Try this soy sauce chow mein with a fried egg recipe extracted from Hetty McKinnon's book, To Asia, With Love, then check out more Chinese-style recipes including our speedy Singapore noodles.

Hetty says: "This simple chow mein dish is most commonly served at dim sum restaurants, where the noodles are fried on the spot in a travelling hot trolley. At home, this is a breakfast staple made from scant pantry ingredients."


  • 200g dried egg noodles
  • vegetable or other neutral oil, for frying
  • 4 eggs
  • 200g bean sprouts
  • 2 spring onions, finely sliced
  • a pinch white pepper
  • 2 tbsp white sesame seeds, toasted


  • 1 tbsp light soy sauce or tamari
  • 1 tbsp dark soy sauce
  • 2 tbsp toasted sesame oil


  • STEP 1

    Bring a pan of salted water to the boil. Cook the noodles, stirring to loosen for 2-4 minutes or until just tender. Drain, then rinse under cold running water until cold. Drain again and set aside.

  • STEP 2

    For the sauce, mix together all the ingredients with 3 tbsp of water in a small bowl.

  • STEP 3

    Heat a wok or frying pan over a high heat. When hot, add a drizzle of oil, then crack in one egg. Reduce the heat to medium and fry the egg until the edges are crispy, the white is set and the yolk is cooked to your liking. Season with a pinch of sea salt. Remove and repeat with the remaining eggs.

  • STEP 4

    Put the wok or pan back over the heat and, when hot, add a drizzle of oil along with the noodles. Fry for 1-2 minutes, then add the bean sprouts and the sauce. Toss well for 2 minutes to coat the noodles thoroughly. Remove from the heat, season with white pepper and toss to combine.

  • STEP 5

    To serve, top with fried eggs, spring onions and sesame seeds.

Check out our easy Chinese-style recipes

A plate of dumplings with chopsticks

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