ASIAN NOODLES WITH EGG RECIPES

Steps:

• Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.
• Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Combine soy sauce and the next 5 ingredients (through chile paste), stirring well. Stir soy sauce mixture into mushroom mixture; bring to a boil.
• Add noodles to pan; toss to coat. Add eggs; cook 2 minutes or until eggs are set, tossing well. Remove from heat; stir in spinach.

Steps:

• Pour the Vegetable Oil (2 tablespoon) in a large non-stick pan or wok and place it over medium-high heat. Then add the Brussels Sprouts (6) together with the Garlic (1 clove) and Onion (1/2). Gently fry the vegetables for 4 minutes.
• Add Green Beans (2 ounce) and Carrot (2 ounce) to the pan. Stir well. Let the vegetables fry for 3 more minutes. Don’t burn them.
• Then sprinkle the vegetables with the Oyster Sauce (2 tablespoon), Soy Sauce (1 tablespoon), Sesame Oil (1 teaspoon) and Fish Sauce (1 teaspoon). Add 3 tablespoons of water as well. Season with a pinch of Ground Black Pepper (to taste).
• Stir the vegetables well again and cook them for another minute. Add the Egg Noodles (1 package).
• Stir fry the vegetables and noodles for 3 minutes. Then check the seasoning and add extra pepper, oyster sauce, fish sauce, soy sauce or sesame oil to taste if necessary.
• Take the wok off the heat and scoop the stir fried Chinese egg noodles and vegetables into large bowls. Drizzle with the remaining oyster sauce marinade if there’s any left in the wok. Sprinkle the noodles with Sesame Seeds (1 teaspoon) and serve immediately.