Egg Fried Noodles

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 375 g (12oz) egg noodles
  • Oil, peanut if possible
  • 100 g (4oz) chopped dark green leaves โ€“ use choy sum
  • 225 g (8oz) beansprouts
  • 225 g (8oz) cooked ham or bacon or pork, cut into strips
  • 225 g (8 oz) small, raw prawns, shelled and deveined
  • 1 cake of pressed beancurd or firm tofu, diced
  • 2 teaspoons garlic, very finely chopped
  • 2 tablespoons chilli paste
  • Salt
  • Freshly ground black pepper
  • Dark soy sauce
  • 175 ml (6fl oz) chicken stock
  • 100 g (4oz) spring onions, chopped


Plunge the noodles briefly into boiling water, and drain well.

Now you need to stir-fry all the main ingredients, one by one. Remove as each one is cooked and keep them all together. Start by heating some oil and quickly stir-frying the greens and beansprouts. Next, add the ham, bacon or pork and prawns (cook until the prawns turn pink), followed by the beancurd (which will probably need a little more oil).

Reheat the pan, add more oil as necessary, and fry the noodles on one side, then the other. Now itโ€™s the turn of the garlic and chilli paste. Tip back all the waiting ingredients and season with salt and pepper and soy sauce.

Pour in the chicken stock, bring up to the boil and stir in the spring onions. Cover and simmer until the noodles have absorbed the liquid, then serve.