Chinese vegetable and noodle stir-fry with egg
summary
So, you’re in the mood for something absolutely delicious and heartwarming, huh? Dive into this traditional Chinese vegetable and noodle stir-fry with egg. Believe me, it’s a game-changer. Flavor-packed and simple to make, it’s the dinner choice you didn’t know you needed until now!
Ingredients for your Chinese vegetable and noodle stir-fry with egg
- Noodles: About half a packet, that’s 8 oz (227g)
- Eggs: Two of them, large-sized
- Broccoli: A handful, roughly 1 cup (92g), chopped
- Bell Peppers (the colorful ones): A cup’s worth (149g), thinly sliced
- Carrots: Half a cup (64g), cut into those fancy thin strips
- Garlic: Three cloves, finely chopped. The more, the merrier.
- Soy Sauce: Couple of tablespoons (30ml)
- Sesame Oil: A tablespoon (15ml), for that authentic taste
- Vegetable Oil: One tablespoon (15ml), any brand works
- Ginger: A piece, around an inch (2.5 cm), finely chopped
- Green Onions: Two stems, chopped
- Salt and Pepper: Sprinkle according to your taste
Time?
- You’re looking at about 30 minutes. Yep, that’s it!
Who’s eating?
- Perfect for 2, or 1 if you’re really hungry!
Nutritional Info (per serving)
- Calories: 425
- Protein: 15g
- Carbs: 58g
- Fat: 15g
- Cholesterol: 185mg
- Sodium: 1025mg
- Fiber: 5g
Let’s Get Cooking!
- Kick things off with boiling water for the noodles. When bubbly, pop them in and let them dance till they’re al dente, about 8-10 minutes.
- Drain those noodles, give them a shake and set them aside.
- Whisk those eggs with some salt and pepper. Show them who’s boss.
- Grab that wok or a big pan and get the vegetable oil sizzling.
- Add the eggs. Scramble ‘em till they’re fluffy. Scoop ‘em out.
- Still using the wok, add a splash of sesame oil.
- Throw in the garlic and ginger. Oh, the aroma!
- Now, bring in the broccoli, bell peppers, and carrots. Stir-fry until they’re bright and slightly soft, around 5-7 minutes.
- Slide your veggies to one side, pour in the soy sauce, then mix it all up.
- Here come the noodles! And those scrambled eggs! Mix it up one more time.
- Sprinkle those green onions and give it a gentle toss.
- Taste test! Need more seasoning? You decide!
Pro Tips
- Chop and prep before you start. This dish waits for no one!
- Fancy a spicy twist? Chili flakes or a dash of hot sauce should do the trick.
- A wok is best, but a large frying pan will do. Give your ingredients room to groove.
Dish it Out!
- Best enjoyed piping hot.
- Fancy a side? How about a refreshing soup or a crisp salad?
- Want to elevate the flavors? A drizzle of soy sauce or sesame oil will do the trick.
This Chinese vegetable and noodle stir-fry with egg is like a canvas. Feel free to get creative! Enjoy your meal!
faqs
1. What type of noodles should I use for the Chinese vegetable and noodle stir-fry with egg?
Most types work, but traditional egg noodles or rice noodles are often preferred.
2. Can I add other vegetables to the stir-fry?
Absolutely! Feel free to get creative and add veggies like snap peas, mushrooms, or baby corn.
3. Is the recipe vegan?
No, the recipe includes eggs, making it vegetarian but not vegan.
4. Can I use a different type of oil instead of sesame oil?
Yes, while sesame oil adds a distinct flavor, you can use other oils like peanut or canola if you prefer.
5. How do I store any leftovers?
Place the leftovers in an airtight container and refrigerate. It’s best consumed within 1-2 days.
6. Can this recipe be made gluten-free?
To make it gluten-free, ensure you use gluten-free noodles and a gluten-free soy sauce.
7. Can I add meat or seafood to the recipe?
Certainly! Chicken, beef, shrimp, or tofu can be great additions. Just ensure they’re cooked thoroughly before adding.
8. How spicy is the recipe?
The basic recipe isn’t spicy, but you can add chili flakes or hot sauce to give it a kick.
9. Can I prepare some components ahead of time for quicker cooking?
Yes! You can pre-chop your vegetables and store them in the fridge for a day or two in advance.
10. How do I ensure the vegetables remain crisp when stir-frying?
The key is high heat and quick cooking. This ensures the veggies are cooked but retain their crunch.
CHINESE VEGETABLE AND NOODLE STIR-FRY WITH EGG
Nutritions
Ingredients
- Noodles: About half a packet that’s 8 oz (227g)
- Eggs: Two of them large-sized
- Broccoli: A handful roughly 1 cup (92g), chopped
- Bell Peppers the colorful ones: A cup’s worth (149g), thinly sliced
- Carrots: Half a cup 64g, cut into those fancy thin strips
- Garlic: Three cloves finely chopped. The more, the merrier.
- Soy Sauce: Couple of tablespoons 30ml
- Sesame Oil: A tablespoon 15ml, for that authentic taste
- Vegetable Oil: One tablespoon 15ml, any brand works
- Ginger: A piece around an inch (2.5 cm), finely chopped
- Green Onions: Two stems chopped
- Salt and Pepper: Sprinkle according to your taste
Instructions
- Kick things off with boiling water for the noodles. When bubbly, pop them in and let them dance till they’re al dente, about 8-10 minutes.
- Drain those noodles, give them a shake and set them aside.
- Whisk those eggs with some salt and pepper. Show them who’s boss.
- Grab that wok or a big pan and get the vegetable oil sizzling.
- Add the eggs. Scramble ‘em till they’re fluffy. Scoop ‘em out.
- Still using the wok, add a splash of sesame oil.
- Throw in the garlic and ginger. Oh, the aroma!
- Now, bring in the broccoli, bell peppers, and carrots. Stir-fry until they’re bright and slightly soft, around 5-7 minutes.
- Slide your veggies to one side, pour in the soy sauce, then mix it all up.
- Here come the noodles! And those scrambled eggs! Mix it up one more time.
- Sprinkle those green onions and give it a gentle toss.
- Taste test! Need more seasoning? You decide!
Notes
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