set but just a little runny.

(You can also scramble the Eggs prior to adding to the wok, but I prefer this method so that there will be bits of white, yolk, and scrambled throughout).

6.) Add the Red Onion slivers and stir-fry with the scrambled Eggs for about 30 seconds. Add the Bean Sprouts and stir-fry another 30 seconds.

7.) Add the Noodles and immediately add all of the Seasonings (Chili Oil, Soy Sauce, Salt, and White Pepper) and white Scallion. Stir-fry on high heat for about 45 seconds until the Noodles are fully cooked and fully mixed.

(This is assuming you are using a high heat flame, so if you are using an induction top or electrical coil, it may take closer to one to two minutes. Also, if using an induction top or electric coil, add the Scallion about 30 seconds after beginning to stir-fry the Noodles. This will prevent the Scallion from over cooking).

8.) Plate the Noodles and garnish with green Scallion. Optionally, sprinkle with a little ground Sichuan pepper and ground red chili powder.

 

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