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Recipe details
Spinach and Egg Noodles
Chinese-style noodles topped with blanched spinach and stir-fried egg, based on the supplied source recipe.
≈ 14 kcal/100 g · ≈ 162 kcal/serving
15 minEasyChinese
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
spinach80 g
egg1 piece
wheat noodles100 g
peanut oil8 g
salt2 g
water1,000 ml
Cookware and utensils
wok or large skillet
pot
colander
cutting board
chef's knife
mixing bowl
cooking chopsticks or spatula
serving plate
Directions
01
Wash the spinach under cool running water.
Products
spinach — 80 g
Action
wash
Time
2 min
Temperature
no heat
02
Bring the water to a boil in the pot.
Products
water — 1,000 ml
Action
boil
Time
5 min
Temperature
100°C (212°F)
03
Blanch the spinach in the boiling water.
Products
spinach — 80 g; water — 1,000 ml
Action
blanch
Time
1 min
Temperature
100°C (212°F)
04
Drain the spinach in the colander.
Products
spinach — 80 g
Action
drain
Time
1 min
Temperature
no heat
05
Cut the blanched spinach into sections.
Products
spinach — 80 g
Action
cut
Time
1 min
Temperature
no heat
06
Beat the egg in the mixing bowl.
Products
egg — 1 piece
Action
beat
Time
1 min
Temperature
no heat
07
Heat the peanut oil in the wok.
Products
peanut oil — 8 g
Action
heat
Time
1 min
Temperature
medium heat, about 180°C (350°F)
08
Cook the beaten egg in the oil until set.
Products
egg — 1 piece; peanut oil — 8 g
Action
fry
Time
2 min
Temperature
medium heat, about 180°C (350°F)
09
Remove the cooked egg from the wok.
Products
egg — 1 piece
Action
remove
Time
1 min
Temperature
no heat
10
Stir-fry the spinach in the wok.
Products
spinach — 80 g
Action
stir-fry
Time
2 min
Temperature
medium heat, about 180°C (350°F)
11
Add the cooked egg to the spinach and stir-fry them together.
