Egg Noodles
Egg Noodles are a quick and delicious dish made with stir-fried noodles, scrambled eggs, and a mix of vegetables. Packed with protein and carbohydrates, this dish serves as a great option for a hearty meal. It is versatile and can be customized with your favorite vegetables and sauces.
Nutrition Facts
Per serving
Energy
178 kcal
Protein
9 g
Carbs
17 g
Fat
7 g
Fiber
2 g
Ingredients
Egg, poultry, whole, raw
2 medium (100g)
Rice Noodles (Raw)
30 gm (30g)
Carrot
0.25 cup, chopped (50g)
Spring Onions, Raw
0.25 cup, chopped (50g)
Green Bell pepper
0.25 cup, sliced (50g)
Soy sauce
1 tsp (5g)
Vinegar
1 tbsp (15g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Chilli Sauce
1 tsp (5g)
Instructions
Preparation
-Boil the rice noodles in salted water for 7-8 minutes or until al dente. Drain and toss with a little oil to prevent sticking.
Cooking Steps
Heat oil in a wok or pan over medium heat.
Crack the eggs into the pan, scramble them, and cook until they are fluffy. Remove and set aside.
Add the remaining oil to the pan. Add chopped spring onions, carrots, bell peppers. Stir-fry for 2-3 minutes on high heat until slightly tender but still crunchy.
Add the cooked noodles to the pan. Toss well with the vegetables.
Stir in soy sauce, vinegar, chili sauce, salt, and black pepper. Mix everything thoroughly.
Add the scrambled eggs back into the pan and gently mix with the noodles.
Garnish with spring onion greens and serve hot.