Noodle Recipes > Stir-Fry Recipes

Egg Noodles with Lap Cheong

Egg Noodles with Lap Cheong

Preparation time: 10 minutes
Cooking time:: 15 minutes
Serves: 4


  • 5 lap cheong (Chinese pork sausages)
  • 200 g (7 oz) dried flat egg noodles about 5 mm or inch wide
  • 2 teaspoons of sesame oil
  • 2 beaten eggs
  • 2 cloves crushed garlic
  • 1 tablepoon of peanut oil
  • 1 tablespoon finely chopped ginger
  • 4 finely chopped spring onions (scallions)
  • 1 extra spring onion (scallion), thinly sliced on the diagonal
  • soy sauce to serve
  • teaspoon salt
  • teaspoon freshly ground pepper


  1. In a large saucepan with boiling water, cook the egg noodles for 3 minutes.
  2. Drain well and rinse.
  3. On a small heatproof plate, place the lap cheong. Transfer into a bamboo steamer and cover.
  4. Place into a wok of simmering water and steam for 10 minutes until well heated.
  5. Remove the and reserve the juices that was left on the plate.
  6. Cut the lap cheong into thin slices on the diagonal.
  7. In a small bowl, place the sesame oil, teaspoon salt and egg. Mix with a fork.
  8. Heat a wok until very hot, add the peanut oil and swirl to coat.
  9. Cook the ginger and garlic for 30 seconds.
  10. Add the noodles and stir-fry for 2 - 3 minutes, or until heated.
  11. Add the egg mixture slowly, stirring continuously.
  12. Add the lap cheong, chopped spring onion and reserved juices.
  13. Season with salt and teaspoon of freshly ground black pepper.
  14. Sprinkle with extra spring onion. Add soy sauce and serve.

From: www.noodles.net.au

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