GLUTEN FREE CHINESE EGG NOODLES 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

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

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