Japanese · Dinner
Stir Fried Noodles with Vegetables
Wok-tossed egg noodles with cabbage, carrot, bell pepper, snap pea, and scrambled egg in a soy-mirin glaze finished with sesame oil and scallion. Quick high-heat stir-frying keeps vegetables crisp while noodles pick up a light savoury coating, served hot straight from the wok in a single bowl.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
482Calories
19.8gProtein
16.2gFat
66.8gCarbs
12.1gSugar
6.8gFiber
1215mgSodium
215mgChol
3.4gSat Fat
710mgPotassium
112mgCalcium
4.7mgIron
0.6mcgVitamin B12
58mgVitamin C
vegetarian
high-fiber
rich-umami
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Boil egg noodles in a small pot of water over high heat for 3 to 4 minutes until just tender, then drain and set aside. Slice cabbage, carrot, bell pepper, and snap pea; beat egg in a small bowl.
2
Heat
Add vegetable oil to a wok over high heat until shimmering, about 1 minute. Pour in beaten egg and scramble for 30 seconds until just set, then push to one side.
3
Heat
Add garlic and ginger to empty side of wok and stir-fry over high heat for 15 seconds until fragrant, taking care not to scorch. Add cabbage, carrot, bell pepper, and snap pea; stir-fry for 2 to 3 minutes until cabbage wilts and carrot remains crisp.
4
Heat
Add noodles, soy sauce, and mirin to wok. Toss everything over high heat for 1 to 2 minutes until noodles are coated and sauce reduces to a light glaze.
5
Assembly
Remove from heat, drizzle in sesame oil, and toss with scallion and black pepper until evenly distributed.
6
Plate
Transfer noodles to a bowl and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.4 oz270g, cooked egg noodles
- 22 large eggs
- 1 1/2 cup150g cabbage
- 1/2 cup60g carrot
- 11 bell pepper (140g)
- 1/2 cup50g snap pea
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp black pepper
