Egg Noodles with Vegetables

Quick and Easy Recipe

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Course: Breakfast, Snack

Cuisine: Chinese, Indian, Italian, Japanese

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: People

Calories: 200kcal

Author: Biryanibonanza

Ingredients

225 grams Egg Noodles
2 tbsp Vegetable Oil
3 Cloves and Garlic Minced
1 tbsp Grated Ginger
1 Cup Chopped Broccoli
1 Medium Chopped Carrot
1 Bell Pepper Thinly Sliced
1 Cup Snap Peas
2 tbsp Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Sesame Oil
1 tbsp Sugar
2 Green Onion Sliced
Sesame Seeds for Garnish

Instructions

Cook Egg Noodles

Cook the egg noodles, Drain and set aside.

Prepare Vegetables

Heat vegetable oil in a large pan or wok. Add minced garlic and grated ginger, sauté for about 30 seconds.

Stir-Fry Vegetables

Add broccoli, carrots, sliced bell pepper, and snap peas to the pan. Stir- fry for
3-4 minutes until vegetables are tender yet crisp

Combine Noodles

Add the cooked egg noodles to the vegetables, tossing to combine evenly.

Prepare Sauce

In a small bowl, mix soy sauce, oyster sauce, sesame oil, and sugar.

Sauce and Toss

Pour the sauce over the noodles and vegetables. Toss everything together until well coated.

Finish and Garnish

Stir in sliced green onions and cook for an additional minute. Optionally, garnish with sesame seeds for added texture.

Serve Hot

Serve the Egg Noodles with Vegetables hot, and enjoy this quick and flavorful stir-fry.

Nutritional information on this site is generated via a plugin. We are not responsible for the accuracy of the plugin information.

Notes

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