Chinese Stir-Fried Vegetables with Wheat Noodles and Egg Recipe
A simple stir-fry dish: wheat noodles, egg, and plenty of vegetables in a light soy sauce. In Chinese homes, similar noodle dishes are made when you want to use up leftover vegetables from the fridge. The flavor is a bit like Polish pan-fried noodles with vegetables, but with a distinct aroma of soy sauce and garlic.
A flexible, budget-friendly stir-fry that helps you use up leftover vegetables while delivering the comforting flavors of soy sauce, garlic, and soft scrambled egg.
Chef's tips
Don’t overcook the noodles or the vegetables – the key to a good stir-fry is a bit of bite in both. Prepare and chop all ingredients before you start cooking, because the actual stir-frying goes very quickly.
How to serve
Serve straight from the wok in deep bowls, topped with extra spring onion greens. You can also sprinkle with toasted sesame seeds or crushed roasted peanuts for extra crunch.
Ingredients
- wheat noodles (e.g., spaghetti or Asian wheat noodles) - 250 g
- eggs - 2 piece
- carrot medium - 1 piece
- bell pepper - 1 piece
- cabbage chopped - 150 g
- garlic - 2 cloves
- spring onion greens - 2 piece
- soy sauce - 3 tablespoons
- rice vinegar optional - 1 tablespoon
- oil for frying - 3 tablespoons
- sugar - 0.5 teaspoons
- salt for cooking the noodles
- pepper to taste
Preparation
- Cook the noodles in salted water according to the package instructions, but reduce the cooking time by 1 minute so they are slightly al dente. Drain and briefly rinse with cold water to keep them from sticking.
- Peel the carrot and cut it into thin matchsticks. Remove the seeds from the bell pepper and slice it into strips. Slice the cabbage into thin shreds.
- Finely chop the garlic and slice the spring onion greens.
- In a small bowl, mix together the soy sauce, rice vinegar (if using), and sugar.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium heat. Crack in the eggs, gently scramble them with a spatula, and cook for 1–2 minutes until just set into a soft scramble. Transfer the eggs to a plate.
- Pour the remaining oil into the same pan. Add the garlic and fry for about 30 seconds until fragrant but not browned.
- Add the carrot and bell pepper and stir-fry over fairly high heat for 3–4 minutes, stirring, until the vegetables soften slightly but remain crisp.
- Add the cabbage and stir-fry for another 2–3 minutes, until it softens slightly.
- Add the cooked noodles and pour in the prepared sauce. Stir-fry for 2–3 minutes, stirring, until the noodles are heated through and coated with the sauce.
- Add the cooked eggs, gently mix, season with pepper to taste. Sprinkle with spring onion greens and serve immediately.
Storage
Makaron przechowuj w lodówce do 2 dni. Podgrzewaj na patelni z odrobiną wody lub oleju, mieszając, aż się rozklei i podgrzeje.
