Créé avec l’IA
Darjeeling Egg Noodles
30 min 335 kcal par portion Facile
Ingrédients
4 Portions
- egg noodles (dry)200 grams
- eggs4 large
- mixed vegetables (carrot, cabbage, bell pepper, beans)1 cup
- vegetable oil2 tablespoons
- soy sauce2 tablespoons
- chopped garlic1 tablespoon
- chopped ginger1 tablespoon
- green chilies, sliced2 pieces
- black pepper0,5 teaspoon
- salt0,5 teaspoon
- chopped spring onions2 tablespoons
Instructions
- 1
Boil 200 grams of egg noodles in a large pot of salted water according to package instructions until al dente. Drain and set aside.
- 2
Heat 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat. Crack 4 large eggs into the pan and scramble until just cooked. Remove the eggs and set aside.
- 3
Add the remaining 1 tablespoon of vegetable oil to the pan. Add 1 tablespoon chopped garlic, 1 tablespoon chopped ginger, and 2 sliced green chilies. Sauté for 1 minute until fragrant.
- 4
Add 1 cup of mixed vegetables (carrot, cabbage, bell pepper, beans) to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
- 5
Add the cooked noodles to the pan, followed by the scrambled eggs.
- 6
Pour in 2 tablespoons of soy sauce,
- 7
5 teaspoon of black pepper, and
- 8
5 teaspoon of salt. Toss everything together to combine well and heat through.
- 9
