Egg Wheat Noodles
Egg Wheat Noodles is a delicious and easy-to-make dish that is perfect for a quick dinner or lunch. This recipe is a great source of protein and fiber, thanks to the egg and wheat noodles. However, people with an egg or gluten allergy should avoid this dish.
Allergen Information: Contains Egg Allergy, Gluten Allergy
Nutrition Facts
Per serving
Energy
131 kcal
Protein
8 g
Carbs
24 g
Fat
1 g
Fiber
4 g
Ingredients
Egg, poultry, white, raw
2 medium (66g)
Common salt
0.5 tsp (2.5g)
Ginger, fresh
0.5 tsp grated (1g)
Carrot
0.25 cup, chopped (50g)
Green Peas
0.25 small cup (25g)
Clove Garlic, Minced
1 tsp (5g)
Soy sauce
2 tsp (10g)
Vinegar
1 tbsp (15g)
Whole Wheat Noodles
0.5 small cup (50g)
Instructions
Cooking Steps
Cook wheat noodles according to the package instructions. Drain and rinse them under cold water to prevent sticking. Set aside.
In a non-stick pan or wok, heat vegetable oil over medium heat.
Add garlic and ginger to the pan. Stir-fry for about 30 seconds until aromatic, making sure not to burn them.
Then add thinly sliced mixed vegetables to the pan and add salt as per taste and stir-fry for 2-3 minutes until they are slightly tender but still crisp.
Now add beaten Egg whites into pan and cook for a minute .
Now, add cooked wheat noodles to the pan. Toss everything together gently to combine the noodles and vegetables.
Pour soy sauce & vinegar over noodles. Mix well to coat the noodles and vegetables evenly.
Remove noodles from the heat and transfer them to a serving bowl.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.