Precooked Scrambled

Asian Noodle Bowl

Serving Size: 50

Asian Noodle Bowl


  • 1 cup vegetable oil 
  • 14 cups mixed vegetables, chopped 
  • 2 medium onions, thinly sliced 
  • ½ cup garlic, minced 
  • 3 tbsp. ginger, minced 
  • 4 gal. chicken broth 
  • 80 oz. dried pancit canton noodles,  or chow mein noodles 
  • 1¼ cup soy sauce 
  • ½ cup fish sauce 
  • 50 oz. Sunny Fresh® Precooked Scrambled Eggs, thawed 
  • ½ cup fresh-squeezed lime juice 
  • ¼ cup black sesame seeds, for garnish  
  • Chopped cilantro, for garnish



  • Heat oil in large tilt skillet. Add chopped vegetables and onion, then wok-fry for 3 minutes over high heat.
  • Add garlic and fry for 1 more minute. Add ginger and continue to stir-fry for a few minutes.
  • Add broth and bring to boil, then add noodles. Stir gently to help soften noodles. Once softened, reduce heat and cook  5 minutes for noodles to soak up broth.
  • When noodles are cooked and broth well-reduced, add soy sauce, fish sauce, lime juice and thawed eggs. Taste  and add more sauce/juice per your preferences.
  • Serve in bowl and garnish with chopped cilantro and black sesame seeds.