Step 1

Bring 8 to 10 cups of water to a rolling boil in a large pot. Add the noodles and let cook al dente, meaning fully cooked but the noodles should have a bite to them. Follow the cook time from your pack of noodles. Mine takes about 3 mins.

Step 2

Drain the noodles to a colander. I rinse mine under cold running water following the manufacturers instructions.

Step 3

While the noodles cook, rinse and chop the veggies. Separate the greens and the whites from the green onions while you chop.

Step 4

Break the eggs in a rinsed bowl & scramble them with a fork until frothy. Set aside.

Step 5

Heat a wok with oil. When the oil is hot enough, add the chopped garlic and the spring onion whites. Let fry for 30 seconds.

Step 6

Add carrots, bell peppers and green beans. Fry them on a high heat until slightly tender yet crunchy.

Step 7

Slide the veggies aside in the wok and reduce the heat. Pour the eggs. Scramble them and cook till done but not overcooked.

Step 8

Sprinkle salt and pepper. Pour the sauces and vinegar. Add the cooked noodles.

Step 9

Stir fry the noodles just for a minute or so on the highest heat. Sprinkle pepper.

Step 10

Serve egg fried noodles while still hot.