Stir-Fried Egg Noodles with Vegetables
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Ingredients
Salt
8 oz wide egg noodles
1 tablespoon vegetable oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
½ cup chopped green onions (about 4 pieces)
1 small red bell pepper, peeled and thinly sliced
3 small carrots, sliced 1/4-inch thick (about 1 cup)
1 ½ cups green peas, halved
¾ cup low-sodium chicken broth
4 tablespoons low-sodium soy sauce
¼ teaspoon ground red pepper flakes
1 tablespoon sesame oil, optional
To make
Egg noodles fried with vegetables are a great side dish for chicken, beef, pork or fish. Or consider adding protein to these egg noodles sauteed with veggies for cooking in the same pan.
In a large saucepan, bring the salted water to a boil. Cook the egg noodles according to the package directions until tender, about 9 minutes. Dry well.Warm oil in a skillet over medium-high heat. Stir-fry garlic, ginger and scallions for 30 seconds. Add bell pepper and carrots; stir-fry for 3 minutes. Add snow peas and stir-fry for 30 seconds.Stir in broth, soy sauce and red pepper. Bring to a boil and cook, stirring constantly, until slightly thickened, 3 to 4 minutes. Add noodles; stir until thoroughly heated, about 1 minute. Drizzle with sesame oil before serving, if desired.
In a large saucepan, bring the salted water to a boil. Cook the egg noodles according to the package directions until tender, about 9 minutes. Dry well.Warm oil in a skillet over medium-high heat. Stir-fry garlic, ginger and scallions for 30 seconds. Add bell pepper and carrots; stir-fry for 3 minutes. Add snow peas and stir-fry for 30 seconds.Stir in broth, soy sauce and red pepper. Bring to a boil and cook, stirring constantly, until slightly thickened, 3 to 4 minutes. Add noodles; stir until thoroughly heated, about 1 minute. Drizzle with sesame oil before serving, if desired.
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Author:Admin
Published: 11/21/2023 12:21 AM
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