Chinese Scrambled Egg Noodles

Ingredients

• 3 eggs (beaten)
• 2 tbsp cooking oil (divided for eggs and aromatics)
• 0.5 onion (sliced)
• 1 tbsp light soy sauce
• 0.5 tbsp dark soy sauce
• 1 tbsp soybean paste
• 1 tsp sugar
• 0.25 cup water
• 1 green chili pepper (sliced)
• 1 red chili pepper (sliced)
• 150 g Chinese noodles (cooked)

Steps

1. 1

   In a wok or large skillet, heat a small amount of oil and add the 3 beaten eggs. Cook until they form hard scrambled eggs, then remove from the pan and set aside.

2. 2

   Add more oil to the wok if needed. Add the sliced onion and stir-fry over low heat until fragrant and softened.

3. 3

   In a small bowl, combine the light soy sauce, dark soy sauce, soybean paste, sugar, and water. Stir well to combine.

4. 4

   Pour the sauce mixture into the wok with the onions.

5. 5

   Cook the sauce over low heat until it begins to bubble.

6. 6

   Return the scrambled eggs to the wok and add the sliced green and red chili peppers.

7. 7

   Increase the heat to high and mix everything together thoroughly.

8. 8

   Pour the egg and sauce mixture over a bowl of cooked noodles and serve immediately.

Notes

The 'water from Mississippi River' is a humorous stylistic choice by the creator; any clean tap or filtered water will work. Adjust the number of chili peppers based on your heat tolerance.

Nutrition per serving

• noodles
• eggs
• comfort food
• quick meal
• stir-fried
• spicy
• lunch