Veggie Noodle Stir Fry
Ingredients: Mushrooms, Sugar snap peas, Carrot, Broccoli, Spring onions · 20 min cook time · 450kcal · ₩12,800
Ingredients
100g Mushrooms, 50g Sugar snap peas, 1ea Carrot, 100g Broccoli, 2ea Spring onions, 1ea Fresh chili, 2nests Noodles, 2ea Garlic cloves, 1thumb-sized piece Ginger, 30ml Soy sauce, 1ea Lime, 30ml Oil, 50g Cashew nuts, 0.5ea Red chili, 2ea Eggs, 15ml Chili sauce, 10g Coriander
Instructions
1. Heat a wok or large frying pan to a high temperature.
2. Drop in a handful of mushrooms. You can tear, crush, or slice them.
3. Prepare the vegetables: slice sugar snap peas, peel and continue peeling a carrot into ribbons, cut broccoli florets in half, slice spring onions, and a fresh chili.
4. Cook noodles according to package instructions (about 5 minutes for two nests).
5. Make the sauce: grate two garlic cloves and a thumb-sized piece of ginger. Add soy sauce and the juice of one grated lime.
6. Add oil to the hot pan. Stir-fry carrots, broccoli, and sugar snap peas. Keep the vegetables moving.
7. Add spring onions and fresh chili to the pan.
8. Pour in the prepared sauce.
9. Add the cooked noodles and toss everything together until every bit of noodle is coated with the veg and sauce.
10. Plate up the stir fry.
11. Rinse the pan. Bash up cashew nuts and lightly toast them in the hot pan.
12. Finely slice a bit of red chili.
13. Dry fry eggs in the pan, covering with a lid to get a crispy bottom and soft, silky top with a beautiful runny yolk.
14. Serve the stir fry topped with the fried egg, a little chili sauce, toasted nuts, and fresh coriander.
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