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Garlic Eggs Noodles with Bok Choy


1 pound fresh Chinese egg noodles
1 tablespoon Asian dark sesame oil
2 tablespoons peanut or canola oil
3 garlic clove, minced
1 tablespoon fresh ginger, finely grated
1/4 teaspoon red pepper flakes
1 head bok choy, cut into wide strips
1 carrot, cut into thin matchsticks
2 green onions, white and light green portions, cut into 1-inch slices
1/2 cup vegetable or chicken broth
3 tablespoons oyster sauce (optional)
3 tablespoons toasted sesame seeds


  1. Bring a large pot of water to a boil over high heat.
  2. Separate the strands of noodles, drop them into the boiling water and boil for 2 minutes.
  3. Drain, rinse under cold running water and drain again.
  4. Toss the noodles with the sesame oil and set aside.
  5. In a wok or large fry pan over high heat, warm the peanut oil.
  6. Add the garlic and ginger and stir until fragrant, about 10 seconds.
  7. Stir in the red pepper flakes, bok choy, carrot and the white portion of the green onions.
  8. Stir-fry the vegetables until the bok choy wilts, about 2 minutes.
  9. In a small bowl, stir together the broth and oyster sauce and set aside.
  10. Add the noodles and broth mixture to the wok and toss to combine.
  11. Cook, stirring often, until the noodles are heated through, about 2 minutes.
  12. Stir in the light green portions of the green onions, sesame seeds and serve immediately.