Stir-Fried Chinese Egg Noodles

  • Mom2LittleMiss Posted: 09/27/11
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    The recipe came out really tasty, but definitely takes some ahead-of-time prep and a little stir-fry know-how. For instance, because a good stir-fry tends to cook up very quickly once you get started, I would have preferred to have the instructions tell me to make up the soy/oil/chile sauce earlier in the recipe (perhaps while prepping the noodles). That way, you won't risk over-cooking your veggies while you are distracted making up the sauce. I also have to agree with sprky182 on cooking the eggs - move the noodles to the side to cook the eggs so you don't end up with a goopy coating on your noodles!

  • Luv2cook13 Posted: 09/02/11
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    Came out mushy, next time I'll scramble the eggs separately then add to finished dish and I will double the sauce.

  • earlywhite Posted: 08/26/11
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    my family loved this! i added cabbage, carrots, and whatever veggies that i needed use before they went bad. super easy, fast and tasty!

  • sprky182 Posted: 09/07/11
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    Super fast and easy, and full of flavor. Yum! I pushed the noodles to the side in the pan to scramble the eggs so that they didn't get all mushed up.

  • jabaldwin Posted: 08/30/11
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    I was disappointed. It didn't come out like the picture depicted. It was thick and mushy

  • drcproud Posted: 09/01/11
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    This was SO tasty and fast - my husband and I both loved the dish. I'm not sure I'd keep the eggs next time as they didn't seem to add much to flavor or texture, but overall we were very pleased with our results. We'll definitely make this again.

  • ErinWard Posted: 10/19/11
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    I've made this twice now, and the first time after adding the eggs I also ended up with a mushy, pasty texture. The flavor was so good I decided to try it again and to double the sauce next time. I used linguine and added tofu both times. After doubling the sauce (soy sauce through chili paste), the texture was much more palatable. I would recommend doubling the sauce and scrambling the eggs separately before adding it to the dish as other reviewers have suggested.

  • sandys1184 Posted: 10/26/11
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    To bump up the protien and fiber content, I used whole wheat pasta. I also cut back on the sesame oil (I'm not a huge fan of sesame oil -- I think it can be a little overpowering); I also cut back on the amount of lime juice. I tempered the eggs in so it created more of a sauce, like a carbonara, instead of having scrambled eggs in the pasta. It was quick, easy and tasty! next time I may trying adding some other veggies like another reviewer did.

  • Debbie17 Posted: 11/19/11
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    This was fine but not amazing

  • sarastallryan Posted: 12/08/11
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    I didn't care for this at all. It did have a weird sour flavor. I think perhaps the lime juice was out of place. I cooked the eggs before the mushrooms by gently beating them in a cup and cooking them in a big omelet-like disk. While the mushrooms were cooking I cut the egg into ribbons. The spinach also wilted away to nothing so it would have been nice to have a bit more, maybe four cups?

  • phoebe1214 Posted: 11/30/11
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    I was not a fan at all of this recipe. The ketchup (I think) gave the sauce it a sour flavor that was unpleasant. Also, even though I only used a little over one teaspoon of chili garlic paste, it was way too spicy for my son and almost too spicy for my husband and I (maybe the brand of chili garlic paste I used was hotter than most??). Had I used the full amount we would not have been able to eat it. I didn't add the eggs that many of the reviewers complained made the dish mushy, and I don't think I would have liked it with the eggs in it. I used a 1/2 pound of shredded cooked chicken and that was almost the only thing I liked about the recipe. I will not be making this again.

  • drnikki Posted: 12/28/11
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    I loved this recipe. I used dried 'fried Chinese egg noodles' from the grocery store - and had no issues with the mushiness that others have described. Since they cook in 3 minutes, the entire recipe whips up very quickly, so I recommend making the sauce before you start anything else. I always use more spinach (4 or more cups) because 2 cups isn't much once it wilts. This recipe has become a staple in our house because it's quick, easy, cheap and delicious!

  • Lindsey07 Posted: 02/01/12
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    I thought it was tasty, but something was missing for me. Maybe I would have liked more sauce, although the sauce was thick and coated the noodles. It was pretty spicy, so next time I won't use as much chili sauce. I also left out the spinach because I dont care for it. I'll make this again - my boyfriend liked it too.

  • Beefers23 Posted: 08/14/13
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    I really like this recipe but everyone else I've made it for doesn't like it at all. I've made it several times over the years and still enjoy having it. I always skip the chile paste and I use packaged noodles that take 3 minutes to cook.

  • Lizbug Posted: 03/23/14
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    A quick, yummy dish for weeknights. Flavor is good, and it's so convenient to whip up. The one thing I would change is to cook the eggs separately from the noodles, mushrooms and sauce. When I made it as written (unless I misunderstood the recipe), the eggs set up on top of the noodles, making the sauce and noodles kind of sticky and too thick for my taste. Next time I'll cook the eggs like scrambled eggs before hand, and add the cooked eggs to the dish at the end.

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