lunch box stir-fried egg noodles.

School-lunch box fried egg noodles.

This recipe is all about keeping the kids full during their school hours and making it tasty at the same time.

It’s quick to make, healthy, homecooked and easily customizable so you get this one-dish you can pack up for four weeks.

No don’t go away, I promise this fried egg noodle recipe is going to come in handy at some point in your busy life, for me, it’s been my once every two weeks lunch box, school meal for the kids.

Why once every two weeks?

As much as they love it, especially my little one, I don’t want them to get tired of taking the same noodle stir-fry every week and sometimes I make this dish for dinner as well so I tend to spread out my regular lunch box meals throughout the month.

What type of noodles should I use?

Use any of the trusted brands of noodles you have used so far. the very thin spaghetti works as well.

What else can I add to the lunch box meal?

Personally, I find the fried noodles have all the right taste to serve as it is, the only thing I add is a bit of sweet chilli sauce they can mix while eating at school.

Since the fried egg noodle is prepared early morning(5:00 a.m), I prefer not to stand over the stove longer than it’s necessary but if you are up to it, you can certainly make some sweet and spicy chicken as well, slices of cucumber can also be placed in the lunch box.

Please don’t forget to read my notes on how I pack this fried noodles further down.

Can I make the fried egg noodles overnight and pack it for their school lunch in the morning?

I don’t know, I’ve not tried it and I’m not even going to. I’ll be too worried that the hot weather and the closed container can increase the chances of the noodles spoiling fast.

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How to pack this lunch box fried egg noodles for school?

Once you’ve made the dish, the fried egg noodles will still be hot, serve the noodles into lunch boxes but you have to make sure that the noodles are completely cooled down before they are covered with a lid.

To check if the noodle dish is without heat, place your hand underneath the box, if it feels warm then don’t cover the lunch box with the lid.

For you to have an idea on how I prepare the noodles for my kids, here’s my step-by-step method of how I bring the temperature down so I can have the lunch boxes ready for the kids to take to school.

1/ To cool down the fried egg noodles, you’ll need to make it early so if you wake at 5.00 a:m, cooking should be done by 5:30 a.m, then you have enough time to cool their meals.

2/once the fried egg noodle is done, I serve them into their individual lunch boxes, leave it open for five minutes and then place them in the refrigerator(use the freezer if you’ve run out of time and need the noodles to cool faster).

3/ my kids usually leave home at 6:30 a.m so I leave the boxes in the refrigerator till 6:20, by this time the fried noodles will be completely cool so I drizzle a bit of sweet chilli sauce, leave it out underneath a food cover with the lids, they come down and cover their own boxes, the elder one’s making sure the two youngest do it properly and they are off to school with a filling meal.

Too much work early morning?

Some of you reading the recipe might find that it’s too much work early morning but I can guarantee, it’s a one-pot meal that doesn’t take a lot of effort.

The only difficulty is getting the temperature of the noodle down with the limited time in hand, it’s the reason why I’ve added more details to the recipe notes.

Just follow my workflow to create the dish and you’ll be making the fried egg noodles even without my recipe instructions.

Workflow to making this lunch box fried egg noodles.

You will need a large wok, colander and two wooden spoons to make this dish.

I am using the wok to boil the noodles and then make the fried noodles.

Start with boiling the noodles, use the colander to drain water, then make the egg stir-fry mixture in the wok, you will have no need of a cutting board if you can cut the onion into the wok.

Use two wooden spoons to combine the egg mixture with the noodles.

school-lunch box fried egg noodles

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

1 large pack of regular noodles

5-6 cups of water

1/4 cup oil(you might need to add a bit more to get the fried noodle effect)

A handful of curry leaves

1 large onion sliced fine

1/2 teaspoon of turmeric powder

1 chicken or vegetable bouillon

3 tablespoons of soya sauce

3 tablespoons of oyster sauce

2 tablespoon of tomato sauce or sweet chilli sauce

6-7 eggs

4 tablespoons of honey

Salt to season

Method

How to cook the noodles perfectly without ending with a soggy mess.

Place a large wok over medium heat, pour in water, season with salt and add 2 tablespoons of oil.

Let the water reach boiling point, once the water starts bubbling add the noodles to the water and cook for exactly 2 minutes on high temperature.

Once you’ve cooked the noodles for three minutes at high temperature, turn off the heat and let the remaining heat of the water cook the noodles to the correct consistency.

Use a fork to separate the noodle strands while it’s cooking with the remaining heat, not more than 5 minutes.

Since you use a wok, you need to be very careful while pouring out the hot water, have a firm hold of the wok to avoid burns.

Place a large colander in your sink and strain the noodles, run cold water for 30 seconds then use your fingers to shake the noodles, to further separate them. set aside.

Making the fried egg curry mix for the noodles.

Use the same large wok you boiled the noodles in.

Place the pan over medium heat and pour in the oil, add the curry leaves and onions, turmeric, cook for 2-3 minutes until soft and brown on the edges.

Add the chicken bouillon to the pan and crush it to combine with the ingredients in the pan.

Reduce heat to low and add soya sauce, oyster sauce and tomato ketchup while still cooking and combining all the ingredients in the pan. cook for a minute.

Gently break in the eggs to the curry mixture in the pan and break them into smaller pieces, the end result of the eggs, is that they should look like crumbly cheese but slightly brown(check images).

While you break the eggs into tiny pieces add the honey and continue to cook.

Finally, season with salt as the egg mixture fries, taste to make sure that there is enough salt keeping in mind that soy and oyster sauce, as well as the chicken bouillon, also have a certain amount of salt.

Once the mixture is done, gradually add the noodles.

Keep the fire low and pay attention to the mixing of the eggs stir-fry into the noodles. I use two wooden spoons to break and combine the noodles with the egg stir-fry. I spend a few minutes on the mixing to make sure the mixture is evenly spread with the noodles.

After adding the noodles, if you still find that you need to add salt, then sprinkle some over the noodle and use both spoons to mix the noodles again.

Once you are done serve the noodles in individual lunch boxes and leave it to completely cool before covering with a lid. (important)please read notes under, how to pack the noodles for school.

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

EASY SCHOOL-LUNCH BOX FRIED EGG NOODLES.

School-lunch box fried egg noodles- this recipe is all about keeping the kids full during their school hours and making it tasty at the same time. it’s quick to make, healthy, homecooked and easily customizable so you get this one dish you can pack up for four weeks.

Ingredients mentioned below use standard measuring cups and spoons.

1 large pack of regular noodles

5-6 cups of water

1/4 cup oil(you might need to add a bit more to get the fried noodle effect)

A handful of curry leaves

1 large onion sliced fine

1/2 teaspoon of turmeric powder

1 chicken or vegetable bouillon

3 tablespoons of soya sauce

3 tablespoons of oyster sauce

2 tablespoon of tomato sauce or sweet chilli sauce

6-7 eggs

4 tablespoons of honey

Salt to season

How to cook the noodles perfectly without ending with a soggy mess.

Place a large wok over medium heat, pour in water, season with salt and add 2 tablespoons of oil.

Let the water reach boiling point, once the water starts bubbling add the noodles to the water and cook for exactly 2 minutes on high temperature.

Once you’ve cooked the noodles for three minutes in high temperature, turn off the heat and let the remaining heat of the water cook the noodles to the correct consistency.

Use a fork to separate the noodle strands while it’s cooking with the remaining heat, not more than 5 minutes. since you using a wok, you need to be very careful while pouring out the hot water, have a firm hold of the wok to avoid burns.

Place a large colander in your sink and strain the noodles, run cold water for 30 seconds then use your fingers to shake the noodles, to further separate them. set aside.

Making the fried egg curry mix for the noodles.

Use the same large wok you boiled the noodles in.

Place the pan over medium heat and pour in the oil, add the curry leaves and onions, turmeric, cook for 2-3 minutes until soft and brown on the edges.

Add the chicken bouillon to the pan and crush it to combine with the ingredients in the pan.

Reduce heat to low and add soya sauce, oyster sauce and tomato ketchup while still cooking and combining all the ingredients in the pan. cook for a minute.

Gently break in the eggs to the curry mixture in the pan and break them into smaller pieces, the end result of the eggs, is that they should look like crumbly cheese but slightly brown(check images).

While you break the eggs into tiny pieces add the honey and continue to cook.

Finally, season with salt as the egg mixture fries, taste to make sure that there is enough salt keeping in mind that soy and oyster sauce, as well as the chicken bouillon, also have a certain amount of salt.

Once the mixture is done, gradually add the noodles.

Keep the fire low and pay attention to the mixing of the eggs stir-fry into the noodles. I use two wooden spoons to break and combine the noodles with the egg stir-fry. I spend a few minutes on the mixing to make sure the mixture is evenly spread with the noodles.

After adding the noodles, if you still find that you need to add salt, then sprinkle some over the noodle and use both spoons to mix the noodles again.

Once you are done serve the noodles in individual lunch boxes and leave it to completely cool before covering with a lid. (important)please read notes under, how to pack the noodles for school.

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May

Thursday 3rd of September 2020

Dear Your fried noodles looks so delicious May I know why do you keep cooked noodles in the fridge and wouldn’t it be spoil by lunch time because of the cold from the fridge and outside warm temperature?

Will it be safe to eat after 4hrs if I just let it cool down in the room temperature after cooked and then packed in the lunch box ?

Regards May

jehan

Friday 4th of September 2020

Hello May, Thank you for reaching out. I make these fried noodles for my kids school lunch box. Since I make this early in the morning before they go to school. once I make the egg fried noodles, I set it on the counter for 10 minutes, serve it on to the lunchboxes and refrigerate. The purpose of this is to cool the noodles before covering the boxes with the lids. I cool down the noodles because if I pack the noodles while they are still warm they tend to spoil quickly and give out a bad odor as the kids open their lunch boxes at school. I think the combination of remaining heat(even slightly warm)packed and covered with a lid makes the noodle spoil quicker.

But if you are not in a rush like me, you can keep it out to reach room temperature and pack it for lunch(to be eaten within a few hours).

Hope this helps, please do not hesitate to contact me if you need further advice on this recipe. Regards, J