EGG NOODLE STIR FRY RECIPES

CHINESE VEGETABLE AND NOODLE STIR-FRY WITH EGG - HEALTHY ...

Chinese vegetable and noodle stir-fry with egg - Healthy ... image

This fried noodle dish is a quick and easy vegetarian meal packed with satisfying protein and fibre. If you're not a fan of egg, you can replace it with another rich source of protein such as pan-fried firm tofu .

Provided by Chrissy Freer

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon reduced-salt soy sauce
1 tablespoon hoisin sauce
1 tablespoon lime juice
1 long red chilli, deseeded, finely chopped, plus extra sliced chilli, to serve
400g packet shelf-fresh thin hokkien noodles
4 eggs, lightly beaten
1 medium red onion, cut into thin wedges
2 teaspoons finely grated fresh ginger
2 cloves garlic, crushed
1 large red capsicum, sliced
200g sugar snap peas, trimmed, halved
1 bunch gai larn (or other Asian greens), trimmed, cut into 5cm lengths, thick stalks halved
...

Steps:

1 Combine soy sauce, hoisin sauce, lime juice and chilli in a small bowl. Set aside. Cook noodles following the packet instructions. Drain. Set aside.
2 Lightly spray a large wok with olive oil and set over high heat. Add egg and tilt wok to cover base to make a thin omelette. Cook for 1 minute, or until just set. Remove omelette from pan, roll up and slice. Repeat to make the two omelettes.
3 Lightly spray wok with a little more oil. Stir-fry the onion for 2 minutes, or until light golden. Add the ginger and garlic, and stir-fry for 30 seconds, or until fragrant. Add capsicum, sugar snaps and gai larn, and stir-fry 2 minutes, or until almost tender.
4 Add the reserved noodles and sauces to wok, and stir-fry for 1–2 minutes, or until heated through. Serve hokkien noodles immediately, topped with the omelette and extra sliced chilli.

Nutrition Facts : ServingSize 4 serves, Calories 337 calories, FatContent 9.9 g, CarbohydrateContent 37.2 g

STIR-FRIED NOODLES RECIPE | BBC GOOD FOOD

Stir-fried noodles recipe | BBC Good Food image

This quick and easy stir-fry is the perfect speedy midweek meal for two. Throw in whatever veg you have and whip up dinner in a flash

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish, Snack, Supper

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 11

Ingredients

150g pack medium egg noodle
1 tbsp vegetable oil
2.5cm piece fresh ginger, finely chopped
2 garlic cloves, finely chopped
1 large carrot, cut into matchsticks
1 yellow pepper, deseeded and thinly sliced
100g mangetout, sugarsnaps or frozen peas
2 spring onions, finely chopped
85g beansprout (optional)
2 tbsp soy sauce
1 tsp white wine vinegar

Steps:

Cook the noodles according to pack instructions.
Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

Nutrition Facts : Calories 439 calories, FatContent 14 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 67 grams carbohydrates, FiberContent 6 grams fiber, ProteinContent 15 grams protein, SodiumContent 2 milligram of sodium

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