Braised Eggs with Noodles: Braised eggs with noodles is not your usual egg recipe, but it’s one that might just become a regular part of your meal rotation. This comforting and filling dish is a unique combination of scrambled eggs, vegetables, and a rich savory sauce, all served over warm noodles. It’s quick to make, packed with flavour, and easy on the wallet—perfect for breakfast, lunch, or dinner.
What is Braised Eggs with Noodles?
This dish is more of a cooking method than a set recipe. You scramble eggs, simmer them with vegetables and sauce, and pour the mixture over noodles. It’s a Chinese-inspired idea where eggs are often used as a main protein and enjoyed at any time of the day, not just breakfast. The result is a warm, satisfying bowl that’s easy to make and full of flavour.
You can think of it as a cousin to the well-known tomato egg stir-fry, but with a twist—adding noodles instead of serving it with rice.
Ingredients You’ll Need
The base ingredients for this dish are simple, and you probably already have most of them in your kitchen.
- 3 eggs (beaten)
- 1 medium tomato (chopped)
- 1 small zucchini or any vegetable you have (sliced)
- 1 garlic clove (minced)
- 1 fresh chili (optional)
- 2 tablespoons oil (divided)
- Cooked noodles (ribbon noodles, rice noodles, or any you prefer)
For the Sauce:
- 1 tablespoon sweet bean sauce (or hoisin sauce)
- 1 tablespoon spicy bean sauce (or chili bean paste)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon rice vinegar
- 1 teaspoon dark soy sauce
- 3 tablespoons water
- Salt to taste
- A few drops of sesame oil
How to Make Braised Eggs with Noodles
Start by mixing all the sauce ingredients in a small bowl so they’re ready to go when you need them. This helps the cooking process go smoothly.
Heat a wok or large pan on medium-high. Add 2 tablespoons of oil and scramble the beaten eggs. Cook them until just set (still a bit soft), then take them out and set aside.
In the same wok, add the remaining oil. Stir-fry the chopped tomato, zucchini, garlic, and chili for a few minutes until softened. Add your pre-mixed sauce and stir everything together.
Return the scrambled eggs to the pan. Stir, cover, and simmer for 3 to 5 minutes so the flavors mix together well. Add salt if needed and a little sesame oil for fragrance.
Serve the mixture over freshly boiled noodles and garnish with chopped scallions. If you don’t have noodles, rice also works great as a base.
Why This Dish Works So Well
This dish is fast and flexible. You can adjust the veggies based on what you have—think cabbage, carrots, broccoli, or leafy greens. Eggs give the dish protein, while the sauces bring a strong umami flavor. And because everything cooks in one pan, clean-up is easy.
It’s also a great way to use up leftovers or random ingredients from your fridge. If you have eggs, some sauce, and noodles, you’ve already got a meal.
Braised eggs with noodles is a simple, delicious, and comforting meal that’s perfect for any time of day. Whether you’re short on time or trying to stretch your groceries, this dish offers a smart and tasty solution. It’s packed with flavour, easy to customize, and quick to prepare—making it a great recipe to keep in your back pocket.
FAQ
Can I use rice instead of noodles?
Yes, this braised egg mixture tastes great over rice too. It’s a flexible dish and works well with either noodles or rice depending on what you have.
What can I use instead of sweet bean sauce?
If you don’t have sweet bean sauce, you can use hoisin sauce or sweet bean paste. They provide a similar flavour profile.
Is this recipe vegetarian?
Yes, it is a vegetarian dish. It includes eggs for protein, making it satisfying even without meat.
Can I use other vegetables besides zucchini?
Absolutely! You can use cabbage, carrots, broccoli, bell peppers, or leafy greens. This recipe is very adaptable to whatever is in your fridge.
How spicy is this dish?
The spiciness depends on how much chili or spicy bean paste you use. You can adjust it to your taste or leave the chili out completely for a mild version.
