20-Minute Fried Noodles with Egg, Bok Choy, Carrot, and Sausages

These hearty, deeply aromatic fried noodles come together from humble ingredients: eggs, bok choy, carrot, shallot, scallions, and two sausages. We only blanch the instant noodles briefly, then stir-fry everything over high heat for a vivid, street-food style dish in just minutes.

Ingredients

• Instant noodles — 1 packet (80–100g (3–3.5 oz))
• Eggs — 2
• Bok choy — 150g (5 oz) (1 small head)
• Carrot — 1 medium
• Shallots — 2
• Scallions — 2–3 stalks
• Sausages — 2
• Soy sauce — 2 tbsp
• Oyster sauce — 1 tbsp (optional)
• Vegetable oil — 1.5 tbsp
• Ground white pepper — 1/4 tsp
• Salt — to taste
• Sesame oil — 1/2 tsp (for aroma)
• Seasoning packet from the noodles — to taste

Step-by-Step Recipe

1. Prep the ingredients: separate the bok choy leaves and slice the thick stems thinly; cut the carrot into fine matchsticks; slice the shallots into half-moons; cut the scallions on the diagonal; and slice the sausages into rounds on a bias. Lightly beat the eggs with a fork.
2. Bring a pot of water to a boil. Add the noodles and cook for 1 minute, just until al dente. Drain, rinse under cold water, and let them drain well. To keep the noodles from sticking, toss with 1 tsp of oil or a small splash of soy sauce.
3. Heat a skillet or wok over high heat until it just begins to smoke. Add the oil and sear the sausages for 1–2 minutes until browned. Transfer to a plate.
4. In the same pan, quickly stir-fry the shallots for 20–30 seconds until fragrant.
5. Push the shallots to the side, pour in the beaten eggs, and stir just until softly set. Break them into large, tender curds with a spatula.
6. Add the carrot and the white (thicker) parts of the bok choy. Stir-fry for 40–60 seconds, tossing often.
7. Return the sausages to the pan, add the noodles, pour in the soy sauce and oyster sauce, and season with white pepper plus a little of the noodle seasoning packet, to taste. Stir-fry for 1–2 minutes, tossing well so the noodles are evenly coated.
8. Add the bok choy leaves and scallions, and cook for another 30–60 seconds, just until the greens turn glossy and bright.
9. Finish with sesame oil, taste for salt, and serve immediately while the noodles are hot and juicy.

Nutrition per Serving

Tips and Variations

• Vegetable swaps: use spinach, napa cabbage, Swiss chard, or broccolini in place of bok choy.
• Protein options: swap the sausages for chicken, ham, bacon, or tofu. If using tofu, pan-fry it first until golden.
• Heat: add chili paste, red pepper flakes, or a little ginger when you cook the shallots.
• Salt and sauce: the seasoning packet can be very salty, so start small and adjust at the end.
• Noodle texture: undercooking by 30–60 seconds and a fast stir-fry over high heat keep the noodles pleasantly springy.

Frequently Asked Questions