Stir Fry Homemade Egg Noodle Recipe 三丝炒手工面

by | Dec 24, 2017 | Noodles Recipe, Recipe, Vegetarian Recipe

Stir Fry Noodle is as Simple as 1, 2 ,3

I really like this tri-shred or simply tri-julienne noodle back then when I was working at Guangzhou. Handmade noodles give really good texture and combination of vinegar make this stir fry noodle absolutely delicious! Stir fry noodle is a very common dish in China, and now it is well known all over the world. This recipe here is what I have had in China, try it out and let me know if you like this too!

    Serve 2     |     Difficulty  Easy     |     Prep. Time 15 Min     |     Cooking Time 15 Min     |     Total Time 30 Min     |

Ingredients

200g of homemade noodle (make your own noodle at home)
50g of carrot
80g of red capsicum
50g of cabbage
20g of red onion
1 tbsp of soy sauce
2 tbsp of vinegar
1/2 tsp of salt
1 nos of egg
3 tbsp of cooking oil
XO Sauce as condiment (Recipe here!)

Preparation

  1. For noodle, blanch in boiling water for 30 seconds. Strain and set aside.
  2. For carrot, peel skin and cut into julienne.
  3. For red capsicum, remove seed and cut into julienne.
  4. For cabbage, thinly slice cabbage to shred them.
  5. For red onion, peel skin and slice them.
  6. For egg, simply whisk it.
  7. Prepare the other ingredients accordingly.

Cooking

  1. Preheat pan with cooking oil.
  2. At high heat, add whisked egg into pan and scramble the egg.
  3. Then add shredded cabbage and thoroughly stir fry.
  4. Add salt and stir fry to mix them together.
  5. Add julienne red capsicum and carrot and then stir fry to mix them together.
  6. Add blanched homemade noodle and stir fry to mix them together.
  7. Add vinegar and soy sauce.
  8. Lastly add red onion and stir fry to mix everything evenly.
  9. Remove from heat.
  10. Plate and serve with XO Sauce!

Tips

  1. Add salt to cabbage will cause the moisture in the cabbage to leak. Hence shrinking the cabbage and also soften it.
  2. Red onion is added as the last ingredient so that the colour of the red onion stays vibrant.

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Ethan Wong

Hey, thanks for dropping by.
I curate recipes at the weekend, otherwise, on the weekdays I spend time hunting for stuff at YS. Oh yeah, I spend my break time learning to code.
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