Egg Fried Wheat Noodles with Vegetables

Instructions

1. 1

   Bring a large pot of water to a boil. Add the wheat noodles and cook according to package instructions (usually 5-7 minutes) until al dente. Drain and set aside.

2. 2

   While the noodles are cooking, peel and julienne the carrot, thinly slice the cabbage, and slice the onion. Mince the garlic and ginger.

3. 3

   In a large wok or frying pan, heat 1 tablespoon of oil over medium-high heat. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.

4. 4

   Add the sliced onion, carrot, and cabbage to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.

5. 5

   Push the vegetables to one side of the pan. Crack the eggs into the empty side and scramble them until just set.

6. 6

   Add the cooked noodles to the pan, along with the soy sauce, salt, sugar, and 100ml water. Toss everything together and stir-fry for another 2-3 minutes until the noodles are well coated and heated through.

7. 7

   Taste and adjust seasoning if needed. Serve hot, garnished with extra spring onions or sesame seeds if desired.