Stir-Fried Noodles with Vegetables

  • 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.



  1. In a pot of salted boiling water, cook the noodles for 1 minute or until they separate from each other. Drain and lightly oil.
  2. In a large, deep non-stick skillet over medium-high heat, cook the rapini in the oil until tender, about 5 minutes. Add the bell pepper, onion and garlic. Cook for 2 minutes.
  3. Push the vegetables towards the sides of the skillet. Add the eggs to the centre of the skillet and let cook for 2 minutes without stirring. Add the noodles and remaining ingredients. Mix well. Serve with the lime wedges.


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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.