Créé avec l’IA
Tomato Egg Noodle Stir-Fry
25 min 410 kcal par portion Facile
Ingrédients
4 Portions
- dried noodles300 g
- large eggs4 pieces
- tomatoes400 g
- vegetable oil2 tablespoons
- salt1 teaspoon
Instructions
- 1
Bring a large pot of water to a boil. Add the dried noodles and cook according to the package instructions until al dente. Drain and set aside.
- 2
While the noodles are cooking, wash and cut the tomatoes into small wedges.
- 3
Crack the eggs into a bowl and beat them well with a fork or whisk.
- 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 tomato wedges and stir-fry for 2-3 minutes until they start to soften and release their juices.
- 6
Return the scrambled eggs to the pan with the tomatoes. Add the drained noodles and sprinkle with salt.
- 7
Toss everything together and stir-fry for another 2-3 minutes until the noodles are heated through and well combined with the eggs and tomatoes.
- 8
Taste and adjust seasoning if needed. Serve hot.
