Not for BeginnersEdit

This noodle recipe appears deceptively simple. To a casual browser of this site, it could be just another variation on a number of other stir fried dishes like cripsy noodles or singapore noodle. In fact, the sauce for this dish is nearly identical to the sauce for crispy noodles. However, the large flat noodles in this dish can be a nightmare to get right. Too much oil and you get a greasy mess. Too little and you get a gooey brick. Stir too much and you get white mush. Too hot and you'll burn the noodles. Too cold and you will get a gooey greasy mess that will likely also be mixed in white mush. Let's say it takes some practice to get this one right. If you are not an already an expert at the sauce for this dish, you might want to start off with something else.


  • For the Noodles:
    • 2 Large Sheets of Flat Noodles
    • 2 Tablespoons of Dark (Mushroom) Soy Sauce
    • 3 Eggs, beaten
    • 2 Cloves of Garlic Crushed and minced
    • 1/2 Tsp Salt
    • 2 Tablespoons Cooking Oil
  • For the Sauce
    • 10 oz beef or pork sliced thinly
    • 2 Tablespoons Chinese Cooking Wine
    • 1/2 Tsp Salt
    • 2 Teaspoons Sugar
    • 2 Tsp Fish Sauce
    • 1 Tsp Dark (Mushroom) Soy Sauce
    • 1 Tablespoon Corn Starch
    • 2 Tablespoons Water
    • 1/2 Tsp Baking Soda
    • 1 Tsp Ground Pepper
    • 1 Tsp Soy Bean Curd Sauce
    • 3 Cloves Garlic Minced
    • 2 Large Heads of brocolli (or other dark leafy green vegetable)
  • For Thickening the Sauce
    • 2 Tsp Oyster Sauce
    • 2 Tablespoons Corn Starch
    • 2 Tablespoons Water


  1. Stir Together all the Sauce ingredients except the green veggies and marinate in the refrigerator for at least 15 minutes
  2. To make the noodles
    1. Slice the noodle into 2 inch x 3/4 inch strips
    2. Heat the oil in a large wok over medium high heat
    3. Brown the garlic (this will only take about 3 seconds if your oil is hot enough)
    4. Stir in the eggs until cooked (also about 10 seconds)
    5. Gently stir in the noodles, salt, and soysauce
    6. Cook, stiring gently until the edges of the noodles a bit brown and crispy
    7. Set the noodles aside, covered in a large bowl
  3. To make the sauce
    1. Mix the thickening agents in a small bowl and set aside
    2. Heat the oil over medium high heat
    3. Brown the garlic (are you getting deja vu?)
    4. Stir in the beef./pork mixture from the refrigerator
    5. cover the wok and let cook until browned
    6. Stir in the vegetable
    7. Thicken the sauce with the extra cornstarch/oyster sauce mixture
    8. Plate the noodles
    9. Pour the sauce over the flat noodles and serve hot!
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