Creato con AI
Tomato Egg Noodle Stir-Fry
25 min 333 kcal a porzione Facile
Ingredienti
4 Porzioni
- dried wheat noodles200 g
- large eggs4 pieces
- medium tomatoes3 pieces
- vegetable oil2 tablespoons
- garlic2 cloves
- soy sauce1 tablespoon
- sugar1 teaspoon
- salt0,5 teaspoon
- black pepper0,25 teaspoon
- green onion1 piece
Istruzioni
- 1
Bring a large pot of water to a boil. Add the dried wheat noodles and cook according to package instructions (usually 5-7 minutes) until al dente. Drain and set aside.
- 2
While the noodles are cooking, dice the tomatoes, mince the garlic, and slice the green onion.
- 3
In a medium bowl, beat the eggs with a pinch of salt and black pepper.
- 4
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside.
- 5
Add the remaining 1 tablespoon of vegetable oil to the pan. Add the minced garlic and sauté for about 30 seconds until fragrant.
- 6
Add the diced tomatoes to the pan. Stir-fry for 2-3 minutes until the tomatoes start to soften and release their juices.
- 7
Sprinkle in the sugar, soy sauce, salt, and black pepper. Stir well to combine.
- 8
Add the cooked noodles to the pan and toss everything together, making sure the noodles are well coated with the tomato mixture.
