Noodles with vegetables and eggs are an Asian-inspired main course rich in flavor and easy to prepare. This is one of those recipes we make when we crave a dish whose aroma and taste remind us of the noodles we usually enjoy at a Chinese or Japanese restaurant, but we don’t feel like going out. We use noodles for this recipe, which, unlike our pasta made with durum wheat flour and extruded, are made with different types of flour such as rice flour, corn flour, potato starch, mung bean starch. In this recipe, we used glass noodles, also known as cellophane noodles, transparent Chinese vermicelli made with starch. To complete, we used vegetables like cabbage and carrots, but we can also add other types of vegetables such as zucchini, bell peppers, broccoli, bok choy, and simply scrambled eggs in a pan. We stir-fry all the ingredients using a cooking technique called stir-fry, and in a few minutes, our noodles are ready.
The preparation is very simple: first, scramble the eggs in a pan and set them aside. Sauté chopped onions, garlic, and ginger with oil, add shredded cabbage, and julienned carrots and cook for about ten minutes. Season with salt and turmeric. Add soy sauce, noodles drained directly into the pan or wok, and eggs. Quickly toss everything and serve garnished with chopped parsley.
A really tasty main course to add to the list of Asian-inspired dishes we can prepare at home! All that’s left is to gather all the ingredients and try them.
Also discover:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop, Boiling
- Cuisine: Asian
- Seasonality: All Seasons
Ingredients for Preparing Noodles with Vegetables
- 8.8 oz noodles
- 1.1 lbs cabbage
- 2 carrots
- 2 onions
- 2 cloves garlic
- 2 eggs
- chives (optional)
- turmeric powder
- ginger
- soy sauce
- sesame oil
Tools for Preparing Noodles with Vegetables
- 1 Pan
- 1 Pot
- 2 Stovetop
Steps for Preparing Noodles with Vegetables
Prepare the noodles with vegetables, starting with cleaning the vegetables: peel the onion and garlic cloves and chop them.
Scrape the carrots, cut them in half, and slice them into sticks.
Clean the cabbage by removing the more damaged outer leaves and cut it into julienne.
Crack two eggs into a bowl, beat them with a pinch of salt and chives and pour them into a pan where you have heated some oil.
Cook over low heat, and when the eggs begin to set, stir them with a spatula to scramble them. Once scrambled, remove them from the pan and set aside.
In the same pan used for the eggs, add some oil, and when it’s hot, add the onions, garlic, and ginger.
Saute, then add the cabbage and carrots. Cook for about ten minutes over medium heat until the vegetables become softer but still crisp.
Season with salt, add turmeric, and soy sauce.
While the vegetables are cooking, bring a pot of water to a boil and add the noodles. Cook them for a few minutes or for the time indicated on the package, then drain them directly into the pan with the vegetables.
Add more soy sauce and the scrambled eggs set aside and stir-fry over high heat, mixing well to combine all the flavors.
Serve the Chinese noodles or noodles with vegetables hot.
Simo and Cicci Recommend
You can replace the eggs with shrimp or prawns, or alternatively, you can use beef, chicken, or pork chunks. For a completely vegan alternative, just omit any animal-origin ingredients.
You can use the vegetables you prefer, such as zucchini, bell peppers, bok choy, broccoli, spinach, sweet potatoes.
Instead of sesame oil, you can use another vegetable oil such as peanut oil. You can also add sesame seeds for decoration at the end of cooking.
FAQ (Frequently Asked Questions)
What’s the difference between noodles and spaghetti?
While our pasta is made from durum wheat flour and extruded, noodles are a category that includes many different types whose main difference lies in the type of flour used.
