Spicy Egg and Onion Stir-Fried Noodles

1.Cook the noodles according to package directions until al dente. Drain immediately and rinse briefly with cold water to stop the cooking process and prevent sticking. Set aside.

2.Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.

3.Add the sliced onion and sauté for 3-4 minutes until they begin to soften and turn translucent.

4.Add the sliced chilies (and minced garlic, if using) to the wok. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.

5.Push the onion and chili mixture to one side of the wok. Pour the lightly beaten eggs into the empty space. Let the eggs set slightly, then gently scramble them until just cooked through but still soft. Break them up into smaller pieces and mix with the vegetables.

6.Add the cooked and drained noodles to the wok. Season with salt, black pepper, and soy sauce (if using).

7.Toss everything together vigorously for 2-3 minutes, ensuring the noodles are evenly coated and heated through. The goal is a quick stir-fry to impart smoky flavor without overcooking the pasta.

8.Remove the wok from the heat. Drizzle with sesame oil (if using) and toss one final time.

9.Serve immediately while hot.