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Fried noodles with vegetables and egg

updated

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Ingredients for 2 servings:

  • 300 g Chinese egg noodles (mie noodles) or narrow ribbon noodles
  • salt water
  • 1 jar baby corn
  • 1 red bell pepper(s)
  • 1 bell pepper(s), green
  • 1 m.-large leek(s)
  • 100 g mushrooms, brown
  • 125 g soy sprouts
  • some ginger
  • 2 eggs
  • 5 tbsp soy sauce
  • salt and pepper
  • oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, cook the noodles in salted water according to the package instructions until al dente. Halve the baby corn, and slice the bell pepper and leek into strips. If necessary, chop or quarter the mushrooms. Wash the bean sprouts. Heat oil in a wok. Stir-fry the mushrooms, leek, bell pepper, and ginger until tender. Season with salt and pepper. Add the corn, bean sprouts, and noodles and fry for a maximum of 5 minutes. Whisk the eggs and 2 tablespoons of the soy sauce and pour over the ingredients. Allow to set, stirring frequently. Season to taste with the remaining soy sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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