Fried Noodles
A quick and colorful stir-fried noodle dish loaded with crunchy vegetables and a fried egg on top. Perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 8 oz egg noodles
- 2 large eggs
- 1 medium carrot
- 1 small cucumber
- 1 medium bell pepper
- 1 cup broccoli
- 2 whole chili peppers
- 3 tbsp soy sauce
Instructions
- 1
Cook the 8 oz egg noodles in boiling salted water until al dente, about 5 minutes. Drain and set aside.
- 2
Thinly slice the 1 carrot, 1 bell pepper, and 2 chili peppers. Cut the 1 cup broccoli into small florets. Slice the 1 cucumber into thin rounds.
- 3
Heat 2 tbsp oil in a large wok or skillet over high heat. Add the sliced carrot, bell pepper, chili peppers, and broccoli. Stir-fry until crisp-tender, about 4 minutes.
- 4
Push vegetables to one side. Crack the 2 eggs into the empty side and scramble until just set, about 1 minute.
- 5
Add the cooked noodles and 3 tbsp soy sauce to the wok. Toss everything together over high heat until well combined and heated through, about 2 minutes.
- 6
Serve the noodles topped with the sliced cucumber. Enjoy hot.
Tools you’ll need
- Large wok or skillet
- Pot for boiling noodles
- Cutting board
- Knife
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