Stir-Fried Noodles with Vegetables

Stir-Fried Noodles with Vegetables

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  • Preparation 20 min
  • Cooking 10 min
  • Servings 4

Bitter rapini high-fives a creamy mixture of scrambled eggs in this casual and addictive main course dish, which works with any kind of noodle you like. But the real secret is the sauce: Thai seasoning adds that delicious umami je ne sais quoi, along with oyster sauce, chili and a healthy dose of fresh cilantro for a vibrant finish.

Featured in RICARDO Magazine WINTER 2019 (p. 46)
  • Sans noix
  • Sans lactose
  • Sans produits laitiers

Categories

Ingredients

    • 3/4 lb (340 g) Asian-style wheat noodles (see note)
    • 1 bunch rapini or baby broccoli, cut into 1-inch (2.5 cm) sections
    • 2 tbsp (30 ml) vegetable oil
    • 1 orange bell pepper, seeded and cut into strips
    • 1 small red onion, thinly slice
    • 2 garlic cloves, chopped
    • 4 eggs, lightly beaten
    • 2 green onions, thinly sliced
    • 1/4 cup (10 g) cilantro, finely chopped
    • 2 tbsp (30 ml) seasoning sauce
    • 2 tbsp (30 ml) oyster sauce
    • 2 tsp sugar
    • 1/4 tsp red pepper flakes
    • Lime wedges, for serving

Preparation

Note from Ricardo

There are many varieties of Asian-style noodles on the market. For this recipe, we used wheat-based Hokkien noodles, which are sold precooked and vacuum-sealed in the Asian section of most grocery stores.

Personal Note