Recipe courtesy of Spike Mendelsohn
22 min
10 min
12 min
serves 4


  • Oil
  • 2-inch Ginger, sliced
  • 2 Eggs
  • 1/3 Cup Onion, sliced thin
  • 1/3 Cup Carrot, sliced
  • 1/2 Cup Smoked Tofu
  • 1 Chayote, sliced thin
  • 1 tsp Fish sauce
  • 1 tsp Sweet soy sauce
  • 1/2 tsp Regular soy sauce
  • 2 Scallions, sliced diagonally (reserve some for garnish)
  • 1/2 Lime, juiced
  • 1 pound Egg noodles


Heat oil in wok over medium heat. When oil reaches 350 degrees add the sliced ginger and fry until lightly brown and crispy, about 4 minutes. Remove to a plate lined with a paper towel and reserve as garnish. Carefully pour out half the oil from the wok into a heatproof container and reserve for frying egg. 

Return wok to the stove and turn the heat up to high; add onion, carrot, ginger sticks and tofu. Stir-fry for about 2 minutes. Stir in chayote, fish sauce, sweet soy sauce and regular soy sauce and continue to cook for another 2 minutes. Add scallions, lime juice and egg noodles and stir. Cook until noodles are heated through and transfer to large serving bowl. 

Add reserved oil to wok and heat over medium-high heat. Crack egg into a small bowl and carefully slide the egg into the hot oil. Fry for 3 minutes until egg white is cooked but yolk is still runny. Place egg on top of stir fry and garnish with scallions and fried ginger chips.


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