CUP NOODLE VEGETARIAN RECIPES
VEGETARIAN CHINESE FRIED NOODLES | ALLRECIPES
For Jo and Martha.
Provided by pei
Categories Everyday Cooking Vegetarian Main Dishes Asian
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 3 servings
Number Of Ingredients 14
Steps:
- Heat 2 teaspoons oil in a large skillet over high heat. Whisk eggs together in a bowl. Pour into the skillet and stir-fry quickly until lightly set, about 2 minutes. Remove from heat and transfer to a large plate. Set aside.
- Heat 3 tablespoons oil in a wok over high heat. Add green beans, mushrooms, bell pepper, and carrot; stir-fry for 2 to 3 minutes. Remove from heat and transfer to a large plate; set aside.
- Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until they are just starting to soften, but are still pretty firm, about 4 minutes. Drain and rinse cooked noodles under cold running water. Drain and separate. Transfer to a bowl and add just enough oil to coat the noodles so they won't clump together.
- Whisk water, light soy sauce, soybean paste, oyster sauce, dark soy sauce, and sesame oil together in a bowl until sauce is well combined.
- Combine cooked noodles, vegetables, eggs, and sauce in the same wok and stir fry over medium-high heat until everything is warmed through and noodles and vegetables are cooked to your liking, 1 to 2 minutes. Serve immediately sprinkled with spring onions.
Nutrition Facts : Calories 695.1 calories, CarbohydrateContent 83.6 g, CholesterolContent 265.5 mg, FatContent 30.6 g, FiberContent 9.8 g, ProteinContent 24.6 g, SaturatedFatContent 5.9 g, SodiumContent 1126.8 mg, SugarContent 6.5 g
VEGETARIAN CHINESE FRIED NOODLES | ALLRECIPES
For Jo and Martha.
Provided by pei
Categories Everyday Cooking Vegetarian Main Dishes Asian
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 3 servings
Number Of Ingredients 14
Steps:
- Heat 2 teaspoons oil in a large skillet over high heat. Whisk eggs together in a bowl. Pour into the skillet and stir-fry quickly until lightly set, about 2 minutes. Remove from heat and transfer to a large plate. Set aside.
- Heat 3 tablespoons oil in a wok over high heat. Add green beans, mushrooms, bell pepper, and carrot; stir-fry for 2 to 3 minutes. Remove from heat and transfer to a large plate; set aside.
- Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until they are just starting to soften, but are still pretty firm, about 4 minutes. Drain and rinse cooked noodles under cold running water. Drain and separate. Transfer to a bowl and add just enough oil to coat the noodles so they won't clump together.
- Whisk water, light soy sauce, soybean paste, oyster sauce, dark soy sauce, and sesame oil together in a bowl until sauce is well combined.
- Combine cooked noodles, vegetables, eggs, and sauce in the same wok and stir fry over medium-high heat until everything is warmed through and noodles and vegetables are cooked to your liking, 1 to 2 minutes. Serve immediately sprinkled with spring onions.
Nutrition Facts : Calories 695.1 calories, CarbohydrateContent 83.6 g, CholesterolContent 265.5 mg, FatContent 30.6 g, FiberContent 9.8 g, ProteinContent 24.6 g, SaturatedFatContent 5.9 g, SodiumContent 1126.8 mg, SugarContent 6.5 g
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