Vegetable Egg-fried Noodles
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4
- Category: Asian; Global Foods; Lunch; Main Ingredient; Mains; Meals and Courses; Special Diets; Vegetables; Vegetarian
Description
A perfectly combined noodle dish full of flavour!
Ingredients
3 Tbsp (45 ml) sunflower oil
3 eggs, beaten
1 tsp (5 ml) crushed garlic
1 tsp (5 ml) seeded and chopped chilli
2 tsp (10 ml) grated ginger
about 500 g julienned vegetables of your choice (onions, carrots, peppers, spinach, etc.)
2 C (500 ml) cooked egg noodles or rice noodles
¼ C (60 ml) oyster sauce
a handful of fresh coriander, chopped
soy sauce to taste
2 chillies, sliced, for garnishing
Instructions
Heat half the oil in a wok until smoking hot. Pour in the eggs and fry until golden and crispy, stirring the eggs all the while. Remove and keep to one side.
Pour the remaining oil into the wok and add the garlic, chilli and ginger. Fry for 1 minute and then add the vegetables and fry for no more than 3 minutes. Add the cooked noodles, fried eggs and oyster sauce and toss until well combined. Allow to heat through for 1 minute. Remove from the heat and toss in some fresh coriander and soy sauce to taste.
Garnish with sliced chillies and eat immediately!
