Spiced Noodle Stir-fry with Eggs and Vegetables

Units:
Servings: Prep Time: 10 Cook Time: 20

Ingredients

Directions

  1. Cook the noodles according to the package instructions. Drain and set aside.
  2. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
  3. Add the garlic and ginger and sauté for about 30 seconds until fragrant.
  4. Add the Napa cabbage, tomatoes, and celery to the pan and stir-fry for 3-4 minutes until softened.
  5. Stir in the ground cumin, ground coriander, and chili powder, and cook for another 1-2 minutes.
  6. Push the vegetables to one side of the pan and add the remaining tablespoon of vegetable oil.
  7. Crack the eggs into the pan and scramble until just cooked.
  8. Mix the scrambled eggs with the vegetables.
  9. Add the cooked noodles to the pan. Drizzle with soy sauce and lemon juice.
  10. Sprinkle with dried parsley, salt, and pepper, then toss everything together until well combined and heated through.
  11. Serve immediately, garnished with additional parsley if desired.

Dietary Tags

Recipe By:

Chef AI

Spiced Noodle Stir-fry with Eggs and Vegetables

Ingredients

  • 200g noodles
  • 4 eggs
  • 1 cup Napa cabbage, thinly sliced
  • 1 cup tomatoes, diced
  • 1/2 cup celery, thinly sliced
  • 1 tablespoon dried parsley
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • Salt to taste
  • Freshly ground black pepper to taste

Directions

  1. Cook the noodles according to the package instructions. Drain and set aside.
  2. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
  3. Add the garlic and ginger and sauté for about 30 seconds until fragrant.
  4. Add the Napa cabbage, tomatoes, and celery to the pan and stir-fry for 3-4 minutes until softened.
  5. Stir in the ground cumin, ground coriander, and chili powder, and cook for another 1-2 minutes.
  6. Push the vegetables to one side of the pan and add the remaining tablespoon of vegetable oil.
  7. Crack the eggs into the pan and scramble until just cooked.
  8. Mix the scrambled eggs with the vegetables.
  9. Add the cooked noodles to the pan. Drizzle with soy sauce and lemon juice.
  10. Sprinkle with dried parsley, salt, and pepper, then toss everything together until well combined and heated through.
  11. Serve immediately, garnished with additional parsley if desired.