Malaysian-Style Spicy Egg Noodles
Malaysian-Style Spicy Egg Noodles bring a bold, chili-forward heat balanced with a touch of sweetness from ketchup and a hint of garlic. Tender egg noodles are tossed with wilted spinach, crisp bean sprouts, and peas, with an egg folded in for extra richness. Serve for a quick weeknight dinner or a late-night comfort bowl when you crave something lively and satisfying.
- Prep15 mins
- Cook35 mins
- Serves4
- DifficultyEasy
- 1
Bring a large pot of water to a boil, cook the egg noodles for 6 to 8 minutes until slightly firm, then drain.
- 2
Heat the oil in a skillet over medium heat, and sauté the garlic for about 1 minute. Stir in the spinach and cook for about 1 minute. Add the cooked egg noodles, chile paste, and ketchup, and toss until evenly coated.
- 3
Create a well in the center of the noodle mixture. Add the egg to the center, and scramble it, tossing with the noodles just before the egg finishes cooking.
- 4
Stir the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue cooking, stirring constantly, for about 6 minutes. Toss in the sprouts and peas, and cook and stir for about 4 minutes, until heated through.
- Calories 611.11 kcal High
- Protein 21.86 g Good Source
- Carbs 92.44 g Moderate
- Total Fat 17.01 g High
- Saturated Fat 3.34 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 193.24 mg High
- Sodium 258.89 mg Moderate
- Fiber 7.2 g Good Source
- Sugar 9.98 g Moderate
- Added Sugar 3.06 g Moderate
- Calcium 101.75 mg Low Source
- Iron 6.62 mg Good Source
- Potassium 816.68 mg Moderate
- Vitamin A 493.13 mcg_rae Good Source
- Vitamin C 12.89 mg Moderate
- Vitamin D 0.45 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Wheat 🌾
- Gluten
- Garlic 🧄